Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)

• Type: Article in International Scientific Journal
• Date: 2009

Authors

Costa, Mariana (Author) Other; Viegas, Olga (Author) Other; Melo, Armindo (Author) Other; Petisca, Catarina (Author) Other; Pinho, Olívia (Author) FCNAUP; Ferreira, Isabel (Author) FCNAUP

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 57 No. 19

Pages: 3173-3179

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 39 Citations

ISI Web of Science

Scopus - 43 Citations

Scientific classification

FOS: Medical and Health sciences > Other medical sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-003-KR7

DOI: 10.1021/jf8035808

Resumo (PT): The formation of heterocyclic aromatic amines (HAs) during barbecuing of sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) to various degrees of doneness and grilling conditions was evaluated by HPLC−diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences of charcoal and electric heat sources on formation of HAs in grilled salmon were compared. With regard to sardine samples barbecued at 280−300 °C, “rare” samples produced nondetectable amounts of HAs, “medium” sardines presented IQ, MeIQx, PhIP, and AαC at levels of 1.9, 4.4, 3.3, and 2.0 ng/g, respectively, and “well done” sardines presented IQ, MeIQx, Trp-P-1, Trp-P-2, PhIP, AαC, and MeAαC at levels of 0.9, 2.2, 1.8, 8.2, 6.5, 17.7, and 10.6 ng/g, respectively. Different qualitative and quantitative profiles of HAs were observed in sardine and salmon samples cooked under similar conditions of temperature and doneness. Levels of 13.3, 3.5, 1.13, and 3.18 ng/g were obtained, respectively, for PhIP, AαC, MeAαC, and Glu-P-1 in salmon samples barbecued at 280−300 °C. The contents of HAs were significantly higher in these samples than in salmon samples barbecued at 180−200 °C or in the electric device. However, MeIQx content (0.5 ng/g) was lower in salmon samples barbecued at 280−300 °C than in the other samples. <br> <br> Keywords:Heterocyclic aromatic amines; sardines; salmon; HPLC; charcoal grilling <br> <a target="_blank" href="http://pubs.acs.org/doi/abs/10.1021/jf8035808 "> Texto integral </a> <br> <br>

Abstract (EN): The formation of heterocyclic aromatic amines (HAs) during barbecuing of sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) to various degrees of doneness and grilling conditions was evaluated by HPLC-diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences of charcoal and electric heat sources on formation of HAs in grilled salmon were compared. With regard to sardine samples barbecued at 280-300 degrees C, "rare" samples produced nondetectable amounts of HAs, "medium" sardines presented IQ, MeIQx, PhIP, and A alpha C at levels of 1.9, 4.4, 3.3, and 2.0 ng/g, respectively, and "well done" sardines presented IQ, MeIQx, TrpP-1, Trp-P-2, PhIP, A alpha C, and MeA alpha C at levels of 0.9, 2.2, 1.8, 8.2, 6.5, 17.7, and 10.6 ng/g, respectively. Different qualitative and quantitative profiles of HAs were observed in sardine and salmon samples cooked under similar conditions of temperature and doneness. Levels of 13.3, 3.5, 1.13, and 3.18 ng/g were obtained, respectively, for PhIP, A alpha C, MeACLC, and Glu-P-1 in salmon samples barbecued at 280-300 degrees C. The contents of HAs were significantly higher in these samples than in salmon samples barbecued at 180-200 degrees C or in the electric device. However, MeIQx content (0.5 ng/g) was lower in salmon samples barbecued at 280-300 degrees C than in the other samples.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7