Furfuryl alcohol (FA) may be found in dairy products as a result of non-enzymatic browning.  The ability to accurately measure and quantitate levels of FA in dairy products is crucial due to its recent posting as a carcinogen under California proposition 65.   The objective of this study was to compare extraction and quantitation methods for FA from dairy products.   Fluid milk (pasteurized and ultrapasturized) and dried whey protein concentrates and isolates were evaluated. Solvent extraction, solid phase microextraction (SPME), stir bar sorptive extraction (SBSE) with gas chromatography mass spectrometry (GCMS), and triple quadrupole mass spectrometry (GC/MS/MS) were compared for recovery of FA.  Internal standards for the quantitation of FA (2-methyl-3-heptanone, deuterated furfuryl alcohol, 2,5 dimethyl phenol, 5-methyl 2-furfuryl alcohol, and 5-methyl furfural) were also compared.  FA concentrations ranged from 321.5 to 1103.4 ppb in fluid milk and 2109 to 5259 ppb in dried whey proteins.   SPME GC/MS/MS was the most sensitive (p&lt;0.05) and reproducible technique of the methods tested.  SBSE GC/MS and SAFE with GC/MS produced similar values while SPME GC/MS was less sensitive (p&lt;0.05).  The best internal standard for relative abundance was deuterated FA or 5-methyl furfural. These results define the benefits and detriments to each method for determining FA in liquid and powdered dairy matrices.<br/> <br/><br/>

Extraction and quantitation of furfuryl alcohol in fluid milk and dairy powders

255th National Meeting (2018)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.