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Catalytic effect of nitrosophenols on N-nitrosamine formation

Nature volume 266, pages 657–658 (1977)Cite this article

Abstract

THE effect of phenolic compounds on the rate of nitrosation of secondary amines is not a simple one. Tannins inhibit nitrosamine formation1, but in suitable conditions gallic acid catalyses the nitrosation of diethylamine, the rate being dependent on pH and gallic acid concentration2. Some phenolic constituents of smoked foods3 inhibit nitrosation of morpholine at pH 3.0. Phenolic compounds react with nitrite at a much faster rate than do secondary amines4, but chlorogenic acid and 4-methylcatechol catalyse5 the nitrosation of piperidine at gastric pH. We report here that nitrosophenols can catalyse N-nitrosamine formation.

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References

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Authors and Affiliations

  1. Food Science Division, Ministry of Agriculture Fisheries and Food, Food Laboratory (Colney), Colney Lane, Norwich, UK

    R. DAVIES & D. J. MCWEENY

Authors
  1. R. DAVIES
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  2. D. J. MCWEENY
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DAVIES, R., MCWEENY, D. Catalytic effect of nitrosophenols on N-nitrosamine formation. Nature 266, 657–658 (1977). https://doi.org/10.1038/266657a0

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  • DOI: https://doi.org/10.1038/266657a0

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