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Isolation and identification of a natural mutagenic compound generated by boiling cassava leaves

โœ Scribed by Y. Mary; K. Mupenda; B. Rollmann; C. de Meester

Book ID
113193173
Publisher
Elsevier Science
Year
1987
Tongue
English
Weight
86 KB
Volume
181
Category
Article
ISSN
0027-5107

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Safrole was determined using gas-liquid chromatography in some common spices as star anise, cumin, black pepper and ginger. Safrole concentration in these spices was 9 325, 3 432, 955 and 500 mg \* kg-', respectively. Black pepper was chosen to use in the following experiments. Using Ames-test with