Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento

Abstract

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento The presence of polycyclic aromatic hydrocarbons in food products and their relationship with the cooking method and nature of the food ResumoHidrocarbonetos Policíclicos Aromáticos (HPA) podem estar associados à carcinogênese em humanos. Tais compostos penetram no organismo pelo trato gastrointestinal, o que faz da dieta uma importante via de contaminação. O objetivo desta revisão é analisar a relação entre a formação/ingestão desses compostos e a alimentação. Foi encontrada associação direta do método de cocção empregado com o aumento dos níveis de HPA nos alimentos e a formação de novos compostos. A fonte térmica aplicada, a composição do alimento, o tipo de óleo utilizado, especialmente nos processos de fritura, bem como o tipo de tratamento empregado ao alimento antes da cocção, são fatores que influenciam o teor de HPA no produto final. A legislação brasileira é pouco abrangente em relação a esses compostos e a necessidade de ampliação das normas nacionais se torna ainda mais evidente quando este tema é visto como uma questão de Segurança de Alimentos. Palavras-chave:Hidrocarbonetos Policíclicos Aromáticos; Alimentação; Nutrição; Câncer. AbstractPolycyclic Aromatic Hydrocarbons (PAH) can be associated with carcinogenesis in humans. These elements enter the body via the gastrointestinal tract, making the diet an important contamination route. The objective of this review was to analyze the comprehensive relationship between the formation/ingestion of these compounds and the diet. A significant association was found between the cooking method and the increase in PAH levels in foods and the formation of new compounds. The thermal source applied, food composition, type of oil, especially in the frying processes, as well as the type of treatment used before cooking, influenced the PAH content in the final product. Brazilian legislation for these compounds is not comprehensive and the need to expand national standards becomes even more evident when this issue is seen as a matter of Food Safety. Food Technol., v. 20, e2016102, 2017. Received: Aug. 26, 2016 Accepted: June 07, 2017 1 Introdução A industrialização da sociedade moderna tem originado uma variedade de poluentes que se relacionam intimamente com o aparecimento de diversos tipos de câncer (COYLE, 2004;XIA et al., 2010) Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento Paz, A. P. S. et al. Keywords

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

“…Apart from the inherent characteristics of different food types (e.g., lipid content), certain cooking techniques contribute considerably to PAHs formation in foods. Specifically, roasting, frying, and grilling can form PAHs, especially when involving elevated temperatures [14,46]. Cooking techniques involving heating comprise two major types: dry and moist heat cooking (Table 3).…”

“…Regarding the heat source type, bread toasted using indirect thermal sources, such as electrical resistance, displayed lower levels of contamination than those using flame. In indirect thermal sources, PAHs formation is mainly caused by macronutrients pyrolysis; in direct thermal sources (i.e., flame), in addition to pyrolysis, PAHs are also deposited from combustion smoke [46,55]. Furthermore, Min et al [56] reported that PAHs formation in meat products submitted to heating is more affected by changes in temperature than exposure time.…”

“…Marinating meat in a mixture of condiments before cooking is a common practice to improve its flavor, aroma, and/or texture [129]. This pretreatment can influence the formation of PAHs during cooking according to the type of ingredients used: while some compounds present in these condiments can inhibit the formation of carcinogenic compounds, others can accelerate this process instead [46]. Ingredients that have antioxidant properties, such as spices, garlic, and onion, can inhibit the formation of PAHs in fried pork [46].…”

“…This pretreatment can influence the formation of PAHs during cooking according to the type of ingredients used: while some compounds present in these condiments can inhibit the formation of carcinogenic compounds, others can accelerate this process instead [46]. Ingredients that have antioxidant properties, such as spices, garlic, and onion, can inhibit the formation of PAHs in fried pork [46]. Adding onion (30 g/100 g of meat) or garlic (15 g/100 g of meat) to meat preparations resulted in a 60% and 54% decrease, respectively, in six PAHs levels [151].…”

Polycyclic Aromatic Hydrocarbons in the Organic Phase Extracted From Charcoal for Barbecue

“…Stumpe-Vîksna et al (2008) analyzed foods prepared with charcoal from coniferous wood and obtained important contamination rates for PAHs in food. The PAH values can be substantially higher in coniferous wood charcoals due to the resin and, therefore, the type of charcoal chosen may be a determining factor in the levels of these contaminants (Larsson, 1982;Paz et al, 2017). In Brazil, the most recommended wood for charcoal production is of the genus Eucalyptus, but there are situations in which woods of other genera (cerrado biome) are used for this purpose.…”