Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography-mass spectrometry: effect of brewing procedures.
A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace-solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The extraction was performed using 75-microm carboxen/polydimethylsiloxane fiber. Ionic strength, extraction time and temperature, and desorption time were assessed as the most important parameters affecting the HS-SPME procedure and d(4)-furan was used as the internal standard. The linearity range was in the range 0.0075-0.486 ng g(-1); the LOD and LOQ calculated using the signal-to-noise ratio approach were 0.002 and 0.006 ng g(-1), respectively. The inter- and intra-day precision was 8 and 10%, respectively. The concentration of furan found in batches of roasted coffee powder different producing countries ranged from 57.3 to 587.3 ng g(-1). The mean reduction in furan levels observed when brewing coffee by either infusion, using a moka pot or an expresso machine was 57, 67.5 and 63.3%, respectively.
La Pera
Lara
L
Dipartimento Di Scienze degli Alimenti e dell'Ambiente, Universita di Messina, Messina, Italy. laralapera20@libero.it
Liberatore
Alfredo
A
Avellone
Giuseppe
G
Fanara
Serena
S
Dugo
Giacomo
G
Agozzino
Pasquale
P
D001628:Beverages / Q000032:analysis; D002273:Carcinogens / Q000032:analysis*; D003069:Coffee / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005663:Furans / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006358:Hot Temperature; D052617:Solid Phase Microextraction / Q000379:methods
D002273:Carcinogens; D003069:Coffee; D005663:Furans; C039281:furan