title: Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography-mass spectrometry: survey and effect of brewing procedures.
abstract: In this study, the levels of furan, 2-methylfuran, 2,5-dimethylfuran, vinyl furan, 2-methoxymethyl-furan and furfural in different coffee products were evaluated. Simultaneous determination of these six furanic compounds was performed by a head space liquid-phase micro-extraction (HS-LPME) method. A total of 67 coffee powder samples were analysed. The effects of boiling and espresso-making procedures on the levels of furanic compounds were investigated. The results showed that different types of coffee samples contained different concentrations of furanic compounds, due to the various processing conditions such as temperature, degree of roasting and fineness of grind. Among the different coffee samples, the highest level of furan (6320 µg kg⁻¹) was detected in ground coffee, while coffee-mix samples showed the lowest furan concentration (10 µg kg⁻¹). Levels in brewed coffees indicated that, except for furfural, brewing by an espresso machine caused significant loss of furanic compounds.
authors.affiliation: a Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute , Shahid Beheshti University of Medical Sciences , Tehran , Iran.
authors.forename: Maryam
authors.initials: M
authors.lastname: Chaichi
authors.forename: Vahid
authors.initials: V
authors.lastname: Ghasemzadeh-Mohammadi
authors.forename: Maryam
authors.initials: M
authors.lastname: Hashemi
authors.forename: Abdorreza
authors.initials: A
authors.lastname: Mohammadi
mesh_terms: D002273:Carcinogens / Q000032:analysis* / Q000737:chemistry; D002947:Cities; D003069:Coffee / Q000737:chemistry* / Q000191:economics / Q000592:standards; D004032:Diet / Q000009:adverse effects* / Q000208:ethnology; D005506:Food Contamination; D005511:Food Handling / Q000592:standards; D005513:Food Inspection / Q000379:methods*; D057141:Food, Preserved / Q000032:analysis / Q000191:economics / Q000592:standards; D005612:Freeze Drying; D005662:Furaldehyde / Q000032:analysis / Q000737:chemistry; D005663:Furans / Q000032:analysis* / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D017408:Guidelines as Topic; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D007492:Iran; D057230:Limit of Detection; D059627:Liquid Phase Microextraction; D015203:Reproducibility of Results; D014835:Volatilization
chemical_list: D002273:Carcinogens; D003069:Coffee; D005663:Furans; D005662:Furaldehyde
keywords: brewing procedure; coffee; furanic compounds; gas chromatography–mass spectrometry; headspace liquid-phase micro-extraction