Affiliation:
1. Mass Spectrometry Laboratory, MolSys Research Unit, University of Liege, Allée de la Chimie 3, B-6c Sart-Tilman, B-4000 Liege, Belgium
Abstract
Abstract
Background
Furan and its alkyl substituted (2-methylfuran, 3-methylfuran, 2,3-dimethylfuran, 2,5-dimethylfuran) are found in a range between ppm to sub-ppb levels in many foodstuffs undergoing heat treatments like coffee, chicory, or even chocolate.
Objectives
Two major objectives are presented. First, we aim at optimizing and validating a HS-SPME-GC-MS method for the quantification of five alkylfurans in chocolate. Second, we focus our study on measuring the quantitative impact of engraving technique on the formation of furan and its derivatives in chocolate, from the raw callets to processed end-products.
Method
HS-SPME-GC-MS method operating in SIM mode and using isotope dilution technique with deuterated homologue internal standards was used to quantify alkylfurans in chocolate.
Results
Good repeatability (RSD% = 0.1–8%, in duplicate) and intermediate precision (RSD% = 1.7–7%, n = 6) were obtained for these five process contaminants at 10, 25, and 50 µg/kg. Trueness was varying between 81 and 109%. LoQ ranged from 0.48 to 2.50 µg/kg. Relative expanded measurement uncertainties ranged from 6 to 30%. Finally, tempering is responsible for a 24% increase in furan contamination, while the laser engraving technique results in an additional 31% increase in furan. A similar trend was also observed for 2-methylfuran and 3-methylfuran, whereas no significant increases were observed for 2,3-dimethylfuran and 2,5-dimethylfuran.
Conclusions and highlights
A reliable and sensitive method of HS-SPME-GC-MS was reported for the first time for the analysis of furan and four alkylfurans in chocolate. This paper demonstrated that engraving using laser-based techniques can increase the levels of these compounds by up to 30%.
Funder
Belgian Federal Public Service of Health, Food Chain Safety, and Environment
Publisher
Oxford University Press (OUP)
Subject
Pharmacology,Agronomy and Crop Science,Environmental Chemistry,Food Science,Analytical Chemistry
Cited by
6 articles.
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