Furan formation in baby food model system from vitamin C and unsaturated fatty acids

Furan, classified as “possibly carcinogenic” to humans in Group 2B by IARC has been found in an unexpected number of heat treated foods. The furan generation has been associated with thermal degradation of vitamin C, carbohydrates, proteins, and polyunsaturated fatty acids via formation of multiple reactive carbonyl species.In this study, the furan formation in vitamin C and fats containing model food systems similar to baby food was investigated. The results obtained for vitamin C indicated that sample volume, pH, type of buffer ions and addition of proteins affected the furan formation. Moreover, the presence of starch enhanced in a drastic way the furan generation. Studies with fats showed that the furan formation from fresh oils was very limited while it increased for oxidized oils, especially if alfa-linolenic acid was present. Therefore, it seems that the oxidative status and the fatty acid composition of the oil affected the furan generation.Furan, classified as “possibly carcinogenic” to humans in Group 2B by IARC has been found in an unexpected number of heat treated foods. The furan generation has been associated with thermal degradation of vitamin C, carbohydrates, proteins, and polyunsaturated fatty acids via formation of multiple reactive carbonyl species.In this study, the furan formation in vitamin C and fats containing model food systems similar to baby food was investigated. The results obtained for vitamin C indicated that sample volume, pH, type of buffer ions and addition of proteins affected the furan formation. Moreover, the presence of starch enhanced in a drastic way the furan generation. Studies with fats showed that the furan formation from fresh oils was very limited while it increased for oxidized oils, especially if alfa-linolenic acid was present. Therefore, it seems that the oxidative status and the fatty acid composition of the oil affected the furan generation.C