RT Journal Article
SR Electronic
A1 Fromberg, Arvid
A1 Mariotti, María S.
A1 Pedreschi, Franco
A1 Fagt, Sisse
A1 Granby, Kit
T1 Furan and alkylated furans in heat processed food, including home cooked products
JF Czech Journal of Food Sciences
YR 2014
VO 32
IS 5
SP 443
OP 448
DO 10.17221/341/2013-CJFS
UL https://cjfs.agriculturejournals.cz/artkey/cjf-201405-0005.php
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 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.