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Preformed volatile nitrosamines in some Nigerian foodstuffs

Atawodi, S. E. and Maduagwu, E. N. and Preussmann, R. and Spiegelhalder, B. (1993) Preformed volatile nitrosamines in some Nigerian foodstuffs. Food and Chemical Toxicology, 31 (11). pp. 853-855.

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Some common Nigerian foodstuffs were assessed for their content of preformed volatile nitrosamine by chemiluminescence detection following gas chromatographic separation. Nitrosodimethylamine levels of between 0.4 and 4.6 ppb were detected in 75% of the samples analysed. The highest value was found in Brassica oleraceae, while Vernonia amygdalina contained the lowest detectable level. These data suggest that Nigerians may be exposed to chronic but very low levels of carcinogenic nitrosamines in their foods

Item Type: Article
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mrs Patricia Nwokealisi
Date Deposited: 21 Mar 2017 12:59
Last Modified: 21 Mar 2017 12:59

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