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Furan in food - a review

Author

Listed:
  • Janka VRANOVÁ

    (Food Research Institute, Bratislava, Slovak Republic)

  • Zuzana CIESAROVÁ

    (Food Research Institute, Bratislava, Slovak Republic)

Abstract

Furan and its derivatives were identified in a small number of heat-treated foods back in the 60's and 70's. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of thermally treated foods. Since furan has been classified as "possibly carcinogenic to human" by IARC, a great concern has been addressed to the analysis of this substance naturally-occurring in food. This paper gives a short overview on the mechanistic pathways of the parent furan formation in food by degradation of amino acids and/or reducing sugars, and oxidation of ascorbic acid and poly-unsaturated acids which can be induced by thermal or irradiation treatments; further, it deals with the metabolism and toxicology of furan as well as with the comparison of the methods of furan determination.

Suggested Citation

  • Janka VRANOVÁ & Zuzana CIESAROVÁ, 2009. "Furan in food - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(1), pages 1-10.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:1:id:2843-cjfs
    DOI: 10.17221/2843-CJFS
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