期刊
出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19440049.2021.1994155
关键词
Food analysis; non-polar heterocyclic amines; carbolines; harmane; onion; garlic; HPLC-FLD
资金
- Medical University of Silesia in Katowice, Poland [PCN-1-033/K/00]
The study found that adding onions and garlic during cooking can reduce the content of certain potentially carcinogenic compounds, but increase the presence of another substance.
Thermal treatment of protein-rich food can lead to the formation of biologically active heterocyclic aromatic amines (HAAs). One of the methods to learn how to reduce the content as well as the influence of these compounds on heath is the study of factors inhibiting their synthesis. In the current investigation, the effect of onion and garlic on the formation of six possibly carcinogenic non-polar HAAs (alpha-, gamma- and delta-carbolines) and two co-mutagenic beta-carbolines (harmane and norharmane) was evaluated by comparing their contents in meat and gravy samples obtained from pan-fried pork dishes prepared in the presence and absence of these vegetables. Carbolines were isolated from food samples by solid phase extraction. The quantitative analysis was performed by high-performance liquid chromatography with fluorescence detection. The concentrations of individual compounds in dishes prepared without added vegetables ranged from 0.02 ng g(-1) (3-amino-1,4-dimethyl-5 H-pyrido(4,3-b)indole; Trp-P-1) to 10.1 ng g(-1) of meat (2-amino-9 H-pyrido[2,3-b]indole; A alpha C). Onion (30 g/100 g of meat) and garlic (15 g/100 g of meat) lowered the total content (in meat and gravy) of the alpha-, delta- and gamma-carbolines in the range from 52% to 87%. In contrast, onion caused an increase in the norharmane concentration both in meat and gravy. The percentage of carbolines in the gravies (assuming that their total content in meat and gravy is 100%) was higher in dishes prepared with onion and garlic than in dishes without these seasonings.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据