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Medina-Orjuela ME, Barrios-Rodríguez YF, Carranza C, Amorocho-Cruz C, Gentile P, Girón-Hernández J. Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa. Heliyon 2024; 10:e31506. [PMID: 38818199 PMCID: PMC11137541 DOI: 10.1016/j.heliyon.2024.e31506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 06/01/2024] Open
Abstract
Neo-formed contaminants (NFCs) are common in many foods, especially those subjected to high-temperature processing. Among these contaminants, products arising from the Maillard reaction, sugar reduction, thermal degradation of polyphenols and lipid oxidation, including acrylamide, furan, furfuryl alcohol, and hydroxymethylfurfural, are consistently linked to potential neoplastic effects. NFCs are found in globally traded commodities like coffee and cocoa, posing a significant risk due to their frequent consumption by consumers. A direct correlation exists between consumption frequency, exposure levels, and health risks. Hence, it's crucial to establish reliable methods to determine levels in both matrices, aiming to mitigate their formation and minimise risks to consumers. This review offers a comprehensive examination, discussion, and identification of emerging trends and opportunities to enhance existing methodologies for extracting and quantifying NFCs in coffee and cocoa. By presenting an in-depth analysis of performance parameters, we aim to guide the selection of optimal extraction techniques for quantifying individual NFCs. Based on the reviewed data, headspace extraction is recommended for furan, while solid and dispersive solid phase extractions are preferred for acrylamide when quantified using gas and liquid chromatography, respectively. However, it is worth noting that the reported linearity tests for certain methods did not confirm the absence of matrix effects unless developed through standard addition, leading to uncertainties in the reported values. There is a need for further research to verify method parameters, especially for determining NFCs like furfuryl alcohol. Additionally, optimising extraction and separation methods is essential to ensure complete compound depletion from samples. Ideally, developed methods should offer comprehensive NFC determination, reduce analysis time and solvent use, and adhere to validation parameters. This review discusses current methods for extracting and quantifying NFCs in coffee and cocoa, highlighting emerging trends and emphasising the need to improve existing techniques, especially for compounds like furfuryl alcohol.
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Affiliation(s)
- María E. Medina-Orjuela
- Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Universidad Surcolombiana, Av. Pastrana Borrero Carera 1, 410001, Neiva, Colombia
| | - Yeison F. Barrios-Rodríguez
- Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Universidad Surcolombiana, Av. Pastrana Borrero Carera 1, 410001, Neiva, Colombia
- i-Food, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46021, Valencia, Spain
| | - Carlos Carranza
- Escuela de ciencias agrícolas, pecuarias y del medio ambiente, Universidad Nacional Abierta a Distancia, Calle 14 Sur # 14 - 23, 111511, Bogotá, Colombia
| | - Claudia Amorocho-Cruz
- Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Universidad Surcolombiana, Av. Pastrana Borrero Carera 1, 410001, Neiva, Colombia
| | - Piergiorgio Gentile
- School of Engineering, Newcastle University, NE1 7RU Newcastle upon Tyne, United Kingdom
| | - Joel Girón-Hernández
- Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Universidad Surcolombiana, Av. Pastrana Borrero Carera 1, 410001, Neiva, Colombia
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, NE1 8ST Newcastle upon Tyne, United Kingdom
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Francisco KCA, Lobato A, Tasić N, Cardoso AA, Gonçalves LM. Determination of 5-hydroxymethylfurfural using an electropolymerized molecularly imprinted polymer in combination with Salle. Talanta 2022; 250:123723. [PMID: 35868148 DOI: 10.1016/j.talanta.2022.123723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 06/08/2022] [Accepted: 07/02/2022] [Indexed: 11/28/2022]
Abstract
Coffee, a beverage with a complex chemical composition, is appreciated for the sensory experience of its taste and aroma. The compound 5-(hydroxymethyl)-2-furfural (HMF) is essential for sensory characterization of the beverage, and is also used in the traceability of its production. In this work, a procedure combining salting-out assisted liquid-liquid extraction (SALLE) and an electropolymerized molecularly imprinted polymer (e-MIP) was developed for the detection and quantification of HMF in coffee samples. The sample preparation step using SALLE employed a combination of acetonitrile and phosphate-buffered saline, in a proportion of 70:30 (ACN:PBS), with addition of 0.02 g of NaCl. The new sensor (e-MIP) was prepared by electropolymerization of p-aminobenzoic acid onto a glassy carbon electrode (GCE) using cyclic voltammetry (CV). Analytical determinations were performed by differential pulse voltammetry (DPV). The linear regression correlation coefficient (r2) for the response was 0.9986. The limits of detection and quantification were 0.372 mg L-1 and 1.240 mg L-1, respectively. The repeatability and reproducibility values obtained were 6 and 10%, respectively. The recoveries for three concentration levels were between 97 and 101%. Analyses of different coffee samples showed that the HMF concentrations varied from 261.0 ± 41.0 to 770.2 ± 55.9 mg kg-1 in powdered coffee samples, and from 1510 ± 50 to 4445 ± 278 mg kg-1 in instant coffee samples. The advantages of this procedure, compared to other methods described in the literature, are its simplicity, easy operation, good selectivity and sensitivity, low cost, and minimal use of organic solvents.
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Affiliation(s)
- Karen C A Francisco
- Departamento de Química Analítica, Instituto de Química, Universidade Estadual Paulista (UNESP), Araraquara, SP, Brazil
| | - Alnilan Lobato
- Department of Analytical Chemistry, National Institute of Chemistry, Ljubljana, Slovenia; Departamento de Química Fundamental, Instituto de Química, Universidade de São Paulo (USP), SP, Brazil
| | - Nikola Tasić
- Department of Analytical Chemistry, National Institute of Chemistry, Ljubljana, Slovenia; Departamento de Química Fundamental, Instituto de Química, Universidade de São Paulo (USP), SP, Brazil; Department of Materials Science, Institute of Multidisciplinary Research, University of Belgrade, Belgrade, Serbia
| | - Arnaldo A Cardoso
- Departamento de Química Analítica, Instituto de Química, Universidade Estadual Paulista (UNESP), Araraquara, SP, Brazil.
| | - Luís M Gonçalves
- Departamento de Química Fundamental, Instituto de Química, Universidade de São Paulo (USP), SP, Brazil.
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Martins FCOL, Alcantara GMRN, Silva AFS, Melchert WR, Rocha FRP. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods. Food Chem 2022; 395:133539. [PMID: 35779506 DOI: 10.1016/j.foodchem.2022.133539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/09/2022] [Accepted: 06/18/2022] [Indexed: 11/18/2022]
Abstract
The thermal processing, storage, and transportation of foodstuffs (e.g., fruit juices, coffee, honey, and vinegar) generate 5-hydroxymethylfurfural (HMF). The food industry uses this compound as a quality marker, thus increasing the demand for fast and reliable analytical methods for its determination. This review focuses on the formation of HMF in food, its desirable and toxic effects, and recent advances in analytical methods for its determination in foodstuffs. The advantages and limitations of these analytical approaches are discussed relative to the main analytical features.
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Affiliation(s)
- Fernanda C O L Martins
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil; College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil
| | - Gabriela M R N Alcantara
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil; College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil
| | - Anna Flavia S Silva
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil
| | - Wanessa R Melchert
- College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil.
| | - Fábio R P Rocha
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil
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Abrantes T, Moura-Nunes N, Perrone D. Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030848. [PMID: 35164128 PMCID: PMC8838868 DOI: 10.3390/molecules27030848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/17/2022] [Accepted: 01/20/2022] [Indexed: 11/16/2022]
Abstract
The current trend of lowering 5-hydroxymethylfurfural (5-HMF) dietary exposure is challenging since its formation is parallel with the development of food color, flavor and aroma. We aimed to investigate the effect of gallic acid (GA) addition on 5-HMF formation, color development and antioxidant activity (AA) in a series of Maillard Reaction (MR) model systems. The effects of GA addition on browning and AA development were not uniform for all model systems, but always occurred in the same direction, indicating that these phenomena were interconnected. GA mitigated 5-HMF development in four of the nine tested systems, possibly by preventing the oxidation of MR intermediates. Correlation analysis indicated that when GA addition mitigated 5-HMF formation, browning was either promoted or not affected. The proposed strategy was effective for glucose/arginine and sucrose/arginine systems, since GA mitigated 5-HMF formation (49% and 54%, respectively) in addition to increasing color development and antioxidant activity.
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Affiliation(s)
- Thaísa Abrantes
- Laboratório de Bioquímica Nutricional e de Alimentos, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, Sala 528A, Rio de Janeiro 21941-909, Brazil;
| | - Nathália Moura-Nunes
- Laboratory of Food Science, Department of Basic and Experimental Nutrition, Nutrition Institute, Rio de Janeiro State University, Rua São Francisco Xavier 524, Pavilhão João Lyra Filho, 12° Andar, Bloco D, Sala 12002, Rio de Janeiro 20559-900, Brazil
- Correspondence: (N.M.-N.); (D.P.); Tel.: +55-21-2334-0722 (N.M.-N.); +55-21-3938-7351 (D.P.)
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, Sala 528A, Rio de Janeiro 21941-909, Brazil;
- Correspondence: (N.M.-N.); (D.P.); Tel.: +55-21-2334-0722 (N.M.-N.); +55-21-3938-7351 (D.P.)
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A novel ion chromatography tandem mass spectrometry (IC-MS/MS) method for the determination of chlorate and prechlorate in freshly brewed coffee. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Albouchi A, Murkovic M. Investigation on the mitigation effects of furfuryl alcohol and 5-hydroxymethylfurfural and their carboxylic acid derivatives in coffee and coffee-related model systems. Food Res Int 2020; 137:109444. [PMID: 33233124 DOI: 10.1016/j.foodres.2020.109444] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 06/10/2020] [Accepted: 06/12/2020] [Indexed: 11/19/2022]
Abstract
The mitigation of furfuryl alcohol, 5-hydroxymethylfurfural, 2-furoic acid, and 5-hydroxymethyl 2-furoic acid was conducted in two dry model systems mimicking coffee and an actual coffee system by incorporating 14 chemicals, that are categorized to phenolic acids, flavonoids, non-phenolic antioxidants, and non-antioxidant agents. Mitigation effects were determined as the decrease in the levels of the studied furan derivatives after the systems went through a controlled roasting process. Strong mitigation effects in the dry model systems were observed after the application of phenolic acids, quinic acid or EDTA. The mitigation effects of phenolic acids and flavonoids depended on the number and availability of phenolic hydroxyl groups. Certain agents exhibited a furan derivative-specific reducing effect while most of them showed a generalized effect. The mitigation efficacy decreased with the increasing complexity of the tested systems. In the coffee system, mitigation effects were almost completely lost in comparison with dry model systems. Still, taurine and sodium sulfite exerted the strongest mitigation effect in the coffee system.
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Affiliation(s)
- Abdullatif Albouchi
- Institute of Biochemistry, Graz University of Technology, Petersgasse 10-12/II, 8010 Graz, Austria.
| | - Michael Murkovic
- Institute of Biochemistry, Graz University of Technology, Petersgasse 10-12/II, 8010 Graz, Austria
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Kim HJ, Hong DL, Yu JW, Lee SM, Lee YB. Identification of Headspace Volatile Compounds of Blended Coffee and Application to Principal Component Analysis. Prev Nutr Food Sci 2019; 24:217-223. [PMID: 31328128 PMCID: PMC6615358 DOI: 10.3746/pnf.2019.24.2.217] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Accepted: 04/09/2019] [Indexed: 12/12/2022] Open
Abstract
Coffee can be blended to create a variety of products to meet consumer’s needs. In order to uncover the blending effect of coffee beans, we performed an experiment using principal component analysis (PCA). Twelve varieties of green beans were tested in 11 experimental groups, and the volatile compounds of the beans were analyzed. A total of 41 volatile compounds were identified. PCA was performed on 13 compounds that had a low odor threshold value or a high concentration among the identified compounds. PCA of total volatile compounds showed that principal component (PC) 1 and PC2 were extracted within 80% cumulative dispersion level. In PC1 and PC2, furfuryl alcohol and formic acid ethyl ester showed the greatest positive correlation coefficients among all the volatile compounds. The largest negative correlation coefficients in PC1 and PC2 were 4-hydroxy-2-butanone and 3-(ethylthio)propanal, respectively. Using PCA of the major volatile compounds in coffee, propanal and 1-methylpyrrole were found to have the largest positive correlation coefficients in PC1 and PC2, respectively. In the score plot of the major volatile components, 4 kinds of blended coffee were closely grouped, therefore showing similar aroma qualities. However, 5 kinds of other blended coffees showed a positive correlation with PC2. This is probably due to 3-(ethylthio)propanal acting as a specific value. The application of statistical methods to blended coffee allows for logical and systematic data analysis of data and may be used as a basis for quality evaluation.
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Affiliation(s)
- Hyeon-Jae Kim
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Dong-Lee Hong
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Jung-Wan Yu
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
| | - Seung-Min Lee
- Food R&D Health Supplement, CJ Blossom Park, Gyeonggi 16495, Korea
| | - Yang-Bong Lee
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
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Albouchi A, Murkovic M. LC method for the direct and simultaneous determination of four major furan derivatives in coffee grounds and brews. J Sep Sci 2019; 42:1695-1701. [PMID: 30816624 PMCID: PMC6594019 DOI: 10.1002/jssc.201900061] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 02/18/2019] [Accepted: 02/18/2019] [Indexed: 02/02/2023]
Abstract
The simultaneous quantification of two potential genotoxic hydroxymethyl furan derivatives in coffee (furfuryl alcohol and 5‐hydroxymethylfurfural) alongside their carboxylic acid derivatives (2‐furoic acid and 5‐hydroxymethyl furoic acid, respectively) was carried out. Their extraction from ground roasted coffee using sonication, simple shaking or heat‐assisted shaking lead to similar results. A minimum of 97.3% of the four furan derivatives were extracted during the first extraction cycle using water, whereas methanol showed considerably lower extraction efficiency. A simple high‐performance liquid chromatography method coupled with diode array detection was developed for the simultaneous determination and was applied to roasted coffee extracts or brews. No sample pre‐treatment except for centrifugation was needed. The diode array detector was used to assess the purity of the peaks of interest in analyzed samples against authentic standards. The linearity according to Mandel, accuracy (recovery ≥ 89.9%) and precision (inter‐ and intraday relative standard deviation ≤ 4.5%) were checked. The values for the limit of detection and quantification ranged within 0.11–0.76 and 0.35–2.55 μg/mL, respectively. Filtered and espresso brews were analyzed for the four furan derivatives where furfuryl alcohol showed double the concentration of 5‐hydroxymethylfurfural and about ten times the concentrations of 2‐furoic acid or 5‐hydroxymethyl furoic acid.
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Affiliation(s)
| | - Michael Murkovic
- Institute of Biochemistry, Graz University of Technology, Graz, Austria
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