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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Occurrence of furan in commercial processed foods in Brazil

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Author(s):
Arisseto, A. P. [1] ; Vicente, E. [1] ; Furlani, R. P. Z. [1] ; Ueno, M. S. [1] ; Pereira, A. L. D. [1] ; Toledo, M. C. F. [1]
Total Authors: 6
Affiliation:
[1] Food Sci & Qual Ctr, Inst Food Technol, BR-13070178 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure; v. 29, n. 12, p. 1832-1839, 2012.
Web of Science Citations: 5
Abstract

Selected commercial processed foods available in the Brazilian market (306 samples) were analysed for furan content using a validated gas chromatography-mass spectrometry method preceded by headspace solid phase micro-extraction (HS-SPME-GC/MS). Canned and jarred foods, including vegetable, meat, fruit and sweet products, showed levels up to 32.8 mu g kg(-1), with the highest concentrations observed in vegetables and meats. For coffee, furan content ranged from 253.0 to 5021.4 mu g kg(-1) in the roasted ground coffee and from not detected to 156.6 mu g kg(-1) in the beverage. For sauces, levels up to 138.1 mu g kg(-1) were found. In cereal-based products, the highest concentrations (up to 191.3 mu g kg(-1)) were observed in breakfast cereal (corn flakes), cracker (cream crackers) and biscuit (wafer). In general, these results are comparable with those reported in other countries and will be useful for a preliminary estimate of the furan dietary intake in Brazil. (AU)