N-Nitrosopyrrolidine formation in bacon.
Evidence is presented that the likely major amine precursors to N-nitrosopyrrolidine in cooked bacon are free proline in the adipose tissue and to a lesser extent, collagenous connective tissues. A model system in which animal lipid is replaced with hydrogenated vegetable oil is described and used in investigating the potential role of prolyl derivatives as precursors to N-nitrosopyrrolidine.
D000273:Adipose Tissue / Q000032:analysis; D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis; D007202:Indicators and Reagents; D008460:Meat / Q000032:analysis*; D009242:N-Nitrosopyrrolidine / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D011392:Proline / Q000032:analysis; D013552:Swine
D004041:Dietary Fats; D007202:Indicators and Reagents; D009602:Nitrosamines; D011392:Proline; D009242:N-Nitrosopyrrolidine