Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings

Abstract The effect of various beer marinades on formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled chicken wings (CWs) and the active ingredients in beer contributing to inhibition of PAH formation were studied. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and total phenolic content (TPC) of six beers were evaluated. LC-MS analysis indicated a total of 32 phenolic compounds, among which we screened 11 to verify the inhibition of select PAH production. The total stable free radicals and selected PAH content of charcoal-grilled CWs were assayed, revealing a positive correlation. Heineken exhibited the highest phenol content and excellent performance in TPC (393.86 mg gallic acid equivalents (GAE)/L), ability to scavenge free radicals (27.0%), and the most effective inhibition of PAH8 formation (67%). Our study supplies a theoretical foundation for using edible materials rich in phenolic compounds as potential natural inhibitors of PAHs formed during the cooking process.