ABSTRACT
The diazotization method is used for nitrite determination in meat products. In this method, it is known that the presence of reducing substances such as ascorbic acid and cysteine in the sample interferes with nitrite determination. We speculated that soy sauce, fish sauce and mirin, which are used in meat products, might be the reducing substances, so investigated meat products which contain soy sauce and other ingredients. The results showed that quantitative disturbance was observed in soy sauce and fish sauce, and the recovery in spiked samples of these products decreased in proportion to the increase in soy sauce and fish sauce content. However the antioxidant of soy sauce and fish sauce depending on manufacturing methods, so quantitative disturbance dose not be observed each time, so nitrite determination in meat products, and to conduct simultaneous determination using different sample amounts to confirm whether there is any difference in the quantitative values.
Subject(s)
Meat Products , Soy Foods , Animals , Antioxidants , Meat Products/analysis , NitritesABSTRACT
In this study, we found that two sesquiterpene lactones, isobutyroylplenolin and arnicolide D, from Centipeda minima L. (Compositae) exerted stronger cytotoxic activity than cisplatin on the human colon carcinoma HT-29 cell line. Furthermore, the cytotoxicity of these two compounds on normal cells was weaker than that of cisplatin. Treatment with isobutyroylplenolin and arnicolide D increased the levels of intracellular reactive oxygen species and decreased the levels of nuclear factor-κB protein, resulting in cell cycle arrest in G1 phase and apoptosis. We also discuss the difference in structure and activity between these two compounds.
