ANALYSIS OF FURAN IN COFFEE FROM DIFFERENT PROVENIENCE BY HEAD-SPACE SOLID PHASE MICROEXTRACTION GAS CHROMATOGRAPHY-MASS SPECTROMETRY: EFFECT OF BREWING PROCEDURES.

Lara La Pera (1) , Alfredo Liberatore (2) , Giuseppe Avellone (3) , Serena Fanara (3) , Giacomo Dugo (4) , Pasquale Agozzino (3)

1 Food and Environmental Science
2 Laboratorio Biodiagnostica di A. Liberatore & C
3 Chimica e Tecnologie Farmaceutiche
4 Food and Environmental Science

A sensitive, simple 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, desorption time were valued as the most important parameters affecting the HS-SPME procedure; furan d4 was used as the internal standard. The linearity range was 0.0075-0.486 ngg-1, the LOD and LOQ calculated using the sigma-to-noise ratio approach were 0.002 and 0.006 pgg-1, respectively. The inter and intra-day precision were of 8 and 10%, respectively. The concentration of furan found in lots of roasted coffee powder coming from different producing countries ranged from 57.3 to 587.3 ngg-1. The mean reduction of furan levels observed brewing coffee by infusion, using a moka pot and an expresso machine were of 57%, 67.5 % and 63.3%, respectively.

Mots clés: Life Sciences

Lara La Pera, Alfredo Liberatore, Giuseppe Avellone, Serena Fanara, Giacomo Dugo, et al.. ANALYSIS OF FURAN IN COFFEE FROM DIFFERENT PROVENIENCE BY HEAD-SPACE SOLID PHASE MICROEXTRACTION GAS CHROMATOGRAPHY-MASS SPECTROMETRY: EFFECT OF BREWING PROCEDURES.. Food Additives and Contaminants, 2009, 26 (06), pp.786-792. ⟨10.1080/02652030902751712⟩. ⟨hal-00577362⟩