Author(s): Cordeiro, T ; Viegas, Olga ; Silva, M ; Martins, ZE ; Fernandes, I ; Ferreira, Isabel ; Pinho, Olívia ; Nuno Mateus ; Conceicao Calhau
Date: 2020
Persistent ID: https://hdl.handle.net/10216/130156
Origin: Repositório Aberto da Universidade do Porto
Subject(s): Ciências da Saúde, Ciências médicas e da saúde; Health sciences, Medical and Health sciences
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(-1) 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(-1)). 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.
