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EVALUATION OF ASCORBYL MONOESTERS FOR THE INHIBITION OF NITROSOPYRROLIDINE FORMATION IN A MODEL SYSTEM
Author(s) -
PENSABENE J.W.,
FIDDLER W.,
FEINBERG J.,
WASSERMAN A. E.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01136.x
Subject(s) - chemistry , nitrosation , ascorbic acid , sodium ascorbate , aqueous solution , pyrrolidine , aqueous two phase system , organic chemistry , food science
The effect of a number of ascorbic acid derivatives on the nitrosation of pyrrolidine was determined in a model system developed to simulate the lipid‐aqueous‐protein composition of bacon. Sodium ascorbate reduced nitrosopyrrolidine formation 43% in the aqueous phase, but had little effect in the lipid layer. The combination of several ascorbyl esters with sodium ascorbate increased the inhibitory effect to a high of 70% in the aqueous phase. In the lipid phase up to 49% reduction in nitrosation was observed.