N-Nitrosamines: A Review of Chemical and Biological Properties and Their Estimation in Foodstuffs

Crosby, Neil; Sawyer, R.

doi:10.1016/s0065-2628(08)60336-5

Cited by 36 publications

(4 citation statements)

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“…Several authors have reviewed the occurrence of Nnitrosamines in food (Crosby, 1976;Crosby & Sawyer, 1976;Fishbein, 1979;Osterdahl, 1991;Tricker & Kubacki, 1992), although improvements in processing procedures have reduced the frequency and level of contamination below that reported 30 years ago. Reviews of analytical methods for N-nitrosamines in foods have been published, for example by Walker and Castegnaro (1975), Crosby and Sawyer (1976), Fan et al (1978), Fishbein (1979), Kubacki (1979), Hotchkiss (1981a, b), Castegnaro and Webb (1983), Scanlan (1984), Sen (1984), Scanlan and Reyes (1985). Many are now outdated as they do not take into account developments in sample preparation, or the advances in mass spectrometry that have been applied to N-nitrosamine analysis.…”

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confidence: 99%

The determination of N-nitrosamines in food

Crews

2010

Quality Assurance and Safety of Crops &Amp; Foods

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Introduction N‐nitrosamines are formed in food as a result of natural chemical interactions, but mainly through food processing activity. Most are potent carcinogens and their determination is therefore of considerable importance. They exist in various chemical forms and have been measured by colorimetric and spectroscopic methods following gas or liquid chromatography or as a total N‐nitroso group by measurement of chemically released nitric oxide. Objectives To provide an overview of the available methods for the analysis of N‐nitrosamines in food that includes recently developments. Methods The literature was reviewed from the discovery of the N‐nitrosamine problem and the introduction on the N‐nitroso‐specific detector. Results The evaluation shows that analytical detection methods for volatile N‐nitrosamines in food have changed little since the introduction on the N‐nitroso‐specific detector and that research into the occurrence and formation of both non‐volatile N‐nitrosamines and the apparent total N‐nitroso content (ATNC) have declined. Methods for measuring the apparent total N‐nitroso content have not been improved significantly in recent years. Conclusion Modern sample extraction techniques and mass spectrometric methods for the volatile N‐nitrosamines have been applied more extensively to water analysis and offer a good opportunity to improve the determination of these carcinogens in food and make the analysis more widely available. Developments in liquid chromatography‐mass spectrometry should provide an avenue for renewed interest in non‐volatile N‐nitrosamines, and could help with the identification of novel compounds whose presence is suggested by the high apparent total N‐nitroso content of some foods.

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confidence: 99%

The determination of N-nitrosamines in food

Crews

2010

Quality Assurance and Safety of Crops &Amp; Foods

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“…13 The toxicity of N-Nitroso compounds attracted a tons of attention after it was discovered that NDMA was carcinogenic. [13][14][15] The oral cavity, esophagus, stomach, urinary bladder, and brain are the most popular targets where tumors are formed in animals.…”

Section: History and Milestones Of Nitrosamine Impurity Profilingmentioning

confidence: 99%

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2023

Int J. Pharm. Investigation

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The seriousness of presence of nitrosamines came to Limelight after USFDA and EMEA declared in July 2018 that N-Nitroso dimethylamine and N-N-NDMA are focused on the pharmaceutical medicinal products and particularly used in case of SARTANS that are used in the treatment of Hypertension and Angiotensin II receptor blockers. Later the list was expanded to include Histamine-2 blocker Ranitidine and Diabetes drug Pioglitazone. Reaction of Urea Derivatives, Secondary amide carbamates and amines with Nitrogenous agent and nitrates lead to formation of Nitrosamines. The Oxidation state of nitrogen is +3. The Reasons for Presence of Nitrosamines in Pharmaceutical Products can be due to Product Degradation, Catalysts, solvents, Chemical reagents, Cross Contamination, Manufacturing Process and Contamination of Raw Materials. Technologies like Gas Chromatography, Mass Spectroscopy, Light Chromatography Mass spectroscopy are used to detect Nitrosamine Contamination. N-Nitrosamines categorized as "Cohort of concern" in ICH guidelines due to their potential mutagenic and carcinogenic nature. N-Nitroso dimethylamine and N-Nitroso diethylamine are classified as Class 2A human carcinogens by IARC-International Agency for Research and Cancer. This study focused on profile of nitrosamine impurities and regulations governing their presence in drug products.

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“…To suppress microbial growth in meat, preservatives such as sodium nitrite are used (Lamas, et al 2016;Serrano, et al 2012;Müller-Herbst, et al 2016). As a food additive, sodium nitrite has three key functions: (i) contributing to flavor by inhibiting the development of rancid off-flavors; (ii) preserving the strong pink color of meat via reactions with myoglobin; and (iii) preventing the growth of pathogenic bacteria such as the toxin-forming Clostridium botulinum (Cammack, et al 1999;Crosby, et al 1976). Although the activity of sodium nitrite has been extensively studied, its mode of action is still not completely understood.…”

Section: Introductionmentioning

confidence: 99%