Adsorption of nitrosamines by mesoporous zeolite

Preparation of porous diatomite-templated carbons with large adsorption capacity and mesoporous zeolite K-H as a byproduct

“…4c the inset). The unique porous structure implied a promising application of Z/Dt in catalysis [40,41] and adsorption of large-sized molecules [42]. Z/Dt exhibited type II adsorption isotherm with hysteresis loops, which indicates the presence of micropores and mesopores (Fig.…”

Rapid and Simple Extraction Method for Volatile N-Nitrosamines in Meat Products

“…The International Agency for Research on Cancer (IARC) classified NDMA and NDEA as most carcinogenic to humans, and N-nitrosodi-n-butylamine (NDBA), N-nitrosopiperidine (NPIP) and N-nitrosopyrrolidine (NPYR) as possibly carcinogenic to humans [2,3]. In the diet, they occur as unintentional byproducts of food preparation, preservation and processing [4], although they can also occur in the environmental tobacco smoke [5], and may be formed endogenously within the human body [6]. These compounds are formed by the reaction of secondary amines with nitrosating agents, such as nitrates or nitrites, which are commonly used in the manufacture of meat products [4][5][6][7].…”

“…In the diet, they occur as unintentional byproducts of food preparation, preservation and processing [4], although they can also occur in the environmental tobacco smoke [5], and may be formed endogenously within the human body [6]. These compounds are formed by the reaction of secondary amines with nitrosating agents, such as nitrates or nitrites, which are commonly used in the manufacture of meat products [4][5][6][7]. For this reason, the use of these nitrosating agents for curing meat is strictly controlled in some countries [8].…”

Determination of Seven Volatile N-Nitrosamines in Fast Food

“…N-nitrosamines are formed after cooking of meat in a complex process that is influence by a large variety of substances [7]. The main precursors of N-nitrosamines are believed to be formed by reaction of nitrogen oxides (that are generated from nitrites and are also present in wood smoke) with mainly secondary amines present in the meat [8], although they can also occur in the environmental tobacco smoke [9] and may be formed endogenously within the human body [10]. The International Agency for Research on Cancer (IARC) classified N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA) as most carcinogenic to humans, and N-nitrosodi-n-butylamine (NDBA), N-ni-trosopiperidine (NPIP) and N-nitrosopyrrolidine (NPYR) as possibly carcinogenic to humans [11].…”