Czech J. Food Sci., 2014, 32(5):443-448 | DOI: 10.17221/341/2013-CJFS

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

Arvid Fromberg1, María S. Mariotti2, Franco Pedreschi2, Sisse Fagt1, Kit Granby1
1 National Food Institute, Technical University of Denmark, Søborg, Denmark
2 Department of Chemical Engineering and Bioprocess, Pontificia Universidad Católica de Chile, Santiago, Chile

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.

Keywords: breakfast cereals; coffee; crisps; 2,5-dimethylfuran; ready-to-eat products; dried fruit

Published: October 31, 2014  Show citation

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Fromberg A, Mariotti MS, Pedreschi F, Fagt S, Granby K. Furan and alkylated furans in heat processed food, including home cooked products. Czech J. Food Sci. 2014;32(5):443-448. doi: 10.17221/341/2013-CJFS.
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