Nitrosamines in Alcoholic Beverages

Sen, Nrisinha P.; Seaman, Stephen W.; McPherson, Marcia F.

doi:10.1111/j.1745-4565.1980.tb00387.x

Cited by 27 publications

(10 citation statements)

References 4 publications

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“…As a consequence considerable effort has gone into determining whether these compounds occur in the diet. Analytical methods for volatile Af-nitrosamines are well established and it is known that these compounds may occur in trace amounts in products such as beer (Sen et al 1980, Massey et al 1990 and cured meats (Gray et al 1982, Vecchio et al 1986). Procedures for non-volatile N-nitroso compounds are less well advanced although methods have been developed for certain classes such as the N-nitrosoamino acids (Sen et al 1983, Tricker etal.…”

Section: Introductionmentioning

confidence: 99%

Volatile, non‐volatile and totalN‐nitroso compounds in bacon

Massey

Key

Jones

et al. 1991

Food Additives and Contaminants

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Twenty-five smoked and unsmoked fried bacon samples have been analysed by a group selective procedure to measure the concentration of apparent total N-nitroso compounds (ATNC). The levels of a range of individual N-nitroso compounds, including simple volatile N-nitrosamines, N-nitrosothiazolidines, N-nitrosamino acids and N-nitrosothiazolidine carboxylic acids have also been examined. Concentrations of ATNC varied from 430 to 6800 micrograms(N-NO)/kg with a mean of 2700 micrograms(N-NO)/kg. Protein-bound N-nitrosoproline was the most abundant compound detected in unsmoked bacon, mean 260 micrograms/kg, and on average accounted for 4% of the ATNC concentration. For smoked bacon, bound N-nitrosoproline was detected in levels of up to 890 micrograms/kg and contributed 5% to the ATNC total. The most abundant compound present in smoked bacon was N-nitrosothiazolidine-4-carboxylic acid, mean 660 micrograms/kg, and this accounted for 6% of the ATNC. N-Nitrosothiazolidine, mean 340 micrograms/kg, and 2-(hydroxymethyl)-3-nitrosothiazolidine-4-carboxylic acid, mean 180 micrograms/kg, were the next most prominent compounds detected in smoked bacon. The combined sum of all the individual N-nitroso compounds measured accounted for, on average, 16% of the total ATNC. The identities of the N-nitroso compounds comprising the majority of the ATNC in bacon remain unknown.

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Section: Introductionmentioning

confidence: 99%

Volatile, non‐volatile and totalN‐nitroso compounds in bacon

Massey

Key

Jones

et al. 1991

Food Additives and Contaminants

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“…While both beer and liquor have been reported to contain mutagens [Sen et al, 1980;Walker et al, 19791, only one of these products tested in this study showed any mutagenic potential. Nitrosamines commonly found in alcoholic beverages at ppb levels would not be detected because of their low concentration and volatility and the lack of a liquid pre-incubation step in the standard Salmonella assay [Ames et al, 19751.…”

Section: Discussionmentioning

confidence: 78%

Mutagenicity screening of foods I. Results with beverages

Stoltz¹,

Stavrić²,

Krewski³

et al. 1982

Environ. mutagen

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Following a number of recent reports on the presence of mutagens in certain foods, a general survey of the mutagenic potential of a wide variety of food products has been initiated. Here, results for samples of 28 widely consumed beverages from 13 general categories are reported. Each sample was concentrated and fractionated by polarity and solubility to give up to seven fractions, each of which was assayed for mutagenic potential with Salmonella typhimurium TA98 and TA100 +/- fortified liver homogenate. Fractions showing evidence of either mutagenicity or toxicity were retested at the same and lower concentrations. The utility of the fractionation procedure and the sensitivity of the screening strategy were established by assaying six beverages spiked with known mutagens prior to fractionation. Statistical analysis of the data resulted in positive findings for seven beverages, although confirmation of these results through analysis of a second sample was obtained only for red wine, grape juice, and instant coffee. The remaining 21 beverages showed no strong evidence of mutagenic activity. For those foods for which the variation among replicate plates was largest, the false-positive rate for the two-stage screening procedure employed was estimated to be less than 1% while the false-negative rate for a beverage inducing a threefold increase in the background mutation rate was conservatively estimated to be limited to 14%.

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“…Vacuum Distillation Method. The technique was similar to that published previously (Sen et al 1980a) with the exception that a smaller sample size (20-25 g) was used And the sample was distilled from 1% sulfamic acid instead of from 3 N KOH solution. The rest of the procedure was exactly as described before (Sen et al 1980a).…”

Section: Determination Of Dmnmentioning

confidence: 99%

“…The technique was similar to that published previously (Sen et al 1980a) with the exception that a smaller sample size (20-25 g) was used And the sample was distilled from 1% sulfamic acid instead of from 3 N KOH solution. The rest of the procedure was exactly as described before (Sen et al 1980a). The replacement of 3N KOH with 1% sulfamic acid as the distillation medium gave improved and more consistent recovery (== 80%) of DMN from beer and ale, and also reduced the chance of artefactual formation, if any, of nitrosamines during distillation (Sen et al 1980b;Pignatelli et al 1980).…”

Section: Determination Of Dmnmentioning

confidence: 99%

“…Since DMN is a potent carcinogen and since beer and ale is consumed by an average person in relatively large quantities (Sen et al 1980a), the occurrence of even traces of this carcinogen in these beverages should be of concern. The accurate measurement of its concentration in these beverages is also necessary for regulatory purposes as well as for monitoring for trends.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of Two Analytical Methods for the Determination of Dimethylnitrosamine in Beer and Ale, and Some Recent Results

Sen

Seaman

Tessier

1982

Journal of Food Safety

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The results obtained by a rapid Celite column extraction method for the determination of dimethylnitrosamine (DMN) in beer and ale were compared with those obtained by a more elaborate vacuum distillation method. The end determination in both cases was done by gas‐liquid chromatography using a thermal energy analyzer (TEA) detector. The two sets of results for 28 samples of beers from various countries were highly comparable. Recent survey results for both Canadian and imported beer and ales suggest a significant decrease in the levels of DMN in these beverages from that observed 2–3 years earlier. This decrease is probably due to the improvements in the malt drying techniques instituted in Canada as well as in other countries.

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Nitrosamines in Alcoholic Beverages

Cited by 27 publications

References 4 publications

Volatile, non‐volatile and totalN‐nitroso compounds in bacon

Volatile, non‐volatile and totalN‐nitroso compounds in bacon

Mutagenicity screening of foods I. Results with beverages

Comparison of Two Analytical Methods for the Determination of Dimethylnitrosamine in Beer and Ale, and Some Recent Results

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