Über die Nitrosierung aromatischer Amine mit Diphenyl‐nitrosamin

Sieper, Helmut

doi:10.1002/cber.19671000533

Cited by 25 publications

(1 citation statement)

References 27 publications

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“…Except for some pyrolytic products (16,17), very few benzacridine derivatives are known. The derivative in the present study is the first one known to be formed from common plant components under common food processing conditions, e.g., baking and deep fat frying…”

Section: Chemical Properties Of the Reduced And Acetylated Green Pigmentmentioning

confidence: 99%

Green Pigment Formed by the Reaction of Chlorogenic Acid (or Caffeic Acid Esters) with a Primary Amino Compound during Food Processing

Namiki

Yabuta

Koizumi

2001

ACS Symposium Series

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A marked greening observed in some foods, including sweet potato and burdock, during food processing was shown to be due to green pigment formation by the condensation reaction of two molecules of chlorogenic acid or caffeic acid ester with one molecule of a primary amino compound in air and alkali. The reduced and acetylated product of the green pigment was identified as a novel triphenol benzacridine derivative, and the yellowish ethanol solution of this product immediately turned green upon addition of butylamine or diluted alkali. Therefore, the green pigment was assumed to be a oxidized quinone type product of triphenol benzacridine. The structure was supported by comparison of the measured absorption spectra with those calculated theoretically. ESR studies indicated the presence of different types of free radical products in the green reaction mixture; one was determined to be a free radical product of the caffeate, and the others were assumed to be those of further oxidized green products. The formation mechanism of the benzacridine and oxidation products are proposed.A marked greening is observed in some vegetables, such as sweet potato, burdock and others, during some types of food processing and cooking, e.g., steamed bread containing small cubes of sweet potato which turned bluish-green after 3 Current address: Meitouku Yashirodai 2-175, Nagoya 465-0092, Japan.

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Section: Chemical Properties Of the Reduced And Acetylated Green Pigmentmentioning

confidence: 99%

Green Pigment Formed by the Reaction of Chlorogenic Acid (or Caffeic Acid Esters) with a Primary Amino Compound during Food Processing

Namiki

Yabuta

Koizumi

2001

ACS Symposium Series

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N‐Nitrosodiphenylamin [MAK Value Documentation in German language, 2007]

2012

The MAK‐Collection for Occupational Health and Safety

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Veröffentlicht in der Reihe Gesundheitsschädliche Arbeitsstoffe , 42. Lieferung, Ausgabe 2007 Der Artikel enthält folgende Kapitel: Allgemeiner Wirkungscharakter Wirkungsmechanismus Toxikokinetik und Metabolismus Aufnahme, Verteilung, Ausscheidung Metabolismus Erfahrungen beim Menschen Tierexperimentelle Befunde und In‐vitro‐Untersuchungen Akute Toxizität Subakute, subchronische und chronische Toxizität Wirkung auf Haut und Schleimhäute Allergene Wirkung Reproduktionstoxizität Genotoxizität Kanzerogenität Bewertung

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Benzacridines and Condensed Acridines

Robinson

1973

Chemistry of Heterocyclic Compounds: A Series of Monographs

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Über die Nitrosierung aromatischer Amine mit Diphenyl‐nitrosamin

Cited by 25 publications

References 27 publications

Green Pigment Formed by the Reaction of Chlorogenic Acid (or Caffeic Acid Esters) with a Primary Amino Compound during Food Processing

Green Pigment Formed by the Reaction of Chlorogenic Acid (or Caffeic Acid Esters) with a Primary Amino Compound during Food Processing

N‐Nitrosodiphenylamin [MAK Value Documentation in German language, 2007]

Benzacridines and Condensed Acridines

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