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) |
1 | Kato, H., Lee, I. E, chuyen, N. V., Kim, S. B. and Hayase, F. : Inhibition of nitrosamine formation by nondialyzable melanoidins, agric. Biol. Chem., 51(5), 1333(1987) |
2 | Scanlan, R. A., Lohsen, S. M., Bills, D. D. and Libbey, L. B. : Formation of dimethylnitrosamine from dimethylamine and trimethylamine at elevated temperatures, J. Agric. Food Chem., 22(1), 149(1974) DOI PUBMED |
3 | Lee, S. J., Jung, M. J., Shin, J. H. and Sung, N. J. : Effect or natural plant components on the nitrite-scavenging, J. Fd. Hyg. Safety, 15(2), 88-94(2000) |
4 | Kurechi, T., K. and Fukuda, S. : Nitrite-reacting substances in japanese radich juice and their inhibition of nitrosamine formation, J. Agric. Food Chem., 28, 1265-1269(1980) DOI PUBMED |
5 | Kang. Y. H, Park, Y. K. and Lee, G. D. : The nitrite scavenging and electron donationg ability of phenolic compounds, Korean J. Food Sci. Technol., 28(2), 232-239(1996) |
6 | Cooney, R. V. and Ross, P. D. : N-nitrosation and N-nitration of morpholine by nitrogen dioxide in aqeous solution Effect of vanilin and related phenols, J. Agric. Food Chem., 35 789-793(1987) DOI |
7 | pignatelli, B., Bereziat, J. C., Descotes, G. and Bartsch, H. : Catalysis of nitrosation in vitro and in vivo in rats by catechin and resorcinol and inhibition by chlorogenic acid, Carcinogenesis, 3, 1045-1049(1982) DOI ScienceOn |
8 | Fiddler, W., Piotrowski, E. G., Pensabean, J. W., Doerr, R. C. and Wassermann, A. E. : Effect of sodium nitrite concentration on N-nitrosodimethylamine formation in frank furters, J. Food Sci., 37, 668(1972) DOI |
9 | Lee, J. H, and choi, J. S. : Influence of some flavonoids on N-nitrosoproline formation in vitro and in vivo, J. Korean Soc. Food Nutr., 22, 266(1993) |
10 | Walker, E. A., Pignatelli, B. and Friesen, M. : The role of phenols in catalysis of N-nitrosamine formation. J. Sci. Food Agric., 33, 81-88(1982) DOI PUBMED |
11 | Seo, M. and Morr, C. V. : Improved high performance liquid chromatographic analysis of acids and isoflavonoids from soybean protein products, J. Agric. Food Chem., 32, 530-533(1984) DOI |
12 | Oshima, H. and Kawabata, T. : Mechanism of the N-nitrosodimethylamine formation from trimethylamine, Bull. Japan Soc. Fish, 44(1), 77(1977) |
13 | Eun, J. B., Jung, Y. M. and Woo, G. J. : Identification and determination of dietary fibers and flavonoids in plup and peel of Korean Tangerine(Citrus aurantium var.), Korean J. Food Sci. Technol., 28(2), 371-377(1996) |
14 | Ohshima, H. and Bartsch, H. : Quantitave estimation of endogenous nitrosation in humans by monitoring N-nitro soproline excreted in the urine. Cancer Res., 41, 3658 (1981) |
15 | Heiser, M. A. and Hotchkiss, J. H. : Comparison or tomato phenolic acid and ascorbic acid fractions on the inhibition of N-nitroso compound formation, J. Agric. Food Chem., 42, 129-132(1984) DOI ScienceOn |