ArticleFood science & nutrition2021
Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed, 46 citations in OpenAlex.
- Environmental Behavior, Toxicological Pathways, and Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs): From Molecular Structure to Human Health.Molecules (Basel, Switzerland) · 2026Review
- Health risks assessment of polycyclic aromatic hydrocarbons (PAHs) in meat kebabs through meta-analysis and Monte Carlo simulation.MethodsX · 2025Review
- Fish consumption patterns and health risk assessment of polycyclic aromatic hydrocarbons and polychlorinated biphenyls in fried and grilled fish products and mitigation strategies.Toxicology reports · 2025Article
- Article
- A comprehensive review on the formation and mitigation of polycyclic aromatic hydrocarbons (PAH4) in edible oils: From oilseeds to oils.Current research in food science · 2025Review
- Assessing health risks of polycyclic aromatic hydrocarbons (PAHs) in cooked fish using monte carlo simulation: a global review and meta-analysis.Journal of environmental health science & engineering · 2024Review
- Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk-Benefit?Foods (Basel, Switzerland) · 2024Review
- Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying.Foods (Basel, Switzerland) · 2024Article
- Development of a highly sensitive method based on QuEChERS and GC-MS/MS for the determination of polycyclic aromatic hydrocarbons in infant foods.Frontiers in nutrition · 2024Article
- Effect of Ultraviolet Radiation and Benzo[a]pyrene Co-Exposure on Skin Biology: Autophagy as a Potential Target.International journal of molecular sciences · 2023Article
- Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content.International journal of environmental research and public health · 2023Article
- Daytime SOScience advances · 2022Article
- Molecular Mechanisms of Action of Selected Substances Involved in the Reduction of Benzo[a]pyrene-Induced Oxidative Stress.Molecules (Basel, Switzerland) · 2022Review
- Influence of Benzo(a)pyrene on Different Epigenetic Processes.International journal of molecular sciences · 2021Review
- Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat.Food science & nutrition · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The influence of a variety of cooking methods (poaching, boiling, grilling (charcoal or gas)), frying (pan, deep frying, and stir frying) with a variety of oils (vegetable oil, extra virgin olive oil, sesame oil, extra light olive oil, and sunflower oil), microwaving, and oven roasting on polycyclic aromatic hydrocarbons (PAHs) formation in rabbit meat samples was investigated. Meat samples (including three replicates) were prepared without additives or spices. PAHs extraction was carried out by saponification method with potassium hydroxide in methanol which was followed by a silica gel column technique and the samples were quantified by using gas chromatography with mass spectrometry (GC-MS). PAHs standards, fluorene, naphthalene, anthracene, phenanthrene, pyrene, acenaphthalene, fluoranthene, and benzopyrene, were used for this study. The other PAHs except fluorene were not observed (detection limit-0.009 µg/g) in all the samples. Among traditional processing techniques, higher PAH contents were observed as a result of frying. Frying with vegetable oil produced higher fluorene content (0.06-0.13 µg/g) in the deep-fried sample, although sesame oil is the best oil which produces lowest PAH contents in fried samples. Among all the processing techniques, lower fluorene (0.01-0.02 µg/g) content was noticed in poaching. Benzo(a)pyrene was not observed in all the investigated samples which is viewed as a reliable strategy of the cooking process for human consumption. After processing, the cooking loss was determined and oven roasting and grilling exhibited greater moisture loss.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.