Details

Autor(en) / Beteiligte

• Chung, S.Y.
• Yettella, Ramesh R.
• Kim, J.S.
• Kwon, K.
• Kim, M.C.
• Min, David B.

Titel

Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork

Ist Teil von

• Food chemistry, 2011-12, Vol.129 (4), p.1420-1426

Ort / Verlag

Kidlington: Elsevier Ltd

Erscheinungsjahr

2011

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• ► Grilled and roasted beef and pork contained PAHs. ► PAHs levels in beef and pork depend on method of cooking and type of heat source used. ► High levels of PAHs were found in charcoal grilled pork. ► Charcoal grilling of pork resulted in extremely high levels of benzo(a)pyrene. The concentrations of seven polycyclic aromatic hydrocarbons (PAHs) viz. chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, and indeno(1,2,3-c,d)pyrene in 150 samples of commercial meat products were determined. The PAHs were extracted with hexane, purified with Sep-Pak Florisil cartridges and determined by high-performance liquid chromatography using a fluorescence detector. Levels of PAHs were dependent on the method of cooking and type of heat source used. Relatively high levels of PAHs, 10.2μg/kg on average, were found in charcoal-grilled pork samples. Average PAH levels in beef did not exceed 0.80μg/kg. Charcoal grilling of pork samples resulted in extremely high levels of benzo(a)pyrene (3.0μg/kg), while the average benzo(a)pyrene levels in charcoal-grilled beef samples were 0.15μg/kg. These data can be used to estimate the dietary exposure of consumers to PAHs and to assess any potential risk associated with the ingestion of these foods.