Analysis of biogenic amines and benzo[?]pyrene in black pepper prepared under various cooking methods

In this study, the levels of biogenic amines (BAs) and benzo[alpha]pyrene (B alpha p) in roasted, pan-fried, and boiled black pepper were analyzed. The validation results of the two analytical methods, high-performance liquid chromatography and gas chromatography-mass spectrometry showed good linearity (R2 = 0.999-0.9997), LOD (0.12-1.12 mu g/g), LOQ (0.36-3.63 mu g/g), recovery (97.53-113.63%), and precision (1.45-3.11%). In 43 cooked black pepper samples, the detection range of BAs was 5.32-548.05 mu g/g. In 54 cooked black pepper samples, the B alpha p content ranged from 0.78 to 11.2 ng/g. The levels of BAs in black pepper were significantly increased as the temperature and time of roasting and pan-frying increased (p < 0.05) but significantly decreased when the boiling temperature and time increased (p < 0.05). The B alpha p content of black pepper increased significantly in all three cooking conditions as the temperature and time increased (p < 0.05). Through this study it is possible to provide various parameters that can minimize the levels of BAs and B alpha P in household cooking and food manufacturing process including black pepper.

Automated summary

This study analyzed the levels of biogenic amines (BAs) and benzo[alpha]pyrene (B alpha p) in roasted, pan-fried, and boiled black pepper. The results showed that the levels of BAs in black pepper increased significantly with increasing temperature and time of roasting and pan-frying, while the levels decreased with increasing boiling temperature and time. The B alpha p content in black pepper also increased significantly in all three cooking conditions with increasing temperature and time.