Comparison of tomato phenolic and ascorbate fractions on the inhibition of N-nitroso compound formation

Helser, Michael A.; Hotchkiss, Joseph H.

doi:10.1021/jf00037a022

Cited by 16 publications

(6 citation statements)

References 17 publications

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“…The products with the lowest inhibition of NMOR formation were tomato concentrates (pastes, purees) or prepared from concentrates (sauces), suggesting that the concentration process may degrade components that inhibit nitrosation. Previous studies have shown fresh tomato extracts inhibited in vitro and in vivo nitrosation (Helser and Hotchkiss, 1994). Our results showed that processed tomatoes also inhibited nitrosation, to almost the same extent as fresh tomatoes (on an equal soluble solids basis).…”

Section: In Vitro N-nitrosation Assaysupporting

confidence: 78%

“…In previous studies using a similar in vitro assay method, tomato extract containing 85 mg/L ascorbic acid was reported to inhibit NMOR formation by 60%, whereas the same concentration of ascorbic acid in distilled water only inhibited NMOR formation by 25% (Helser and Hotchkiss, 1994). In our results, tomato extracts Inhibition of N-Nitrosomorpholine by Tomatoes .…”

Section: Compositionsupporting

confidence: 73%

“…Previous studies have shown that different phenolic compounds were effective inhibitors of nitrosation (Pignatelli et al, 1982;Stich et al, 1982;Kurechi et al, 1980). Helser and Hotchkiss (1994) also found phenolic components in fresh tomato extracts (chlorogenic acid and p-coumaric acid) accounted for some of the extract inhibitions of the in vitro formation of NMOR. Generally, products with higher phenolic content inhibited NMOR formation to a greater extent in this work although the correlations were not significant at the p < 0.05 level.…”

Section: Compositionmentioning

confidence: 77%

“…Concentrations were determined by comparing NMOR peak heights with those of an external NMOR standard (8.9 g/mL). The NMOR that formed (percent of control) was determined by comparing the amount of NMOR formed from the test samples with that formed from the distilled water controls (Helser and Hotchkiss, 1994). Blank samples with added NMOR were used to determine percent recovery.…”

Section: Assaysmentioning

confidence: 99%

“…In a study of the ability of fresh fruit and vegetable extracts to inhibit the formation of N-Nitrosoproline in humans, tomatoes were among the most inhibitory (Helser et al, 1992). The ability of fresh tomatoes to inhibit nitrosation has been attributed to constituents, such as ascorbic acid and phenolics (Helser and Hotchkiss, 1994). Studies have shown fresh tomatoes to be inhibitors of nitrosation, but no work has been published on the effects of processed tomatoes on nitrosation.…”

Section: Introductionmentioning

confidence: 99%

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In vitro Inhibition of N‐Nitrosomorpholine Formation by Fresh and Processed Tomatoes

Nagarajan¹,

Hotchkiss²

1999

Journal of Food Science

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We evaluated the ability of fresh tomatoes and processed tomato products (whole, diced, sauce, puree, and juice) to inhibit in vitro the formation of N-Nitrosomorpholine (NMOR), under conditions similar to the human stomach. The amount of NMOR that was formed averaged 23% to 82% that of the controls, on an equal wet weight basis, with paste being the most inhibitory. On an equal soluble solids basis, the amount of NMOR formed in the presence of products averaged 82% to 88% of that formed in the distilled water control. Fresh tomatoes showed greatest inhibition of nitrosation (NMOR formation averaged 80% of control), and processed tomatoes showed similar inhibition (NMOR 82% to 88% of the control). Ascorbic acid content was the strongest predictor of ability to inhibit NMOR formation. Processed tomato products inhibited nitrosation to a similar extent as had been reported for fresh tomatoes.

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Section: In Vitro N-nitrosation Assaysupporting

confidence: 78%

Section: Compositionsupporting

confidence: 73%

Section: Compositionmentioning

confidence: 77%

Section: Assaysmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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In vitro Inhibition of N‐Nitrosomorpholine Formation by Fresh and Processed Tomatoes

Nagarajan¹,

Hotchkiss²

1999

Journal of Food Science

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N‐Nitrosamines

Wishnok¹

2000

Kirk-Othmer Encyclopedia of Chemical Technology

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N ‐Nitrosodialkylamines (nitrosamines) are a large group of substances containing the NNO group and various substituents on the amine nitrogen. They can be synthesized by reaction of the corresponding amines with nitrosating agents such as acidic nitrite, N 2 O 3 , N 2 O 4 , or inorganic nitrosyl compounds. They can be analyzed by gas or liquid chromatography with detection generally based on measurement of nitric oxide that is released from the nitrosamines by pyrolysis, photolysis, or acid hydrolysis. Many of the nitrosamines are agents which damage the liver in animals and humans. Most nitrosamines are known animal carcinogens, and some are suspected human carcinogens. Nitrosamines are metabolized by several enzyme systems, the most important being the cytochrome P450 family. Metabolic conversion to active electrophiles that react with DNA appears to be the initiating event in nitrosamine carcinogenesis. Humans may be exposed to nitrosamines by several routes including diet, commercial or industrial preparations such as cutting fluids, cosmetics, or sunscreens, tobacco products, and synthesis inside the body. Nitrosamines have not been unequivocally shown to be human carcinogens, but evidence relating oral cancer to the use of smokeless tobacco is increasingly persuasive.

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Evaluation of polyphenols content and antioxidant ability of commercial herbal beer

Chen

Peng

et al. 2023

Syst Microbiol and Biomanuf

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Comparison of tomato phenolic and ascorbate fractions on the inhibition of N-nitroso compound formation

Cited by 16 publications

References 17 publications

In vitro Inhibition of N‐Nitrosomorpholine Formation by Fresh and Processed Tomatoes

In vitro Inhibition of N‐Nitrosomorpholine Formation by Fresh and Processed Tomatoes

N‐Nitrosamines

Evaluation of polyphenols content and antioxidant ability of commercial herbal beer

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