Acridine derivatives (PANHs, azaarenes) in raw, fried or grilled pork from different origins, and PANH formation during pork thermal processing

The aim of this work was to determine level of azaarenes (PANHs) in raw pork and to investigate their formation during meat frying or grilling, in particular to verify a suggestion that endogenous vitamin E might inhibit production of azaarenes. Azaarene concentration in raw pork samples from various origins ranged from 2.75 ng g−1 to 3.69 ng g−1 (2.75-2.93 ng g−1 in meat of Polish Landrace pigs, 3.00-3.69 ng g-1 in meat of hybrid Duroc × Polish Landrance pigs). PANH formation during frying of pork meat was not confirmed. On the other hand, PANHs were indeed formed during grilling; their levels ranged from 6.21 ng g−1 to 8.08 ng g-1. No inhibition influence of vitamin E on formation of PANHs on was found either in fried or grilled pork meat.