Table 9. Effect of perilla leaves extracts on the formation of the polycyclic aromatic hydrocabons (PAHs) in barbecued pork patty

PAHs (ng/g)	Cooking doneness	Treatment			SEM
		CON	0.2PLE	0.4PLE
Light PAHs
Naphthalene	Medium	19.77Ba	19.36Aa	16.94Ab	0.11
	Well-done	31.14Aa	15.51Bb	15.87Bb	0.69
	SEM	0.65	0.43	0.36
Acenaphthylene	Medium	6.57Bb	7.97Aa	7.94Aa	0.12
	Well-done	8.73Aa	6.83Bb	7.11Bb	0.25
	SEM	0.30	0.08	0.13
Acenaphthene	Medium	4.61Bb	5.79Aa	5.50Aa	0.153
	Well-done	6.00Aa	4.95Bb	4.37Bc	0.121
	SEM	0.13	0.18	0.08
Fluorene	Medium	19.00Bc	26.18Aa	21.11Ab	0.31
	Well-done	27.09Aa	23.55Ba	16.75Bb	0.95
	SEM	1.04	0.37	0.54
Phenanthrene	Medium	98.20Ba	68.66Bb	63.50Ab	2.07
	Well-done	125.85Aa	70.94Ab	61.44Ac	1.38
	SEM	2.80	0.56	1.05
Anthracene	Medium	20.65Bb	28.43Aa	14.28Ac	0.76
	Well-done	28.72Aa	15.34Bb	14.56Ab	0.70
	SEM	1.07	0.64	0.23
Fluoranthene	Medium	ND	ND	ND	-
	Well-done	ND	ND	ND	-
	SEM	-	-	-
Pyrene	Medium	19.69Bb	28.16Aa	15.58Bc	0.34
	Well-done	35.84Aa	19.04Bb	18.33Ab	0.45
	SEM	0.36	0.52	0.27
Heavy PAHs
Benzo[a]anthracene	Medium	2.02Bb	3.04Ba	3.12Aa	0.03
	Well-done	3.62Aa	3.55Aa	2.49Bb	0.02
	SEM	0.03	0.06	0.03
Chrysene	Medium	3.19Bb	5.20Ba	4.93Aa	0.08
	Well-done	6.11Aa	6.39Aa	4.20Bb	0.12
	SEM	0.11	0.09	0.10
Benzo[b]fluoranthene	Medium	1.28Bb	1.91Ba	1.97Aa	0.04
	Well-done	2.51Aa	2.45Aa	1.80Ab	0.08
	SEM	0.03	0.07	0.08
Benzo[k]fluoranthene	Medium	0.67Bc	0.80Bb	0.92Aa	0.01
	Well-done	1.10Aa	0.91Ab	0.79Bb	0.03
	SEM	0.04	0.01	0.01
Benzo[a]pyrene	Medium	1.08Bc	1.59Bb	2.16Aa	0.03
	Well-done	1.81Ab	1.93Aa	1.59Bc	0.02
	SEM	0.03	0.01	0.04
Indeno[1,2,3-cd]pyrene	Medium	ND	ND	ND	-
	Well-done	ND	ND	ND	-
	SEM	-	-	-
Dibenzo[a,h]anthracene	Medium	0.69Bab	0.71Ba	0.69Bb	0.01
	Well-done	0.98Aa	0.81Ac	0.91Ab	0.01
	SEM	0.00	0.01	0.00
Benzo[ghi]perylene	Medium	0.91Bb	1.09Bb	1.36Aa	0.05
	Well-done	1.30Ab	1.50Aa	1.11Ac	0.03
	SEM	0.02	0.01	0.07
4 PAHs	Medium	7.56Bb	11.73Ba	12.18Aa	0.15
	Well-done	14.05Aa	14.32Aa	10.09Bb	0.13
	SEM	0.12	0.07	0.20
8 PAHs	Medium	9.84Bb	14.33Ba	15.16Aa	0.20
	Well-done	17.43Aa	17.54Aa	12.90Bb	0.13
	SEM	0.15	0.07	0.24
Total 16 PAHs	Medium	198.33Ba	198.88Aa	160.02Ab	2.30
	Well-done	280.79Aa	173.69Bb	151.35Bc	1.06
	SEM	2.54	1.00	1.47

Medium, barbecued for 9 min until internal temperature reaches 71°C; Well-done, barbecued for 16 min until internal temperature reaches 80°C.
Means within a column with different superscript differ significantly at p<0.05 (n=3).
Means within a row with different superscript differ significantly at p<0.05 (n=3).
CON, control; 0.2PLE, pork patty made with the addition of 0.2% perilla leaves extract; 0.4PLE, pork patty made with the addition of 0.4% perilla leaves extract; ND, not detected; 4 PAHs, Benzo[a]anthracene, Chrysene, Benzo[b]fluoranthene, Benzo[a]pyrene; 8 PAHs, Benzo[a]anthracene, Chrysene, Benzo[b]fluoranthene, Benzo[k]fluoranthene, Benzo[a]pyrene,Indeno[1,2,3-cd]pyrene, Dibenzo[a,h]anthracene, Benzo[ghi]perylene.