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Effect of the N-nitrosodimethylamine Formation in Ascorbate and Phenolic Portions from Citrus Juice  

성낙주 (경상대학교 식품영양학과)
송미향 (경상대학교 식품영양학과)
이수정 (경상대학교 식품영양학과)
신정혜 (경상대학교 식품영양학과)
최선영 (경상대학교 식품영양학과)
Publication Information
The Korean Journal of Food And Nutrition / v.15, no.2, 2002 , pp. 97-103 More about this Journal
Abstract
Five citrus juices were separated into a ascorbate and phenolic portion using rep-pak C$\_$18/ cartridge, respectively, in order to elucidate the nitrite scavenging effect and N-nitrosodimethylamine(NDMA) formation in model system. The nitrite scavenging effect of ascorbate portion from citrus juices, in the different pH, when added with 5ml were 79.9 ∼98.6% under the condition of pH 2.5. 48.5∼86.3% at pH 4.2 and lower than 35.2% at pH 6.0. The nitrite scavenging effect was excellent phenolic portion rather than ascorbate portion. Particularly, the effect was more 2 times than ascorbate portion under the reaction condition of pH 6.0. When added the phenolic portion in the reaction mixture, NDMA formation was inhibited 92.8% or more in kum quat, mandarin orange and sweet orange juices. But the ascorbate portion was a negative response of the inhibition of NDMA formation. The inhibition on NDMA formation in citrus juice may be due to phenolic compounds were reacted.
Keywords
citrus juice; nitrite scavenging; NDMA;
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