# Effect of Marination on the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Vegetables

## TL;DR

Marinating vegetables before grilling can significantly reduce harmful PAH formation, with red grape vinegar being the most effective.

## Contribution

This study demonstrates that specific marinade ingredients can inhibit PAH formation in grilled vegetables.

## Key findings

- Marinated vegetables showed a substantial decrease in PAH4 formation.
- Red grape vinegar inhibited PAH4 formation by 75%, the highest among tested ingredients.
- TBHQ reduced total PAH4 formation by 67%.

## Abstract

The effect of marination on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal‐grilled vegetables was studied. Various marinade ingredients, including apple cider vinegar, red grape vinegar, lemon juice, garlic powder, black pepper, and the food additive tert‐butylhydroquinone (TBHQ) were applied to vegetable samples before charcoal grilling. The total phenolic content (TPC) and total antioxidant capacity (TAC) of each marinade ingredient were assessed for their contribution to PAH inhibition. A substantial decrease in PAH4 formation was observed in marinated vegetables. Red grape vinegar exhibited the strongest average inhibitory effect on total PAH4 formation (75%), followed by apple vinegar (68%), lemon juice (52%), garlic powder (34%), and black pepper (30%). Additionally, the TBHQ (67%) demonstrated a strong inhibitory effect, reducing total PAH4 formation by 67%. These findings offer valuable insights for reducing PAH levels in grilled vegetables and preventing their formation.

The effect of marination on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal‐grilled vegetables was studied. A substantial decrease in PAH4 formation was observed in marinated vegetables. These findings offer valuable insights for reducing PAH levels in grilled vegetables and preventing their formation.