ACS Publications. Most Trusted. Most Cited. Most Read
My Activity
CONTENT TYPES

Figure 1Loading Img

Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

View Author Information
REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Quı́micas, Faculdade de Farmácia, Universidade do Porto, 4051-401 Porto, Portugal
Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4200-465 Porto, Portugal
§ Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 36310 Vigo, Spain
*(I.M.P.L.V.O.F.) E-mail: [email protected]
Cite this: J. Agric. Food Chem. 2014, 62, 12, 2638–2643
Publication Date (Web):March 8, 2014
https://doi.org/10.1021/jf404966w
Copyright © 2014 American Chemical Society

    Article Views

    3739

    Altmetric

    -

    Citations

    LEARN ABOUT THESE METRICS
    Other access options

    Abstract

    Abstract Image

    The effect of marinating meat with Pilsner beer, nonalcoholic Pilsner beer, and Black beer (coded respectively PB, P0B, and BB) on the formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork was evaluated and compared with the formation of these compounds in unmarinated meat. Antiradical activity of marinades (DPPH assay) was assayed. BB exhibited the strongest scavenging activity (68.0%), followed by P0B (36.5%) and PB (29.5%). Control and marinated meat samples contained the eight PAHs named PAH8 by the EFSA and classified as suitable indicators for carcinogenic potency of PAHs in food. BB showed the highest inhibitory effect in the formation of PAH8 (53%), followed by P0B (25%) and PB (13%). The inhibitory effect of beer marinades on PAH8 increased with the increase of their radical-scavenging activity. BB marinade was the most efficient on reduction of PAH formation, providing a proper mitigation strategy.

    Read this article

    To access this article, please review the available access options below.

    Get instant access

    Purchase Access

    Read this article for 48 hours. Check out below using your ACS ID or as a guest.

    Recommended

    Access through Your Institution

    You may have access to this article through your institution.

    Your institution does not have access to this content. You can change your affiliated institution below.

    Cited By

    This article is cited by 86 publications.

    1. Kai Yan, Shimin Wu, Guangyi Gong, Le Xin, Yuxing Ge. Simultaneous Determination of Typical Chlorinated, Oxygenated, and European Union Priority Polycyclic Aromatic Hydrocarbons in Milk Samples and Milk Powders. Journal of Agricultural and Food Chemistry 2021, 69 (13) , 3923-3931. https://doi.org/10.1021/acs.jafc.1c00283
    2. Radu C. Racovita, Catinca Secuianu, Maria D. Ciuca, Florentina Israel-Roming. Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages. Journal of Agricultural and Food Chemistry 2020, 68 (35) , 9530-9536. https://doi.org/10.1021/acs.jafc.0c04116
    3. Kailin Deng and Wan Chan . Development of a QuEChERS-Based Method for Determination of Carcinogenic 2-Nitrofluorene and 1-Nitropyrene in Rice Grains and Vegetables: A Comparative Study with Benzo[a]pyrene. Journal of Agricultural and Food Chemistry 2017, 65 (9) , 1992-1999. https://doi.org/10.1021/acs.jafc.7b00051
    4. Jingnan Lu, Yunkai Zhang, Hui Zhou, Kezhou Cai, Baocai Xu. A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons. Food Chemistry 2024, 445 , 138718. https://doi.org/10.1016/j.foodchem.2024.138718
    5. Arun K. Das, Dipanwita Bhattacharya, Annada Das, Santanu Nath, Samiran Bandyopadhyay, Pramod Kumar Nanda, Mohammed Gagaoua. Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products. Chemical and Biological Technologies in Agriculture 2023, 10 (1) https://doi.org/10.1186/s40538-023-00483-8
    6. Agnieszka Latoch, Ewa Czarniecka-Skubina, Małgorzata Moczkowska-Wyrwisz. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods 2023, 12 (19) , 3638. https://doi.org/10.3390/foods12193638
    7. Yingfeng Xie, Yaqian Geng, Xinyu Liu, Fang Chen, Xiaosong Hu, Junfu Ji, Lingjun Ma. Insights into Potential Mitigation Strategies for Polycyclic Aromatic Hydrocarbons in Foods. Food Reviews International 2023, 92 , 1-19. https://doi.org/10.1080/87559129.2023.2238053
    8. Yajie Yu, Yiqun Cheng, Chong Wang, Suhong Huang, Yang Lei, Ming Huang, Xibin Zhang. Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings. Food Science and Human Wellness 2023, 12 (4) , 1128-1135. https://doi.org/10.1016/j.fshw.2022.10.038
    9. Cuicui Li, Long Chen, David Julian McClements, Wenmeng Liu, Jie Long, Chao Qiu, Yi Wang, Zhongyu Yang, Zhenlin Xu, Man Meng, Zhengyu Jin. Utilization of plant extracts to control the safety and quality of fried foods—A review. Comprehensive Reviews in Food Science and Food Safety 2023, 22 (3) , 2310-2345. https://doi.org/10.1111/1541-4337.13148
    10. Betül Karslıoğlu, Nuray Kolsarıcı. The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs. Polycyclic Aromatic Compounds 2023, 43 (4) , 3291-3304. https://doi.org/10.1080/10406638.2022.2067879
    11. Xiaomin Zhang, Gaofeng Hu, Chaoyang Xu, Wen Nie, Kezhou Cai, Hongmei Fang, Baocai Xu. Inhibition of benzo[a]pyrene formation in charcoal‐grilled pork sausages by ginger and its key compounds. Journal of the Science of Food and Agriculture 2023, 103 (6) , 2838-2847. https://doi.org/10.1002/jsfa.12470
    12. Lochan Singh, Tripti Agarwal, J. Simal-Gandara. Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies. Food Control 2023, 146 , 109514. https://doi.org/10.1016/j.foodcont.2022.109514
    13. Wenjun Pei, Jiaqi Wang, Lu Zhang, Yiwen Guo, Minjie Cao, Ruijie Liu, Ming Chang, Xingguo Wang. Effect of Catechin on the Formation of Polycyclic Aromatic Hydrocarbons in Camellia oleifera Oil during Thermal Processing. Foods 2023, 12 (5) , 980. https://doi.org/10.3390/foods12050980
    14. Sylwia Bulanda, Beata Janoszka. Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content. International Journal of Environmental Research and Public Health 2023, 20 (6) , 4922. https://doi.org/10.3390/ijerph20064922
    15. Jinwoo Cho, Farouq Heidar Barido, Hye-Jin Kim, Ji-Seon Kwon, Hee-Jin Kim, Dongwook Kim, Sun-Jin Hur, Aera Jang. Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty. Food Science of Animal Resources 2023, 43 (1) , 139-156. https://doi.org/10.5851/kosfa.2022.e67
    16. Zita E. Martins, Helena Ramos, Ana Margarida Araújo, Marta Silva, Mafalda Ribeiro, Armindo Melo, Catarina Mansilha, Olga Viegas, Miguel A. Faria, Isabel M.P.L.V.O. Ferreira. From data to insight: Exploring contaminants in different food groups with literature mining and machine learning techniques. Current Research in Food Science 2023, 7 , 100557. https://doi.org/10.1016/j.crfs.2023.100557
    17. E. Oz. Mutagenic and/or carcinogenic compounds in meat and meat products: polycyclic aromatic hydrocarbons perspective. Theory and practice of meat processing 2022, 7 (4) , 282-287. https://doi.org/10.21323/2414-438X-2022-7-4-282-287
    18. Nik Nadia Syamimi Mat, Norizah Mhd Sarbon. A Review of Honey Application in Marinades Towards Hetero-Cyclic Amines (HCA) Formation. 2022, 1-40. https://doi.org/10.4018/978-1-6684-6265-2.ch001
    19. Kunal Dutta, Sergey Shityakov, Wei Zhu, Ibrahim Khalifa. High-risk meat and fish cooking methods of polycyclic aromatic hydrocarbons formation and its avoidance strategies. Food Control 2022, 142 , 109253. https://doi.org/10.1016/j.foodcont.2022.109253
    20. Teng Hui, Zhengfeng Fang, Yanlei Li, Nazimah Hamid. Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin. Food Research International 2022, 162 , 111911. https://doi.org/10.1016/j.foodres.2022.111911
    21. Betül KARSLIOĞLU. ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR. GIDA / THE JOURNAL OF FOOD 2022, , 1032-1045. https://doi.org/10.15237/gida.GD22045
    22. Zongshuai Zhu, Yan Xu, Tianran Huang, Yajie Yu, Anthony Pius Bassey, Ming Huang. The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products. Food Control 2022, 141 , 109194. https://doi.org/10.1016/j.foodcont.2022.109194
    23. Yu-Wen Lai, Yu-Tsung Lee, Baskaran Stephen Inbaraj, Bing-Huei Chen. Formation and Inhibition of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Ground Pork during Marinating. Foods 2022, 11 (19) , 3080. https://doi.org/10.3390/foods11193080
    24. Lei Sha, Susu Liu. Effect of tea polyphenols on the inhibition of heterocyclic aromatic amines in grilled mutton patties. Journal of Food Processing and Preservation 2022, 46 (10) https://doi.org/10.1111/jfpp.16811
    25. Jiarong Cao, Liu Yang, Bo Ye, Yingfei Chai, Ling Liu. Effect of Apple Polyphenol and Three Antioxidants on the Formation of Polycyclic Aromatic Hydrocarbon in Barbecued Pork. Polycyclic Aromatic Compounds 2022, 20 , 1-12. https://doi.org/10.1080/10406638.2022.2110906
    26. Xixi Shen, Xinyuan Huang, Xiaoyan Tang, Junliang Zhan, Suke Liu. The Effects of Different Natural Plant Extracts on the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Roast Duck. Foods 2022, 11 (14) , 2104. https://doi.org/10.3390/foods11142104
    27. Shitong Wang, Jingxi Nan, Chengcheng Bi, Yuqian Gao, Baide Mu, Juan Wang, Chengyun Liang. Effects of Onion Extract and Onion Peel Extract on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork Patties. Journal of Food Protection 2022, 85 (7) , 1027-1035. https://doi.org/10.4315/JFP-22-020
    28. Lene Duedahl-Olesen, Alin C. Ionas. Formation and mitigation of PAHs in barbecued meat – a review. Critical Reviews in Food Science and Nutrition 2022, 62 (13) , 3553-3568. https://doi.org/10.1080/10408398.2020.1867056
    29. Omonefe O. Omofuma, Susan E. Steck, Andrew F. Olshan, Melissa A. Troester. The association between meat and fish intake by preparation methods and breast cancer in the Carolina Breast Cancer Study (CBCS). Breast Cancer Research and Treatment 2022, 193 (1) , 187-201. https://doi.org/10.1007/s10549-022-06555-x
    30. Sylwia Bulanda, Beata Janoszka. Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review. International Journal of Environmental Research and Public Health 2022, 19 (8) , 4781. https://doi.org/10.3390/ijerph19084781
    31. Yangjian Hu, Huixin Tian, Shui Hu, Liang Dong, Jianhao Zhang, Xiaobo Yu, Minyi Han, Xinglian Xu. The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats. Food Chemistry 2022, 371 , 131384. https://doi.org/10.1016/j.foodchem.2021.131384
    32. Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang. Reduction strategies for polycyclic aromatic hydrocarbons in processed foods. Comprehensive Reviews in Food Science and Food Safety 2022, 21 (2) , 1598-1626. https://doi.org/10.1111/1541-4337.12905
    33. Meghdad Pirsaheb, Elena-Niculina Dragoi, Yasser Vasseghian. Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Grilled Meat products—Analysis and Modeling with Artificial Neural Networks. Polycyclic Aromatic Compounds 2022, 42 (1) , 156-172. https://doi.org/10.1080/10406638.2020.1720750
    34. Anna Onopiuk, Klaudia Kołodziejczak, Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Arkadiusz Szpicer, Adrian Stelmasiak, Andrzej Poltorak. Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat. Molecules 2022, 27 (1) , 175. https://doi.org/10.3390/molecules27010175
    35. Jéssica Souza Ribeiro, Larissa Kauly Rosa Silva, Marcondes Viana da Silva. Natural Antioxidants Used in Meat Products. 2022, 381-409. https://doi.org/10.1007/978-3-030-78160-6_10
    36. Iftikhar Ali Khan, Ji Luo, Haibo Shi, Ye Zou, Asad Khan, Zongshuai Zhu, Weimin Xu, Daoying Wang, Ming Huang. Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities. Food Chemistry 2022, 368 , 130845. https://doi.org/10.1016/j.foodchem.2021.130845
    37. Ran Li, Shiva Yassami, Eero A. Kiviniemi, Wanjin Qiao, Timo M. Takala, Per E.J. Saris. Listeria decontamination of chicken meat with beer brewed with bacteriocin producing Saccharomyces boulardii. LWT 2021, 152 , 112323. https://doi.org/10.1016/j.lwt.2021.112323
    38. Qian-Da Xu, Zhi-Qiang Zhou, Zan Jing, Qiang He, Qun Sun, Wei-Cai Zeng. Pine needle extract from Cedrus deodara: Potential applications on hazardous chemicals and quality of smoked bacon and its mechanism. Food Control 2021, 130 , 108368. https://doi.org/10.1016/j.foodcont.2021.108368
    39. Lei Chen, Rui Liu, Mangang Wu, Hai Yu, Qingfeng Ge, Wangang Zhang. Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin. Foods 2021, 10 (11) , 2830. https://doi.org/10.3390/foods10112830
    40. Carsten Schörnick, Anja Lüth, Birgit Wobst, Wolfgang Rotard. Method Development and Determination of Chlorinated Polycyclic Aromatic Hydrocarbons in Different Matrices. Food Analytical Methods 2021, 14 (6) , 1150-1166. https://doi.org/10.1007/s12161-020-01956-4
    41. Hye-Jin Kim, Jinwoo Cho, Dongwook Kim, Tae Sun Park, Sang Keun Jin, Sun Jin Hur, Sung Ki Lee, Aera Jang. Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly. Food Science of Animal Resources 2021, 41 (3) , 481-496. https://doi.org/10.5851/kosfa.2021.e12
    42. Gaofeng Hu, Kezhou Cai, Yuzhu Li, Teng Hui, Zhenyu Wang, Conggui Chen, Baocai Xu, Dequan Zhang. Significant inhibition of garlic essential oil on benzo[a]pyrene formation in charcoal-grilled pork sausages relates to sulfide compounds. Food Research International 2021, 141 , 110127. https://doi.org/10.1016/j.foodres.2021.110127
    43. Yiju Zhang, Xiaoqian Chen, Yu Zhang. Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation. Comprehensive Reviews in Food Science and Food Safety 2021, 20 (2) , 1422-1456. https://doi.org/10.1111/1541-4337.12705
    44. Mohamad El Husseini, Rabih Mourad, Haifa Abdul Rahim, Fawaz Al Omar, Farouk Jaber. Assessment of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Meat Products and Investigation of Broasted Frying Cooking Method and Meat Size on the PAH4 Formation. Polycyclic Aromatic Compounds 2021, 41 (1) , 124-142. https://doi.org/10.1080/10406638.2019.1570952
    45. Jéssica Souza Ribeiro, Larissa Kauly Rosa Silva, Marcondes Viana da Silva. Natural Antioxidants Used in Meat Products. 2021, 1-29. https://doi.org/10.1007/978-3-030-45299-5_10-1
    46. Charles F. Manful, Thu H. Pham, Muhammad Nadeem, Evan Wheeler, Kayla J.T. Warren, Natalia P. Vidal, Raymond H. Thomas. Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat. Meat Science 2021, 171 , 108271. https://doi.org/10.1016/j.meatsci.2020.108271
    47. Jéssica Souza Ribeiro, Larissa Kauly Rosa Silva, Marcondes Viana da Silva. Natural Antioxidants Used in Meat Products. 2021, 1-29. https://doi.org/10.1007/978-3-030-45299-5_10-2
    48. Marta Oliveira, Carolina De Gasperi Portella, Maria João Ramalhosa, Cristina Delerue-Matos, L.S. Sant’Ana, Simone Morais. Polycyclic aromatic hydrocarbons in wild and farmed whitemouth croaker and meagre from different Atlantic Ocean fishing areas: Concentrations and human health risk assessment. Food and Chemical Toxicology 2020, 146 , 111797. https://doi.org/10.1016/j.fct.2020.111797
    49. Tânia Cordeiro, Olga Viegas, Marta Silva, Zita E. Martins, Iva Fernandes, Isabel M.L.P.V.O. Ferreira, Olívia Pinho, Nuno Mateus, Conceição Calhau. Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. Meat Science 2020, 167 , 108083. https://doi.org/10.1016/j.meatsci.2020.108083
    50. Yue Wu, Zhen Chen, Hitoshi Chiba, Shu-Ping Hui. Plasmalogen fingerprint alteration and content reduction in beef during boiling, roasting, and frying. Food Chemistry 2020, 322 , 126764. https://doi.org/10.1016/j.foodchem.2020.126764
    51. Ogouyôm Herbert Iko Afé, Caroline Douny, Yénoukounmè Euloge Kpoclou, Ahmed Igout, Jacques Mahillon, Victor Anihouvi, Djidjoho Joseph Hounhouigan, Marie-Louise Scippo. Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. Food and Chemical Toxicology 2020, 141 , 111372. https://doi.org/10.1016/j.fct.2020.111372
    52. Mohammad Ghorbani, Hossein Najafi Saleh, Fateme Barjasteh-Askari, Simin Nasseri, Mojtaba Davoudi. The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis. Journal of Environmental Health Science and Engineering 2020, 18 (1) , 345-354. https://doi.org/10.1007/s40201-020-00457-0
    53. Hui Cao, Bing‐Huei Chen, Baskaran Stephen Inbaraj, Lei Chen, Gerardo Alvarez‐Rivera, Alejandro Cifuentes, Nana Zhang, Deng‐Jye Yang, Jesus Simal‐Gandara, Mingfu Wang, Jianbo Xiao. Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines. Food Frontiers 2020, 1 (2) , 134-151. https://doi.org/10.1002/fft2.30
    54. Charles F. Manful, Natalia P. Vidal, Thu H. Pham, Muhammad Nadeem, Evan Wheeler, Melissa C. Hamilton, Karen M. Doody, Raymond H. Thomas. Unfiltered beer based marinades reduced exposure to carcinogens and suppressed conjugated fatty acid oxidation in grilled meats. Food Control 2020, 111 , 107040. https://doi.org/10.1016/j.foodcont.2019.107040
    55. Özlem Kılıç Büyükkurt, Elif Aykın Dinçer, İhsan Burak Çam, Cihadiye Candal, Mustafa Erbaş. The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat. Polycyclic Aromatic Compounds 2020, 40 (2) , 195-205. https://doi.org/10.1080/10406638.2017.1392328
    56. Mingjun Yao, Iftikhar Ali Khan, Yiqun Cheng, Yun Ang, Xinghu Zhou, Ming Huang. Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks. Journal of Food Protection 2020, 83 (2) , 365-376. https://doi.org/10.4315/0362-028X.JFP-19-084
    57. Michael Wacker. Common nutrition and health issues. 2020, 159-171. https://doi.org/10.1016/B978-0-12-813171-8.00009-3
    58. Natalia P. Vidal, Charles Manful, Thu H. Pham, Evan Wheeler, Peter Stewart, Dwayne Keough, Raymond Thomas. Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats. Food Chemistry 2020, 302 , 125326. https://doi.org/10.1016/j.foodchem.2019.125326
    59. S. Sezer KIRALAN, İsra TOPTANCI. Türkiye piyasasında satışa sunulmuş olan bitkisel yağlar ve tereyağlarında polisiklik aromatik hidrokarbon miktarının tespit edilmesi. Derim 2019, 36 (2) , 177-182. https://doi.org/10.16882/derim.2019.580858
    60. Luciano Molognoni, Heitor Daguer, Gabriel Emiliano Motta, Thais Cardoso Merlo, Juliano De Dea Lindner. Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents. Food Research International 2019, 125 , 108608. https://doi.org/10.1016/j.foodres.2019.108608
    61. Jiali Cheng, Xianhui Zhang, Yan Ma, Jia Zhao, Zhenwu Tang. Concentrations and distributions of polycyclic aromatic hydrocarbon in vegetables and animal-based foods before and after grilling: Implication for human exposure. Science of The Total Environment 2019, 690 , 965-972. https://doi.org/10.1016/j.scitotenv.2019.07.074
    62. Lochan Singh, Tripti Agarwal. Polycyclic Aromatic Hydrocarbons in Processed Food: Scientific Challenges and Research Recommendations. 2019, 128-151. https://doi.org/10.1039/9781788016438-00128
    63. Chong Wang, Yunting Xie, Huiyuan Wang, Yun Bai, Chen Dai, Chunbao Li, Xinglian Xu, Guanghong Zhou. Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings. Food Chemistry 2019, 294 , 578-586. https://doi.org/10.1016/j.foodchem.2019.05.094
    64. Luc Ingenbleek, Bruno Veyrand, Abimbola Adegboye, Sètondji Epiphane Hossou, Abdoulaye Zié Koné, Awoyinka Dada Oyedele, Chabi Sika K.J. Kisito, Yara Koreissi Dembélé, Sara Eyangoh, Philippe Verger, Jean-Charles Leblanc, Sophie Durand, Anaïs Venisseau, Philippe Marchand, Bruno Le Bizec. Polycyclic aromatic hydrocarbons in foods from the first regional total diet study in Sub-Saharan Africa: contamination profile and occurrence data. Food Control 2019, 103 , 133-144. https://doi.org/10.1016/j.foodcont.2019.04.006
    65. Wanwisa Wongmaneepratip, Kriskamol Na Jom, Kanithaporn Vangnai. Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork. Asian-Australasian Journal of Animal Sciences 2019, 32 (8) , 1205-1210. https://doi.org/10.5713/ajas.18.0805
    66. Andrés J. Rascón, Abdelmonaim Azzouz, Evaristo Ballesteros. Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS. Food Control 2019, 101 , 198-208. https://doi.org/10.1016/j.foodcont.2019.02.037
    67. Hiroaki Habaki, Yoshihisa Yoshimura, Ryuichi Egashira. Separation of aromatic components from light cycle oil by solvent extraction. Separation Science and Technology 2019, 54 (7) , 1159-1166. https://doi.org/10.1080/01496395.2018.1525399
    68. Chong Wang, Yunting Xie, Huiyuan Wang, Yun Bai, Chen Dai, Chunbao Li, Xinglian Xu, Guanghong Zhou. The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings. Food Control 2019, 98 , 34-41. https://doi.org/10.1016/j.foodcont.2018.11.012
    69. Huiyuan Wang, Chong Wang, Chunbao Li, Xinglian Xu, Guanghong Zhou. Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings. Journal of Food Protection 2019, 82 (4) , 684-690. https://doi.org/10.4315/0362-028X.JFP-18-420
    70. Józef Grochowicz. Chemical Threats in Thermally Processed Traditional Food and Possibilities of Their Reduction. Agricultural Engineering 2019, 23 (1) , 39-47. https://doi.org/10.1515/agriceng-2019-0004
    71. Chong Wang, Yunting Xie, Jun Qi, Ying Yu, Yun Bai, Chen Dai, Chunbao Li, Xinglian Xu, Guanghong Zhou. Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings. Food Control 2018, 93 , 325-333. https://doi.org/10.1016/j.foodcont.2017.12.010
    72. Fei Lu, Gunter K. Kuhnle, Qiaofen Cheng. The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs. Food Control 2018, 92 , 399-411. https://doi.org/10.1016/j.foodcont.2018.05.018
    73. Guangyi Gong, Xue Zhao, Shimin Wu. Effect of natural antioxidants on inhibition of parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao. Food Control 2018, 87 , 117-125. https://doi.org/10.1016/j.foodcont.2017.12.012
    74. Mahdie Kamalabadi, Abdorreza Mohammadi, Naader Alizadeh. Simultaneous Determination of Seven Polycyclic Aromatic Hydrocarbons in Coffee Samples Using Effective Microwave-Assisted Extraction and Microextraction Method Followed by Gas Chromatography-Mass Spectrometry and Method Optimization Using Central Composite Design. Food Analytical Methods 2018, 11 (3) , 781-789. https://doi.org/10.1007/s12161-017-1042-8
    75. Saerom Min, Jayanta Kumar Patra, Han-Seung Shin. Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system. Food Chemistry 2018, 239 , 993-1000. https://doi.org/10.1016/j.foodchem.2017.07.020
    76. Vasudha Bansal, Pawan Kumar, Eilhann E. Kwon, Ki-Hyun Kim. Review of the quantification techniques for polycyclic aromatic hydrocarbons (PAHs) in food products. Critical Reviews in Food Science and Nutrition 2017, 57 (15) , 3297-3312. https://doi.org/10.1080/10408398.2015.1116970
    77. Humberto Parada, Susan E. Steck, Patrick T. Bradshaw, Lawrence S. Engel, Kathleen Conway, Susan L. Teitelbaum, Alfred I. Neugut, Regina M. Santella, Marilie D. Gammon. Grilled, Barbecued, and Smoked Meat Intake and Survival Following Breast Cancer. Journal of the National Cancer Institute 2017, 109 (6) , djw299. https://doi.org/10.1093/jnci/djw299
    78. Xue Zhao, Shimin Wu, Guangyi Gong, Ge Li, Lin Zhuang. TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying. Food Control 2017, 75 , 99-107. https://doi.org/10.1016/j.foodcont.2016.12.029
    79. Javier García-Lomillo, Olga Viegas, Maria L. Gonzalez-SanJose, Isabel M.P.L.V.O. Ferreira. Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties. Meat Science 2017, 125 , 10-15. https://doi.org/10.1016/j.meatsci.2016.11.009
    80. Javier García‐Lomillo, María Luisa González‐SanJosé. Applications of Wine Pomace in the Food Industry: Approaches and Functions. Comprehensive Reviews in Food Science and Food Safety 2017, 16 (1) , 3-22. https://doi.org/10.1111/1541-4337.12238
    81. Julia Ryapushkina, Erik Skovenborg, Arne Astrup, Jens Risbo, Lene Mølskov Bech, Morten Georg Jensen, Pia Snitkjær. Cooking with beer: How much alcohol is left?. International Journal of Gastronomy and Food Science 2016, 5-6 , 17-26. https://doi.org/10.1016/j.ijgfs.2016.09.001
    82. Lochan Singh, Jay G. Varshney, Tripti Agarwal. Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food. Food Chemistry 2016, 199 , 768-781. https://doi.org/10.1016/j.foodchem.2015.12.074
    83. Mario Vincenzo Russo, Pasquale Avino, Luisa Perugini, Ivan Notardonato. Fast analysis of nine PAHs in beer by ultrasound-vortex-assisted dispersive liquid–liquid micro-extraction coupled with gas chromatography-ion trap mass spectrometry. RSC Advances 2016, 6 (17) , 13920-13927. https://doi.org/10.1039/C5RA24873F
    84. José L. Domingo, Martí Nadal. Human dietary exposure to polycyclic aromatic hydrocarbons: A review of the scientific literature. Food and Chemical Toxicology 2015, 86 , 144-153. https://doi.org/10.1016/j.fct.2015.10.002
    85. Jackson Frantz, Fadi Alkhateeb, Kevin Thurbide. A Novel Micro Pressurized Liquid Extraction Method for Rapid Sample Preparation of Polycyclic Aromatic Hydrocarbons in Various Solids. Chromatography 2015, 2 (3) , 488-501. https://doi.org/10.3390/chromatography2030488
    86. Olga Viegas, Patrícia S. Moreira, Isabel M.P.L.V.O. Ferreira. Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat. Food Additives & Contaminants: Part A 2015, 724 , 1-9. https://doi.org/10.1080/19440049.2015.1010607

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    You’ve supercharged your research process with ACS and Mendeley!

    STEP 1:
    Click to create an ACS ID

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    MENDELEY PAIRING EXPIRED
    Your Mendeley pairing has expired. Please reconnect