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AN INVESTIGATION ON THE POSSIBLE PRESENCE OF MORPHOLINE AND N ‐NITROSOMORPHOLINE IN WAX‐COATED APPLES 1
Author(s) -
SEN NRISINHA P.,
BADDOO PHILANDER A.
Publication year - 1988
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1988.tb00519.x
Subject(s) - wax , chemistry , morpholine , chromatography , food science , incubation , detection limit , biochemistry , organic chemistry
Fairly high levels (1.1 to 3.85%) of morpholine (MOR) and traces (140 to 670 ppb) of N‐nitrosomorpholine (NMOR) were detected in 9 commercial samples of liquid waxes used for coating apples. Also, low levels (0.25 to 7.7 ppm) of MOR but no NMOR were detected in 17 batches of apples coated with these waxes. Uncoated apples were negative for both MOR and NMOR. Although MOR is easily nitrosated, incubation of wax‐coated apples with 10 ppm nitrite under simulated gastric conditions did not form any detectable levels of NMOR (detection limit, 0.5 ppb). Therefore, the possibility of formation of NMOR in the human stomach, after ingestion of such wax‐coated apples, is highly unlikely.