Formation of furan and methylfuran from ascorbic acid in model systems and food.

@article{Limacher2007FormationOF,
  title={Formation of furan and methylfuran from ascorbic acid in model systems and food.},
  author={Anita Limacher and Josef Kerler and B{\'e}atrice Conde-Petit and Imre Blank},
  journal={Food additives and contaminants},
  year={2007},
  volume={24 Suppl 1},
  pages={122-35}
}
Previous model studies have suggested ascorbic acid as one of the major sources of furan, a possibly hazardous compound found in thermally processed foods (e.g. canned products, jars). The study showed that about 2 mmol mol(-1) furan was obtained when dry-heating ascorbic acid, while much lower amounts were formed upon pressure cooking, i.e. 58 micromol mol(-1) at pH 4 and 3.7 micromol mol(-1) at pH 7. Model reactions also generated 2-methylfuran (MF). However, the MF levels were generally very… CONTINUE READING