Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Portugal.
Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Portugal; REQUIMTE/LAQV, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Porto, Portugal.
Meat Sci. 2020 Sep;167:108083. doi: 10.1016/j.meatsci.2020.108083. Epub 2020 Feb 5.
The effect of five different vinegars, applied as a seasoning, on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal-grilled pork loin was investigated. PAH were assayed using acetonitrile based-extraction and high-performance liquid chromatography with fluorescence detection. Unseasoned samples presented a mean value of 31.47 ng g of PAH4 (sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene), near the maximum established by European Union (30 ng g). Significant reduction (p < .05) of PAH4 formation was observed in meat samples sprayed with vinegar. Elderberry vinegar exhibited the highest inhibition (82%), followed by white wine vinegar (79%), red wine and cider vinegars (66%), and fruit vinegar with raspberry juice (55%). The total phenolic content and antioxidant activities of vinegars had a moderate negative correlation with PAH4 formation, and 3rd degree polynomial equations had the best fitting performance to explain this relation. Spraying meat with these vinegars prior grill is an easy-to-apply strategy to limit the exposure to PAH.
研究了作为调味料的五种不同醋对炭火烤猪里脊肉中多环芳烃（PAH）形成的影响。采用乙腈基萃取和高效液相色谱荧光检测法测定 PAH。未调味的样品中 PAH4（苯并[a]蒽、䓛、苯并[b]荧蒽和苯并[a]芘的总和）的平均值为 31.47ng g，接近欧盟规定的最大值（30ng g）。在喷洒醋的肉样中，PAH4 的形成明显减少（p<.05）。接骨木醋显示出最高的抑制率（82%），其次是白葡萄酒醋（79%）、红葡萄酒和苹果醋（66%），以及覆盆子果汁果醋（55%）。醋的总酚含量和抗氧化活性与 PAH4 的形成呈中度负相关，三次多项式方程具有最佳的拟合性能来解释这种关系。在烤肉之前，用这些醋喷洒肉是一种简单易行的策略，可以限制对 PAH 的暴露。
