Analytical developments for simultaneous determination and estimation of daily intake of acrylamide, furan and furan derivatives in food

Abstract

The preference and acceptance of food generally are related to the need for some type of heat treatment. During cooking, the Maillard Reaction occurs, which gives rise to several chemical compounds that promote flavor, texture, and color to foods. However, some of the Maillard Reaction products are toxic to humans, such as acrylamide, furan and furan derivatives (ie, 2-methylfuran, 3-methylfuran, 2-ethylfuran, 2-butylfuran, 2-pentylfuran, 2-acetylfuran, furfural and furfuryl alcohol). These compounds are called contaminants formed during food processing (CFFP), and they can be found in varying amounts in a wide range of products, such as potato chips, bread, canned foods, baby food, coffee, roasted almonds, pasteurized juices, and alcoholic beverages. To the best of our knowledge, there has not been reported in the literature a method of sample preparation that allows the simultaneous extraction and analysis of acrylamide, furan and furan derivatives in foods. The purpose of this research is to optimize and compare miniaturized sample preparation methodologies based on the use of Needle Trap Device (NDT) and Solid Phase Microextraction (SPME) for the simultaneous extraction and quantification of acrylamide, furans, and furans derivatives by GC-MS and LC-MS/MS. The extraction methodologies will be optimized by response surface, and the GC-MS and LC-MS/MS methods will be validated. The CFFP will be monitored in different food categories in order to obtain information about the levels of these compounds in foods and drinks, which will allow the risk assessment of the daily intake of these contaminants by population. (AU)