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. 2025 Jul 7;14(7):832. doi: 10.3390/antiox14070832

Table 4.

Amount of polycyclic aromatic hydrocarbons (PAHs) (µg kg−1) in grilled red pomace burgers.

NC CF 0.5% RGP 1% RGP 3% RGP p-Value
Phenanthrene 0.4 ± 0.1 0.5 ± 0.1 0.7 ± 0.4 0.9 ± 0.2 0.7 ± 0.2 0.173
Fluorene 0.1 ± 0.0 0.1 ± 0.0 0.1 ± 0.1 0.1 ± 0.0 0.1 ± 0.0 0.605

Each value is the mean ± SD. On the same row, means with different letters differ significantly (p < 0.05). NC: negative control; CF: commercial formulation; RGP: red grape pomace.