Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods
During domestic grilling, polycyclic aromatic hydrocarbons (PAHs), which include genotoxic and carcinogenic compounds, can be produced as a result of fat pyrolysis, leakage of cellular juices onto the heat source, and incomplete combustion of fuel. This study aimed to assess the formation of PAHs in...
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MDPI AG
2025-04-01
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| author | Chiara Conchione Silvia Socal Laura Barp Sabrina Moret |
| author_facet | Chiara Conchione Silvia Socal Laura Barp Sabrina Moret |
| author_sort | Chiara Conchione |
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| description | During domestic grilling, polycyclic aromatic hydrocarbons (PAHs), which include genotoxic and carcinogenic compounds, can be produced as a result of fat pyrolysis, leakage of cellular juices onto the heat source, and incomplete combustion of fuel. This study aimed to assess the formation of PAHs in pork neck cooked using two different grilling methods (traditional flat grill with beech charcoal and asado grill with beech wood flame) under controlled conditions, with cooking stopping at a core temperature of 72 °C. The impact of marinating and cooking speed (fast or slow) was also evaluated over three cooking sessions. After grilling, the meat samples underwent microwave-assisted extraction, purification through solid-phase extraction (SPE), and analysis using ultra-high-performance liquid chromatography (UHPLC) with spectrofluorometric detection. Statistical analysis was performed using ANOVA (R software, version 4.3.0). None of the samples exceeded the legal limits for benzo[a]pyrene (BaP) and PAH4 (sum of chrysene, benzo[a]anthracene, BaP, and benzo[b]fluoranthene). However, the asado grill showed a significantly higher average PAH contamination (1.21 µg/kg of BaP and 3.92 µg/kg of PAH4) compared with the traditional grill (0.22 µg/kg of BaP and 1.71 µg/kg of PAH4). Marinating and cooking speed did not have a significant impact on PAH levels. |
| format | Article |
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| language | English |
| publishDate | 2025-04-01 |
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| spelling | doaj-art-28d1bcf3c2d0413680b145b3c1fb06b72025-08-20T01:49:50ZengMDPI AGMolecules1420-30492025-04-01309188610.3390/molecules30091886Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different MethodsChiara Conchione0Silvia Socal1Laura Barp2Sabrina Moret3Department of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, ItalyDepartment of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, ItalyDepartment of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, ItalyDepartment of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, ItalyDuring domestic grilling, polycyclic aromatic hydrocarbons (PAHs), which include genotoxic and carcinogenic compounds, can be produced as a result of fat pyrolysis, leakage of cellular juices onto the heat source, and incomplete combustion of fuel. This study aimed to assess the formation of PAHs in pork neck cooked using two different grilling methods (traditional flat grill with beech charcoal and asado grill with beech wood flame) under controlled conditions, with cooking stopping at a core temperature of 72 °C. The impact of marinating and cooking speed (fast or slow) was also evaluated over three cooking sessions. After grilling, the meat samples underwent microwave-assisted extraction, purification through solid-phase extraction (SPE), and analysis using ultra-high-performance liquid chromatography (UHPLC) with spectrofluorometric detection. Statistical analysis was performed using ANOVA (R software, version 4.3.0). None of the samples exceeded the legal limits for benzo[a]pyrene (BaP) and PAH4 (sum of chrysene, benzo[a]anthracene, BaP, and benzo[b]fluoranthene). However, the asado grill showed a significantly higher average PAH contamination (1.21 µg/kg of BaP and 3.92 µg/kg of PAH4) compared with the traditional grill (0.22 µg/kg of BaP and 1.71 µg/kg of PAH4). Marinating and cooking speed did not have a significant impact on PAH levels.https://www.mdpi.com/1420-3049/30/9/1886polycyclic aromatic hydrocarbons (PAHs)microwave-assisted saponification (MAS)ultra-high-performance liquid chromatography with spectrofluorometric detection (UHPLC-FLD)grilled meatcooking methods |
| spellingShingle | Chiara Conchione Silvia Socal Laura Barp Sabrina Moret Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods Molecules polycyclic aromatic hydrocarbons (PAHs) microwave-assisted saponification (MAS) ultra-high-performance liquid chromatography with spectrofluorometric detection (UHPLC-FLD) grilled meat cooking methods |
| title | Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods |
| title_full | Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods |
| title_fullStr | Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods |
| title_full_unstemmed | Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods |
| title_short | Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods |
| title_sort | evaluation of polycyclic aromatic hydrocarbons pahs in pork meat cooked with two different methods |
| topic | polycyclic aromatic hydrocarbons (PAHs) microwave-assisted saponification (MAS) ultra-high-performance liquid chromatography with spectrofluorometric detection (UHPLC-FLD) grilled meat cooking methods |
| url | https://www.mdpi.com/1420-3049/30/9/1886 |
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