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Furan and alkylated furans in heat processed food, including home cooked products

Author

Listed:
  • Arvid Fromberg

    (National Food Institute, Technical University of Denmark, Søborg, Denmark)

  • María S. Mariotti

    (Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Santiago, Chile)

  • Franco Pedreschi

    (Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Santiago, Chile)

  • Sisse Fagt

    (National Food Institute, Technical University of Denmark, Søborg, Denmark)

  • Kit Granby

    (National Food Institute, Technical University of Denmark, Søborg, Denmark)

Abstract

The occurrence of furan in home cooked food was studied. Cooking was found to reduce the level of furan in ready-to-eat foods, however on average around 50% of furan remain in the foods. The analysis of furan occurrence revealed that it is most commonly formed in foods with high levels of carbohydrates. Interestingly, breakfast cereals, dry bread products, and dried fruit products including raisins, plums and bananas contained furan at levels up to 387 µg/kg. Furan was also found in the dry ingredients of cookies and bread, and in snacks such as crisps and popcorn. The 2-alkylfurans, 2-methylfuran, 2,5-dimethylfuran, 2-ethylfuran, and 2-pentylfuran were present at levels in the same range as furan (885 µg/kg) and the level of 2-methylfuran (1328 µg/kg) exceeded this level in coffee.

Suggested Citation

  • Arvid Fromberg & María S. Mariotti & Franco Pedreschi & Sisse Fagt & Kit Granby, 2014. "Furan and alkylated furans in heat processed food, including home cooked products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(5), pages 443-448.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:341-2013-cjfs
    DOI: 10.17221/341/2013-CJFS
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