Purine Content of Raw and Roasted Chicken Broiler Meat

Adenine, guanine and hypoxanthine were determined in raw and roasted broiler parts. The levels of adenine and guanine increased slightly when the meat was cooked. These increases were attributed to moisture and fat losses by the tissues during roasting. The level of hypoxanthine remained constant or decreased in the tissues because some of the purine was removed with the cooking juices. The cooking juices were found to contain high levels of hypoxanthine and only trace amounts of adenine and guanine.