Comparison of trapping efficiency of dicarbonyl trapping agents and reducing agents on reduction of furanoic compounds i
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ORIGINAL ARTICLE
Comparison of trapping efficiency of dicarbonyl trapping agents and reducing agents on reduction of furanoic compounds in commercially available soy sauce varieties Zahra Batool1 • Dan Xu1 • Longmei Weng1 • Xia Zhang1 • Bing Li1 Lin Li1,2
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Revised: 20 August 2020 / Accepted: 24 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study has conducted to determine the concentration levels of furan, furfural and 2-methylfuran in the six commercially available soy sauce varieties by an optimized Gas Chromatography Tripple Quadruple Mass Spectrometry. The extraction of analytes was performed by solid phase microextraction using 50/30 lm CAR/DVB/ PDMS fibre in 25 min with 20% NaCl concentration under 35 °C and separation was performed on HP5-MS column. Different concentration levels of furan, furfural and 2-methylfuran were determined which differed significantly at p \ 0.05. A total of four metal ions (Iron sulphate, magnesium sulphate, calcium sulphate and sodium sulfite), ascorbic acid and natural antioxidants (epicatechin, epigalactocatechin and kempferol) were added in the soy sauce samples by simulating sterilization conditions. A higher reduction level was given by calcium sulphate with reduction upto 90.68%, 89.07% and 65.42% for furan, furfural and 2-methylfuran, respectively, in comparison with other metal ions. Since iron sulphate and ascorbic acid have triggered formation of furanoic compounds upto high levels instead of reduction. Moreover, from natural antioxidants, epicatechin and kemferol have provided more reduction levels around 89.66%, 90.14% and 78.75% for & Bing Li [email protected] & Lin Li [email protected] 1
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
2
School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
furan, furfural and 2-methylfuran, respectively by sterilization with catichen and 88.80%, 90.36% and 84.29% for furan, furfural and 2-methylfuran, respectively by sterilization with kempferol than epigalactocatechin. Moreover, this method was also validated in terms of sensitivity, recovery, relative standard deviation and LOD and LOQ for all analytes. Keywords Furan Soy Sauce Carcinogen GC/TQ-MS SPME
Introduction Furan is a heterocyclic and possible carcinogen which is mainly formed in various heat processed commercially available food items (Rufian-Henares et al. 2009; Crews and Castle 2007). Furan is a colourless chemical compound relatively higher volatility having 31 °C boiling point (Bolger et al. 2009). International Agency for research on cancer (IARC) has considered it as a hazardous chemical and listed in the category of possibly carcinogenic to humans (Group 2B) (IARC 1995). Thermal treatment of food at higher temperature could be the most common cause of furan formation, while processing (Nie et al. 2013).
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