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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.18.0805    [Accepted] Published online February 7, 2019.
Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork
Wanwisa Wongmaneepratip1, Kriskamol Na Jom1, Kanithaporn Vangnai1,*
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
Correspondence:  Kanithaporn Vangnai, Tel: +66-2-5625037, Fax: +66-2-5625021, Email: fagikpp@ku.ac.th
Received: 25 October 2018   • Revised: 19 November 2018   • Accepted: 8 January 2019
Abstract
Objective: The inhibitory effects of dietary antioxidants, diallyl disulfide (DADS) and quercetin, in marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled pork.

Methods

The formation of PAHs in grilled sirloin pork with different marinades after charcoal-grilling for 2 min/side were evaluated using high performance liquid chromatography with a photodiode array detector (HPLC-DAD).

Results

Compared with the control marinade treatment (without antioxidant), the addition of diallyl disulfide (500 mg/kg meat sample) in marinade significantly decreased Benzo[a]pyrene (BaP) (100% ) and heavy PAHs (84%) in charcoal-grilled pork, while the addition of quercetin at the same concentration could reduce 23% and 55% of BaP and heavy PAHs, respectively.
Conclusion
The results of this study suggested that the addition of DADS in the marinade could be important in decreasing the levels of PAHs in grilled meat.
Keywords: Polycyclic Aromatic Hydrocarbons (PAHs); Grilled Pork; Marinade; Antioxidant; Quercetin; Diallyl Disulfide
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