Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/98202
Author(s): Costa, Mariana
Viegas, Olga
Melo, Armindo
Petisca, Catarina
Pinho, Olívia
Ferreira, Isabel
Title: Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)
Issue Date: 2009
Abstract: The formation of heterocyclic aromatic amines (HAs) during barbecuing of sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) to various degrees of doneness and grilling conditions was evaluated by HPLC-diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences of charcoal and electric heat sources on formation of HAs in grilled salmon were compared. With regard to sardine samples barbecued at 280-300 degrees C, "rare" samples produced nondetectable amounts of HAs, "medium" sardines presented IQ, MeIQx, PhIP, and A alpha C at levels of 1.9, 4.4, 3.3, and 2.0 ng/g, respectively, and "well done" sardines presented IQ, MeIQx, TrpP-1, Trp-P-2, PhIP, A alpha C, and MeA alpha C at levels of 0.9, 2.2, 1.8, 8.2, 6.5, 17.7, and 10.6 ng/g, respectively. Different qualitative and quantitative profiles of HAs were observed in sardine and salmon samples cooked under similar conditions of temperature and doneness. Levels of 13.3, 3.5, 1.13, and 3.18 ng/g were obtained, respectively, for PhIP, A alpha C, MeACLC, and Glu-P-1 in salmon samples barbecued at 280-300 degrees C. The contents of HAs were significantly higher in these samples than in salmon samples barbecued at 180-200 degrees C or in the electric device. However, MeIQx content (0.5 ng/g) was lower in salmon samples barbecued at 280-300 degrees C than in the other samples.
Description: The formation of heterocyclic aromatic amines (HAs) during barbecuing of sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) to various degrees of doneness and grilling conditions was evaluated by HPLC−diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences of charcoal and electric heat sources on formation of HAs in grilled salmon were compared. With regard to sardine samples barbecued at 280−300 °C, "rare" samples produced nondetectable amounts of HAs, "medium" sardines presented IQ, MeIQx, PhIP, and AαC at levels of 1.9, 4.4, 3.3, and 2.0 ng/g, respectively, and "well done" sardines presented IQ, MeIQx, Trp-P-1, Trp-P-2, PhIP, AαC, and MeAαC at levels of 0.9, 2.2, 1.8, 8.2, 6.5, 17.7, and 10.6 ng/g, respectively. Different qualitative and quantitative profiles of HAs were observed in sardine and salmon samples cooked under similar conditions of temperature and doneness. Levels of 13.3, 3.5, 1.13, and 3.18 ng/g were obtained, respectively, for PhIP, AαC, MeAαC, and Glu-P-1 in salmon samples barbecued at 280−300 °C. The contents of HAs were significantly higher in these samples than in salmon samples barbecued at 180−200 °C or in the electric device. However, MeIQx content (0.5 ng/g) was lower in salmon samples barbecued at 280−300 °C than in the other samples. <br> <br> Keywords:Heterocyclic aromatic amines; sardines; salmon; HPLC; charcoal grilling <br> <a target="_blank" href="http://pubs.acs.org/doi/abs/10.1021/jf8035808 "> Texto integral </a> <br> <br>
Subject: Ciências da Saúde, Outras ciências médicas
Health sciences, Other medical sciences
Scientific areas: Ciências médicas e da saúde::Outras ciências médicas
Medical and Health sciences::Other medical sciences
URI: https://repositorio-aberto.up.pt/handle/10216/98202
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional

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