Investigation on Furan Levels in Pressure-Cooked Foods
Joint Authors
Arisseto, Adriana P.
Vicente, Eduardo
Toledo, Maria Cecília F.
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-4, 4 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-01-14
Country of Publication
Egypt
No. of Pages
4
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
Furan is a food processing contaminant classified as possibly carcinogenic to humans.
As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker.
For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS).
Furan was not found above the limit of quantification in the pressure-cooked samples.
No furan has either been found in reheated samples after 24 hours under cold storage.
Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.
American Psychological Association (APA)
Arisseto, Adriana P.& Vicente, Eduardo& Toledo, Maria Cecília F.. 2013. Investigation on Furan Levels in Pressure-Cooked Foods. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-4.
https://search.emarefa.net/detail/BIM-506820
Modern Language Association (MLA)
Arisseto, Adriana P.…[et al.]. Investigation on Furan Levels in Pressure-Cooked Foods. International Journal of Food Science No. 2013 (2013), pp.1-4.
https://search.emarefa.net/detail/BIM-506820
American Medical Association (AMA)
Arisseto, Adriana P.& Vicente, Eduardo& Toledo, Maria Cecília F.. Investigation on Furan Levels in Pressure-Cooked Foods. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-4.
https://search.emarefa.net/detail/BIM-506820
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-506820