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http://dx.doi.org/10.3746/jkfn.2014.43.8.1207

Safety Effects against Nitrite and Nitrosamine as well as Anti-mutagenic Potentials of Kale and Angelica keiskei Vegetable Juices  

Kim, Jong-Dai (Department of Food Science and Biotechnology, Kangwon National University)
Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
Lee, Jong Seok (Department of Food Science and Biotechnology, Kangwon National University)
Jung, Hye-Youn (Department of Food Science and Nutrition, Pusan National University)
Kim, Bohkyung (Department of Food Science and Nutrition, Pusan National University)
Park, Kun-Young (Department of Food Science and Nutrition, Pusan National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.8, 2014 , pp. 1207-1216 More about this Journal
Abstract
Vegetables contain high levels of nitrate, which can be converted to nitrite for reaction with secondary amines to form nitrosamines. In this study, we evaluated safety effects against nitrite and nitrosamine as well as anti-mutagenic activities of vegetable juices. To do this, the contents of nitrate, nitrite, and nitrosamines were determined in vegetable juices. The safety effects against nitrite and nitrosamine formation were also investigated under simulated human gastric conditions. The contents of nitrate and nitrite in common and organic kale and Angelica keiskei juices were 931~2,052 mg/kg and 13~82 mg/kg, respectively. However, seven kinds of nitrosamines were not detected in the vegetables juices. The nitrate content decreased when vegetable juices were digested under simulated human gastric conditions. Nitrosamine (N-nitrosodimethylamine) formation under simulated human gastric conditions was inhibited by addition of vegetable juices. In addition, vegetable juices, especially organically cultivated juices, showed anti-mutagenic effects in a Salmonella assay system. These results suggest that organically cultivated vegetable juices are a promising health-promoting source.
Keywords
kale; Angelica keiskei; vegetable juices; safety; antimutagenic activity;
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