Format

Send to

Choose Destination
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(3):315-23. doi: 10.1080/19440049.2015.1010607. Epub 2015 Feb 16.

Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat.

Author information

1
a REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia , Faculdade de Farmácia - Universidade do Porto , Porto , Portugal.

Abstract

The effect of beer marinades on the formation of heterocyclic aromatic amines (HAs) was examined in charcoal-grilled pork. Pilsner, non-alcoholic pilsner and black beers (coded respectively as PB, P0B and BB) were assayed and unmarinated samples cooked under similar conditions provided reference HAs levels. Two thermic (PhIP and 4,8-DiMeIQx) and three pyrolytic HAs (Trp-P-1, AαC, MeAαC) were quantified in unmarinated meat samples. Marinating meat in beer resulted in a significant decrease of PhIP, Trp-P-1 and AαC (p < 0.05). 4,8-DiMeIQx formation was inhibited only by BB marinade. No significant effect was observed on MeAαC formation. All beers reduced total HA formation in charcoal-grilled pork, black beer being the most efficient with a level of 90% inhibition. A strong positive correlation was observed between the inhibitory effect of beer on total HA formation and their antioxidant activity. Beer marinades mitigate the impact of consumption of well-done grilled pork meat reducing the formation of cooking carcinogens.

KEYWORDS:

beer; charcoal-grilled pork; cooked meat carcinogens; heterocyclic aromatic amines; marinades; mitigation

PMID:
25604939
DOI:
10.1080/19440049.2015.1010607
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Taylor & Francis
Loading ...
Support Center