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

Byungjoo Yoo, Haeun Lee, Seongho Lee, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

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 languageEnglish
Article number113928
JournalLWT
Volume169
DOIs
StatePublished - 1 Nov 2022

Keywords

  • Benzo[α]pyrene
  • Biogenic amines
  • Black pepper
  • Cooking conditions
  • Validation

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