Content and evolution of potential furfural compounds in commercial milk-based infant formula powder after opening the packet
2015
Chávez-Servín, Jorge L. | de la Torre Carbot, Karina | García-Gasca, Teresa | Castellote, Ana I. | López-Sabater, M Carmen
Potential furfural compounds were examined by RP-HPLC-DAD in 20 commercial milk-based powdered infant formula (IF) brands from local markets from Paris, France; DF, Mexico; Copenhagen, Denmark; England, UK; and Barcelona, Spain. We traced the evolution of these compounds after the packets had been opened at 0, 30 and 70days of storage at room temperature (≈25°C; minimum 23°C and maximum 25.5°C). All formula brands were analysed during the first 3–5months of their shelf life. The mean values of all IFs for potential 5-hydroxymethyl-2-furaldehyde (HMF)+2-furaldehyde (F) were 1115.2μg/100g (just opened), 1157.6μg/100g (30days) and 1344.5μg/100g of product (70days). In general, slight increases of potential furfural contents were observed in most of the studied IFs, which suggests that the Maillard reaction increases after opening the packets. The main furfural compound found was HMF, as expected. The range of potential HMF consumed for an infant about 6months old feeding only on formula was estimated between 0.63mg and 3.25mg per day.
显示更多 [+] 显示较少 [-]