Occurrence of furan in commercial processed foods in Brazil

Autor(es)

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]

Afiliação do(s) autor(es)

^[1] Food Sci & Qual Ctr, Inst Food Technol, BR-13070178 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure; v. 29, n. 12, p. 1832-1839, 2012.
• Citações Web of Science: 5

Resumo

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)

• Processo FAPESP: 08/50095-0 - Ocorrência de furano em alimentos
• Beneficiário: Adriana Pavesi Arisseto Bragotto
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado