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.