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 micrograms/kg nitrosodimethylamine and 21 micrograms/kg nitrosopyrrolidine. Nitrosation under chemical conditions yielded 1200 micrograms/kg N-methylnitrosourea.
Department of Pharmaceutical Sciences, University of Kashmir, India.
R
R
Kumar
P
P
Mende
A R
AR
Tricker
M
M
Siddiqi
R
R
Preussmann
D001937:Brassica / Q000032:analysis*; D009566:Nitrates / Q000032:analysis; D009573:Nitrites / Q000032:analysis; D009602:Nitrosamines / Q000032:analysis*; D015538:Nitrosation; D009603:Nitroso Compounds / Q000032:analysis*
D009566:Nitrates; D009573:Nitrites; D009602:Nitrosamines; D009603:Nitroso Compounds