Nitrate and nitrite contents in ogi and the changes occurring during storage

Ezeagu, I. E.

doi:10.1016/0308-8146(95)00167-0

Cited by 21 publications

(20 citation statements)

References 17 publications

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“…Some previous reports demonstrated similar changes in nitrite levels of fresh vegetables during storage (11,16). Both EOW treatments resulted in similar nitrite levels in fresh spinach.…”

Section: Resultssupporting

confidence: 62%

Effect of Electrolyzed Oxidizing Water Treatment on the Reduction of Nitrite Levels in Fresh Spinach during Storage

Hao¹,

Li²,

Wan³

et al. 2015

Journal of Food Protection

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Leafy vegetables are the major source of nitrite intake in the human diet, and technological processing to control nitrite levels in harvested vegetables is necessary. In the current work, the effect of electrolyzed oxidizing water (EOW) on the nitrite and nitrate levels in fresh spinach during storage was studied. EOW treatment, including slightly acidic electrolyzed water and acidic electrolyzed water, was found to effectively reduce nitrite levels in fresh spinach during storage; levels in the late period were 30 to 40% lower than that of the control. However, the nitrate levels in fresh spinach during storage were not influenced by EOW treatment. The reduction of nitrite levels in EOW-treated fresh spinach during storage can be attributed to the inactivation of nitrate reductase directly and to the reduction of bacterial populations. Our results suggest that treatment with slightly acidic electrolyzed water may be a better choice to control nitrite levels in fresh vegetables during storage. This study provided a useful method to reduce nitrite levels in fresh spinach.

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“…Some previous reports demonstrated similar changes in nitrite levels of fresh vegetables during storage (11,16). Both EOW treatments resulted in similar nitrite levels in fresh spinach.…”

Section: Resultssupporting

confidence: 62%

Effect of Electrolyzed Oxidizing Water Treatment on the Reduction of Nitrite Levels in Fresh Spinach during Storage

Hao¹,

Li²,

Wan³

et al. 2015

Journal of Food Protection

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“…2005). Ezeagu (1995) reported that nitrite concentration of ogi increased during storage. Zhou et al.…”

Section: Introductionmentioning

confidence: 99%

“…It was observed that nitrate levels decreased significantly as a result of cooking, blanching, freezing, storage and soaking in water (Abo‐Bakr et al. 1986; Ezeagu 1995; Huarte‐Mendicoa et al. 1997; Kmiecik et al.…”

Section: Introductionmentioning

confidence: 99%

Effect of Fermentation on Nitrate, Nitrite and Organic Acid Contents in Traditional Pickled Chinese Cabbage

FengDi

Лі

et al. 2009

Journal of Food Processing and Preservation

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The effect of fermentation on nitrate, nitrite and organic acid contents in pickled Chinese cabbage and brine was researched. The nitrate content in pickled Chinese cabbage decreased from 1,303.5 and 1,380.5 mg/kg to 245.7 and 354.9 mg/kg, respectively, during the natural and inoculated fermentation. The peak content of nitrite was formed in pickled vegetables and brine during the natural fermentation. The nitrite was at a low level in pickled Chinese cabbage and brine during the inoculated fermentation. During the 7‐day natural fermentation, lactic acid increased from 22.4 to 3,117.3 mg/kg, acetic acid increased from 32.9 to 254.6 mg/kg and citric acid increased from 8.3 to 255.8 mg/kg, and the responding results were 27.9 to 3,559.9 mg/kg, 40.5 to 572.1 mg/kg and 13.4 to 268.0 mg/kg, respectively, during the inoculated fermentation. When the pH of the brine was lower than 4.5, the peak content of nitrite gradually decreased. PRACTICAL APPLICATIONS Pickle is a traditional Chinese fermented vegetable product. It has been widely consumed in China for many centuries. In many families, the homemade pickle is popular. There are also hundreds of industrial pickle‐processing factories. It is necessary to focus on the quality of the pickle. The research presented in this paper showed that during the pickle processing, the peak content of nitrite that formed far exceeded the limit value of the nitrite content recommended by the World Health Organization. This research can be a guide for pickle processing both in families and in factories.

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“…This has shown that, organic matter applied to improve plant yield may have increased the nitrite level substantially. Consequently, prolong consumption of these vegetables may result in infantile methemoglobinemia in young children; headache, dizziness, vomiting and diarrhea in adults [28,29]. The variation of nitrite concentrations from one vegetable to the other followed a platykurtic distribution as indicated by kurtosis value of -1.92.…”

Section: Resultsmentioning

confidence: 99%

Levels of Essential Elements and Anions in Vegetables from Organic Matter Impacted Farm in Uyo, Nigeria

Ebong¹

2017

AJBES

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3-respectively. This study revealed that, Telfairia occidentalis has high potential of accumulating iron; Gnetum africana has the ability of absorbing more Cu and Zn; Talinum triangulare is capable of absorbing high NO 2 -and NO 3 -while Lasienthera africana has potential of absorbing more PO 4 3-from the soil. However, the concentrations of all the parameters determined except nitrite in Talinum triangulare were within their safe limits recommended by WHO. This research work has also established that, the application of organic manure in agricultural soils is recommended provided the soil and sources of organic matter are not polluted.

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Nitrate and nitrite contents in ogi and the changes occurring during storage

Cited by 21 publications

References 17 publications

Effect of Electrolyzed Oxidizing Water Treatment on the Reduction of Nitrite Levels in Fresh Spinach during Storage

Effect of Electrolyzed Oxidizing Water Treatment on the Reduction of Nitrite Levels in Fresh Spinach during Storage

Effect of Fermentation on Nitrate, Nitrite and Organic Acid Contents in Traditional Pickled Chinese Cabbage

Levels of Essential Elements and Anions in Vegetables from Organic Matter Impacted Farm in Uyo, Nigeria

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