Detection of methylating activity due to nitrosamide in some nitrosated Nigerian foodstuffs

被引：1

作者：

Atawodi, SE

Mende, P

Preussmann, R

Spiegelhalder, B

机构：

[1] GERMAN CANC RES CTR,DIV TOXICOL & CANC RISK FACTORS,D-69120 HEIDELBERG,GERMANY

[2] NATL VET RES INST,DEPT BIOCHEM & APPL MOLEC BIOL,VOM,NIGERIA

来源：

FOOD AND CHEMICAL TOXICOLOGY | 1996年 / 34卷 / 02期

关键词：

D O I：

10.1016/0278-6915(95)00103-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Popular vegetables, condiments and some Nigerian staple foods were evaluated for their relative methylating potential due to nitrosamide formation following nitrosation under standardized conditions. Methylating activity of nitrosated foodstuffs, expressed as N-nitroso-N-methylurea equivalents, was determined by gas chromatography-thermal energy analysis. In positive samples (detection limit 10 mu g/kg) methylating activity detected was in the range of 50-1200 mu g/kg, the highest activity being found in Telfairia occidentalis (ugwu). This value constitutes the highest amount ever detected for a fresh vegetable. The data suggest that some commonly consumed local foodstuffs might contribute to overall human burden of environmental carcinogens in Nigeria.

引用

页码：147 / 151

页数：5

共 27 条

[1] POTENTIAL OF ENDOGENOUS FORMATION OF VOLATILE NITROSAMINES FROM NIGERIAN VEGETABLES AND SPICES [J].