Antiradical activity of marinades (

Antiradical activity of marinades (DPPH assay) was assayed. BB exhibited the strongest scavenging activity (68.0%), followed by P0B (36.5%) and PB (29.5%). Control and marinated meat samples contained the eight PAHs named PAH8 by the EFSA and classified as suitable indicators for carcinogenic potency of PAHs in food. BB showed the highest inhibitory effect in the formation of PAH8 (53%), followed by P0B (25%) and PB (13%). The inhibitory effect of beer marinades on PAH8 increased with the increase of their radical-scavenging activity. BB marinade was the most efficient on reduction of PAH formation, providing a proper mitigation strategy.

ผลลัพธ์ (แอฟริกา) 1:

Antiradical aktiwiteit van marinades (DPPH toets) is moeite doen. BB uitgestal die sterkste blaas aktiwiteit (68,0%), gevolg deur P0B (36,5%) en Pb (29,5%). Beheer en gemarineerde vleis monsters vervat die agt PAK vernoem PAH8 deur die EFSA en geklassifiseer word as geskik aanwysers vir kanker sterkte van PAK in voedsel. BB het die hoogste inhiberende effek op die vorming van PAH8 (53%), gevolg deur P0B (25%) en Pb (13%). Die inhiberende effek van die bier marinades op PAH8 verhoog met die toename van hul radikale-blaas aktiwiteit. BB marinade was die mees doeltreffende op die vermindering van PAH vorming, die verskaffing van 'n behoorlike versagtende strategie.