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Journal of Pharmacology and Toxicology
  Year: 2012 | Volume: 7 | Issue: 5 | Page No.: 242-250
DOI: 10.3923/jpt.2012.242.250
 
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Analysis of Volatile N-nitrosamines in Red Swamp Crayfish Procambarus clarkii

Jennifer L.O. Patterson, S. Ogutu, L.T. Walker and M. Verghese

Abstract:
Recent studies on N-nitrosamines in seafood focus on compounds being formed during various processing methods without consideration of the N-nitrosamines already present in the fresh meats and seafood. The purpose of this study was to determine the concentration of N-nitrosamines in various compartments of commercially-available red swamp crayfish. Crayfish samples were purchased from a wholesale dealer. Samples were washed in tap water and boiled for 7-10 min at 100°C. Crayfish were dissected into shell, head (hepatopancreas and green gland) and tail meat. N-nitrosamines were extracted using standard solid-phase extraction protocol with Extrelut and Florisil cartridges. N-nitrosamines were identified and quantified using GC-FID. Results indicated the presence of N-nitrosodimethylamine (3.37±0.51 ng g-1), N-nitrosodiethylamine (4.91±1.30 ng g-1), N-nitrosopyrrolidine (48.94±2.01 ng g-1) and N-nitrosopiperidine (13.60±2.02 ng g-1), N-nitrosodipropylamine (12.52±2.55 ng g-1), N-nitrosomethylethylamine (4.83±0.53 ng g-1). This study has major implications since crayfish are consumed seasonally and in large amounts there may be a potential risk of exposure to N-nitrosamines.
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How to cite this article:

Jennifer L.O. Patterson, S. Ogutu, L.T. Walker and M. Verghese, 2012. Analysis of Volatile N-nitrosamines in Red Swamp Crayfish Procambarus clarkii. Journal of Pharmacology and Toxicology, 7: 242-250.

DOI: 10.3923/jpt.2012.242.250

URL: https://scialert.net/abstract/?doi=jpt.2012.242.250

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