TABLE 3.

Furan concentration of fried red pepper and soybean oil samples.

Type	Temperature (°C)	Time (min)	Furan (ng/g)	Type	Temperature (°C)	Time (min)	Furan (ng/g)
Liquid (oil)	80	20 s	3.93 ± 0.05a,A	Solid (pepper powder recovered from water)	80	20 s	4.88 ± 0.12a,A
		5	4.31 ± 0.00b,A			5	7.41 ± 0.16b,A
		10	4.29 ± 0.06b,A			10	7.46 ± 0.27b,A
		15	4.57 ± 0.11c,A			15	7.11 ± 0.12b,A
		20	8.58 ± 0.03d,A			20	12.69 ± 0.67c,A
	100	20 s	4.01 ± 0.10a,A		100	20 s	5.50 ± 0.07a,B
		5	6.27 ± 0.18b,B			5	14.14 ± 1.17b,B
		10	9.67 ± 0.11c,B			10	19.14 ± 0.96c,B
		15	13.20 ± 0.26d,B			15	20.78 ± 0.35d,B
		20	17.99 ± 0.74e,B			20	20.79 ± 0.80d,A
	130	20 s	5.09 ± 0.04a,B		130	20 s	8.12 ± 0.39a,C
		5	22.62 ± 0.66b,C			5	47.64 ± 3.00b,C
		10	34.02 ± 0.75c,C			10	57.86 ± 3.24d,C
		15	42.01 ± 1.55d,C			15	56.94 ± 1.73c,d,C
		20	42.58 ± 0.90d,C			20	53.62 ± 0.95c,B
	170	20 s	22.53 ± 0.83a,C		170	20 s	15.20 ± 0.25a,D
		5	60.74 ± 0.70b,D			5	103.48 ± 4.69b,D
		10	100.73 ± 2.56c,D			10	134.89 ± 11.27c,D
		15	121.47 ± 2.33d,D			15	168.18 ± 3.91d,D
		20	125.88 ± 0.55e,D			20	234.52 ± 15.09e,C

All values are shown as mean ± S.D. (standard deviation) (n = 3). Lowercase letters (series “a–e”) 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.