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Comparative study of nitrosamine in roasted food base on the roasting methods

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Ogunmodede T. T., Ojo A. A., Jegede O.

International Letters of Natural Sciences

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2016

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tom 50

The present study examined the interrelationships of roasting methods and nitrosamine compounds (NA) content in eleven food sample investigated. The total level of NA in examined food ranged from 1.1x10-3 μg per g in oven roasted white maize to 5.0x10-3 μg per g in wood roasted pig meat that is lower than the legal level in WHO (0.001 μg per kg ). The significant increase of NA concentration in all food samples on roasting was observed. Methods of roasting have significant effects on the level of nitrosamine in each of the material used.

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Effects of cadmium and selenium on antioxidant defense system in red blood cells of rats

80%

Stajn A. S., Zikic R. V., Ognjanovic B. I., Pavlovic S. Z.

Biological Bulletin of Poznań. Supplement

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1996

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tom 33

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Effects of nonylphenol-induced oxidative stress in ovary of cichlid fish, Etroplus maculatus (Bloch, 1795)

70%

Asifa K. P., Chitra K. C.

International Letters of Natural Sciences

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2016

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tom 58

The present study was designed to evaluate the effects of nonylphenol in the pro-oxidant/ antioxidant system in ovary of the cichlid fish Etroplus maculatus. Fishes were exposed at two sublethal concentrations (one-fifth and one-tenth of LC50) of nonylphenol for 24, 72 and 96 h maintaining control groups. The oxidative stress indices as the activities of antioxidant enzymes, superoxide dismutase, catalase, glutathione reductase along with the levels of hydrogen peroxide generation and lipid peroxidation were monitored in concentration- and time-dependent manner. Activity of superoxide dismutase significantly (P<0.05) increased at both concentrations in timedependent manner. Meanwhile the activities of catalase and glutathione reductase significantly (P<0.05) decreased after 72 and 96 h of nonylphenol treatment. The levels of hydrogen peroxide generation and lipid peroxidation increased in all treatment groups when compared to controls. The present results demonstrated that the induction of oxidative stress in ovary of fish by the generation of lipid peroxidation could be due to the exposure of environmental contaminant, nonylphenol. Therefore, the observed oxidative stress in ovary can be indicated as a mechanism of toxicity in the fish exposed to nonylphenol.

Ograniczanie wyników

2 International Letters of Natural Sciences

1 Biological Bulletin of Poznań. Supplement

1 Asifa K. P.

1 Chitra K. C.

1 Jegede O.

1 Ognjanovic B. I.

1 Ogunmodede T. T.

1 Ojo A. A.

1 Pavlovic S. Z.

1 Stajn A. S.

1 Zikic R. V.

2 2016

1 1996

Comparative study of nitrosamine in roasted food base on the roasting methods

Effects of cadmium and selenium on antioxidant defense system in red blood cells of rats

Effects of nonylphenol-induced oxidative stress in ovary of cichlid fish, Etroplus maculatus (Bloch, 1795)