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

Wongmaneepratip, Wanwisa; Jom, Kriskamol Na; Vangnai, Kanithaporn

doi:10.5713/ajas.18.0805

Cited by 22 publications

(8 citation statements)

References 22 publications

(27 reference statements)

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“…The study of charcoal‐grilled sirloin pork (Wongmaneepratip et al., 2019) and Chinese oil fried bread (Gong et al., 2018) showed that the reduction of PAHs did not have an obvious association with the concentration of the added antioxidants or antioxidative ingredients. Lu et al.…”

Section: Factors Influencing Pahs Formation and Common Reduction Tech...mentioning

confidence: 99%

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Wang

Warner

et al. 2022

Comp Rev Food Sci Food Safe

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Polycyclic aromatic hydrocarbons (PAHs) are a large group of carcinogenic compounds. PAHs are ubiquitous in the environment and food, thus human beings may be exposed to PAHs through ingestion (water and food), inhalation (air and smoking), and skin contact in daily life. Dietary intake is the major source of exposure to PAHs in humans. Significant and harmful levels of PAHs can be generated during food processing and cooking. Although the formation of PAHs during processing is almost unavoidable, the levels can be diminished with reduction strategies. This review aims to provide comprehensive insights into the mechanisms underlying the formation of PAHs and factors influencing their formation in processed foods. The strategy for the reduction of PAHs including change in ingredients (i.e., reducing fat content), pretreatment conditions (i.e., reducing the pH), processing methods and parameters (i.e., reducing processing temperature and time), and packaging and storage conditions, are discussed. Potential novel strategies for PAH reduction are also identified and the feasibility is evaluated.

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Section: Factors Influencing Pahs Formation and Common Reduction Tech...mentioning

confidence: 99%

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Wang

Warner

et al. 2022

Comp Rev Food Sci Food Safe

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“…For the five classes of the 14 added compounds, the ability to decrease BaP decreased in the order phenols > terpenes > aldehydes > alcohols > other compounds, and the BaP content in the alcohol (linalool and terpineol) group did not differ substantially from the other chemical (1,8‐cineole and camphor) groups. Previous study reported that some spices with antioxidant activity could significantly inhibit PAHs in grilled meat, such as quercetin in garlic and tomato, and naringenin and quinin acid in green tea 40,41 . Therefore, there is no doubt that the activity of food additives is strongly tied to their active substances.…”

Section: Resultsmentioning

confidence: 99%

“…Previous study reported that some spices with antioxidant activity could significantly inhibit PAHs in grilled meat, such as quercetin in garlic and tomato, and naringenin and quinin acid in green tea. 40,41 Therefore, there is no doubt that the activity of food additives is strongly tied to their active substances.…”

Section: Effect Evaluation Of 14 Compounds In Gingermentioning

confidence: 99%

Inhibition of benzo[a]pyrene formation in charcoal‐grilled pork sausages by ginger and its key compounds

Zhang

et al. 2023

J Sci Food Agric

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BACKGROUND Ginger and its extracts have been frequently used in food processing and pharmaceuticals. However, the influence of ginger and its key compounds on benzo[a]pyrene (BaP) production in meat processing has not been investigated. The purpose of this study was to explore the effect of application of ginger and its important active ingredients on BaP formation and the mechanism of inhibiting BaP formation in charcoal‐grilled pork sausages. RESULTS The DPPH scavenging (23.59–59.67%) activity and the inhibition rate of BaP (42.1–68.9%) were significantly increased (P < 0.05) with increasing ginger addition. The active components extracted by supercritical carbon dioxide from ginger were identified by gas chromatography–mass spectrometry and 14 representative compounds (four terpenes, two alcohols, two aldehydes, four phenols and two other compounds, totaling 77.57% of the detected compounds) were selected. The phenolic compounds (eugenol, 6‐gingerol, 6‐paradol and 6‐shogaol, accounting for 29.73% of the total composition) in ginger played a key role and had the strongest inhibitory effect on BaP (61.2–68.2%), whereas four other kinds of compound showed obviously feeble inhibitory activity (6.47–17.9%). Charcoal‐grilled sausages with phenolic substances had lower values of thiobarbituric acid‐reactive substances, carbonyl and diene (three classic indicators of lipid oxidation) (P < 0.05). CONCLUSION Ginger and its key compounds could effectively inhibit the formation of BaP in charcoal‐grilled pork sausages. Phenolic compounds make the strongest contribution to the inhibition of Bap formation, and the inhibitory mechanism was related to the inhibition of lipid oxidation. © 2023 Society of Chemical Industry.

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“…Additionally, positive results were also found with the use of organosulfur compounds (Shin et al., 2002; Wongmaneepratip, Jom, & Vangnai, 2019) and isolated phenolic compounds, however, the latter for the inhibition of PAHs (Wang et al., 2019). This happens because for HAs, some phenolics acted as precursors of certain groups in roasted meat, indicating that other ingredients present in spices may be determinants for the inhibitory activity (Zeng, Li, He, Qin, & Chen, 2016).…”

Section: Resultsmentioning

confidence: 99%

Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis

Neves

Cunha

Rosso

et al. 2020

Comp Rev Food Sci Food Safe

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Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to check and compare the results of isolated studies with so many variables involved. Thus, this work aimed to review studies that evaluated the effects of spices on the formation of HAs and PAHs in meats according to cooking techniques and spice type. A meta‐analysis with a random effect model was conducted using response ratios (R) to identify and summarize previous results and answer the research question. The use of spices before frying (R* = 0.52), grilling (R* = 0.63), or roasting (R* = 0.74) meat, and spicing with garlic and onion (R* = 0.57), pepper (R* = 0.63), and other spices with phenolic compounds (R* = 0.63), decrease the formation of HAs and PAHs, due to the antioxidant and electron transfer capacity. In this article, we discuss how the improvement of culinary techniques with the dissemination of knowledge about meat preparation conditions is an effective strategy for reducing the formation and ingestion of HAs and PAHs; this is important due to the growing evidence about the association between meat consumption and chronic diseases. This is the first systematic review with meta‐analysis about this topic and can guide industry, food services, and population to improve the safety associated with meat consumption.

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

Cited by 22 publications

References 22 publications

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Inhibition of benzo[a]pyrene formation in charcoal‐grilled pork sausages by ginger and its key compounds

Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis

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