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Formation of c ‐ and s ‐nitroso compounds and their further reactions
Author(s) -
Gilbert John,
Knowles Michael E.,
McWeeny David J.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740261121
Subject(s) - nitrosation , nitrite , chemistry , nitroso compounds , methylene , nitroso , phenols , cooked meat , organic chemistry , food science , nitrate
The possible involvement of nitrite in C ‐ and S ‐nitrosation reactions with either food components or food additives is reviewed. C ‐nitrosation of phenols has been shown to occur in smoked bacons with the formation of trace amounts of nitrophenols, and protein‐nitrite interactions have been studied under simulated stomach conditions where three products were identified. Also some theoretically possible reactions of nitrite with the activated methylene groups of creatinine and ketones are considered. The implication of reaction with sulphydryl groups of meat proteins with loss of nitrite in meat products and of the potential formation ot S ‐nitrosothiols is discussed with reference to current literature.