Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake - Archive ouverte HAL Access content directly
Journal Articles Talanta Year : 2017

Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake

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Abstract

Furan, a possibly carcinogenic compound to humans, and furfural, a naturally occurring volatile contributing to aroma, can be both found in thermally treated foods. These process-induced compounds, formed by close reaction pathways, play an important role as markers of food safety and quality. A method capable of simultaneously quantifying both molecules is thus highly relevant for developing mitigation strategies and preserving the sensory properties of food at the same time. We have developed a unique reliable and sensitive headspace trap (HS trap) extraction method coupled to GC-MS for the simultaneous quantification of furan and furfural in a solid processed food (sponge cake). HS Trap extraction has been optimized using an optimal design of experiments (O-DOE) approach, considering four instrumental and two sample preparation variables, as well as a blocking factor identified during preliminary assays. Multicriteria and multiple response optimization was performed based on a desirability function, yielding the following conditions: thermostatting temperature, 65 degrees C; thermostatting time, 15 min; number of pressurization cycles, 4; dry purge time, 0.9 mm; water/sample amount ratio (dry basis), 16; and total amount (water + sample amount, dry basis), 10 g. The performances of the optimized method were also assessed: repeatability (RSD: \textless= 3.3% for furan and \textless= 2.6% for furfural), intermediate precision (RSD: 4.0% for furan and 4.3% for furfural), linearity (R-2: 0.9957 for furan and 0.9996 for furfural), LOD (0.50 ng(furan) g(samPle) (dry) (-1)(basis) and 10.2 ng(furfural) g(sample) (dry) (-1)(basis)), LOQ (0.99 ng(furan) g(sample) (dry) (-1)(basis) and 41.1 ng(furfard) g(sample) (dry) (-1)(basis)). Matrix effect was observed mainly for furan. Finally, the optimized method was applied to other sponge cakes with different matrix characteristics and levels of analytes.
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Dates and versions

hal-01495106 , version 1 (24-03-2017)

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Mayela Cepeda-Vázquez, David Blumenthal, Valérie Camel, Barbara Rega. Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake. Talanta, 2017, 164, pp.708--715. ⟨10.1016/j.talanta.2016.10.073⟩. ⟨hal-01495106⟩
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