Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products

Onopiuk, Anna; Kołodziejczak, Klaudia; Marcinkowska‐Lesiak, Monika; Półtorak, Andrzej

doi:10.1016/j.foodchem.2021.131506

Cited by 28 publications

(23 citation statements)

References 31 publications

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“…The measurement procedure consisted of the preparation and analysis of blank samples, samples with unknown PAH concentrations and two samples containing calibration solutions (2.00 and 20.00 µg/kg). The design of the experiment was based on previous studies described in detail by Onopiuk et al [ 32 ]. To prevent matrix effects on peak positions in the chromatogram, and to assess the percentage recovery of PAHs, unenriched and enriched samples were analysed under the same conditions.…”

Section: Methodsmentioning

confidence: 99%

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

et al. 2021

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Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork.

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Section: Methodsmentioning

confidence: 99%

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

et al. 2021

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“…PAHs can be analyzed using various methods, namely HPLC [ 88 , 89 ], GC [ 90 , 91 ], and voltammetry [ 92 ]. The types of samples analyzed have not been limited to water samples [ 93 ], and have also included dietary products [ 94 ] and beauty products [ 95 ]. The PAHs in the samples generally have very low concentrations and very complex matrices.…”

Section: Development Of Stationary Phases For Pahs Capturementioning

confidence: 99%

Recent Developments of Liquid Chromatography Stationary Phases for Compound Separation: From Proteins to Small Organic Compounds

2022

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Compound separation plays a key role in producing and analyzing chemical compounds. Various methods are offered to obtain high-quality separation results. Liquid chromatography is one of the most common tools used in compound separation across length scales, from larger biomacromolecules to smaller organic compounds. Liquid chromatography also allows ease of modification, the ability to combine compatible mobile and stationary phases, the ability to conduct qualitative and quantitative analyses, and the ability to concentrate samples. Notably, the main feature of a liquid chromatography setup is the stationary phase. The stationary phase directly interacts with the samples via various basic mode of interactions based on affinity, size, and electrostatic interactions. Different interactions between compounds and the stationary phase will eventually result in compound separation. Recent years have witnessed the development of stationary phases to increase binding selectivity, tunability, and reusability. To demonstrate the use of liquid chromatography across length scales of target molecules, this review discusses the recent development of stationary phases for separating macromolecule proteins and small organic compounds, such as small chiral molecules and polycyclic aromatic hydrocarbons (PAHs).

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“…There is great difficulty in discussing and directly comparing PAH results between studies. This is mainly due to the large number of factors affecting the formation of PAHs such as: type of meat, fat content, presence of other ingredients, heat treatment conditions and many others [2]. The mechanism of PAH formation, which is not fully understood, is also an important difficulty, whereas studies confirm a strong relationship between fat content and type of fat and PAH levels in food products.…”

Section: The Effect Of Fat Replacement On the Formation Of Pahsmentioning

confidence: 99%

“…Grilled food presents a unique taste and aroma [2], but the formation of PAH depends on many factors. Among the most important are the type of raw material, the fat content of the product, the food additives used, the type of fuel used, the heat treatment method chosen, the time and temperature of the process, the positioning of the product relative to the heat source, and the condition and construction of the equipment [3,4].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

Onopiuk

Kołodziejczak

Szpicer

et al. 2022

Foods

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The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant increase in the L* color component and a decrease in the a* component. The burgers with canola oil (CO) and linseed oil (LO) were the most susceptible to oxidation, whereas the burgers with reduced fat content (CON_LOW FAT) were the most stable in terms of oxidation, where the malondialdehyde (MDA) content was 32.8% lower compared with the control group (CON). The studies confirm that partial replacement of beef tallow with vegetable oils and milk fat and reduction in fat content in burgers to be grilled can be an effective way to change their fatty acid profile and reduce the cyclization reaction of organic compounds leading to the formation of PAH. Correlation coefficient analysis showed that there is a relationship between fatty acid profile and the presence of selected PAHs in grilled beef burgers. The results of this study indicate that replacing beef tallow with vegetable oils is a promising approach in designing meat products with controlled PAH content.

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Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products

Cited by 28 publications

References 31 publications

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

Recent Developments of Liquid Chromatography Stationary Phases for Compound Separation: From Proteins to Small Organic Compounds

The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

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