Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages

Abstract

The contents of anthraquinone (ATQ) and polycyclic aromatic hydrocarbons (anthracene (ANT) and PAH4) in smoked Frankfurter-style sausages were investigated depending on various smoking conditions. During smoking, the smoke generator, the smoking duration, the type of wood, and some more plant-specific parameters were tested. The sausages were also barbecued on a charcoal grill. The lowest mean contents of all analytes were observed when friction smoke was used (ATQ < limit of quantification (LOQ); ANT < LOQ; PAH4 < limit of detection (LOD)) and the highest when the settings of ventilations flaps were changed (ANT 36.3 μg/kg; PAH4 2.2 μg/kg) or at an intensive smoke density (ATQ 3.2 μg/kg). The contents increased with the smoking time, but irregularities were detected after 10 min. The use of different types of wood had no influence on the ATQ content but affected the PAH content. In barbecued samples, ATQ and ANT contents were detected at the level of friction smoke and maximum PAH4 contents were found above the exposure during smoking. Due to the varying influence of the smoking parameters on the two analytes, there was no direct correlation between the contents of ATQ and ANT in all smoking experiments.

Simultaneous Determination of Typical Chlorinated, Oxygenated, and European Union Priority Polycyclic Aromatic Hydrocarbons in Milk Samples and Milk Powders

“…This evidence can be mutually supported by our previous investigation of 89 milk samples in which the parent PAHs of 9-FO and ATQ (fluorene and anthracene) were also detected in all samples. Actually, it was reported that ATQ may occur in light or thermal processes during food processing and storage. − Therefore, it is reasonably assumed that these OPAHs can be produced by the oxidization of parent PAHs during thermal processing. ATQ has been classified as a 2B carcinogen by the International Agency for Research on Cancer .…”

Radical Scavenging Activity of Natural Anthraquinones: a Theoretical Insight

“…Species of Polygonaceae, Leguminosae, Rubiaceae, and some 30 other families contain an abundance of natural antioxidants, including but are not limited to phenolic compounds. , Anthraquinones (ANQs) belong to this group but mostly have been used as colorants in food, drugs, and cosmetics. , ANQ derivatives with acidic or polar, hydrophilic substitution such as aloe-emodin, emodin, rhein, chrysophanol, and physcion were described with antiangiogenic activities. , Experimental antioxidant activity data of ANQs that were collected by the 2,2-diphenyl-1-picrylhydrazyl, total reducing power ability, oxygen radical absorbance capacity ,and low-density lipoprotein methods showed that ANQs could exhibit good antioxidant activity. ,− …”

Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products

“…Studies on PAH derivatives are mostly limited to atmospheric particulate matter and environmental samples [ 5 , 18 , 19 , 20 , 21 ]. However, the PAHs derivatives can, similar to PAHs, contaminate smoked products and contamination is believed to be dependent on applied smoking technology, type of wood, smoke generator and combustion temperature [ 3 , 22 ].…”

“…As regards to OPAHs, they were similarly found in beverages such as:, coffee [ 25 ], tea [ 27 ], beer [ 28 ], milk and milk powders [ 32 ]. The OPAHs were also detected in oils [ 33 , 34 , 35 , 36 , 37 ], fried products such as peanuts [ 38 ], bread [ 39 , 40 ] and barbecued or smoked foods [ 3 , 22 , 24 , 41 ].…”

“…Methods for the analysis of PAHs have often been extended for the analysis of OPAHs after minor modifications [ 3 , 22 , 35 ]. On the other hand, for the NPAHs determination, single specific analytical methods has previously been developed [ 10 , 11 , 12 , 31 , 42 , 43 , 44 , 45 , 46 ].…”