186
conditions for fibre exposure time and temperature for furan are reported to be
50 °C or less to avoid the additional furan formation. Although the time of exposure
is not having a remarkable effect for furan analysis purpose 20 min are chosen.
Identification and Quantification of Furan Using GCMS
Furan can be identified in GCMS by means of several methods. One of this methods
is measuring GC retention time and another way to quantify is by comparing the
quantity of furan ion at m/z 68 with a qualification of ion at m/z 39. This ratio is
measured and again compare it to the ratio of furan ions with standards. In quantification several standards are measured, using d4-fuan as labelled internal standard.
Furan Quantity in Food
Furan in food production has been well documented and found in not only commercially prepared but homemade food as well [8]. Furan is associated with flavour
in food. The highest level of furan has been found in coffee [6]. Furan in food products has become a concern for many health agencies due to their toxic nature. The
toxicity of furan has been studied in many animals and confirmed its toxicity, for
instance, it has been tested on rats and target the liver, which is the main target of
furan toxicity [11]. Due to its health causing issues many authorities such as US
Food Drug Administration (FDA), European food safety Authority (EFSA),
International Agency for Research on Cancer (IARC) classified furan as toxic substance related to cause carcinogenicity in human beings. Firstly, the US FDA analysed the amount of furan present in foods such as commercial canned and jars in
2004 (Table 12.2). And afterwards other authorities also tested furan quantity in
different foods. EFSA and food standards agency (FSA) monitored furan level in
foods (Table 12.3) [44].
Metabolism of Furan
Furan metabolism was tested in rat where rats were subject to furan dosage and
analyse all elimination routes, like urine, air and faeces, for furan metabolites. In
first 24 h approximately 80% of furan was recorded to be eliminated via urinary and
air [45]. The researchers hypothesized that after the furan opening of the oxidative
ring, the carbon dioxide was formed. Although there was no clear evidence at the
time, the researchers proposed that 2- and 3-methylfuran would be identical [46].
Furan itself transformed into a reactive intermediate cis-but-2-ene-1,4-dialdehyde
BDA, which subsequently confirmed in experiments using a trapping agent for rat
S. Muzammil et al.
conditions for fibre exposure time and temperature for furan are reported to be
50 °C or less to avoid the additional furan formation. Although the time of exposure
is not having a remarkable effect for furan analysis purpose 20 min are chosen.
Identification and Quantification of Furan Using GCMS
Furan can be identified in GCMS by means of several methods. One of this methods
is measuring GC retention time and another way to quantify is by comparing the
quantity of furan ion at m/z 68 with a qualification of ion at m/z 39. This ratio is
measured and again compare it to the ratio of furan ions with standards. In quantification several standards are measured, using d4-fuan as labelled internal standard.
Furan Quantity in Food
Furan in food production has been well documented and found in not only commercially prepared but homemade food as well [8]. Furan is associated with flavour
in food. The highest level of furan has been found in coffee [6]. Furan in food products has become a concern for many health agencies due to their toxic nature. The
toxicity of furan has been studied in many animals and confirmed its toxicity, for
instance, it has been tested on rats and target the liver, which is the main target of
furan toxicity [11]. Due to its health causing issues many authorities such as US
Food Drug Administration (FDA), European food safety Authority (EFSA),
International Agency for Research on Cancer (IARC) classified furan as toxic substance related to cause carcinogenicity in human beings. Firstly, the US FDA analysed the amount of furan present in foods such as commercial canned and jars in
2004 (Table 12.2). And afterwards other authorities also tested furan quantity in
different foods. EFSA and food standards agency (FSA) monitored furan level in
foods (Table 12.3) [44].
Metabolism of Furan
Furan metabolism was tested in rat where rats were subject to furan dosage and
analyse all elimination routes, like urine, air and faeces, for furan metabolites. In
first 24 h approximately 80% of furan was recorded to be eliminated via urinary and
air [45]. The researchers hypothesized that after the furan opening of the oxidative
ring, the carbon dioxide was formed. Although there was no clear evidence at the
time, the researchers proposed that 2- and 3-methylfuran would be identical [46].
Furan itself transformed into a reactive intermediate cis-but-2-ene-1,4-dialdehyde
BDA, which subsequently confirmed in experiments using a trapping agent for rat
S. Muzammil et al.