Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population

Abstract

Abstract Furan content in eight bread-coated frozen foods (ham croquettes, squid rings, tuna pasties, churros, nuggets, fish fingers, onion rings and san jacobos) deep-fried in fresh and reheated olive oil, and in five cooked vegetables was evaluated. Deep fried foods showed the highest levels of furan between 12 μg kg−1 (tuna pasties) and 172 μg kg−1 (onion rings), with a furan increase tendency when reheated oil was used. In vegetables, furan was only found at low level in griddled onion (3.5 μg kg−1). The lower temperature applied (