DETERMINATION OF FURANIC COMPOUNDS IN BABY-FOODS IN TEHRAN MARKET USING THE MICROEXTRACTION TECHNIQUE AND EFFECTS OF PREPARATION TEMPERATURE ON THEIR CONCENTRATION

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HABIBI H.; MOHAMMADI A.; MOHAMMADI M.; AMIRI Z.; AZADNIYA E.

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2013 | Volume:8 | Issue:1 Page(s): 241-252

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Title

DETERMINATION OF FURANIC COMPOUNDS IN BABY-FOODS IN TEHRAN MARKET USING THE MICROEXTRACTION TECHNIQUE AND EFFECTS OF PREPARATION TEMPERATURE ON THEIR CONCENTRATION

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Keywords

FURANQ3

BABY-FOODQ3

HEADSPACE LIQUID-PHASE MICRO-EXTRACTIONQ3

GAS CHROMATOGRAPHY/MASS SPECTROMETRYQ3

RESPONSE SURFACE METHODOLOGYQ2

Abstract

Background and Objective: FURAN is classified as a probable human carcinogen (group 2B) by the International Agency for Research on Cancer. The Joint FAO/WHO Expert Committee (JECFA) reported in 2010 that the maximum dietary exposure to FURAN is 2 mg/kg body weight per day. The objective of this study was to determine the FURANic-compounds content of BABY-FOODs in Tehran market, using the microextraction technique, based on HEADSPACE LIQUID-PHASE MICRO-EXTRACTION/mass spectrometry (HS-LPME-GC/MS) and investigate the effects of two preparation temperatures (45 and 70oC) on their concentrations.Materials and Methods: In order to optimize the factors affecting FURANic compound extraction using the RESPONSE SURFACE METHODOLOGY and central composite design, 30 experiments for 4 variables at 5 levels were performed. To validate the proposed method merit figures of the method were determined. FURANic compounds from 35 different BABY-FOOD samples (powdered, fruit puree, baby drinks, and ready-soups) marketed in Tehran were extracted by HS-LPME at optimal extraction conditions (temperature: 40oC, time: 15 min, stirrer rate: 700 rpm, salt: 1 gram). The samples were prepared at 2 temperatures, namely, 45°C and 70°C.Results: Merit figures of the proposed method were in some cases better than those of previous methods. There were statistically significant differences (p<0.05) among the different BABY-FOODs with regard to FURAN concentration. Preparation of the samples at both temperatures brought about a reduction in the FURAN content, with an increase in the 2,5-dimethylFURAN content (p<0.05). The lowest and highest total FURANic compound concentrations were 159.24±7.96 mg kg-1 and 624.64±31.23 mg kg-1 in powdered BABY-FOODs and baby soups, respectively.Conclusion: In the present work, a simple and fast micro-extraction method (HS-LPME) for extraction and pre-concentration of FURANic compounds in BABY-FOODs was developed and validated. The effective parameters on performance of the micro-extraction process were optimized. Differences among the different babay food samples with regard to FURANic compounds contents are due to different ingredients used in their production.

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APA: Copy

HABIBI, H., MOHAMMADI, A., MOHAMMADI, M., AMIRI, Z., & AZADNIYA, E.. (2013). DETERMINATION OF FURANIC COMPOUNDS IN BABY-FOODS IN TEHRAN MARKET USING THE MICROEXTRACTION TECHNIQUE AND EFFECTS OF PREPARATION TEMPERATURE ON THEIR CONCENTRATION. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 8(1), 241-252. SID. https://sid.ir/paper/121319/en

Vancouver: Copy

HABIBI H., MOHAMMADI A., MOHAMMADI M., AMIRI Z., AZADNIYA E.. DETERMINATION OF FURANIC COMPOUNDS IN BABY-FOODS IN TEHRAN MARKET USING THE MICROEXTRACTION TECHNIQUE AND EFFECTS OF PREPARATION TEMPERATURE ON THEIR CONCENTRATION. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2013;8(1):241-252. Available from: https://sid.ir/paper/121319/en

IEEE: Copy

H. HABIBI, A. MOHAMMADI, M. MOHAMMADI, Z. AMIRI, and E. AZADNIYA, “DETERMINATION OF FURANIC COMPOUNDS IN BABY-FOODS IN TEHRAN MARKET USING THE MICROEXTRACTION TECHNIQUE AND EFFECTS OF PREPARATION TEMPERATURE ON THEIR CONCENTRATION,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 8, no. 1, pp. 241–252, 2013, [Online]. Available: https://sid.ir/paper/121319/en

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