The Effects of Vegetable or Fruit Juices on Nitrosodiethylamine Formation

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  • ニトロソジエチルアミン生成に対する野菜汁, 果実汁の影響

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There are several substances in foodstuffs that inhibit or accelerate nitrosamine formation. In this study, vegetable juices and fruit juices were chosen as samples and their effects on nitrosodiethylamine (NDEA) formation were investigated.<br>NDEA formation was decreased to 10-49%, 15-75%, 44-66% and 52-58% by the addition of juices of spinach, green pepper, komatsuna and orange, respectively, while it was increased to 328-576%, 265-398% and 192-293% by the addition of juices of cucumber, plum and apple, respectively. The effects of some vegetable or fruit juices on NDEA formation varied over a rather wide range from sample to sample. This might suggest that the producing area, the harvesting season and so on influenced the effects on nitrosamine formation. Ascorbic acid is known to inhibit nitrosamine formation, but the ascorbic acid content in the juices had no apparent relation to the effects on NDEA formation.

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Details 詳細情報について

  • CRID
    1390282679202051968
  • NII Article ID
    130003692712
  • DOI
    10.3358/shokueishi.27.619
  • ISSN
    18821006
    00156426
    http://id.crossref.org/issn/00156426
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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