TABLE 4.

Furan concentration of fried edible oil samples and fried red pepper samples.

Temperature (°C)	Oil type	Time (min)	Furan (ng/g)
			Liquid	Solid
140	Palm oil	control	3.61 ± 0.26a,A	4.58 ± 0.07a,A
		5	20.09 ± 0.29b,A	68.05 ± 3.30b,B
		10	30.69 ± 1.00d,A	78.54 ± 5.35c,A,B
		15	36.40 ± 0.14e,A	78.72 ± 2.95c,A
		20	27.55 ± 1.03c,A	105.39 ± 8.53d,B
	Olive oil	control	4.94 ± 0.06a,C	4.58 ± 0.07a,A
		5	29.93 ± 1.00b,B	58.58 ± 6.09b,A
		10	31.66 ± 1.36c,A	71.06 ± 6.64c,A
		15	39.58 ± 1.68e,A	84.98 ± 7.12d,A
		20	35.23 ± 2.19d,B	78.98 ± 5.57c,d,A
	Soybean oil	control	3.84 ± 0.11a,A,B	4.58 ± 0.07a,A
		5	33.84 ± 2.26b,D	71.34 ± 4.73b,B
		10	42.00 ± 1.64c,B	74.35 ± 8.16b,A
		15	47.06 ± 1.24d,B	86.25 ± 1.92c,A
		20	48.28 ± 3.41d,C	88.33 ± 5.56c,A
	Corn-germ oil	control	4.09 ± 0.21a,B	4.58 ± 0.07a,A
		5	27.95 ± 3.04b,C	65.79 ± 3.29b,A,B
		10	43.32 ± 3.47c,B	87.46 ± 6.14c,B
		15	52.50 ± 4.20d,C	102.37 ± 7.05d,B
		20	69.87 ± 6.03e,D	103.61 ± 7.20d,B

All values are shown as mean ± S.D. (standard deviation) (n = 3). Lowercase letters in each type (series “a–e”) indicate significant (p < 0.05) differences at same oil type with different heating time. Uppercase letters in each type (series “A–D”) indicate significant (p < 0.05) differences at same heating time with different oil types. Control means that the furan level in untreated red pepper powder.