Format

Send to

Choose Destination
Asian-Australas J Anim Sci. 2019 Aug;32(8):1205-1210. doi: 10.5713/ajas.18.0805. Epub 2019 Feb 7.

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

Author information

1
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

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.

KEYWORDS:

Antioxidant; Diallyl Disulfide; Grilled Pork; Marinade; Polycyclic Aromatic Hydrocarbons (PAHs); Quercetin

PMID:
30744337
PMCID:
PMC6599948
[Available on 2019-08-01]
DOI:
10.5713/ajas.18.0805
Free full text

Supplemental Content

Full text links

Icon for Publishing M2Community
Loading ...
Support Center