N-NITROSO COMPOUNDS AND THEIR PRECURSORS IN BRASSICA-OLERACEA

In the present study, Brassica a dried green vegetable from Kashmir, which is a major constituent of the local diet, was analysed for nitrosatable aliphatic amines, N-nitrosamines prior to and after nitrosation) and alkylating activity due to N-nitrosamides following nitrosation. The cooked vegetable contained 11 μg/kg nitrosodimethylamine and 21 μg/kg nitrosopyrrolidine. Nitrosation under chemical conditions yielded 1200 μg/kg N-methylnitrosourea. © 1990.