Effect of roasting time on the formation of benzopyrenes in roasted foods

摘要

Benzopyrene is one of the most significant and important environmental carcinogens. The presence of benzopyrene in alimentary products can produce a decrease in food quality; besides, it would be a risk for the consumer's health. In this research, the effect of roasting time on benzopyrenes formation of beef, chicken and pork roasted were determined. The concentration of benzopyrenes in food matrices were determined at 4, 6, and 12 minutes of roasting. A gas chromatograph (Pye Unicam 204) with hydrogen flame ionization detector was employed. A quartz capillary column (25 m x 0.32 mm) type BP-1, oven temperature ranging from 70 °C to 220 °C with a rate of 4 °C min were used. The sensorial analysis was carried out by an untrained panel through a hedonic scale. The result shows that the best roasted time was 4 minutes. It is interesting to mention that benzopyrene was found in all analyzed food. However, when the roasting time was 12 minutes the highest amount of benzopyrene were obtained in beef (3321 μg Kg-1) chicken (3077 μg Kg-1) and pork (3095 mg Kg-1) samples. These results are promising and suggest the possibility of design roasted foods with low benzopyrene concentrations.