Nitrosation of some food-related tetrahydro-β-carboline-3-carboxylic acids

✍ Scribed by Neeta A Salvi; Ahmed S U Choughuley

• Book ID: 102924678
• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 505 KB
• Volume: 52
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740520411

✦ Synopsis

Abstract

A number of β‐carbolines whose nitroso derivatives are known mutagens and carcinogens are formed in cooked and processed foods. In this work the formation of N‐nitroso derivatives from 1‐substituted‐1,2,3,4‐tetrahydro‐9H‐pyrido[3,4‐b]indole‐3‐carboxylic acid (1‐R‐THBC‐3‐COOH) and nitrite in aqueous solution was studied. The effect of reaction pH, nitrite concentration and duration of the reaction was evaluated. The yield of N‐nitroso‐1‐R‐THBC‐3‐COOH at 37°C was enhanced at low pH(about pH 2) and reached a maximum within 1 h when the stoichiometric amount was used in the reaction. Formation of the nitroso derivative was detected even when only half the stoichiometric quantity was used.