Consecutive estimation of nitrate and nitrite ions in vegetables and fruits by electron paramagnetic resonance spectrometry

Novakova, Ekaterina K.; Lubenova, S

doi:10.1016/s0003-2670(01)00977-1

Cited by 39 publications

(20 citation statements)

References 40 publications

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“…The range of NO3 -in cabbage was from 56 to 1964 mg kg -1 , and it was under maximum levels for leafy vegetables. The obtained results appear to be about 200% higher than the values reported by Yordanov et al (2001) and Czech et al (2012) in their studies on cabbage harvested in Bulgaria and Poland. It seems that lettuce contributes to the highest dietary nitrate intake from vegetables in Slovenia.…”

Section: Content Of the Nitrate Form In Vegetablescontrasting

confidence: 68%

Evaluation of the nitrate and nitrite content of vegetables commonly grown in Slovenia

2017

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Nitrate (NO3 -) and nitrite (NO2 -) levels of a total 1195 samples of nine different vegetables (lettuce, potato, cabbage, carrot, string beans, tomato, cucumber, cauliflower and pepper) collected at several locations of an intensive agricultural area in Slovenia were analysed during a period of 13 years. The content of NO2 -and NO3 -ions in commercial mature samples was determined using a segmented flow analyser. The average NO3 -content was the highest in lettuce (962 mg/kg), cabbage (795 mg/kg), string beans (298 mg/kg), carrot (264 mg/kg), cauliflower (231 mg/kg), potato (169 mg/kg) and was moderately high in cucumber (93 mg/kg) and pepper (69 mg/kg). A low NO3 -content was found in tomato (<10 mg/kg). The average values of NO2 -did not exceed 0.5 mg/kg, with the exception of potato (1.08 mg/kg). Six samples of lettuce exceeded the maximum permissible level of NO3 -according to current European Union (EU) legislation. Based on the results of our investigation, we assessed the approximate daily intake (DI) of NO3 -and NO2 -to human body. The results indicated that with the consumption of potato, the daily intake per inhabitant is close to the acceptable DI permitted in EU.

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Section: Content Of the Nitrate Form In Vegetablescontrasting

confidence: 68%

Evaluation of the nitrate and nitrite content of vegetables commonly grown in Slovenia

2017

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“…This fact is explained because vegetables only use nitrate for protein synthesis; however, conversion of nitrate into nitrite can occur in some cases, such as incorrect temperature and moisture condition storage that are favourable to certain activity-reducing bacteria (Lin and Yen 1980;Hill 1991). Schuster and Lee (1987) and Tamme et al (2006) also report trace or non-detectable levels for conventional spinach, while some authors have found nitrite levels from 0.7 mg kg À1 FM (Siciliano et al 1975) or 1.0 mg kg À1 FM (Amr and Hadidi 2001) to 7.44 mg kg À1 FM (Yordanov et al 2001), with two works (Causeret 1984;Fritsch and Saint Blanquat 1990) obtaining 3.2 mg kg À1 FM (Table 4). One study (Malmauret et al 2002) has compared the nitrite content in organic and conventional spinach, recording 0.2 and 7.5 mg kg À1 FM, respectively.…”

Section: Food Stores Farmmentioning

confidence: 99%

Nitrate and nitrite content in organically cultivated vegetables

González

Martínez-Tomé

Isasa

2010

Food Additives and Contaminants: Part B

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The nitrate and nitrite content of leaf vegetables (Swiss chard, sea beet, spinach and cabbage), "inflorescence" vegetables (cauliflower) and fruit vegetables (eggplant and vegetable marrow) grown with organic fertilizers have been determined by a modified cadmium–Griess method. Samples were purchased from organic food stores as well as collected directly from an organic farm in Madrid (Spain). Nitrate levels were much higher in the leaf vegetables (especially Swiss chard species; average over the different samples and species of 2778.6 ± 1474.7 mg kg(-1)) than in inflorescence or fruit products (mean values between 50.2 ± 52.6 and 183.9 ± 233.6 mg kg(-1)). Following Swiss chard species, spinach (1349.8 ± 1045.5 mg kg(-1)) showed the highest nitrate content, and nitrite was found above the limit of detection in some samples only (spinach, 4.6 ± 1.0 mg kg(-1); sea beet, 4.2 ± 0.7 mg kg(-1) and Swiss chard, 1.2 ± 0.4 mg kg(-1)). Some vegetables (spinach, cabbage and eggplant) had lower nitrate content in the samples harvested in summer, showing the influence of climatic conditions on the nitrate levels in a plant. The samples taken directly from the organic farm, with the exception of eggplant, had higher or slightly higher average nitrate values than samples purchased in the organic food stores, ranging from 117 to 1077%.

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“…On the other hand, the content of nitrate and oxalate can be high, which can be a concern to human health. Nitrate can be converted into nitrite, which can react with amines and amides to produce N-nitroso compounds (Yordanov et al, 2001;Santamaria, 2006, Zeilmaker et al, 2010. Oxalate can react with calcium and other minerals, forming crystals which then inhibit mineral absorption (Noonan and Savage, 1999;Bohn et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Nitrate and oxalate in germplasm collections of spinach and other leafy vegetables

Solberg¹,

Axelsson²

2015

Emir. J. Food Agric

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Consecutive estimation of nitrate and nitrite ions in vegetables and fruits by electron paramagnetic resonance spectrometry

Cited by 39 publications

References 40 publications

Evaluation of the nitrate and nitrite content of vegetables commonly grown in Slovenia

Evaluation of the nitrate and nitrite content of vegetables commonly grown in Slovenia

Nitrate and nitrite content in organically cultivated vegetables

Nitrate and oxalate in germplasm collections of spinach and other leafy vegetables

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