Effect of some processing methods on nitrate changes in different vegetables

Vahed, Shohreh; Mosafa, Leila; Mirmohammadi, Mehrosadat; Lakzadeh, Leila

doi:10.1007/s11694-015-9229-4

Cited by 8 publications

(10 citation statements)

References 26 publications

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“…It is comparable with various publications where the nitrite content in fresh vegetables was usually low, with average concentrations < 1 mg kg −1 (Vahed et al 2015;Chung et al 2011). In the present study, the nitrite concentrations in all tested samples were below the limit of quantification.…”

Section: Concentration Of Nitrites and Nitrates In Cucumber Fruit Extsupporting

confidence: 91%

“…Nitrates in the soil are a primary source of nitrogen, essential for plant growth. Many papers report that nitrate concentrations in vegetables depend on a number of factors, including biological properties of a plant culture, light intensity, type of soil, temperature, humidity, frequency of plants in the field, plant maturity, vegetation period, harvesting time, storage time, and fertilization (Vahed et al 2015;Costagliola et al 2014;Tamme et al 2006). Among them, fertilization and light intensity have been identified as the factors that have the most important impact on a nitrate content in vegetables (Gruda 2005).…”

Section: Introductionmentioning

confidence: 99%

“…High nitrate dietary intake has been found to be associated with gastric cancer (Rezaei et al 2014). The best known ill effect of nitrites is methemoglobinemia in infants (Vahed et al 2015). Many systems in infant bodies (nervous, reproductive, digestive, respiratory, and immune) are in developing phase which makes them more sensitive to xenobiotics.…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies showed that the main attention was paid to various aspects of nitrate and nitrite presence in vegetables, including general monitoring (Kmecl et al 2017;Sušin et al 2006), seasonal variations (Chung et al 2011;Gajewska et al 2009), a difference between domestic and imported cucumbers (Tamme et al 2010), nitrogen fertilization and a nitrogen content in soils (Razgallah et al 2016), growth in greenhouses (Tamme et al 2010), various cooking methods which may affect a nitrate level (Vahed et al 2015;Chung et al 2011), and an assessment of a dietary risk (Menard et al 2008). Moreover, various studies have shown that the distribution of nitrates and nitrates is not uniform across different parts of a plant (Vahed et al 2015, Chung et al 2011). Higher levels of nitrates tend to be located in leaves whereas they occur at lower concentrations in seeds and tubers (Ekart et al 2013;Tamme et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Spectrophotometric Assessment of the Differences Between Total Nitrate/Nitrite Contents in Peel and Flesh of Cucumbers

2018

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A spectrophotometric method based on the reduction of nitrates to nitrites was applied to the determination of the difference between total nitrate and nitrite contents in the extracts from the cucumber peel and flesh. The content of these ions was determined in glasshouse cucumbers and those grown in the open fields, both marketed in Poland. Nitrate and nitrite extraction was performed using the Griess diazotization reaction and carried out according to the ISO recommendation (ISO 6635, 1984). It was observed that the mean nitrate content in the peel was significantly higher (p < 0.0001) than the mean nitrate content in the flesh. It was also proved that cucumber peel accumulated nearly threefold higher amount of nitrates than the flesh. The nitrite concentrations in all tested samples were below the limit of quantification. Despite statistically significant differences in the nitrate contents between the peel and the flesh, no excessive levels were found. A comparison of the current results to those reported for Poland and other countries is also presented.

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Section: Concentration Of Nitrites and Nitrates In Cucumber Fruit Extsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Spectrophotometric Assessment of the Differences Between Total Nitrate/Nitrite Contents in Peel and Flesh of Cucumbers

2018

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“…Nitrate is a water‐soluble compound, leached into the cooking water might lead to nitrate reduction in boiled vegetables (Huarte‐Mendicoa, Astiasaran, & Bello, ). Vahed, Mosafa, Mirmohammadi, and Lakzadeh () reported the nitrate reduced by microwave occurred in onion (33.54%), potato (22.68%), carrot (62.39%), and tomato (14.01%), respectively, while frying in soybean oil led to nitrate contents increased from 81.33% to 159.10%. In case of leafy vegetables, nitrate of four vegetables (Chinese cabbage, English cabbage, celery and lettuce) increased by as much as 159%–307% after frying treatment (Prasad & Chetty, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tatsoi (Brassica rapaL. ssp.narinosa)

Yang

Zhang

et al. 2019

J Food Process Preserv

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To study the change of the health‐promoting compounds, antioxidant activity and nitrate of tatsoi (Brassica rapa L. ssp. narinosa) caused by different cooking methods. Four cooking methods, that is, boiling, microwave, steaming and stir‐frying were used to treat tatsoi, a leafy Brassica vegetable. All the four cooking methods reduced total soluble sugar, vitamin C and total glucosinolates (GSLs) content. Steaming retained greatest vitamin C and total GSLs content, followed by stir‐frying and microwave. Boiling reduced the antioxidant activity and total phenolic content (TPC). Steaming enhanced the TPC and antioxidant activity. Microwave resulted in great loss of antioxidant activity but not significant change of TPC. No significant change of TPC and antioxidant activity were observed in stir‐fried tatsoi. Boiling led to significant reduction of nitrate, while stir‐frying resulted in significant increase in nitrate, microwave and steaming did not cause nitrate change to significant degree. Practical applications There is no consensus regarding the best way to consume thermal‐processed leafy vegetables and the literature pertaining to the preparation of leafy vegetables is still inconsistent. Information on the effects of cooking methods on nutritional properties and antioxidant activity of tatsoi are still limited. The present study will provide cumulative information for the selection of industrial or household cooking methods for the desired quality and products of tatsoi as well as Brassica leafy vegetables.

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Inactivation of Penicillium italicum on kumquat via plasma-activated water and its effects on quality attributes

Guo

Qin

et al. 2021

International Journal of Food Microbiology

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Effect of some processing methods on nitrate changes in different vegetables

Cited by 8 publications

References 26 publications

Spectrophotometric Assessment of the Differences Between Total Nitrate/Nitrite Contents in Peel and Flesh of Cucumbers

Spectrophotometric Assessment of the Differences Between Total Nitrate/Nitrite Contents in Peel and Flesh of Cucumbers

Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tatsoi (Brassica rapaL. ssp.narinosa)

Inactivation of Penicillium italicum on kumquat via plasma-activated water and its effects on quality attributes

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