TABLE 2.
Furan concentration of roasted red pepper samples.
| Temperature (°C) | Time (min) | Furan (ng/g) | Temperature (°C) | Time (min) | Furan (ng/g) |
| 60 | 1 | 6.95 ± 0.07a,A,B | 120 | 1 | 7.41 ± 0.04a,B,C |
| 3 | 7.30 ± 0.14c,A,B | 3 | 7.65 ± 0.20a,B | ||
| 5 | 7.33 ± 0.15c,A,B | 5 | 8.50 ± 0.18a,B | ||
| 10 | 7.19 ± 0.19b,c,A | 10 | 13.89 ± 0.89b,A | ||
| 15 | 7.61 ± 0.09d,A | 15 | 33.05 ± 3.10c,B | ||
| 20 | 7.04 ± 0.04a,b,A | 20 | 66.45 ± 2.55d,B | ||
| 80 | 1 | 6.66 ± 0.30a,A | 150 | 1 | 8.86 ± 0.80a,D |
| 3 | 6.79 ± 0.15a,b,A | 3 | 10.22 ± 0.57a,C | ||
| 5 | 7.10 ± 0.09c,A | 5 | 17.44 ± 0.19a,C | ||
| 10 | 7.01 ± 0.04b,c,A | 10 | 121.29 ± 8.04b,B | ||
| 15 | 7.67 ± 0.13d,A | 15 | 238.23 ± 15.72c,C | ||
| 20 | 8.08 ± 0.02e,A | 20 | 493.09 ± 53.55d,C | ||
| 100 | 1 | 7.45 ± 0.23a,B,C | 180 | 1 | 7.75 ± 0.18a,C |
| 3 | 7.52 ± 0.31a,B | 3 | 9.94 ± 0.56a,C | ||
| 5 | 7.84 ± 0.12a,A,B | 5 | 20.19 ± 1.02a,D | ||
| 10 | 10.32 ± 1.70b,A | 10 | 131.88 ± 15.09b,B | ||
| 15 | 11.30 ± 0.52b,A | 15 | 619.90 ± 11.75c,D | ||
| 20 | 13.11 ± 0.48c,A | 20 | 761.37 ± 24.60d,D |
All values are shown as mean ± S.D. (standard deviation) (n = 3). Lowercase letters (series “a–d”) indicate significant (p < 0.05) differences at same experimental temperature with different heating time. Uppercase letters (series “A–D”) indicate significant (p < 0.05) differences at same heating time with different experimental temperature.