Comparative analysis of nitrate content in fruit and vegetable products by HPLC

Abstract

Relevance. The quality of food products in Russia and delivered to retail chains for mass consumption is currently one of the most important food safety priorities.Methods. The article contains the results of studies of nitrate content in fruit and vegetable products during 2018-2019 period, obtained from VNIITeK laboratory, comparisons were made with the permissible level of Maximum residue levels (MRL) for nitrate, which are set in Technical regulation TR TS 021/2011. Totally, 252 samples were studied, for the period from January 2018 to April 2018 inclusive 2019.Results. The nitrate content was determined by liquid chromatography. It was shown, that content of nitrate ions in fruit and vegetable products varies in a wide range, depending on the selected group, at the same time, the lowest level of nitrate is established in children 's fruit puree, the highest levels are found in tomato sauce.

Influence of Preservatives on the Quality of Tomato Juice

“…В решении указанной проблемы большое значение имеет приготовление томатного сока. Он характеризуется ценными полезными свойствами, высоким содержанием сухих веществ, суммы сахаров, аскорбиновой кислоты и низким -нитратов [1,10].…”

“…Для приготовления томатного сока используются плоды биологической зрелости, без зеленого пятна, не пораженные болезнями и вредителями. По утверждению ряда исследователей, сок, приготовленный из плодов с дефектами, уступал по содержанию аскорбиновой кислоты соку -из качественных плодов [1,10,11].…”

“…Некоторые авторы считают, что качество сока лучше при титруемой кислотности 0,7-0,9% и соотношении сахар:кислота 6-8. Другие авторы считают, что томатный сок низкого качества Переработка и хранение получают из перезрелых и подвядших плодов из-за снижения в них сахара и аскорбиновой кислоты [10,11].…”

Influence of the substrate on the accumulation of nitrates by vegetables when cultivated in open ground

“…On the other hand, it has been noted by some scientists that the evidence for the adverse effects of nitrates is conflicting, and the concept of risk-benefit from exposure to dietary nitrates becomes a complex and unresolved problem [3][4][5][6]. However, it has been proven that an increased content of nitrates worsens the quality of products, reducing the content of nutrients, and also poses a serious threat to the normal functioning of the circulatory, central nervous, and cardiovascular systems [7,8]. In addition when consumed in increased amounts, nitrates in the human gastrointestinal tract are partially reduced to nitrites, which, when released into the blood, can cause methemoglobinemia.…”

“…As a result the oxygen capacity of the blood decreases and hypoxia develops [9,10]. The course of redox processes in the body is also disrupted which can lead to a failure of the endocrine system, digestive disorders, decreased immunity and reparative function [7,11]. In addition N-nitrosamines with carcinogenic activity can be formed from nitrites in the presence of amines [2,10].…”