Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.

Phenolics in food and nutraceuticals

Formation of N-nitroso compounds: chemistry, kinetics, and in vivo occurrence.

N-Nitrosodimethylamine (NDMA) is a member of a family of extremely potent carcinogens, the N-nitrosamines. Until recently, concerns about NDMA mainly focused on the presence of NDMA in food, consumer products, and polluted air. However, current concern focuses on NDMA as a drinking water contaminant resulting from reactions occurring during chlorination or via direct industrial contamination. Because of the relatively high concentrations of NDMA formed during wastewater chlorination, the intentional and unintentional reuse of municipal wastewater is a particularly important area of concern. Although ultraviolet (UV) treatment can effectively remove NDMA, there is considerable interest in the development of less expensive alternative treatment technologies. These alternative technologies include approaches for removing organic nitrogen-containing NDMA precursors prior to chlorination and the use of sunlight photolysis, and in situ bioremediation to remove NDMA and its precursors.

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N-Nitrosodimethylamine (NDMA) as a Drinking Water Contaminant: A Review

Chlorine disinfection of secondary wastewater effluent and drinking water can result in the production of the potent carcinogen N-nitrosodimethylamine (NDMA) at concentrations of approximately 100 and 10 parts per trillion (ng/L), respectively. Laboratory experiments with potential NDMA precursors indicate that NDMA formation can form during the chlorination of dimethylamine and other secondary amines. The formation of NDMA during chlorination may involve the slow formation of 1,1-dimethylhydrazine by the reaction of monochloramine and dimethylamine followed by its rapid oxidation to NDMA and other products including dimethylcyanamide and dimethylformamide. Other pathways also lead to NDMA formation during chlorination such as the reaction of sodium hypochlorite with dimethylamine. However, the rate of NDMA formation is approximately an order of magnitude slower than that observed when monochloramine reacts with dimethylamine. The reaction exhibits a strong pH dependence due to competing reactions. It may be possible to reduce NDMA formation during chlorination by removing ammonia prior to chlorination, by breakpoint chlorination, or by avoidance of the use of monochloramine for drinking water disinfection.

Formation of N-nitrosodimethylamine (NDMA) from dimethylamine during chlorination.

Understanding the fundamental chemical and physical aging mechanisms is necessary to learn how to produce a bio-oil that is more stable during shipping and storage. This review provides a basis for this understanding and identifies possible future research paths to produce bio-oils with better storage stability.

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A review of the chemical and physical mechanisms of the storage stability of fast pyrolysis bio-oils

Thermal decomposition of ferulic acid

THE potential for the formation of N-nitrosamines in the human environment, either during the processing of foods or in vivo from nitrate and/or nitrite, and precursor amines has received considerable attention in recent years. Traditionally only secondary amines were thought to undergo N-nitrosation reactions. While secondary amines per se are not common in biological systems, tertiary amines and quaternary ammonium compounds do occur in plant and animal tissue. The possible formation of N-nitrosamines from these compounds must be considered because recent reports have appeared on the nitrosation of trimethylamine1,2 and trimethylamine oxide1 in connexion with the possible formation of N-nitrosamines in fish products cured with nitrate. The nitrosative cleavage of tertiary amines is not new and has been described before3,4.

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Formation of N-Nitrosodimethylamine from Naturally Occurring Quaternary Ammonium Compounds and Tertiary Amines

Use of sodium ascorbate or erythorbate to inhibit formation of n‐nitrosodimethylamine in frankfurters

Spectral and gas chromatographic characteristics of some N-nitrosamines.

Dimethylnitrosamine in frankfurters

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