Analysis of furan in coffee from different provenience by head-space solid phase microextraction gas chromatography-mass spectrometry: effect of brewing procedures

Pasquale Agozzino, Serena Fanara, Giuseppe Avellone, Lara La Pera, Giacomo Dugo, Alfredo Liberatore

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23 Citazioni (Scopus)

Abstract

A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace-solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The extraction was performed using 75-µm carboxen/polydimethylsiloxane fiber. Ionic strength, extraction time and temperature, and desorption time were assessed as the most important parameters affecting the HS-SPME procedure and d4-furan was used as the internal standard. The linearity range was in the range 0.0075-0.486 ng g-1; the LOD and LOQ calculated using the signal-to-noise ratio approach were 0.002 and 0.006 ng g-1, respectively. The inter- and intra-day precision was 8 and 10%, respectively. The concentration of furan found in batches of roasted coffee powder different producing countries ranged from 57.3 to 587.3 ng g-1. The mean reduction in furan levels observed when brewing coffee by either infusion, using a moka pot or an expresso machine was 57, 67.5 and 63.3%, respectively.
Lingua originaleEnglish
pagine (da-a)786-792
Numero di pagine6
RivistaFOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT
Volume26
Stato di pubblicazionePublished - 2009

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Brewing
Coffee
Gas chromatography
Mass spectrometry
Ionic strength
Powders
Desorption
Signal to noise ratio
furan
Fibers
Temperature

All Science Journal Classification (ASJC) codes

  • Food Science
  • Health, Toxicology and Mutagenesis
  • Public Health, Environmental and Occupational Health
  • Toxicology
  • Chemistry(all)

Cita questo

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title = "Analysis of furan in coffee from different provenience by head-space solid phase microextraction gas chromatography-mass spectrometry: effect of brewing procedures",
abstract = "A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace-solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The extraction was performed using 75-µm carboxen/polydimethylsiloxane fiber. Ionic strength, extraction time and temperature, and desorption time were assessed as the most important parameters affecting the HS-SPME procedure and d4-furan was used as the internal standard. The linearity range was in the range 0.0075-0.486 ng g-1; the LOD and LOQ calculated using the signal-to-noise ratio approach were 0.002 and 0.006 ng g-1, respectively. The inter- and intra-day precision was 8 and 10{\%}, respectively. The concentration of furan found in batches of roasted coffee powder different producing countries ranged from 57.3 to 587.3 ng g-1. The mean reduction in furan levels observed when brewing coffee by either infusion, using a moka pot or an expresso machine was 57, 67.5 and 63.3{\%}, respectively.",
keywords = "brewing procedures; coffee; furan; SPME-GC/MS",
author = "Pasquale Agozzino and Serena Fanara and Giuseppe Avellone and {La Pera}, Lara and Giacomo Dugo and Alfredo Liberatore",
year = "2009",
language = "English",
volume = "26",
pages = "786--792",
journal = "Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment",
issn = "1944-0049",
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TY - JOUR

T1 - Analysis of furan in coffee from different provenience by head-space solid phase microextraction gas chromatography-mass spectrometry: effect of brewing procedures

AU - Agozzino, Pasquale

AU - Fanara, Serena

AU - Avellone, Giuseppe

AU - La Pera, Lara

AU - Dugo, Giacomo

AU - Liberatore, Alfredo

PY - 2009

Y1 - 2009

N2 - A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace-solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The extraction was performed using 75-µm carboxen/polydimethylsiloxane fiber. Ionic strength, extraction time and temperature, and desorption time were assessed as the most important parameters affecting the HS-SPME procedure and d4-furan was used as the internal standard. The linearity range was in the range 0.0075-0.486 ng g-1; the LOD and LOQ calculated using the signal-to-noise ratio approach were 0.002 and 0.006 ng g-1, respectively. The inter- and intra-day precision was 8 and 10%, respectively. The concentration of furan found in batches of roasted coffee powder different producing countries ranged from 57.3 to 587.3 ng g-1. The mean reduction in furan levels observed when brewing coffee by either infusion, using a moka pot or an expresso machine was 57, 67.5 and 63.3%, respectively.

AB - A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace-solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The extraction was performed using 75-µm carboxen/polydimethylsiloxane fiber. Ionic strength, extraction time and temperature, and desorption time were assessed as the most important parameters affecting the HS-SPME procedure and d4-furan was used as the internal standard. The linearity range was in the range 0.0075-0.486 ng g-1; the LOD and LOQ calculated using the signal-to-noise ratio approach were 0.002 and 0.006 ng g-1, respectively. The inter- and intra-day precision was 8 and 10%, respectively. The concentration of furan found in batches of roasted coffee powder different producing countries ranged from 57.3 to 587.3 ng g-1. The mean reduction in furan levels observed when brewing coffee by either infusion, using a moka pot or an expresso machine was 57, 67.5 and 63.3%, respectively.

KW - brewing procedures; coffee; furan; SPME-GC/MS

UR - http://hdl.handle.net/10447/39386

UR - http://dx.doi.org/10.1080/02652030802112627

M3 - Article

VL - 26

SP - 786

EP - 792

JO - Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

JF - Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

SN - 1944-0049

ER -