Formation and reduction of carcinogenic furan in various model systems containing food additives

Jin Sil Kim, Jae Young Her, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

24 Scopus citations

Abstract

Abstract The aim of this study was to analyse and reduce furan in various model systems. Furan model systems consisting of monosaccharides (0.5 M glucose and ribose), amino acids (0.5 M alanine and serine) and/or 1.0 M ascorbic acid were heated at 121°C for 25 min. The effects of food additives (each 0.1 M) such as metal ions (iron sulphate, magnesium sulphate, zinc sulphate and calcium sulphate), antioxidants (BHT and BHA), and sodium sulphite on the formation of furan were measured. The level of furan formed in the model systems was 6.8-527.3 ng/ml. The level of furan in the model systems of glucose/serine and glucose/alanine increased 7-674% when food additives were added. In contrast, the level of furan decreased by 18-51% in the Maillard reaction model systems that included ribose and alanine/serine with food additives except zinc sulphate.

Original languageEnglish
Article number16658
Pages (from-to)108-113
Number of pages6
JournalFood Chemistry
Volume189
DOIs
StatePublished - 18 Jul 2015

Keywords

  • Analysis
  • Food additives
  • Furan
  • Reduction

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