Studies on the Formation of Nitrosamines (VII)

The Effects of Some Polyphenols on Nitrosation of Diethylamine

Abstract

The effects of pyrocatechol, pyrogallol, 4-methylcatechol (4-MC), and gallic acid (GA) on the nitrosation of diethylamine were studied. At pH 3 and 37°C, all 4 polyphenols in concentrations more than 5mM inhibited the nitrosation. In low concentrations, no effects were observed. At pH 4, the effects of all polyphenols except GA were similar to those at pH 3. However, 20mM of GA somewhat accelerated the nitrosation. The effect of pH was examined with 10mM of 4-MC. 4-MC inhibited nitrosodiethylamine formation at pH 2.0-4.5.