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

• Autorzy: Ogunmodede T.T. , Ojo A.A. , Jegede O.
• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

human nutrition; roasted product; roasting; roasting process; nitrosamine; toxicant; food safety; comparative study

• Wydawca: -
• Czasopismo: International Letters of Natural Sciences
• Rocznik: 2016
• Tom: 50
• Opis fizyczny: p.23-26,fig.,ref.

Twórcy

autor

Ogunmodede T.T.

• Chemical Sciences Department, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria

autor

Ojo A.A.

• Chemical Sciences Department, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria

autor

Jegede O.

• Department of Chemistry, College of Education, Ikere Ekiti, Nigeria

Bibliografia

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• DOI References
• [1] Fishbein L. Overview of some aspects of occurrence, formation and analysis of nitrosamines. Sci Total Environ. 1979; 13 (2): 157-88. 10.1016/0048-9697(79)90069-x
• [5] Lee HL, Wang S, Lin DP, Hsieh H, (2007): 4-(Methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK) metabolism-related enzymes gene polymorphisms, NNK metabolites levels and urothelial carcinoma. Talanta, 73: 76. 10.1016/j.toxlet.2012.11.002
• [12] Ezeagu I. E; Fafunso M.A. (1995): Effect of Wilting and Processing on the Nitrate and Nitrite Contents of Some Nigerian Leaf Vegetables. Nurt. Health, 10, 269-275. 10.1177/026010609501000310

Identyfikatory

DOI

10.18052/www.scipress.com/ILNS.50.23