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EFFECT OF α‐TOCOPHEROL FORMULATIONS ON THE INHIBITION OF NITROSOPYRROLIDINE FORMATION IN MODEL SYSTEMS
Author(s) -
PENSABENE JOHN W.,
FIDDLER WALTER,
MERGENS WILLIAM,
WASSERMAN AARON E.
Publication year - 1978
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.1365-2621.1978.tb02424.x
Subject(s) - chemistry , tocopherol , nitrosation , aqueous solution , pyrrolidine , sodium , emulsion , chromatography , inorganic chemistry , organic chemistry , vitamin e , antioxidant
The effect of novel water dispersible α‐tocopherol mixtures on the nitrosation of pyrrolidine was determined in an oil‐aqueous‐protein model system consisting of oil, water, protein, sodium chloride and sodium tripolyphosphate. α‐Tocopherol dissolved in Polysorbate 20 in ratios of 1:6, 1:1, 1:0.4 and 1:0.2 inhibited nitrosopyrrolidine formation. 500 mg/L of α‐tocopherol was found to be the most effective level.