TY - JOUR T1 - Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography-mass spectrometry: effect of brewing procedures. AU - La Pera,Lara, AU - Liberatore,Alfredo, AU - Avellone,Giuseppe, AU - Fanara,Serena, AU - Dugo,Giacomo, AU - Agozzino,Pasquale, PY - 2009/8/15/entrez PY - 2009/8/15/pubmed PY - 2010/5/13/medline SP - 786 EP - 92 JF - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment JO - Food Addit Contam Part A Chem Anal Control Expo Risk Assess VL - 26 IS - 6 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-microm 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 d(4)-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. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/19680951/Analysis_of_furan_in_coffee_of_different_provenance_by_head_space_solid_phase_microextraction_gas_chromatography_mass_spectrometry:_effect_of_brewing_procedures_ L2 - https://www.tandfonline.com/doi/full/10.1080/02652030902751712 DB - PRIME DP - Unbound Medicine ER -