Premium
Identification and Quantitation of Furocoumarin Contents in Popularly Consumed Foods in the U.S. using UPLC‐MS/MS
Author(s) -
Melough Melissa Moser,
Lee Sang Gil,
Cho Eunyoung,
Kim Kijoon,
Provatas Anthony,
Perkins Christopher,
Park Min Kyung,
Qureshi Abrar,
Chun Ock K
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.790.15
Subject(s) - furocoumarin , furocoumarins , psoralen , chemistry , bergapten , food science , biochemistry , photochemistry , dna
Furocoumarins are a class of photocarcinogenic compounds found in several plant species, and may be responsible for the observed association between consumption of citrus products and the risk of skin cancer. Furocoumarin contents of several foods have been reported in the literature, but no database of furocoumarin content of foods exists. Therefore, this research aims to determine the distribution of furocoumarins in popularly consumed foods in the U.S. and to create a database of furocoumarin contents in foods and beverages. Through a review of the literature, 29 popularly consumed food items known or suspected to contain furocoumarins were chosen for analysis. Samples of three varieties of each of the 29 foods were purchased from local grocery stores, prepared for analysis using a solid phase extraction method, and analyzed using UPLC‐MS/MS for the presence of seven major furocoumarins (bergaptol, psoralen, 8‐methoxypsoralen (8‐MOP), bergapten, 6′7′‐dihydroxybergamottin (6′7′‐DHB), epoxybergamottin, and bergamottin). Most foods measured contained more than one furocoumarin, and some contained all seven of the furocoumarins examined. Total furocoumarin concentration was greatest in parsley (23.2 μg/g), grapefruits (21.9 μg/g), lime juice (14.6 μg/g), grapefruit juice (9.5 μg/g), limes (9.2 μg/g), and lemon juice (1.6 μg/g). Other highly concentrated foods included root vegetables such as celeriac (0.4 μg/g), parsnips (0.3 μg/g), and carrots (0.07 μg/g). Differences were noted between raw foods and their cooked or processed derivatives. For example, raw carrots had a total furocoumarin concentration 4.9 times higher than carrot juice, and more than 90 times higher than cooked canned carrots. Additionally, grapefruit had a total furocoumarin concentration 2.3 times higher than grapefruit juice. Bergamottin was found in the greatest proportion of foods sampled (23 of 29), followed by bergapten (19 of 29) and 6′7′‐DHB (16 of 29). Bergamottin contributed most significantly to the entire sampling of foods (38.5% of total furocoumarin concentration among all foods), followed by 6′7′‐DHB (19.1%) and bergapten (16.0%). In summary, furocoumarins are found in a large variety of commonly consumed plant‐based foods including herbs, spices, fruits, vegetables, and their juices. Cooking and other processing methods can augment the distribution and total concentrations of furocoumarins in foods. Bergamottin, bergapten, and 6′7′‐DHB contribute most significantly to total furocoumarin concentration in the foods analyzed. This research provides the framework for a database of furocoumarin contents of foods, and can inform future work related to furocoumarin consumption and health outcomes. Support or Funding Information Funding source: University of Connecticut Research Foundation Research Excellence Program (PI: Dr. Ock K. Chun); National Cancer Institute Omnibus R21 (PI: Dr. Eunyoung Cho)Food Item Bergaptol (ng/g) Psoralen (ng/g) 8‐MOP (ng/g) Bergapten (ng/g) 6′7′‐DHB (ng/g) Epoxybergamottin (ng/g) Bergamottin (ng/g) Total Furocoumarins (ng/g)Parsley 740.4 5386.0 5971.5 11049.3 9.7 57.9 23214.8 Grapefruit 135.10.7 12243.7 1121.7 8356.7 21857.9 Lime Juice 4029.5 14.0 49.0 1387.3 0.9 0.7 9098.3 14579.7 Grapefruit Juice 1907.4 2.0 0.2 30.2 3301.8 3.2 4289.2 9534.1 Lime 313.4 0.07 2.5 135.5 4.7 1.1 8693.7 9151.1 Lemon Juice 902.8 0.1 2.1 36.3619.5 1560.8 Celeriac 1.7 160.6 234.0396.3 Parsnip 9.7 4.0 207.6 113.00.1 334.5 Lemon 116.7 0.03 0.3 1.2 211.6 329.8 Cilantro 258.2258.2 Celery 13.7 144.6 86.2 3.8 4 252.3 Lemonade 79.22.1 0.6 97.9 179.7 Carrots 0.05 0.9 1.1 22.4 0.1 43.7 68.2 Orange Extract0.3 1.2 1.6 39.5 42.6 Figs (Dried) 13.5 1.80.2 15.5 Carrot Juice 5.73.44.8 13.9 Dill 9.5 0.6 2.40.5 12.9 Mandarin Oranges 8.00.4 1.3 9.7 Cumin 3.9 0.5 3.20.6 8.2 Orange Juice0.1 2.5 0.6 3.2 Fortified Orange Juice2.1 0.3 2.4 Coriander1.5 0.41.9 Cooked Carrots0.6 0.2 0.7 Fresh Figs 0.070.2 0.2 0.5 Orange0.5 0.5 Turnip (Fresh)0.2 0.10.3 Clementine0.2 0.2 Turnip (Frozen)0 Mustard Seeds0