Investigation on Furan Levels in Pressure-Cooked Foods
Autor(a) principal: | |
---|---|
Data de Publicação: | 2013 |
Outros Autores: | , |
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 |
Resumo: | 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 aer 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. |
id |
ITAL-2_51308d3874047c8b7b6b6c02492a67d0 |
---|---|
oai_identifier_str |
oai:http://repositorio.ital.sp.gov.br:123456789/406 |
network_acronym_str |
ITAL-2 |
network_name_str |
Repositório do Instituto de Tecnologia de Alimentos |
repository_id_str |
|
spelling |
Investigation on Furan Levels in Pressure-Cooked FoodsFuran 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 aer 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.FAPESP (Process 2008/50095-0) CNPq (Process 474267/2008-3 and Proc. 578381/2008-7)Arisseto, Adriana P.Vicente, EduardoToledo, Maria Cecília F.2022-08-26T20:04:21Z2022-08-26T20:04:21Z2013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfInternational Journal of Food Science, 2013, 4p. http://dx.doi.org/10.1155/2013/904349http://repositorio.ital.sp.gov.br/jspui/handle/123456789/406reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-08-26T20:04:21Zoai:http://repositorio.ital.sp.gov.br:123456789/406Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-08-26T20:04:21Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Investigation on Furan Levels in Pressure-Cooked Foods |
title |
Investigation on Furan Levels in Pressure-Cooked Foods |
spellingShingle |
Investigation on Furan Levels in Pressure-Cooked Foods Arisseto, Adriana P. |
title_short |
Investigation on Furan Levels in Pressure-Cooked Foods |
title_full |
Investigation on Furan Levels in Pressure-Cooked Foods |
title_fullStr |
Investigation on Furan Levels in Pressure-Cooked Foods |
title_full_unstemmed |
Investigation on Furan Levels in Pressure-Cooked Foods |
title_sort |
Investigation on Furan Levels in Pressure-Cooked Foods |
author |
Arisseto, Adriana P. |
author_facet |
Arisseto, Adriana P. Vicente, Eduardo Toledo, Maria Cecília F. |
author_role |
author |
author2 |
Vicente, Eduardo Toledo, Maria Cecília F. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Arisseto, Adriana P. Vicente, Eduardo Toledo, Maria Cecília F. |
dc.subject.none.fl_str_mv |
|
description |
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 aer 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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013 2022-08-26T20:04:21Z 2022-08-26T20:04:21Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
International Journal of Food Science, 2013, 4p. http://dx.doi.org/10.1155/2013/904349 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/406 |
identifier_str_mv |
International Journal of Food Science, 2013, 4p. http://dx.doi.org/10.1155/2013/904349 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/406 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
|
publisher.none.fl_str_mv |
|
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
_version_ |
1798311819245256704 |