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Formation of N‐Nitrosopyrrolidine in Fried Bacon: Model System Studies
Author(s) -
LEE MANLAI,
GRAY J. IAN,
PEARSON ALBERT M.,
KAKUDA YUKIO
Publication year - 1983
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.1365-2621.1983.tb14908.x
Subject(s) - decarboxylation , pyrrolidine , proline , nitrosation , chemistry , kinetics , medicinal chemistry , organic chemistry , biochemistry , catalysis , amino acid , physics , quantum mechanics
The kinetics of reactions such as the nitrosation of proline or pyrrolidine and the decarboxylation of proline or N‐nitrosoproline in heated model systems simulating the pan‐frying conditions of bacon were determined. The rate constants, half‐life values and activation energy values of these reactions were calculated. The nitrosation of proline or pyrrolidine in adipose model systems occurs readily in the temperature range 80–160°C, while the decarboxylation of proline or N‐nitrosoproline proceeds only at 100°C or above. The rates of the above reactions are such that nitrosation of proline > nitrosation of pyrrolidine > decarboxylation of proline or N‐nitrosoproline. Results lend credence to the pathway involving N‐nitrosoproline in the formation of N‐nitrosopyrrolidine in bacon.