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KMID : 0613820060160050794
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Journal of Life Science
2006 Volume.16 No. 5 p.794 ~ p.798
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Screening for Components to Inhibit N-Nitrosodimethylamine Formation from Tomato
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Choi Sun-Young
Lee In-Sook
Lee Soo-Jung
Shon Mi-Yae
Shin Jung-Hye
Seo Jong-Kwon
Kang Min-Jung
Sung Nak-Ju
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Abstract
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A tomato (Lycopersicon esculentum cv. Naomi F1) juice was separated into ascorbate and phenolic portions using a Sep-pak C₁? 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 81.37±0.25% and 72.03±0.25%, respectively. The phenolic portion was further fractionated by prep-HPLC and inhibitory effects of NDMA formation by 4 fractions (1~4) from tomato juice was tested under the different pH conditions (pH 1.2 and 4.2). Fraction 2 inhibited NDMA formation by 50.10±0.46% (pH 1.2) and 64.30±0.20% (pH 4.2), respectively. Fraction 2 was further separated into 4 subfractions (2a～2d). Subfraction 2b especially inhibited NDMA formation by 70.62±0.45% (pH 1.2) and 75.30±0.45% (pH 4.2). This subfraction was confirmed o-coumaric acid through the analysis of GC-Mass spectrum, ¹H-NMR and ¹³C-NMR.
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KEYWORD
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N-nitrosodimethylamine, tomato, ascorbic acid, phenolic portion
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