Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology

• Published in: Food chemistry 2012-12, Vol.135 (3), p.1337-1343
• Main Authors: Pérez-Palacios, T., Petisca, C., Melo, A., Ferreira, I.M.P.L.V.O.
• Format: Article
• Language: English
• Subjects: absorption; alcohols; Animals; Biological and medical sciences; Coated deep-fried products; Cooking; fish; Fishes; Food Analysis - methods; Food industries; foods; Fundamental and applied biological sciences. Psychology; Furanic compounds; Furans - analysis; Furans - isolation & purification; Gas Chromatography-Mass Spectrometry - methods; headspace analysis; mastication; Method optimisation; microextraction; Process and consuming conditions; quantitative analysis; Response surface methodology; sodium chloride; Solid Phase Microextraction - instrumentation; Solid Phase Microextraction - methods; spectroscopy
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.05.100

► This work allows the simultaneous determination of four furanic compounds. ► The method involves the samples analysis as usually processed and consumed. ► Optimum combination of analytical variables was set by statistical design. ► Quality parameters were calculated for validation of the HS-SPME-GC–MS method. The validation of a method for the simultaneous quantification of furanic compounds in coated deep-fried samples processed and handled as usually consumed is presented. The deep-fried food was grinded using a device that simulates the mastication, and immediately analysed by headspace solid phase microextraction coupled to gas chromatography–mass spectrometry. Parameters affecting the efficiency of HS-SPME procedure were selected by response surface methodology, using a 23 full-factorial central composite design. Optimal conditions were achieved using 2g of sample, 3g of NaCl and 40min of absorption time at 37°C. Consistency between predicted and experimented values was observed and quality parameters of the method were established. As a result, furan, 2-furfural, furfuryl alcohol and 2-pentylfuran were, for the first time, simultaneously detected and quantified (5.59, 0.27, 10.48 and 1.77μgg−1 sample, respectively) in coated deep-fried fish, contributing to a better understanding of the amounts of these compounds in food.