Condiment Recipes Lead to Reduced Generation of Carcinogenic Polycyclic Aromatic Hydrocarbons in Duck Variety Meat During Charcoal Grilling

The current study aimed to evaluate the impact of charcoal grilling in generation various polycyclic aromatic hydrocarbons tissues 5 different organs (leg, chest, wings, liver, and heart) falcated ducks ( Mareca falcata) before after pasting them with condiment recipes (R1, R2, R3, R4). All condiment-pasted control samples before/after were pursued RP-HPLC for quantification unknown PAHs. Tissues from grilled raw leg meat sample showed significantly higher P ≤ .05) concentration (42.40 ng/g) overall PAHs as compared all other samples. However, (9.99 pasted R4 recipe was decreased 76.43% PAHs, particularly naphthalene, fluorene, phenanthrene, acenaphthalene none detectable level tissue when treating recipe. reduced total below MRL’s set by international guidelines. Recipe R4, a rich source antioxidants, neutralized duck during wood grilling.