Determination of furanic compounds in Mopane worms, corn, and peanuts using headspace solid-phase microextraction with gas chromatography-flame ionisation detector.

Abstract

A headspace-solid phase microextraction - gas chromatography-flame ionisation detector (HS-SPME-GC/FID) method was developed for the simultaneous determination of furan, 2-methylfuran and 2-furaldehyde in thermally processed Mopane worms, corn, and peanuts. The optimal HS-SPME conditions with polydimethylsiloxane/carboxen/divinylbenzene (PDMS/CAR/DVB) fiber were 30\xa0°C, 40\xa0min and 600\xa0rpm stirring speed. The recoveries, detection and quantification limits for the analytes in food samples were 67-106%, 0.54-3.5\xa0µg\xa0kg-1, and 1.8-12\xa0µg\xa0kg-1, respectively. These results showed that the developed method was accurate, reproducible, and sensitive for the determination of furan, 2-methylfuran and 2-furaldehyde in complex food matrices with limited interference from other components. The optimised analytical method was applied for monitoring the presence of the furanic compounds in heat-processed South African foods. Although 2-furaldehyde was not detected in food samples, the maximum concentrations of 24 and 95\xa0µg\xa0kg-1 were found for furan and 2-methylfuran, respectively.