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Nitrosation of some food‐related tetrahydro‐β‐carboline‐3‐carboxylic acids
Author(s) -
Salvi Neeta A,
Choughuley Ahmed S U
Publication year - 1990
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.2740520411
Subject(s) - chemistry , nitrosation , nitroso , nitrite , nitroso compounds , stoichiometry , aqueous solution , yield (engineering) , derivative (finance) , carboxylic acid , organic chemistry , medicinal chemistry , nitrate , materials science , economics , financial economics , metallurgy
A number of β‐carbolines whose nitroso derivatives are known mutagens and carcinogens are formed in cooked and processed foods. In this work the formation of N‐nitroso derivatives from 1‐substituted‐1,2,3,4‐tetrahydro‐9H‐pyrido[3,4‐b]indole‐3‐carboxylic acid (1‐R‐THBC‐3‐COOH) and nitrite in aqueous solution was studied. The effect of reaction pH, nitrite concentration and duration of the reaction was evaluated. The yield of N‐nitroso‐1‐R‐THBC‐3‐COOH at 37°C was enhanced at low pH(about pH 2) and reached a maximum within 1 h when the stoichiometric amount was used in the reaction. Formation of the nitroso derivative was detected even when only half the stoichiometric quantity was used.