Effect of beef patties fortification with black garlic on the polycyclic aromatic hydrocarbons (PAHs) content and toxic potency

Nine different black garlic samples aged at varying temperatures and durations were added to the patties at 0.5% and 1% ratios and compared with raw garlic in terms of polycyclic aromatic hydrocarbons (PAHs) formation. The results showed that black garlic caused a reduction in the patties' content of n-ary sumation PAH8 by 38.17% to 94.12% compared to raw garlic, with the highest reduction percent in the patties fortified with 1% black garlic aged at 70 degrees C for 45 days. Beef patties fortified with black garlic reduced human exposure to PAHs from beef patties (from 1.66E to 01 to 6.04E-02 ng-TEQBaP kg-1 bw per day). The negligible cancer risk associated with exposure to PAHs through the consumption of beef patties was confirmed by very low ILCR (incremental lifetime cancer risk) values of 5.44E-14 and 4.75E-12. Finally, patty fortification with black garlic could be suggested as an effective way to reduce PAHs formation and exposure from patties.

Journal

FOOD CHEMISTRY

Year

2023

Volume

428

ISSN

0308-8146

eISSN

1873-7072

DOI

10.1016/j.foodchem.2023.136763

WoS UID

WOS:001040945900001