Investigation on Furan Levels in Pressure-Cooked Foods

• Autor(a) principal: Arisseto, Adriana P.
• Data de Publicação: 2013
• Outros Autores: Vicente, Eduardo, Toledo, Maria Cecília F.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/406

Furan is a food processing contaminant classied 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 quantication in the pressure-cooked samples. No furan has either been found in reheated samples aer 24 hours under cold storage. Although levels up to 173 g/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.