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Effect of pasteurization, vitamin C supplementation and ultraviolet irradiation on the nitrosamine content of palm wine
Author(s) -
MADUAGWU E. N.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00218.x
Subject(s) - chemistry , wine , nitrosamine , food science , ascorbic acid , nitrite , pasteurization , vitamin c , chromatography , fermentation , colorimetry , carcinogen , biochemistry , organic chemistry , nitrate
Summary Palm wine contaminated with varying quantities of the carcinogen dimethylnitrosamine (DMN) was subjected to heat treatments and ultraviolet irradiation. Dimethylnitrosamine (DMN) recoveries and nitrite concentrations were investigated by gas‐liquid chromatography (g.l.c.) and colorimetry respectively. Whereas up to 2–6% of the initial DMN concentration was detectable in samples of the alcoholic beverage after raising the temperature of the fermenting drink to 62.5°C and also to 70°C and maintaining these for 30 and 10 min respectively, no nitrosamine was found in any of the palm wine samples treated for 20 min with UV light. Incorporation of 20 mg and 50 mg ascorbic acid into the pasteurized wine containing 2 μmol sodium nitrite, as well as increasing its acidity, appeared to enhance the disappearance of nitrite ions from the beverage.