Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitate

Sen, Nrisinha P.; Donaldson, Barbara; Seaman, Stephen W.; Iyengar, J. R.; Miles, Walter F.

doi:10.1021/jf60204a061

Cited by 63 publications

(19 citation statements)

References 14 publications

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“…In a few cases, as indicated in Table 1, the identity of the nitrosamine was further confirmed by GLC-MS analysis using the specific ion monitoring mode for the molecular ion. The instrument was operated at a resolution of 5,000 under the conditions described previously (Sen et al 1976). I t should be emphasized that the extract was taken through an additional clean-up step on a basic alumina column (Sen et al 1978) before carrying out the GLC-MS analysis.…”

Section: G Lc-mass Spectrometric (G Lc-ms) Confirmationmentioning

confidence: 99%

Nitrosamines in Alcoholic Beverages

Sen¹,

Seaman²,

McPherson³

1980

Journal of Food Safety

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A limited survey was carried out to determine the nitrosamine content of several varieties of alcoholic beverages (beer and ale, whiskey, wine, cider, etc.) sold in Canada. Of 22 samples of different beers and ales analyzed all but one contained traces of dimethylnitrosamine; the overall mean level found was 1.5 ppb. Only one Canadian rye and one Scotch whiskey out of a total of 13 samples contained traces of either dimethylnitrosamine or diethylnitrosamine. All the 8 wines and 7 cider samples were negative.

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Section: G Lc-mass Spectrometric (G Lc-ms) Confirmationmentioning

confidence: 99%

Nitrosamines in Alcoholic Beverages

Sen¹,

Seaman²,

McPherson³

1980

Journal of Food Safety

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“…The tea catechins are free radical scavengers, metal chelators and inhibitors of transcription factors. For many years, ascorbic acid has been added as an effective reducing agent to extend the shelf life of meat products (Sen et al, 1976;Rywotycki, 2007;Haak et al, 2009;Doolaege et al, 2012). Grape seed is rich in monomeric phenolic compounds, such as catechin, epicatechin and epicatechin-3-O-gallate, and in dimeric, trimeric and tetrameric procyanidins (Negro et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Ascorbic acid is a naturally occurring organic compound with antioxidant properties. For many years, ascorbic acid has been added as an effective reducing agent to extend the shelf life of meat products (Sen et al, 1976;Rywotycki, 2007;Haak et al, 2009;Doolaege et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage

Shao

Zhu

et al. 2013

Int J of Food Sci Tech

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Summary The effects of green tea,grape seed polyphenols and ascorbic acid on pH, water activity (aw), microbiological counts, TBARS, residual nitrite and N‐nitrosamines were determined in dry‐cured sausages during the ripening period. Results showed that TBARS increased gradually during ripening (P < 0.05), but were significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Green tea polyphenol (GTP) was most effective (P < 0.05) in reducing TBARS. Plant polyphenols and ascorbic acid significantly decreased residual nitrite, ascorbic acid being most effective (P < 0.05). The amount of N‐nitrosamines increased during ripening, but was significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Plant polyphenols had no significant effects on moisture content, aw, pH or microbiological counts in dry‐cured sausage during ripening (P > 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry‐cured sausages.

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“…Sen et a1. 12 have reported that fat soluble reducing agents of this type suppress NPYR formation when sprayed on to bacon rashers before frying.…”

Section: Resultsmentioning

confidence: 99%

The effect of ascorbate reductants on N‐nitrosamine formation in a model system resembling bacon fat

Mottram

Patterson

1977

J Sci Food Agric

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The nitrosation of dipropylamine and pyrrolidine have been examined in two-phase systems comprising aqueous buffer and non-polar solvent. Contrary to previous observations in purely aqueous systems, sodium ascorbate increased amine nitrosation in this two-phase simulated fat system by between 5 and 25 times compared with ascorbate-free controls. Lipophilic ascorbyl palmitate, however, generally reduced nitrosation.

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Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitate

Cited by 63 publications

References 14 publications

Nitrosamines in Alcoholic Beverages

Nitrosamines in Alcoholic Beverages

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage

The effect of ascorbate reductants on N‐nitrosamine formation in a model system resembling bacon fat

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