4^th European Chemistry Congress

Biography

Biography: Serag Ahmed Farag

Abstract

     Worldwide Food Safety Agencies have classified furan as carcinogenic and cytotoxic due to its effects in animal studies, and it has been associated with harmful effects to human health. It has been pointed out that coffee consumption is the major contributor to dietary furan exposure for adults. In the present work , furan  analysis  in different  imported coffee samples was done. For that reason, in recent years this compound has received special attention from Food Safety Agencies and data on furan concentrations in commercial food products have been collected. In addition, technological strategies in order to prevent or mitigate furan formation in foods and, furthermore, to remove the already formed furan from the food product have been performed (EFSA, 2010; FAO/WHO, 2010; US FDA, 2004).

   In the present work, different coffee beans ( green,light and dark roasted beans) samples were irradiated  with different doses (5.0,10.0 and 20.0 kGy).Then, furan content was analysis by  HS-GC-MS for all treatments irradiated or not.  The obtained results proved that green coffee beans were less content in furan which increased linearly by thermal process ,whereas  irradiation doses   decreased linearly with high significant correlation coefficient (R²) .

    Therefore, γ- irradiation doses(5,10,20 kGy) were used for decontamination of molds in collected coffee green coffee beans for decontamination at 10 -20 kGy than using  roasted beans .In this respect ,the irradiated green coffee beans become more safety with low furan besides free of mould contamination.

Finally it could be recommended that using low dose (10kGy ) of γ- irradiation are the ideal solution to reduce the toxic substances besides  decontamination, disinfestations  of green coffee beans as safe alternative of using harmful chemical for human consumption besides decreasing furan content.