title: Effect of cooking or handling conditions on the furan levels of processed foods.
abstract: The aim of this study was to investigate the possible effects of cooking or handling conditions on the concentration of furan in processed foods. The analytical method used to analyse furan levels in foods was optimized based on solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). In baby soups, the concentration of furan decreased by up to 22% after opening a lid for 10 min. In the baby food in retort packaging, the level of furan was reduced by 15-33% after heating the foods at 50 degrees C without a lid. Furan in rice seasonings was evaporated completely after heating the foods at 60 degrees C. Regarding powered milk, the levels of furan were too low to be compared under various conditions. The levels of furan decreased to 58% in beverage products for babies, after storing them at 4 degrees C for 1 day without a lid. The levels of furan in canned foods such as cereal and vegetable were reduced by zero to 52% when they were stored without stirring in a refrigerator at 4 degrees C for 1 day. When we boiled canned fish, the furan present was almost completely evaporated. It is recommended that canned meats be heated up to 50-70 degrees C for the reduction (26-46%) of furan levels. The levels of furan in instant and brewed coffee samples were significantly reduced after storing for 11 to 20 min at room temperature without a lid (p < 0.05).
authors.affiliation: Department of Food Science and Technology, Dongguk University, Seoul 100-715, Republic of Korea.
authors.forename: T-K
authors.initials: TK
authors.lastname: Kim
authors.forename: Y-K
authors.initials: YK
authors.lastname: Lee
authors.forename: Y S
authors.initials: YS
authors.lastname: Park
authors.forename: K-G
authors.initials: KG
authors.lastname: Lee
mesh_terms: D002273:Carcinogens / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005663:Furans / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D007223:Infant; D015416:Maillard Reaction; D056910:Republic of Korea; D052617:Solid Phase Microextraction / Q000379:methods; D013696:Temperature
chemical_list: D002273:Carcinogens; D005663:Furans; C039281:furan