Effects of Nitrite and Nitrate Contents of Chinese Cabbage on Formation of N-Nitrosodimethylamine during Storage of Kimchi
2016
Kang, K.H., Gyeongsang National University, Jinju, Republic of Korea | Lee, S.J., Gyeongsang National University, Jinju, Republic of Korea | Ha, E.S., Gyeongsang National University, Jinju, Republic of Korea | Sung, N.J., Gyeongsang National University, Jinju, Republic of Korea | Kim, J.G., Gyeongsang National University, Jinju, Republic of Korea | Kim, S.H., World Institute of Kimchi, Gwangju, Republic of Korea | Kim, S.H., Gyeongsang National University, Jinju, Republic of Korea | Chung, M.J., Gwangju University, Gwangju, Republic of Korea
Nitrite and dimethylamine (DMA) are the immediate precursors of carcinogenic N-nitrosodimethylamine (NDMA). This study investigated the effects of nitrite and nitrate contents in Chinese cabbage on changes in NDMA, nitrite, nitrate, and DMA contents during storage of kimchi. Contents of nitrite in Chinese cabbage 1 (HNC), Chinese cabbage 2 (MNC), and Chinese cabbage 3 (LNC) were 47.54±1.07, 10.12±0.31, and 6.10±0.09 mg/kg, respectively. Kimchi were assigned to one of the following three groups: kimchi used HNC (HNK), kimchi used MNC (MNK), and kimchi used LNC (LNK). HNK had higher levels of nitrite and nitrate than those in MNK and LNK after storage for 10 days and 20 days. DMA and NDMA contents decreased in all kimchi during the storage period. HNK had higher NDMA content than LNK until 20 days of storage. These results suggest that the contents of nitrite and nitrate in Chinese cabbage have significant effects on the formation of NDMA in kimchi.
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