Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken

Wongmaneepratip, Wanwisa; Vangnai, Kanithaporn

doi:10.1016/j.foodcont.2017.03.029

Cited by 73 publications

(38 citation statements)

References 26 publications

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“…The reason may be due to the basic amino acids promoting the Maillard reaction during the grilling of the sausages. Previous studies have shown that the Maillard reaction was increased with the increase of Ph [23], and the Maillard reaction has a great relationship with the formation of PAHs [23,27]. The pyrolysis of proteins produces free amino acids and these amino acids can react with reducing sugars (such as glucose) to form the Amalido compound (1-amino-1-deoxy-2-ketosaccharide) [14].…”

Section: Resultsmentioning

confidence: 99%

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

Nie

Cai

et al. 2018

Molecules

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(1) Background: Amino acids and carbohydrates are widely used as additives in the food industry. These compounds have been proven to be an influencing factor in the production of chemical carcinogenic compounds polycyclic aromatic hydrocarbons (PAHs). However, the effect of the properties of the amino acids and carbohydrates on the production of PAHs is still little known. (2) Methods: We added different (i) R groups (the R group represents an aldehyde group in a glucose molecule or a ketone group in a fructose molecule); (ii) molecular weight carbohydrates; (iii) polarities, and (iv) acid-base amino acids to pork sausages. The effects of the molecular properties of carbohydrates and amino acids on the formation of PAHs in grilled pork sausages were investigated. (3) Results: The results showed that a grilled sausage with aldehyde-based d-glucose was capable of producing more PAHs than a sausage with keto-based d-fructose. A higher PAH content was determined in the grilled pork sausage when the smaller molecular weight, d-glucose, was added compared with the sausage where the larger molecular weight, 4-(α-d-glucosido)-d-glucose and cellulose were added. The addition of basic amino acids (l-lysine, l-arginine) was capable of producing more PAHs compared with the addition of acidic amino acids (l-glutamic acid, l-aspartate). When amino acid containing a benzene ring was added, a smaller volume of PAHs was produced compared with the addition of other amino acids. (4) Conclusions: Our study suggests that systematic consideration of molecule properties is necessary when using food additives (amino acids and carbohydrates) for food processing.

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Section: Resultsmentioning

confidence: 99%

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

Nie

Cai

et al. 2018

Molecules

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“…Sample extraction and clean-up procedures followed our previous study [9]. Meat samples (10 g) were ground and saponified with 100 mL of 2 mol/L of potassium hydroxide in methanol/ water (80:20, v/v) and then extracted with 50 mL of n -hexane.…”

Section: Methodsmentioning

confidence: 99%

“…PAH analysis was performed by HPLC-DAD (Waters, Milford, MA, USA) and followed our previous study [9]. Chromatographic resolution was achieved using a reverse phase C18 column (ZORBAX Hypersil ODS column of 250 mm×4.6 mm, 5 μm particle size).…”

Section: Methodsmentioning

confidence: 99%

“…Moreover, PAH16 (Table 1) are classified as priority pollutants by Environmental Protection Agency (EPA) based on carcinogenicity and their occurrence in contaminated foods and the environment is of concern [8]. The definite mechanism of the formation of PAHs is not exactly proven; however, previous researches have proposed that they might be formed through a complicated mechanism (free radical reactions, intramolecular addition, or the polymerization) of small molecules [9] and intramolecular cyclization of lipid peroxides [10]. Various antioxidant compounds have shown effective inhibitory effects on PAH formation in a meat model system [10] and in different types of meat [11,12].…”

Section: Introductionmentioning

confidence: 99%

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Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork

Wongmaneepratip

Jom

Vangnai

2019

Asian-Australas J Anim Sci

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Objective The inhibitory effects of dietary antioxidants, diallyl disulfide (DADS) and quercetin, in marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled pork. Methods The formation of PAHs in grilled sirloin pork with different marinades after charcoal-grilling for 2 min/side were evaluated using high performance liquid chromatography with a photodiode array detector (HPLC-DAD). Results Compared with the control marinade treatment (without antioxidant), the addition of DADS (500 mg/kg meat sample) in marinade significantly decreased benzo[ a ]pyrene (B a P) (100%) and heavy PAHs (84%) in charcoal-grilled pork, while the addition of quercetin at the same concentration could reduce 23% and 55% of B a P and heavy PAHs, respectively. Conclusion The results of this study suggested that the addition of DADS in the marinade could be important in decreasing the levels of PAHs in grilled meat.

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“…Cooking techniques involving heating comprise two major types: dry and moist heat cooking (Table 3). Furthermore, other factors influencing PAHs levels in foods include proximity to the heat source and exposure duration [1,11,47]. [48].…”

Section: Cookingmentioning

confidence: 99%

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

Sampaio

Guizellini

Silva

et al. 2021

IJMS

114

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Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.

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Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken

Cited by 73 publications

References 26 publications

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork

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

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