Abstract
In this study, the levels of biogenic amines (BAs) and benzo[α]pyrene (Bαp) 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 μg/g), LOQ (0.36–3.63 μg/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 μg/g. In 54 cooked black pepper samples, the Bαp 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 Bαp 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 BαP in household cooking and food manufacturing process including black pepper.
Original language | English |
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Article number | 113928 |
Journal | LWT |
Volume | 169 |
DOIs | |
State | Published - 1 Nov 2022 |
Keywords
- Benzo[α]pyrene
- Biogenic amines
- Black pepper
- Cooking conditions
- Validation