Analysis of Nitrite and Nitrate in Foods

Merino, Leonardo; Örnemark, Ulf; Toldrá, Fidel

doi:10.1016/bs.afnr.2016.11.004

Cited by 21 publications

(14 citation statements)

References 62 publications

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“…Regulation 2002/EC/32 sets limits for NO 2 − in fish meal (i.e., 60 mg NaNO 2 kg −1 ) and complete feedingstuffs (i.e., 15 mg NaNO 2 kg −1 ) excluding those intended for pets except birds and aquarium fish. We refer the reader to two thorough reviews that tackle regulatory as well as methodological topics [278,279].…”

Section: The Common Ground Among Measurements Performed In Food Anmentioning

confidence: 99%

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Cortés-Herrera

Artavia

Leiva

et al. 2018

Foods

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Food and feed laboratories share several similarities when facing the implementation of liquid-chromatographic analysis. Using the experience acquired over the years, through application chemistry in food and feed research, selected analytes of relevance for both areas were discussed. This review focused on the common obstacles and peculiarities that each analyte offers (during the sample treatment or the chromatographic separation) throughout the implementation of said methods. A brief description of the techniques which we considered to be more pertinent, commonly used to assay such analytes is provided, including approaches using commonly available detectors (especially in starter labs) as well as mass detection. This manuscript consists of three sections: feed analysis (as the start of the food chain); food destined for human consumption determinations (the end of the food chain); and finally, assays shared by either matrices or laboratories. Analytes discussed consist of both those considered undesirable substances, contaminants, additives, and those related to nutritional quality. Our review is comprised of the examination of polyphenols, capsaicinoids, theobromine and caffeine, cholesterol, mycotoxins, antibiotics, amino acids, triphenylmethane dyes, nitrates/nitrites, ethanol soluble carbohydrates/sugars, organic acids, carotenoids, hydro and liposoluble vitamins. All analytes are currently assayed in our laboratories.

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Section: The Common Ground Among Measurements Performed In Food Anmentioning

confidence: 99%

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Cortés-Herrera

Artavia

Leiva

et al. 2018

Foods

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“…It was established that when pickling the tomatoes with a nitrate content of 137±10 mg/kg there occurs an intensive microbiological process, which is dominated by lactic-and bifidobacteria. At the end of the process of pickling, the number of these microorganisms in the pickle was 8.0-9.2×10 9 CFU/cm 3 . As a result of reproduction of lactic acid microorganisms there happens the process of denitrification with the amount of nitrates in ready pickled tomatoes decreased by 5.7−8.0 times.…”

Section: Note: Mpc In Numerator -For Open Ground; In Denominator -Formentioning

confidence: 99%

“…Along with food, these compounds penetrate human body where they subsequently accumulate or are converted into more toxic substances. Nitrates cause acute and chronic poisoning; along with other xenobiotics they provoke the occurrence of serious endoecological diseases that impact the health of descendants [2,3]. Nitrates quickly convert hemoglobin into met-and sulfhemoglobin, which contributes to the development of hemic hypoxia [4].…”

Section: Introductionmentioning

confidence: 99%

Effect of lactic acid microorganisms on the content of nitrates in tomato in the process of pickling

Kukhtyn

Horiuk

Yaroshenko

et al. 2018

EEJET

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Визначено вміст нітратів у ово-чах та вивчено особливості перебігу мікробіологічного і денітрифікую-чого процесів під час соління тома-тів з різним вмістом нітратів. Встановлено, що в процесі солін-ня розмножуються молочнокислі мікроорганізми і кількість нітратів у томатах зменшується до норми. Отже, обґрунтовано доцільність використання овочів з наднорма-тивним вмістом нітратів на вироб-ництво солених продуктів Ключові слова: нітрати, ово-чева продукція, денітрифікуючий процес, мікробіологічний процес, молочнокисла мікрофлора Определено содержание нитра-тов в овощах и изучены особенно-сти течения микробиологического и денитрифицирующего процес-сов при солении томатов с раз-личным содержанием нитратов. Установлено, что в процессе соле-ния размножаются молочнокис-лые микроорганизмы и количество нитратов в томатах уменьшает-ся до нормы. Обоснована целесо-образность использования овощей со сверхнормативным содержани-ем нитратов на производство соле-ных продуктов Ключевые слова: нитраты, овощ-ная продукция, денитрифицирующий процесс, микробиологический про-цесс, молочнокислая микрофлора UDC 664.579.674

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“…Due to the complex meat matrix, the determination of nitrite and nitrate in these materials is still a challenging task (Merino et al , ). Official methods employ photometry detection in combination with Griess diazotization reaction (International Organization for Standardization, ; International Organization for Standardization, ).…”

Section: Introductionmentioning

confidence: 99%

A reference isotope dilution headspace GC/MS method for the determination of nitrite and nitrate in meat samples

Luckovitch

2019

Int J of Food Sci Tech

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Summary A novel method for the determination of nitrite and nitrate in meat products is presented. The samples were ground and extracted in hot water with the presence of 15NO2- and 15NO3- internal standards. The solution was buffered with sodium bicarbonate and reacted with triethyloxonium tetrafluoroborate to convert nitrite and nitrate into EtNO2 and EtONO2. Such derivatives could be detected by headspace GC/MS in positive chemical ionisation mode with 0.05 µg g−1 NO2- and 1.0 µg g−1 NO3- LOD. The method was used for NO2- and NO3- quantitation in the 0.5‐300 and 2.5‐300 µg g−1 ranges. The method was applied for the analysis of fifteen meat products. Despite minimal sample preparation, the headspace sampling ensured a clean chromatography for over 135 analyses (throughput ten samples per hour). The proposed method offers selective GC/MS detection combined with high‐precision isotope dilution calibration, it is suitable for metrological applications and can support regulations on meat safety (European Commission, 2011).

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Analysis of Nitrite and Nitrate in Foods

Cited by 21 publications

References 62 publications

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Effect of lactic acid microorganisms on the content of nitrates in tomato in the process of pickling

A reference isotope dilution headspace GC/MS method for the determination of nitrite and nitrate in meat samples

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