Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

J. Agric. Food Chem., 2014, 62 (12), pp 2638–2643
DOI: 10.1021/jf404966w
Published In Issue March 26, 2014

Olga Viegas †‡, Iria Yebra-Pimentel §, Elena Martínez-Carballo §, Jesus Simal-Gandara §, and Isabel M. P. L. V. O. Ferreira *†

† REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Quı́micas, Faculdade de Farmácia, Universidade do Porto, 4051-401 Porto, Portugal
‡ Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4200-465 Porto, Portugal
§ Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, 36310 Vigo, Spain

Abstract

The effect of marinating meat with Pilsner beer, nonalcoholic Pilsner beer, and Black beer (coded respectively PB, P0B, and BB) on the formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork was evaluated and compared with the formation of these compounds in unmarinated meat. Antiradical activity of marinades (DPPH assay) was assayed. BB exhibited the strongest scavenging activity (68.0%), followed by P0B (36.5%) and PB (29.5%). Control and marinated meat samples contained the eight PAHs named PAH8 by the EFSA and classified as suitable indicators for carcinogenic potency of PAHs in food. BB showed the highest inhibitory effect in the formation of PAH8 (53%), followed by P0B (25%) and PB (13%). The inhibitory effect of beer marinades on PAH8 increased with the increase of their radical-scavenging activity. BB marinade was the most efficient on reduction of PAH formation, providing a proper mitigation strategy.

Keywords:

polycyclic aromatic hydrocarbons; meat; beer marinades; antiradical activity; food chemistry

http://pubs.acs.org/doi/abs/10.1021/jf404966w