Volatile, non‐volatile and totalN‐nitroso compounds in bacon

Abstract

Twenty-five smoked and unsmoked fried bacon samples have been analysed by a group selective procedure to measure the concentration of apparent total N-nitroso compounds (ATNC). The levels of a range of individual N-nitroso compounds, including simple volatile N-nitrosamines, N-nitrosothiazolidines, N-nitrosamino acids and N-nitrosothiazolidine carboxylic acids have also been examined. Concentrations of ATNC varied from 430 to 6800 micrograms(N-NO)/kg with a mean of 2700 micrograms(N-NO)/kg. Protein-bound N-nitrosoproline was the most abundant compound detected in unsmoked bacon, mean 260 micrograms/kg, and on average accounted for 4% of the ATNC concentration. For smoked bacon, bound N-nitrosoproline was detected in levels of up to 890 micrograms/kg and contributed 5% to the ATNC total. The most abundant compound present in smoked bacon was N-nitrosothiazolidine-4-carboxylic acid, mean 660 micrograms/kg, and this accounted for 6% of the ATNC. N-Nitrosothiazolidine, mean 340 micrograms/kg, and 2-(hydroxymethyl)-3-nitrosothiazolidine-4-carboxylic acid, mean 180 micrograms/kg, were the next most prominent compounds detected in smoked bacon. The combined sum of all the individual N-nitroso compounds measured accounted for, on average, 16% of the total ATNC. The identities of the N-nitroso compounds comprising the majority of the ATNC in bacon remain unknown.

Non-volatile N-nitrosamines in brewing industry. Part 1. - Arrising and methods of estimation.

“…Netěkavé N-nitrosované heterocyklické karboxylové kyseliny NSAR, NPRO a NHPRO se řadí do skupiny ATNC a jsou přítomny v různých potravinách, zejména v mase a tepelně opracovaných masných výrobcích (Hamburg, 2007, Drabik-Markiewicz et al, 2010, Tricker er al., 1985, Massey -Lees, 1992, Massey et al, 1991.…”

“…The non-volatile N-nitroso heterocyclic carboxylic acids NSAR, NPRO and NHPRO present in different foods, especially in meat and heat-treated meat products, belong to the ATNC group (Hamburg, 2007, Drabik-Markiewicz et al, 2010, Tricker er al., 1985, MasseyLees, 1992, Massey et al, 1991. ATNC can also be present in fermented dairy products (Massey -Key, 1989, Bouchikhi et al, 1999.…”

Determination ofN-nitrosamines in processed meats by liquid extraction combined with gas chromatography-methanol chemical ionisation/mass spectrometry

“…The main concern is the reaction of the nitrosating species such as NO + and N 2 O 3 (formed from residual nitrite) with primary and secondary amines to form N-nitrosamines (NAs), which may exhibit potential genotoxicity and increase the risk of gastric and colorectal cancer (Andrée et al 2010;Herrmann et al 2014;Oostindjer et al 2014). Table 1 shows the NAs and N-nitroso-amino acids found in meat products (Massey et al 1991;Tricker & Preussmann 1991;Herrmann et al 2014), their volatility (Massey et al 1991;Andrée et al 2010), and their toxicity (Tricker & Preussmann 1991;Bull et al 2006;Herrmann et al 2014;MSDS 2014). N-nitrosodiethylamine (NDEA) appears to be the most potent carcinogenic NA found in meat products, N-nitrosodimethylamine (NDMA) has lower potency, and N-nitrosopyrrolidine (NPYR) and *Corresponding author.…”

Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark

“…The so called volatile NA (VNA), which include, e.g. N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), N-nitrosopiperidine (NPIP) and N-nitrosodiethylamine (NDEA), occurs generally at low levels <5 μg kg −1 but levels up to 20 μg kg −1 has been reported (Hill et al, 1988;Massey et al, 1991). NDEA has been evaluated as the most potent carcinogen among the known meat related VNAs (Peto et al, 1984).…”

“…N-nitrosohydroxyproline (NHPRO), N-nitrosoproline (NPRO), N-nitrososarcosine (NSAR), N-nitroso-thiazolidine-4-carboxylic acid (NTCA), N-nitroso-2-methylthiazolidine-4-carboxylic acid (NMTCA), generally occur at significantly higher levels than the VNAs, i.e. up to several thousand microgram per kilo (Herrmann et al, 2014a;Massey et al, 1991;Tricker and Kubacki, 1992). With the exception of NHPRO and NPRO the carcinogenicity of the NVNAs are poorly elucidated .…”