PT Journal
AU Fromberg, A
   Mariotti, SM
   Pedreschi, F
   Fagt, S
   Granby, K
TI Furan and alkylated furans in heat processed food, including home cooked products
SO Czech Journal of Food Sciences
PY 2014
BP 443
EP 448
VL 32
IS 5
DI 10.17221/341/2013-CJFS
DE breakfast cereals; coffee; crisps; 2; 5-dimethylfuran; ready-to-eat products; dried fruit
AB 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 ug/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 ug/kg) and the level of 2-methylfuran (1328 ug/kg) exceeded this level in coffee.
ER