Barbecue conditions affect contents of oxygenated and non-oxygenated polycyclic aromatic hydrocarbons in meat and non-meat patties.

ABSTRACT: The contents of eight oxygenated polycyclic aromatic hydrocarbons (OPAHs; anthracene-9,10-dione, benzo[a]anthracene-7,12-dione, 11H-benzo[b]fluorene-11-one, 6H-benzo[cd]pyren-6-one, 7H-benzo[de]anthracene-7-one, 9,10-dihydro-8H-benzo[a]pyren-7-one, fluoren-9-one, and naphthacene-5,12-dione) and six PAHs (anthracene, fluorene, and PAH4) were investigated in barbecued meat and non-meat patties. The patties were prepared with ten setups (six replicates, each) of barbecue conditions defined by grill type, grate height, heating medium, and barbecue time. The highest median contents were observed with a disposable grill (OPAHs: 46.3 µg/kg; PAHs: 40.7 µg/kg) and a charcoal grill (OPAHs: 29.6 µg/kg; PAHs: 23.3 µg/kg). Fluoren-9-one and anthracene-9,10-dion

SUBMITTER: Zastrow L 

PROVIDER: S-EPMC9475699 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature