Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Cordeiro, T (Author) Other; Viegas, Olga (Author) FCNAUP; Silva, M (Author) Other; Martins, ZE (Author) Other; Fernandes, I (Author) Other; Ferreira, Isabel (Author) FFUP; Pinho, Olívia (Author) FCNAUP; Nuno Mateus (Author) FCUP; Conceicao Calhau (Author) Other

Journal

Title: Meat Science

Vol. 167

ISSN: 0309-1740

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 53 Citations

Scopus - 55 Citations

Scientific classification

CORDIS: Health sciences

FOS: Medical and Health sciences

Other information

Authenticus ID: P-00S-3AP

DOI: 10.1016/j.meatsci.2020.108083

Abstract (EN): The effect of five different vinegars, applied as a seasoning, on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal-grilled pork loin was investigated. PAH were assayed using acetonitrile based-extraction and high-performance liquid chromatography with fluorescence detection. Unseasoned samples presented a mean value of 31.47 ng g(-1) of PAH4 (sum of benz[a] anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene), near the maximum established by European Union (30 ng g(-1)). Significant reduction (p < .05) of PAH4 formation was observed in meat samples sprayed with vinegar. Elderberry vinegar exhibited the highest inhibition (82%), followed by white wine vinegar (79%), red wine and cider vinegars (66%), and fruit vinegar with raspberry juice (55%). The total phenolic content and antioxidant activities of vinegars had a moderate negative correlation with PAH4 formation, and 3rd degree polynomial equations had the best fitting performance to explain this relation. Spraying meat with these vinegars prior grill is an easy-to-apply strategy to limit the exposure to PAH.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8