Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/95623
Author(s): Viegas, Olga
Pimentel, Iria
Pancrazio, Gaston
Prucha, Mafalda
Ferreira, Isabel
Pinho, Olívia
Title: POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN DIFFERENT TYPES OF CHARCOAL GRILLED MEAT
Issue Date: 2013
Abstract: The goal of this work was the quantification of carcinogenic polycyclic aromatic hydrocarbons(PAHs) in charcoal grilled beef, pork and chicken using domestic grilling conditions and estimation of intake per 100g of cooked meat. All samples were grilled at 200 ºC. The visual aspect of the final products was well-done. PAHs extraction was performed using sonication followed by purification on SPE, and analyses by high performance liquid chromatography and fluorescence detection. Different quantitative profiles were observed in meat samples for the eight PAHs selected as indicators of carcinogenic PAHs in foods (PAH8). Benzo[a]pyrene(BaP) usually described as PAHs marker was 0.41, 2.71 and 3.14 ng/g, respectively, in beef, pork and chicken). Concerning PAH8 the mean levels were 3.20, 20.58 and 24.97 ng/g in the same samples. BaP and PAH8 were significantly correlated (p < 0.05) with fat content of raw meat. Positive correlation between BaP and PAH8 indicates that BaP is a good marker of the occurrence of PAHs. The consumption of charcoal grilled fatty meat leads to an extremely high dietary exposure to PAHs.
Subject: Ciências da Saúde, Ciências da saúde
Health sciences, Health sciences
Scientific areas: Ciências médicas e da saúde::Ciências da saúde
Medical and Health sciences::Health sciences
URI: https://repositorio-aberto.up.pt/handle/10216/95623
Source: Livro de Actas do 59th International Congress of Meat Science and Technology
Document Type: Artigo em Livro de Atas de Conferência Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Livro de Atas de Conferência Internacional

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