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

Arvid Fromberg, María S. Mariotti, Franco Pedreschi, Sisse Fagt and Kit Granby
Additional contact information
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

Czech Journal of Food Sciences, 2014, vol. 32, issue 5, 443-448

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.

Keywords: breakfast cereals; coffee; crisps; 2; 5-dimethylfuran; ready-to-eat products; dried fruit (search for similar items in EconPapers)
Date: 2014
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/341/2013-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/341/2013-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:5:id:341-2013-cjfs

DOI: 10.17221/341/2013-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().