Publisert 22.07.2024

Les på engelsk

Publikasjonsdetaljer

Tidsskrift : Food Research International , vol. 166 , p. 1–10–10 , torsdag 23. februar 2023

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0963-9969
Elektronisk : 1873-7145

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Niklas, Agnieszka A.; Borge, Grethe Iren Andersen; Rødbotten, Rune; Berget, Ingunn; Müller, Mette Helen Bjørge; Herrmann, Susan S.; Granby, Kit; Kirkhus, Bente

Forskningsområder

Råvarekunnskap

Kosthold og helse

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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Nitrite derivatives react with endogenous precursors forming N-nitrosamines associated with development of colorectal cancer. The present study aims to investigate the formation of N-nitrosamines in sausage during processing and in vitro gastrointestinal digestion after adding sodium nitrite and/or spinach emulsion. The INFOGEST digestion protocol was used to simulate the oral, gastric, and small intestinal phases of digestion, and sodium nitrite was added in the oral phase to mimic the input of nitrite from saliva as it has shown to affect the endogenous formation of N-nitrosamines. The results show that the addition of spinach emulsion, in spite of it being a source of nitrate, did not affect the nitrite content in either batter, sausage, or roasted sausage. The levels of N-nitrosamines increased with the added amount of sodium nitrite, and further formation of some volatile N-nitrosamines was observed during roasting and in vitro digestion. In general, N-nitrosamine levels in the intestinal phase followed the same trend as in the undigested products. The results further indicate that nitrite present in saliva may cause a significant increase in N-nitrosamine levels in the gastrointestinal tract and that bioactive components in spinach may protect against the formation of volatile N-nitrosamines both during roasting and digestion.

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