Furan in food – a review
J. Vranová, Z. Ciesarováhttps://doi.org/10.17221/2843-CJFSCitation:Vranová J., Ciesarová Z. (2009): Furan in food – a review. Czech J. Food Sci., 27: 1-10.
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 poly-unsaturated 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.Keywords:furan; heat processing contaminants; headspace; solid-phase microextraction; mechanisms of furan formation