呋喃
致癌物
化学
遗传毒性
国际机构
有机化学
环境化学
毒性
作者
Zahra Batool,Dan Xu,Xia Zhang,Xiaoxi Li,Yuting Li,Zhiyi Chen,Bing Li,Lin Li
标识
DOI:10.1080/10408398.2020.1734532
摘要
Furan (C4H4O) is a volatile, heterocyclic and carcinogenic heterocyclic chemical compound occurring in a wide range of thermally processed foods. Several studies have been conducted to analyze the formation conditions, triggering furan formation via model systems. Furan can be encountered via various pathways including thermal degradation, oxidation of polyunsaturated fatty acids, thermal rearrangement of carbohydrates in the presence of amino acids, thermal degradation of certain amino acids. Furan has been proven to cause cancer in experimental animal models and classified as a possible human carcinogen by International agency for research on cancer based on sufficient evidences. Thus, different strategies should be developed to reduce furan contents in commercially available food stuffs while food processing. This review summarizes some current evidences of furan formation from different precursors, analytical methods for its detection, and its toxicity that might lead to carcinogenicity and genotoxicity with human risk assessment. In addition, furan occurrence in different thermally processed foods entailed by several recent studies as well as furan mitigation strategies during food processing have also been illustrated in this review.
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