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PubMed1991

Inhibitory effects of Nigella sativa and saffron (Crocus sativus) on chemical carcinogenesis in mice.

Topical application of Nigella sativa and Crocus sativus extracts (common food spices) inhibited two-stage initiation/promotion [dimethylbenz[a]anthracene (DMBA)/croton oil] skin carcinogenesis in mice. A dose of 100 mg/kg body wt of these extracts delayed the onset of papilloma formation and reduced the mean number of papillomas per mouse, respectively. The possibility that these extracts could inhibit the action of 20-methylcholanthrene (MCA)-induced soft tissue sarcomas was evaluated by studying the effect of these extracts on MCA-induced soft tissue sarcomas in albino mice. Intraperitoneal administration of Nigella sativa (100 mg/kg body wt) and oral administration of Crocus sativus (100 mg/kg body wt) 30 days after subcutaneous administration of MCA (745 nmol x 2 days) restricted tumor incidence to 33.3% and 10%, respectively, compared with 100% in MCA-treated controls.

9,10-Dimethyl-1,2-benzanthracene↗
PubMed1994

Influence of certain essential oils on carcinogen-metabolizing enzymes and acid-soluble sulfhydryls in mouse liver.

The influence of essential oils from naturally occurring plant dietary items such as cardamom, celery seed, cumin seed, coriander, ginger, nutmeg, and zanthoxylum on the activities of hepatic carcinogen-metabolizing enzymes (cytochrome P450, aryl hydrocarbon hydroxylase, and glutathione S-transferase) and acid-soluble sulfhydryl level was investigated in Swiss albino mice. Each oil was fed by gavage at 10 microliters/day for 14 days, and then the animals were sacrificed and their hepatic enzyme activities and sulfhydryl levels were evaluated. Only nutmeg and zanthoxylum oils induced cytochrome P450 level significantly (p < 0.05), whereas cardamom oil caused a significant reduction in its activity (p < 0.05). Furthermore, aryl hydrocarbon hydroxylase activity was significantly elevated only by treatment with ginger oil (p < 0.01), whereas nutmeg oil caused a significant reduction in its activity (p < 0.01). The remaining oils did not significantly alter the level of cytochrome P450 and aryl hydrocarbon hydroxylase activity. Glutathione S-transferase activity was significantly elevated in all experimental groups (p < 0.1-p < 0.001) compared with controls. The acid-soluble sulfhydryl was significantly elevated only by the essential oils of cardamom (p < 0.05), nutmeg (p < 0.05), and zanthoxylum (p < 0.01). Our observations suggest that intake of essential oils affects the host enzymes associated with activation and detoxication of xenobiotic compounds, including chemical carcinogens and mutagens.

Animals↗
PubMed2000

3-monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available from retail outlets in the UK.

A survey of the level of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauces and similar products available in the UK is reported. The survey was carried out by the Joint Ministry of Agriculture, Fisheries and Food/Department of Health Food Safety and Standards Group (JFSSG) to check for compliance with the Food Advisory Committee's (FAC) recommended limit for 3-MCPD of 0.01 mg/kg following reports that soy sauces in several European countries had been found to contain high levels (up to 124 mg/kg) of 3-MCPD. Forty samples of soy sauce and similar products purchased from retail outlets were analysed using a GC-MS procedure which had been formally validated by an earlier collaborative trial. 3-MCPD was undetectable in 21 (52%) of samples analysed in the survey, with a further five samples containing very low levels of between 0.01 and 0.02 mg/kg. Five samples (13%) contained 3-MCPD at levels in the range 0.020-1 mg/kg while nine samples (23%) were found to contain 3-MCPD at levels greater than 1 mg/kg, with the highest level being 30.5 mg/kg.

Carcinogens↗
PubMed2003

Assessment of estimated daily intakes of benzoates for average and high consumers in Korea.

A study was performed to evaluate the estimated daily intakes (EDI) of benzoates for the average and high (90th percentile) consumers by age and sex categories in Korea. The estimation of daily intakes of benzoates was based on individual dietary intake data from the National Health and Nutrition Survey in 1998 and on the determination of benzoates in eight food categories. The EDI of benzoates for average consumers of different age groups ranged from 0.009 to 0.025 mg kg(-1) bw day(-1). For high consumers, the range of EDI of benzoates was 0.195-1.878 mg kg(-1) bw day(-1). The intakes represented 0.18-0.50% of the acceptable daily intake (ADI) of benzoates for average consumers and 3.9-37.6% of the ADI for high consumers. Foods that contributed most to the daily intakes of benzoates were mixed beverages and soy sauce in Korea.

Adolescent↗
PubMed2003

Determination of 1,3-dichloropropanol in soy and related sauces by using gas chromatography/mass spectrometry.

A gas chromatography/mass spectrometry method for 3-MCPD in foods and food ingredients was modified for the determination of 1,3-DCP in soy and related sauces. The method was validated by using a blank soy sauce. The detection limit, quantitation limit and recoveries were determined, and identities were confirmed by mass spectrometry on the basis of analyses of test portions spiked with 1,3-DCP at 10, 25, 50 and 100 ng g(-1). The spiked test portions were quantitated by using an internal standard calibration curve. For the spiked test portions, the mean internal standard-corrected recovery for 1,3-DCP was 100% with a relative standard deviation of 1.32%. The limits of detection and quantitation were determined as 0.055 and 0.185 ng g(-1), respectively. The method also was compared with a headspace GC/MS method recently developed by the UK's Central Science Laboratory. Results from the method comparison showed that the recoveries for the spiked test portions, as well as the amounts of 1,3-DCP found in the retail products, were comparable.

Condiments↗
PubMed2003

Survey of chloropropanols in soy sauces and related products.

A survey of soy sauces and related products available in the USA was conducted to determine the levels of 3-monochloropropane-1,2-diol (3-MCPD) and 1,3-dichloro-2-propanol (1,3-DCP) in these products. Fifty-five retail samples were purchased and analysed for 3-MCPD. 3-MCPD determinations were made according to a gas chromatography/mass spectrometry method validated by a collaborative trial. Eighty-five per cent of the samples analysed contained greater than the detection limit of 0.005 ppm (microg g(-1)) for 3-MCPD. Thirty-three per cent contained greater than 1 ppm; the highest level was 876 ppm 3-MCPD. Thirty-nine of the samples analysed for 3-MCPD also were analysed for 1,3-DCP by using a modified method developed and validated in-house. Fifty-six per cent of the samples analysed for 1,3-DCP contained greater than the detection limit of 0.055 ppb (ng g(-1)) for 1,3-DCP; the highest level was 9.8 ppm 1,3-DCP. Products manufactured in Asia contained the highest chloropropanol levels.

Carcinogens↗
PubMed2003

Survey of chloropropanols in soy sauces and related products purchased in the UK in 2000 and 2002.

The results of surveys to investigate the levels of 3-monochloropropane-1,2-diol (3-MCPD) and 1,3-dichloropropanol (1,3-DCP) in UK retail samples of soy sauces and similar products are reported. The products, sampled in 2000 and 2002, were analysed for 3-MCPD using an established solvent extraction technique with a reporting limit of 0.01 mg kg(-1), which also detected 2-monochloropropane-1,2-diol (2-MCPD), and for 1,3-DCP by an automated headspace method with a reporting limit of 0.005 mg kg(-1), which also detected 2,3-dichloropropanol (2,3-DCP). In the 2000 survey, 3-MCPD was quantified in 32 of 100 samples. After normalization to 40% dry matter, it was quantified at or above 0.02 mg kg(-1) in 25 of the samples and in excess of 1 mg kg(-1) in 16 samples, the highest containing 82.8 mg kg(-1). 2-MCPD was found in 26 samples, at up to 17.6 mg kg(-1) after normalization to 40% dry matter. The presence of 1,3-DCP was detected in 17 of the samples, at levels between 0.006 and 0.345 mg kg(-1). 1,3-DCP was only detected where 3-MCPD was present, but the levels of 1,3-DCP and 3-MCPD were not correlated. 2,3-DCP was detected in 11 samples at levels ranging from 0.006 to 0.043 mg kg(-1). In the 2002 survey, 3-MCPD was quantified (> 0.01 mg kg(-1)) in only eight of 99 samples and 2-MCPD in three samples. After normalization to 40% dry matter, 3-MCPD was present at or above 0.02 mg kg(-1) in seven of these, the maximum level being 35.9 mg kg(-1). 1,3-DCP was detected in this sample alone, at 0.017 mg kg(-1).

Carcinogens↗
PubMed2005

Screening method for the detection of artificial colours in saffron using derivative UV-Vis spectrometry after precipitation of crocetin.

A screening method for the detection of artificial colours (naphthol yellow, tartrazine, quinoline yellow, Sunset yellow, Allura red, amaranth, azorubine, Ponceau 4R and Red 2G) in saffron is described. The method involves removal of crocins by precipitation of crocetin (pH 0.1, 90 degrees C) before adsorption of the artificial colours on polyamide SPE cartridges (pH 2). After washing with methanol, acetone and methanol, elution was done with a methanol:ammonia solution (95:5 v/v), and detection was performed by derivative spectrometry. Sample pretreatment changes the UV-Vis saffron extract profile in such a way that second derivative spectra can be used to identify the presence of added colours. Erythrosine, which was found to be pH dependent, could not be detected under the above conditions. The lowest detectable amount for each colour was strongly dependent on chemical structure. The recovery of carminic acid was very low possibly due to irreversible retention on the polyamide. This procedure can replace the current ISO TLC method (2003) and be used alternatively or in combination with HPLC procedures adopted in the same standard.

Antioxidants↗
PubMed2006

Distribution and stability of Aflatoxin M1 during processing and ripening of traditional white pickled cheese.

The distribution of aflatoxin M(1) (AFM(1)) has been studied between curd, whey, cheese and pickle samples of Turkish white pickled cheese produced according to traditional techniques and its stability studied during the ripening period. Cheeses were produced in three cheese-making trials using raw milk that was artificially contaminated with AFM(1) at the levels of 50, 250 and 750 ng/l and allowed to ripen for three months. AFM(1) determinations were carried out at intervals by LC with fluorescence detection after immunoaffinity column clean-up. During the syneresis of the cheese a proportionately high concentration of AFM(1) remained in curd and for each trial the level was 3.6, 3.8 and 4.0 times higher than levels in milk. At the end of the ripening, the distribution of AFM(1) for cheese/whey + brine samples was 0.9, 1.0 and 1.3 for first, second and third spiking respectively indicating that nearly half of the AFM(1) remained in cheese. It has been found that only 2-4% of the initial spiking of AFM(1) transferred into the brine solution. During the ripening period AFM(1) levels remained constant suggesting that AFM(1) was quite stable during manufacturing and ripening.

Aflatoxin M1↗
PubMed2006

Estimation of sucrose esters (E473) in foods using gas chromatography-mass spectrometry.

A method was developed for estimating the content in foods of the emulsifying additive E473, sucrose esters of fatty acids. The analytical approach taken to estimate the complex mixtures that comprise this additive involved, selective solvent extraction of the intact esters using a mixture of tetrahydrofuran and ethyl acetate, alkaline hydrolysis of the esters to liberate sucrose, and then GC-MS measurement of the liberated sucrose using GC-MS after acidic hydrolysis to glucose and fructose and then silylation. The method was developed to aid future estimates of intake of this food additive. The method determines the total sucrose esters content of a food sample and does not attempt to discrimination between individual sucrose esters when present as a mixture in a food sample. A single (average) factor is used to convert the liberated sucrose content into sucrose ester content. The method was applied to analysis of eight different food types (including bakery wares, sugar confectionery, dairy product, margarine, meat pies and a sauce) spiked with 0.5-1% of a mixture of three sucrose esters that spanned the hydrophilic/lipophilic balance (HLB) range 1-16. The limit of quantification was around 50 mg kg-1, which is more than adequate for these additives. The analytical recovery rate was 73-106% with an average of 91%. The precision of the method (RSD) was 6-18% (n = 3-20 for each food type) with an average RSD of 11%. The main analytical uncertainty is the conversion factor used to express sucrose ester content from the amount of sucrose liberated. The method is also applicable to sucroglycerides (E474).

Animals↗
PubMedDate not supplied

Influence of nitrate, ascorbic acid, and nitrate reductase microorganisms on N-nitrosamine formation during Korean-style soysauce fermentation.

Traditional Korean soysauce samples were collected from households in Chinju, Gyeongnam, Korea and analysed for volatile N-nitrosamines. Five of 24 samples contained NDMA (range = 1.6-10.4 micrograms/l) which was the only volatile N-nitroso compound found. Soysauce made from well water contained NDMA more often (4 of 6 samples) than soysauce made from tap water (1 of 18). This suggests that the water source is a determinate in the NDMA content of soysauce, probably due to a higher nitrate content of well water. The source of salt used did not clearly influence NDMA content. Soysauce was prepared in the laboratory using traditional methods but with 0 to 400 mg/l nitrate and in some cases made 6.5 to 65 mM in ascorbic acid and fermented for 120 days. The NDMA content of the samples was positively correlated with increasing nitrate concentration. Nitrate at 400 mg/l resulted in an NDMA content of 203 micrograms/l. Ascorbic acid substantially inhibited NDMA formation. All samples contained large numbers of nitrate reductase-containing organisms (greater than 1 x 10(7) CFU/ml).

Ascorbic Acid↗
PubMedDate not supplied

Occurrence of aflatoxins and aflatoxin-producing moulds in fresh and processed meat in Egypt.

A survey was carried out to detect aflatoxins and isolate aflatoxigenic moulds contaminating fresh and processed meat products. The fungal contamination was examined in 215 samples of fresh and processed meat products and 130 samples of spices used in the meat industry collected from different local companies in Cairo, Egypt. Processed meat products such as beefburger, hot-dog, kubeba, sausage, luncheon meat had the highest count of moulds as compared with fresh and canned meat. Out of 150 samples of meat products and 100 samples of spices, aflatoxin B1 was detected in five samples of beefburger, (8 micrograms/kg), four samples of black pepper (35 micrograms/kg), and four samples of white pepper (22 micrograms/kg). Aflatoxins B1 and B2 were detected in one sample of kubeba (150 micrograms B1/kg and 25 micrograms B2/kg); hot-dog (5 micrograms B1/kg and 2 micrograms B2/kg) sausage (7 micrograms B1/kg and 3 micrograms B2/kg) and luncheon meat (4 micrograms B1/kg and 2 micrograms B2/kg). Also, aflatoxins B1 and G1 were detected in two samples of turmeric (12 micrograms B1/kg and 8 micrograms G1/kg) and coriander (8 micrograms B1/kg and 2 micrograms G1/kg). Aspergillus flavus (24 isolates), and Aspergillus parasiticus (16 isolates) were the predominant aflatoxin-producing moulds isolated from both processed meat products and spices. Aflatoxins were absent in fresh meat, canned meat, salami, beefsteak and minced meat. The contamination of processed meat with aflatoxin was shown to correlate with the addition of spices to fresh meat.

Aflatoxin B1↗
PubMed1980

Application of a minicolumn detection method for screening spices for aflatoxin.

The minicolumn of Holaday and Lansden was modified by increasing the height of neutral alumina and including a layer of anhydrous sodium sulphate. Using this procedure, aflatoxin was detected in 18 of 125 samples of black pepper, red pepper, ginger and turmeric. A few samples of each spice contained aflatoxin, although red pepper and turmeric showed the highest incidence. Aflatoxin B1 quantities ranged from 10 ug/kg to 120 ug/kg when estimated quantitatively by visual comparison with standards on thin-layer chromatography plates.

Aflatoxin B1↗
PubMed1985

Behavior of parathion in tomatoes processed into juice and ketchup.

Fresh tomatoes were cut, fortified with 25 ppm (micrograms/g) of parathion (0,0-diethyl 0-4-nitrophenylphosphorothioate) and processed into either juice or ketchup. Tomato juice was canned, while ketchup was placed in bottles. All samples were stored at room temperature for analysis at two-monthly intervals. Parathion residues were measured quantitatively by GLC, while the two metabolites, aminoparathion (0,0-diethyl 0-4-aminophenylphosphorothioate) and 4-nitrophenol, were determined colorimetrically. The presence of the three compounds was confirmed qualitatively by TLC. Blanching of tomatoes resulted in about 50% reduction of parathion level. Pulping of fruits caused a further decrease in parathion residues in juice as a result of its sorption and concentration in the semi-solid pulp. About 85% of parathion added to tomatoes was lost during the processing steps. Storage of juice resulted in a gradual decrease in parathion levels, whereby only 1.7% of the original amount was detected after six months of storage. The compound was stable in ketchup for the first four months of storage but decreased thereafter to almost 7% of the original quantity added to fruits. Aminoparathion and 4-nitrophenol were detected in low levels.

Beverages↗
PubMed1998

Cardiovascular effects of dietary salts and isosorbide-5-mononitrate in spontaneously hypertensive rats.

The influence of isosorbide-5-mononitrate (IS-5-MN) on the cardiovascular effects of high dietary salt intake (NaCl, 6.6% of dry weight of food) and that of a potassium, magnesium and l-lysine-enriched salt alternative (Pansalt 10.5%, producing a 6.6% content of NaCl) was studied in spontaneously hypertensive rats in an 8-week experiment. Common salt produced a marked rise in blood pressure and induced cardiac and renal hypertrophy, while the salt alternative, although containing the same amount of NaCl, neither increased blood pressure nor caused any significant cardiac hypertrophy. IS-5-MN treatment at a daily dose of approximately 60-70 mg/kg (mixed with food) attenuated the rise in blood pressure induced by common salt, but did not prevent the cardiac or renal hypertrophy. IS-5-MN did not offer any additional benefit to the use of the salt alternative diet alone in treatment of high blood pressure. Mesenteric arterial responses in vitro were examined at the end of the study. IS-5-MN treatment during the moderately low-salt (NaCl 0.7%) control diet tended to decrease the contractile response to noradrenaline and increase the relaxation to acetylcholine. Common salt, but not the salt alternative, induced a 50% increase in the 24-h urinary excretion of cyclic GMP. Both salt supplements induced an 8-9-fold increase in the excretion of calcium, and about a 2-fold increase in the excretion of phosphorus. Common salt also increased the excretion of magnesium by 50%. IS-5-MN treatment had no significant effect on the excretion of the mineral elements. Our findings show that increased intake of potassium and magnesium reduces the harmful effects of common salt. Pressure-independent mechanisms are involved in salt-induced left ventricular and renal hypertrophy, since they remained unaffected despite the prevention of the salt-induced rise in blood pressure by IS-5-MN treatment.

Animals↗
PubMed1990

Detection methods for irradiated food--luminescence and viscosity measurements.

The response to ionizing radiation of thermoluminescence, chemiluminescence and viscosity of food was measured, and many specimens could be clearly distinguished from unirradiated samples up to several months after irradiation. Examples are given which show how to use the methods routinely for the purpose of food control. The results are based on long-term studies covering more than 50 spices and dried vegetables. Several experiments carried out with fresh or deep-frozen products appeared to be worthy of investigation. It is shown how exogenic effects (heat, water, UV, air, ethylene oxide) influence the luminescence. Finally, an assessment is given as to how the identification methods can be improved.

Condiments↗
PubMed2005

Food for two seasons: culinary uses of non-cultivated local vegetables and mushrooms in a south Italian village.

The use of non-cultivated plants in a daily diet based on local cuisines is potentially of considerable interest to nutritional scientists, because of the plants' role as local products and their potential as sources of novel nutraceuticals. In many Mediterranean regions these traditions are at risk of disappearing, hence the urgent need to study such knowledge systems. Accordingly, an ethnobotanical survey was carried out among the 850 inhabitants of the village of Castelmezzano, in central Lucania, which is located in the inland southern Italy. Seventy-five taxa of non-cultivated and semi-cultivated local food plants and mushrooms were documented, and uncommon food uses of a few species were reported for the first time. These include Bellavalia romana, Lepista nebularis and Onopordum illyricum. Most of the recorded non-cultivated food plants and mushrooms are cooked in oil or fat. Very few are consumed raw. This article discusses in detail the traditional culinary uses of these plants, their seasonality, ethnoecology, and their economic and nutritional potentials. The article also demonstrates how food agro-biodiversity is inextricably connected with cultural heritage.

Adult↗