Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)
The formation of heterocyclic aromatic amines (HAs) during barbecuing of sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) to various degrees of doneness and grilling conditions was evaluated by HPLC−diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences of charco...
Published in: | Journal of Agricultural and Food Chemistry |
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2009
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Online Access: | https://hdl.handle.net/10216/98202 https://doi.org/10.1021/jf8035808 |
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ftunivporto:oai:repositorio-aberto.up.pt:10216/98202 2023-08-27T04:08:30+02:00 Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) Costa, Mariana Viegas, Olga Melo, Armindo Petisca, Catarina Pinho, Olívia Ferreira, Isabel Faculdade de Ciências da Nutrição e Alimentação 2009 application/pdf https://hdl.handle.net/10216/98202 https://doi.org/10.1021/jf8035808 eng eng 0021-8561 https://hdl.handle.net/10216/98202 doi:10.1021/jf8035808 P-003-KR7 info:eu-repo/semantics/restrictedAccess Ciências da Saúde Outras ciências médicas Health sciences Other medical sciences Ciências médicas e da saúde::Outras ciências médicas Medical and Health sciences::Other medical sciences info:eu-repo/semantics/article 2009 ftunivporto https://doi.org/10.1021/jf8035808 2023-08-09T00:03:14Z The formation of heterocyclic aromatic amines (HAs) during barbecuing of sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) to various degrees of doneness and grilling conditions was evaluated by HPLC−diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences of charcoal and electric heat sources on formation of HAs in grilled salmon were compared. With regard to sardine samples barbecued at 280−300 °C, "rare" samples produced nondetectable amounts of HAs, "medium" sardines presented IQ, MeIQx, PhIP, and AαC at levels of 1.9, 4.4, 3.3, and 2.0 ng/g, respectively, and "well done" sardines presented IQ, MeIQx, Trp-P-1, Trp-P-2, PhIP, AαC, and MeAαC at levels of 0.9, 2.2, 1.8, 8.2, 6.5, 17.7, and 10.6 ng/g, respectively. Different qualitative and quantitative profiles of HAs were observed in sardine and salmon samples cooked under similar conditions of temperature and doneness. Levels of 13.3, 3.5, 1.13, and 3.18 ng/g were obtained, respectively, for PhIP, AαC, MeAαC, and Glu-P-1 in salmon samples barbecued at 280−300 °C. The contents of HAs were significantly higher in these samples than in salmon samples barbecued at 180−200 °C or in the electric device. However, MeIQx content (0.5 ng/g) was lower in salmon samples barbecued at 280−300 °C than in the other samples. Keywords:Heterocyclic aromatic amines; sardines; salmon; HPLC; charcoal grilling Texto integral The formation of heterocyclic aromatic amines (HAs) during barbecuing of sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) to various degrees of doneness and grilling conditions was evaluated by HPLC-diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences of charcoal and electric heat sources on formation of HAs in grilled salmon were compared. With regard to sardine samples barbecued at 280-300 degrees C, "rare" samples produced nondetectable amounts of HAs, "medium" sardines presented IQ, MeIQx, PhIP, and A alpha C at levels of 1.9, 4.4, 3.3, and 2.0 ng/g, respectively, and "well done" ... Article in Journal/Newspaper Atlantic salmon Salmo salar Repositório Aberto da Universidade do Porto Journal of Agricultural and Food Chemistry 57 8 3173 3179 |
institution |
Open Polar |
collection |
Repositório Aberto da Universidade do Porto |
op_collection_id |
ftunivporto |
language |
English |
topic |
Ciências da Saúde Outras ciências médicas Health sciences Other medical sciences Ciências médicas e da saúde::Outras ciências médicas Medical and Health sciences::Other medical sciences |
spellingShingle |
Ciências da Saúde Outras ciências médicas Health sciences Other medical sciences Ciências médicas e da saúde::Outras ciências médicas Medical and Health sciences::Other medical sciences Costa, Mariana Viegas, Olga Melo, Armindo Petisca, Catarina Pinho, Olívia Ferreira, Isabel Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) |
topic_facet |
Ciências da Saúde Outras ciências médicas Health sciences Other medical sciences Ciências médicas e da saúde::Outras ciências médicas Medical and Health sciences::Other medical sciences |
description |
The formation of heterocyclic aromatic amines (HAs) during barbecuing of sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) to various degrees of doneness and grilling conditions was evaluated by HPLC−diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences of charcoal and electric heat sources on formation of HAs in grilled salmon were compared. With regard to sardine samples barbecued at 280−300 °C, "rare" samples produced nondetectable amounts of HAs, "medium" sardines presented IQ, MeIQx, PhIP, and AαC at levels of 1.9, 4.4, 3.3, and 2.0 ng/g, respectively, and "well done" sardines presented IQ, MeIQx, Trp-P-1, Trp-P-2, PhIP, AαC, and MeAαC at levels of 0.9, 2.2, 1.8, 8.2, 6.5, 17.7, and 10.6 ng/g, respectively. Different qualitative and quantitative profiles of HAs were observed in sardine and salmon samples cooked under similar conditions of temperature and doneness. Levels of 13.3, 3.5, 1.13, and 3.18 ng/g were obtained, respectively, for PhIP, AαC, MeAαC, and Glu-P-1 in salmon samples barbecued at 280−300 °C. The contents of HAs were significantly higher in these samples than in salmon samples barbecued at 180−200 °C or in the electric device. However, MeIQx content (0.5 ng/g) was lower in salmon samples barbecued at 280−300 °C than in the other samples. Keywords:Heterocyclic aromatic amines; sardines; salmon; HPLC; charcoal grilling Texto integral The formation of heterocyclic aromatic amines (HAs) during barbecuing of sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) to various degrees of doneness and grilling conditions was evaluated by HPLC-diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences of charcoal and electric heat sources on formation of HAs in grilled salmon were compared. With regard to sardine samples barbecued at 280-300 degrees C, "rare" samples produced nondetectable amounts of HAs, "medium" sardines presented IQ, MeIQx, PhIP, and A alpha C at levels of 1.9, 4.4, 3.3, and 2.0 ng/g, respectively, and "well done" ... |
author2 |
Faculdade de Ciências da Nutrição e Alimentação |
format |
Article in Journal/Newspaper |
author |
Costa, Mariana Viegas, Olga Melo, Armindo Petisca, Catarina Pinho, Olívia Ferreira, Isabel |
author_facet |
Costa, Mariana Viegas, Olga Melo, Armindo Petisca, Catarina Pinho, Olívia Ferreira, Isabel |
author_sort |
Costa, Mariana |
title |
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) |
title_short |
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) |
title_full |
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) |
title_fullStr |
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) |
title_full_unstemmed |
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) |
title_sort |
heterocyclic aromatic amine formation in barbecued sardines (sardina pilchardus) and atlantic salmon (salmo salar) |
publishDate |
2009 |
url |
https://hdl.handle.net/10216/98202 https://doi.org/10.1021/jf8035808 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
0021-8561 https://hdl.handle.net/10216/98202 doi:10.1021/jf8035808 P-003-KR7 |
op_rights |
info:eu-repo/semantics/restrictedAccess |
op_doi |
https://doi.org/10.1021/jf8035808 |
container_title |
Journal of Agricultural and Food Chemistry |
container_volume |
57 |
container_issue |
8 |
container_start_page |
3173 |
op_container_end_page |
3179 |
_version_ |
1775349312988905472 |