Nitrosopyrrolidine formation in fried bacon

Hwang, Lucy Sun; Rosen, Joseph D.

doi:10.1021/jf60208a010

Cited by 25 publications

(6 citation statements)

References 17 publications

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“…From the data presented in this paper, statistical analysis (comparison tests and analysis of variance techniques) of the differences in amino acid content before and after frying and NA concentration found after frying showed no significant correlation. Contrary to what has recently been reported (Bharucha et al, 1979;Coleman, 1978;and Hwang and Rosen, 1976), our data indicate that the NDMA and NPYR contents of fried bacon are independent of the concentration of free amino acids. Nitrosamine concentration was not significantly affected when the amino acid source, including proline, was decreased nor when the availability of free amino acids increased significantly.…”

Section: Resultscontrasting

confidence: 99%

Effect of processing on the amino acid composition and nitrosamine formation in port belly adipose tissue

Spinelli-Gugger¹,

Lakritz²,

Wasserman³

1980

J. Agric. Food Chem.

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with 60% (fresh weight basis) water. The seeded rice culture medium was kept for 7 days at 25 °C and 30 days at 12 °C. At the end of this period, the cultures were dried and ground to a fine mesh.The dry culture (2.5 kg) was moistened with 30% water (20 mL of water/100 g of dry cultures); about 3 L of ethyl acetate was added to this moistened culture and kept at 5 °C for 24 h and filtered. The residue was once more extracted with 2 L of fresh ethyl acetate. The combined ethyl acetate was concentrated to a gum, which was redissolved in 600 mL of acetonitrile and partitioned against 600 mL of petroleum ether (bp 60-70 °C); the petroleum ether was discarded. The acetonitrile layer was concentrated and chromatographed on 800 g of silica gel (Davison 923, 100 mesh, activated at least 1 h at 110 °C, slurry packed in dichloromethane, eluting solvent: 20% ethyl acetate in dichloromethane -* 100% ethyl acetate). The fractions were collected in 300-mL portions and were examined for zearalenone and its derivatives by TLC (Jackson et al., 1976). The fractions eluted with 2 L of 20% ethyl acetate contained mainly zearalenone. The fractions eluted with 3 L of ethyl acetate were enriched in F-5-4 and F-5-3 and those eluted with 3 L of 100% ethyl acetate had highly polar fluorescent components besides F-5-4 and F-5-3.The fraction enriched in F-5-4 and F-5-3 was chromatographed on five preparative TLC plates developed three times in chloroform-absolute ethanol (97:3). The bands corresponding to F-5-4 and F-5-3 were removed and eluted with acetone; these components were successively rechromatographed on TLC to give 40 mg of F-5-4 (mp 168-168.5 °C) and 30 mg F-5-3 (mp 201-202 °C). Both compounds were identical with the authentic samples as determined by TLC, GC/MS, UV, and mass spectra.The fraction containing components more polar than F-5-3 were chromatographed on four preparative TLC plates and were developed four times in chloroform-absolute ethanol (97:3). A fluorescent band which appeared just below F-5-3 was eluted with acetone; the evaporation of acetone gave approximately 40 mg of a yellow viscous residue. This residue was rechromatographed on preparative TLC plate to give approximately 15 mg of the material, which had NMR and UV spectrum similar to zearalenone. This material was further purified by TLC to yield 6 mg of pure sample. A 13C NMR spectrum obtained on this compound was similar to that of F-5-3 and F-5-4. The compound was further resolved into two components at Rf 0.28 and 0.33, which were designated as F-5-1 (<1 mg) and F-5-2 (<2 mg: mp 168-169.5 °C). Anal.

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Section: Resultscontrasting

confidence: 99%

Effect of processing on the amino acid composition and nitrosamine formation in port belly adipose tissue

Spinelli-Gugger¹,

Lakritz²,

Wasserman³

1980

J. Agric. Food Chem.

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“…Although the isotope labeling studies of Hwang and Rosen (1976) indicated that preformed NPRO in uncooked meat may be the major precursor of nitrosopyrrolidine in cooked meat, the levels of NPRO found in the present study would be too low to account for the high levels of nitrosopyrrolidine in cooked samples. However, as was found in the commercial bologna sample, the NPRO content can be increased three orders of magnitude in 4 h by the addition of a large excess of nitrite.…”

Section: And Discussioncontrasting

confidence: 77%

Determination of N-nitrosoproline in meat samples

Baker¹,

Chengyu²

1978

J. Agric. Food Chem.

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Determination of JV-Nitrosoproline in Meat SamplesA liquid chromatographic method using a thermal energy analyzer detector for the determination of N-nitrosoproline in processed meat samples was studied. The method was shown to have sufficient accuracy and moderate precision in spiked meat samples containing 100 ppb N-nitrosoproline. A number of commercial meat samples were also examined and were found to contain very low levels of Nnitrosoproline in some samples.

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“…has also established a linear relationship between the level of free proline present at cooking with the level of NPYR found in cook-out fat. By working with C14 labeled proline, Hwang and Rosen (1976) have similarly come to the conclusion that proline is the major precursor of NPYR. The conversion of proline to NPYR could conceivably occur by either of the two pathways shown in Scheme I.…”

Section: Resultsmentioning

confidence: 99%