Subscribe to our Newsletter and get informed about new publication regulary and special discounts for subscribers!

ILNS > Volume 50 > Comparative Study of Nitrosamine in Roasted Food...
< Back to Volume

Comparative Study of Nitrosamine in Roasted Food Base on the Roasting Methods

Full Text PDF


The present study examined the interrelationships of roasting methods and nitrosamine compounds (NA) content in eleven food sample investigated. The total level of NA in examined food ranged from 1.1x10-3 μg per g in oven roasted white maize to 5.0x10-3 μg per g in wood roasted pig meat that is lower than the legal level in WHO (0.001 μg per kg ). The significant increase of NA concentration in all food samples on roasting was observed. Methods of roasting have significant effects on the level of nitrosamine in each of the material used.


International Letters of Natural Sciences (Volume 50)
O.T. Ogunmodede et al., "Comparative Study of Nitrosamine in Roasted Food Base on the Roasting Methods", International Letters of Natural Sciences, Vol. 50, pp. 23-26, 2016
Online since:
Jan 2016

[1] Fishbein L. Overview of some aspects of occurrence, formation and analysis of nitrosamines. Sci Total Environ. 1979; 13 (2): 157–88.

[2] Scanlan, R. A., & Ryes, F. G. (1985): An update of analytical techniques for N-nitrosamines. Food Technology, 30, 95–99.

[3] Khodadady M, Shahryari T, Dorri H, Sharifzadah GR, Ziyazade A,. Evaluation of nitrite in meat products (sausages and salami) are distributed in Birjand in 2012 European Journal of Experimental Biology, 2012, 2 (6): 2120-2124.

[4] Serag H, Edrees G, Effect of chitosan-Cu complex on biological disturbance induced by dibutylnitrozamine (DBNA)European Journal of Experimental Biology, 2011, 1(4): 87-92.

[5] Lee HL, Wang S, Lin DP, Hsieh H, (2007): 4-(Methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK) metabolism-related enzymes gene polymorphisms, NNK metabolites levels and urothelial carcinoma. Talanta, 73: 76.

[6] Pan X B, Zhang SB, Cox TA, Anderson, Cobb GP, (2006).

[7] Preussmann R, Stewart BW (1984): N-Nitroso carcinogens. In: Searle CE (ed) Chemical carcinogens. ACS Monograph 182, American Chemical Society, Washington, DC, p.643.

[8] Hildesheim A, Dosemeci M, Chan CC, Chen CJ, Cheng YJ, Hsu MM, Chen IH, Mittl BF, Sun B, Levine PH, Chen JY, Brinton LA, Yang CS, (2001).

[9] Ayanaba A. Alexander M, (1974): Occurrence and Formation of Nitrosamines in Drinking Water Distribution Systems Focus Categories: Water Quality, Toxic Substances, Water Supply, and Nitrate Contamination. Journal Environmental quality. 3, 83-89.

[10] Telling G. M and Dunneth. P.C. (1981): Determination of U-nitrosodrethanolamine (NDELA) at race levels in shampoos and skin cream by a sample rapid calorimetric method. Int. Journal cosmetic. Science. 3, 241.

[11] Ezeagu I. E; Ibe B.C. J. Coll. Med., 2004, 9, 45-47.

[12] Ezeagu I. E; Fafunso M.A. (1995): Effect of Wilting and Processing on the Nitrate and Nitrite Contents of Some Nigerian Leaf Vegetables. Nurt. Health, 10, 269-275.

[13] Amoo, I.A., 1998. Estimation of crude proteins in some Nigerian foods. J. Applied Sci., 1: 65-72.

[14] Kawabata T, Uibu J, Ohshima H, Matsui M, Hamano M, Tokiwa H. (1980). Occurence, formation and precursors of N-nitroso compounds in the japanese diet. IARC Sci Publ 31: 481-488.

Show More Hide