Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology

The validation of a method for the simultaneous quantification of furanic compounds in coated deep-fried samples processed and handled as usually consumed is presented. The deep-fried food was grinded using a device that simulates the mastication, and immediately analysed by headspace solid phase microextraction coupled to gas chromatography–mass spectrometry. Parameters affecting the efficiency of HS-SPME procedure were selected by response surface methodology, using a 23 full-factorial central composite design. Optimal conditions were achieved using 2 g of sample, 3 g of NaCl and 40 min of absorption time at 37 °C. Consistency between predicted and experimented values was observed and quality parameters of the method were established. As a result, furan, 2-furfural, furfuryl alcohol and 2-pentylfuran were, for the first time, simultaneously detected and quantified (5.59, 0.27, 10.48 and 1.77 μg g−1 sample, respectively) in coated deep-fried fish, contributing to a better understanding of the amounts of these compounds in food.