Identification and Quantitation of Furocoumarin Contents in Popularly Consumed Foods in the U.S. using UPLC‐MS/MS
Authors: Melough Melissa Moser , Lee Sang Gil , Cho Eunyoung , Kim Kijoon , Provatas Anthony , Perkins Christopher , Park Min Kyung , Qureshi Abrar , Chun Ock K 
Published: November 2023

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
135.1

0.7
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
36.3

619.5
1560.8

Celeriac

1.7
160.6
234.0

396.3

Parsnip
9.7
4.0
207.6
113.0

0.1
334.5

Lemon
116.7
0.03
0.3

1.2

211.6
329.8

Cilantro

258.2

258.2

Celery

13.7
144.6
86.2
3.8

4
252.3

Lemonade
79.2

2.1
0.6

97.9
179.7

Carrots

0.05
0.9
1.1
22.4
0.1
43.7
68.2

Orange Extract

0.3
1.2
1.6
39.5
42.6

Figs (Dried)

13.5

1.8

0.2
15.5

Carrot Juice
5.7

3.4

4.8
13.9

Dill

9.5
0.6
2.4

0.5
12.9

Mandarin Oranges
8.0

0.4

1.3
9.7

Cumin

3.9
0.5
3.2

0.6
8.2

Orange Juice

0.1
2.5

0.6
3.2

Fortified Orange Juice

2.1

0.3
2.4

Coriander

1.5
0.4

1.9

Cooked Carrots

0.6

0.2
0.7

Fresh Figs

0.07

0.2

0.2
0.5

Orange

0.5
0.5

Turnip (Fresh)

0.2
0.1

0.3

Clementine

0.2
0.2

Turnip (Frozen)

0

Mustard Seeds

0