Journal Article

Furan in food - a review

Ciesarova, Z.,Vyskumny Ustav Potravinarsky, Bratislava (Slovak Republic), Vranova, J.,Vyskumny Ustav Potravinarsky, Bratislava (Slovak Republic)

2009

Overview

Furan and its derivatives were identified in a small number of heat-treated foods back in the 60's and 70's. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of thermally treated foods. Since furan has been classified as possibly carcinogenic to human by IARC, a great concern has been addressed to the analysis of this substance naturally-occurring in food. This paper gives a short overview on the mechanistic pathways of the parent furan formation in food by degradation of amino acids and/or reducing sugars, and oxidation of ascorbic acid and polyunsaturated acids which can be induced by thermal or irradiation treatments; further, it deals with the metabolism and toxicology of furan as well as with the comparison of the methods of furan determination.

• Publisher: Czech Academy of Agricultural Sciences (CAAS),Czech Academy of Agricultural Sciences
• Subject: ACIDE AMINE / ACIDE ASCORBIQUE / ACIDE GRAS POLYINSATURE / ACIDO ASCORBICO / ACIDOS GRASOS POLIINSATURADOS / ALIMENTOS / AMINO ACIDS / AMINOACIDOS / ASCORBIC ACID / BIOCHEMICAL PATHWAYS / CALENTAMIENTO / CARBOHIDRATOS / CARBOHYDRATES / Carcinogens / CHAUFFAGE / CHEMICAL REACTIONS / CONTAMINACION / CONTAMINATION / DEGRADACION / DEGRADATION / Food / FOOD HYGIENE / FOOD SAFETY / FOODS / furan / FURANE / FURANOS / FURANS / GLUCIDE / headspace / heat processing contaminants / HEAT TREATMENT / HEATING / HIGIENE DE LOS ALIMENTOS / http://www.fao.org/aos/agrovoc#c_11828 / http://www.fao.org/aos/agrovoc#c_12644 / http://www.fao.org/aos/agrovoc#c_1300 / http://www.fao.org/aos/agrovoc#c_2159 / http://www.fao.org/aos/agrovoc#c_24947 / http://www.fao.org/aos/agrovoc#c_25191 / http://www.fao.org/aos/agrovoc#c_28317 / http://www.fao.org/aos/agrovoc#c_29254 / http://www.fao.org/aos/agrovoc#c_3019 / http://www.fao.org/aos/agrovoc#c_3032 / http://www.fao.org/aos/agrovoc#c_32036 / http://www.fao.org/aos/agrovoc#c_33995 / http://www.fao.org/aos/agrovoc#c_342 / http://www.fao.org/aos/agrovoc#c_3524 / http://www.fao.org/aos/agrovoc#c_4769 / http://www.fao.org/aos/agrovoc#c_5472 / http://www.fao.org/aos/agrovoc#c_6195 / http://www.fao.org/aos/agrovoc#c_661 / http://www.fao.org/aos/agrovoc#c_7826 / http://www.fao.org/aos/agrovoc#c_7827 / http://www.fao.org/aos/agrovoc#c_909 / HYGIENE DES ALIMENTS / INNOCUITE DES PRODUITS ALIMENTAIRES / INOCUIDAD ALIMENTARIA / IONIZING RADIATION / Irradiation / mechanisms of furan formation / METABOLISM / METABOLISME / METABOLISMO / MONOSACARIDOS / MONOSACCHARIDE / MONOSACCHARIDES / OXIDACION / OXIDATION / OXYDATION / POLYUNSATURATED FATTY ACIDS / PROCESAMIENTO / PROCESSING / PRODUIT ALIMENTAIRE / RADIACION IONIZANTE / Radiation / RADIATION IONISANTE / REACCIONES QUIMICAS / REACTION CHIMIQUE / solid-phase microextraction / Sugar / TOXICIDAD / TOXICITE / TOXICITY / TOXICOLOGIA / TOXICOLOGIE / TOXICOLOGY / TRAITEMENT / TRAITEMENT THERMIQUE / TRATAMIENTO TERMICO / VIA BIOQUIMICA DEL METABOLISMO / VOIE BIOCHIMIQUE DU METABOLISME