Medina-Orjuela María E, Barrios-Rodríguez Yeison F, Carranza Carlos, Amorocho-Cruz Claudia, Gentile Piergiorgio, Girón-Hernández Joel
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.
Heliyon. 2024 May 17;10(10):e31506. doi: 10.1016/j.heliyon.2024.e31506. eCollection 2024 May 30.
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.
新形成的污染物（NFCs）在许多食品中都很常见，尤其是那些经过高温加工的食品。在这些污染物中，美拉德反应、糖还原、多酚热降解和脂质氧化产生的产物，包括丙烯酰胺、呋喃、糠醇和羟甲基糠醛，一直与潜在的致癌作用有关。NFCs存在于咖啡和可可等全球贸易商品中，由于消费者经常食用，因此构成重大风险。消费频率、接触水平和健康风险之间存在直接关联。因此，建立可靠的方法来测定两种基质中的含量至关重要，旨在减少其形成并将对消费者的风险降至最低。本综述对增强咖啡和可可中NFCs提取和定量现有方法的新兴趋势和机会进行了全面的审视、讨论和识别。通过对性能参数进行深入分析，我们旨在指导选择用于定量单个NFCs的最佳提取技术。根据综述数据，对于呋喃，建议采用顶空萃取；而对于丙烯酰胺，当分别使用气相色谱和液相色谱进行定量时，固相萃取和分散固相萃取是首选方法。然而，值得注意的是，除非通过标准加入法开发，某些方法报告的线性测试并未证实不存在基质效应，这导致报告值存在不确定性。需要进一步研究来验证方法参数，特别是对于测定糠醇等NFCs。此外，优化提取和分离方法对于确保从样品中完全去除化合物至关重要。理想情况下，开发的方法应能全面测定NFCs，减少分析时间和溶剂使用，并符合验证参数。本综述讨论了咖啡和可可中NFCs提取和定量的当前方法，突出了新兴趋势，并强调了改进现有技术的必要性，特别是对于糠醇等化合物。
