The effects of ascorbic acid and sorbic acid on  N ‐nitrosamine formation in a heterogeneous model system | Zendy

Massey Robert C. | Zendy; Forsythe Lynda | Zendy; McWeeny David J. | Zendy

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The effects of ascorbic acid and sorbic acid on N ‐nitrosamine formation in a heterogeneous model system

Author(s) -

Massey Robert C.,

Forsythe Lynda,

McWeeny David J.

Publication year - 1982

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.2740330316

Subject(s) - sorbic acid , nitrosation , ascorbic acid , nitrosamine , chemistry , aqueous solution , kinetics , aqueous two phase system , organic chemistry , food science , carcinogen , physics , quantum mechanics

The effects of competitive nitrosation by ascorbic acid and sorbic acid on N ‐nitrosamine formation were studied in a heterogeneous protein‐based model system containing a 20% non‐aqueous phase. The reactions were examined at 37°C with an aqueous phase pH of 5.25. Under certain conditions ascorbic acid enhanced the nitrosation of secondary amines. The overall extent to which ascorbic acid affected N ‐nitrosation was found to depend on the time‐scale of the reaction and also the phase in which N ‐nitrosamine formation occurred. Sorbic acid reduced N ‐nitrosation in both phases of the heterogeneous system.

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