TY - JOUR
T1 - Determination of furanic compounds in Mopane worms, corn, and peanuts using headspace solid-phase microextraction with gas chromatography-flame ionisation detector
AU - Masite, Nonkululeko S.
AU - Ncube, Somandla
AU - Mtunzi, Fanyana M.
AU - Madikizela, Lawrence M.
AU - Pakade, Vusumzi E.
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2022/2/1
Y1 - 2022/2/1
N2 - A headspace-solid phase microextraction - gas chromatography-flame ionisation detector (HS-SPME-GC/FID) method was developed for the simultaneous determination of furan, 2-methylfuran and 2-furaldehyde in thermally processed Mopane worms, corn, and peanuts. The optimal HS-SPME conditions with polydimethylsiloxane/carboxen/divinylbenzene (PDMS/CAR/DVB) fiber were 30 °C, 40 min and 600 rpm stirring speed. The recoveries, detection and quantification limits for the analytes in food samples were 67–106%, 0.54–3.5 µg kg−1, and 1.8–12 µg kg−1, respectively. These results showed that the developed method was accurate, reproducible, and sensitive for the determination of furan, 2-methylfuran and 2-furaldehyde in complex food matrices with limited interference from other components. The optimised analytical method was applied for monitoring the presence of the furanic compounds in heat-processed South African foods. Although 2-furaldehyde was not detected in food samples, the maximum concentrations of 24 and 95 µg kg−1 were found for furan and 2-methylfuran, respectively.
AB - A headspace-solid phase microextraction - gas chromatography-flame ionisation detector (HS-SPME-GC/FID) method was developed for the simultaneous determination of furan, 2-methylfuran and 2-furaldehyde in thermally processed Mopane worms, corn, and peanuts. The optimal HS-SPME conditions with polydimethylsiloxane/carboxen/divinylbenzene (PDMS/CAR/DVB) fiber were 30 °C, 40 min and 600 rpm stirring speed. The recoveries, detection and quantification limits for the analytes in food samples were 67–106%, 0.54–3.5 µg kg−1, and 1.8–12 µg kg−1, respectively. These results showed that the developed method was accurate, reproducible, and sensitive for the determination of furan, 2-methylfuran and 2-furaldehyde in complex food matrices with limited interference from other components. The optimised analytical method was applied for monitoring the presence of the furanic compounds in heat-processed South African foods. Although 2-furaldehyde was not detected in food samples, the maximum concentrations of 24 and 95 µg kg−1 were found for furan and 2-methylfuran, respectively.
KW - Furan
KW - GC/FID
KW - HS-SPME
KW - Mopane worms
KW - Thermally processed food
UR - http://www.scopus.com/inward/record.url?scp=85113726815&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2021.130944
DO - 10.1016/j.foodchem.2021.130944
M3 - Article
C2 - 34464834
AN - SCOPUS:85113726815
SN - 0308-8146
VL - 369
JO - Food Chemistry
JF - Food Chemistry
M1 - 130944
ER -