Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork

Tânia Cordeiro, Olga Viegas, Marta Silva, Zita E. Martins, Iva Fernandes, Isabel M.L.P.V.O. Ferreira, Olívia Pinho, Nuno Mateus, Conceição Calhau

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The effect of five different vinegars, applied as a seasoning, on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal-grilled pork loin was investigated. PAH were assayed using acetonitrile based-extraction and high-performance liquid chromatography with fluorescence detection. Unseasoned samples presented a mean value of 31.47 ng g−1 of PAH4 (sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene), near the maximum established by European Union (30 ng g−1). Significant reduction (p < .05) of PAH4 formation was observed in meat samples sprayed with vinegar. Elderberry vinegar exhibited the highest inhibition (82%), followed by white wine vinegar (79%), red wine and cider vinegars (66%), and fruit vinegar with raspberry juice (55%). The total phenolic content and antioxidant activities of vinegars had a moderate negative correlation with PAH4 formation, and 3rd degree polynomial equations had the best fitting performance to explain this relation. Spraying meat with these vinegars prior grill is an easy-to-apply strategy to limit the exposure to PAH.

Original languageEnglish
Article number108083
JournalMeat Science
Volume167
DOIs
Publication statusPublished - Sep 2020

Keywords

  • Antioxidant activity
  • Barbecue
  • Mitigation
  • PAH
  • Phenolic compounds
  • Regression models
  • Vinegar

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