Table 2 Naturally occurring formaldehyde contents in different fruits and vegetables (SD for n = 5 samples)
From: Concentration and formation behavior of naturally occurring formaldehyde in foods
| Serial no. | Fruit items | Vegetable items | ||
|---|---|---|---|---|
| Samples | Formaldehyde content (ppm; avg ± SD) | Samples | Formaldehyde content (ppm; avg ± SD) | |
| 1 | Banana (AAA genome of Musa spp.) | 20.7 ± 3.1 | Carrot (Daucus carota) | 10.8 ± 2.1 |
| 2 | Banana (AAB genome of Musa spp.) | 14.8 ± 1.1 | Radish (Raphanus sativas) | 6.4 ± 2.2 |
| 3 | Grape (black; Vitis vinifera) | 15.7 ± 6.2 | Tomato (Solanum lycopersicum) | 14.7 ± 6.2 |
| 4 | Pomegranate (Punica granatum) | 6.7 ± 1.1 | Cucumber (Cucumis sativus) | 6.4 ± 1.6 |
| 5 | Pomelo fruit (Citrus maxima) | 16.3 ± 2.2 | Green papaya (Carica papaya) | 40.6 ± 5.5 |
| 6 | Litchi (Litchie chinensis) | 6.7 ± 1.3 | Lemon (Citrus limon) | Below detection limit |
| 7 | Pineapple (Ananas comosus) | 20.8 ± 3.0 | Beetroot (Beta vulgaris) | 37.5 ± 2.1 |
| 8 | Green apple (Malus domesticus) | 13.4 ± 4.0 | Cabbage (Brassica oleracia var.capitata) | 8.1 ± 6.3 |
| 9 | Red apple (Malus domesticus) | 17.2 ± 2.6 | Cauliflower (Brassica oleracia var.botrytis) | 30.8 ± 4.5 |
| 10 | Orange (Citrus sinensis) | 56.9 ± 5.7 | Potato (Solanum tuberosum) | 16.5 ± 3.8 |
| 11 | Mandarin orange (Citrus reticulata) | 58.3 ± 3.9 | Plantain (Musa paradisiacal) | 38.9 ± 3.3 |
| 12 | Pear (Pyrus communis) | 57.7 ± 5.5 | Onion (Allium cepa) | 10.5 ± 5.5 |
| 13 | Mango (Langra; Mangifera indica) | 10.8 ± 3.3 | Kohlrabi (Brassica oleracia gongylodes) | 36.2 ± 5.4 |
| 14 | Mango (Himsagor; Mangifera indica) | 22.4 ± 5.6 | ||
| 15 | Ripe papaya (Carica papaya) | 55.7 ± 3.0 | ||
| 16 | Guava (Psidium guajava) | 33.3 ± 3.2 | ||
| 17 | Sapodilla (Manilkara zapota) | 11.5 ± 3.2 | ||
| 18 | Olive (Olea europaea) | 56.6 ± 4.2 | ||
| 19 | Amla (Phyllanthus emblica) | 8.7 ± 1.2 | ||
| 20 | Plum (Prunus domestica) | 10.3 ± 1.0 | ||
| 21 | Bangi fruit (Cucumis melo) | 15.1 ± 2.8 | ||