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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
Abstract 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.