Abstract
A tomato (Lycopersicon esculentum cv. Naomi F1) juice was separated into ascorbate and phenolic portions using a Sep-pak cartridge, and its each portion was tested for inhibition of N-nitrosodimethylamine (NDMA) formation. Ascorbate and phenolic portions of tomato juice inhibited NDMA formation by and , respectively. The phenolic portion was further fractionated by prep-HPLC and inhibitory effects of NDMA formation by 4 fractions from tomato juice was tested under the different pH conditions (pH 1.2 and 4.2). Fraction 2 inhibited NDMA formation by (pH 1.2) and (pH 4.2), respectively. Fraction 2 was further separated into 4 subfractions . Subfraction 2b especially inhibited NDMA formation by (pH 1.2) and (pH 4.2). This subfraction was confirmed o-coumaric acid through the analysis of GC-Mass spectrum, and .
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
