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Inhibition of N-nitrosodimethylamine Formation of Extracts from Citrus Seeds  

오혁수 (안산공과대학 호텔조리과)
안용석 (제주대학교 식품공학과)
나임순 (제주대학교 식품공학과)
오명철 (제주산업정보대학 관광호텔조리과)
오창경 (제주산업정보대학 관광호텔조리과)
김수현 (제주대학교 식품공학과)
Publication Information
Korean journal of food and cookery science / v.19, no.5, 2003 , pp. 640-646 More about this Journal
Abstract
The effect of inhibition on N-nitrosodimethylamine (NDMA) formation by methanol extracts from 6 kinds of citrus seed (Citrus sunki, Citrus natsudaidai, Citrus sulcata, Citrus tangerina, Citrus grandis and Citrus obovoidea) were investigated. The contents of moisture, crude protein, crude fat, carbohydrate, ash, flavonoid and total phenol in citrus seeds were 4∼6, 11∼15, 32∼46, 22∼45, 2∼4%, 12∼24mg% and 53∼133mg%, respectively. The solid contents and yield of citrus seed extracts were 0.8∼1.0 and 0.7 ∼ 1.1%, respectively. Nitrite-scavenging activity by methanol extracts from citrus seeds increased with increasing extract dosage. Furthermore, the nitrite scavenging activity was pH dependent being the highest at pH 1.2 (42.7∼96.9%) and the lowest at pH 6.0 (19.9-62.6%). Scavenging effects of nitrite by reaction time showed high effects under 3hr reaction time. The inhibition effect of NDMA formation by the citrus seed was strengthened as the amount of extract increased. The inhibition rate of methanol extracts from citrus seeds on NDMA formation showed 1.2∼39.8%, 21.3∼60.1% and 47.4∼94.0%, according to add 1, 3 and 5$m\ell$, respectively. Therefore, the inhibition effect of NDMA formation by the citrus seed was strengthened as the concentration of extract increased.
Keywords
Nitrite; Nitrite-scavenging; N-nitrosodimethylamine; NDMA inhibition; Citrus seed;
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