Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork.
Asian-Australas J Anim Sci
; 32(8): 1205-1210, 2019 Aug.
Article
en En
| MEDLINE
| ID: mdl-30744337
ABSTRACT
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 (BaP) (100%) and heavy PAHs (84%) in charcoal-grilled pork, while the addition of quercetin at the same concentration could reduce 23% and 55% of BaP 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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Base de datos:
MEDLINE
Idioma:
En
Revista:
Asian-Australas J Anim Sci
Año:
2019
Tipo del documento:
Article
País de afiliación:
Tailandia