Page 331 - AWSAR 2.0

Fig 1: Link between biological nitrosation and cancer risk in non-smokers and smokers
(cancer causing substance). It was because of morpholine that the European Union (EU) had banned apples imported from Chile.
In general, industrial effluents are rich in morpholine and its derivatives and when they react with atmospheric nitrates which drive the nitrosation reaction whose products enter into the food chain, and, in turn, causing a great turbulence in the environment. Unfortunately, this process happens in our
body (Biological Nitrosation), too, when we eat morpholine coated fruits and vegetables or inhale the cigarette snuff directly (Fig 1). Since a nitrosation product is extremely carcinogenic, it may lead to cancer of vital organs like liver, lungs, kidneys and digestive tract.
The type and severity of
symptoms of morpholine toxicity
may vary depending upon the
concentration of morpholine,
intensity and nature of the
exposure. It is well known that
people who smoke regularly
are at a great risk of developing cancers, but here the findings support the fact that even non-smokers are known to be at an equal risk of developing cancers when exposed to
morpholine through various routes. Hence, undoubtedly this issue is a matter of great concern and creating awareness in public regarding its significance in their day-to-day life will surely be a sensible and preventive approach. Surprisingly, the morpoline content in orange pulp and cigarette snuff is found to be same, that is, 0.3 mg/kg.
Keeping these aspects in view and out of interest our team headed by Prof. Suman Kapur Rupak Kumar (Department of Biological Sciences, Genomics Laboratory, BITS, Pilani- Hyderabad campus) conducted a spectrophotometric-based study to detect morpholine content in some selected fruits/ vegetables from Hyderabad region. Though, there are several other analytical techniques available including NMR Spectrometry, Ion- exchange Chromatography, Gas chromatography – Mass Spectrometry (GC-MS) for the successful detection of morpholine content, the approach which our team had opted was simple, time-effective and feasible. This study was designed based on the findings published by Stevens
Mr. V. Srinivasa Rao || 307
Morpholine (in chemical nomenclature called as 1-oxa- 4-azacyclohexane) is a simple organic, water-soluble chemical, which is commonly used as
a coating material to make fruits and vegetables appear eye-catching, and also to save them from attack by oxygen and microbes, which are the key causative factors behind their spoilage.