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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2009

Autores

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

Revista

Título: Journal of Agricultural and Food Chemistry

Vol. 57 Nº 19

Páginas: 3173-3179

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 39 Citações

ISI Web of Science

Scopus - 43 Citações

Classificação Científica

FOS: Ciências médicas e da saúde > Outras ciências médicas

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7