Nitrite determination in spices

Dobrinaș, Simona; Soceanu, Alina; Popescu, Viorica; Stanciu, Gabriela

doi:10.2478/auoc-2013-0004

Cited by 8 publications

(11 citation statements)

References 8 publications

(10 reference statements)

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“…Nonanal is associated with waxy and painty descriptors, while 1-octen-3-ol is amongst the compounds responsible for rancid odours and it is an autoxidation indicator of linoleic and arachidonic acids. In addition, hexanal is an aldehyde that can be generated from arachidonic acids, oleic acid, and through the degradation of deca-2,4-dienal [28].…”

Section: Resultsmentioning

confidence: 99%

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Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Martínez

Bastida

Castillo³

et al. 2019

Antioxidants

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Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), and watercress (W)), both in vitro and applied to a cured meat product (chorizo). For that, the volatile compounds by GC-MS and microbial growth were determined. The total phenolic and nitrate contents were measured and related with their antioxidant capacity (measured by DPPH, ABTS, FRAP, and ORAC methods) and antimicrobial capacity against Clostridium perfringens growth in vitro. In order to study the antioxidant and antimicrobial activities of the extracts in food, their properties were also measured in Spanish chorizo enriched with these natural extracts. R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against C. perfringens. The incorporation of these extracts as preservatives in Spanish chorizo also presented excellent antioxidant and antimicrobial capacities and could be an excellent strategy in order to produce clean label dry-cured meat products.

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Section: Resultsmentioning

confidence: 99%

“…According to Kerler and Grosch [28], all volatile compounds analysed (hexanal, heptanal, octen-2-ol, and propan-2-ol) are components that contribute the most to the emergence of unpleasant notes of flavour due to their high rate of formation and low flavour threshold [35].…”

Section: Resultsmentioning

confidence: 99%

Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Martínez

Bastida

Castillo³

et al. 2019

Antioxidants

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“…The measures to prevent industrial discharges of the refineries are related to the reduction of atmospheric pollution by hydrocarbons and sulfur dioxide and the pollution of water bodies by mineral salts and petroleum products. The proposed measures for reducing such pollution will give a significant reduction in the overall environmental pollution [24,25,26].…”

Section: Discussionmentioning

confidence: 99%

Environmental pollution in the petroleum refining industry

Damian¹

2013

Analele Universitatii "Ovidius" Constanta - Seria Chimie

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The petroleum refining industry has a significant influence on the total pollution of the environment by industrial discharges and wastes. In the operation of petroleum refineries, the atmosphere is polluted with hydrogen sulfide, sulfur dioxide, nitrogen oxides, carbon monoxide, hydrocarbons, and other toxic substances. The main pollutants are sulfur dioxide and hydrocarbons. The fresh water used by refineries in product cooling is returned to the original source of water containing crude oil, petroleum products, and mineral salts as contaminants. The extent of air and water pollution depends on the particular processing technology, control measures that are employed and also on the scale of the processing. In working out these measures, the primary attention of scientific-research institutes and design and planning organizations must be directed not only towards how to reduce the contaminating and poisoning action of industrial discharges on the environment, but primarily towards preventing or minimizing these discharges in the refineries.

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“…Chemical and mineral compositions of the mineral samples and leaching residues were analyzed by ICP-AES (IRIS Advantage 1000) and X-ray diffraction (XRD, D/MAX 2550 VB/PC, Rigaku, Japan), respectively. Ferrous and total iron concentrations in solution were determined by method of dichromate potassium [ 15 ] and UV-Vis molecular absorption spectrometry [ 16 ], while that of copper was determined by atomic absorption spectrophotometer (AAS). Iron and copper extraction rates were calculated as the ratio of total iron and total copper in leaching liquor to total iron and total copper initially present in the 3 g of mineral sample, respectively.…”

Section: Methodsmentioning

confidence: 99%

Cross-Comparison of Leaching Strains Isolated from Two Different Regions: Chambishi and Dexing Copper Mines

Ngom

Liang

Liu

2014

BioMed Research International

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A cross-comparison of six strains isolated from two different regions, Chambishi copper mine (Zambia, Africa) and Dexing copper mine (China, Asia), was conducted to study the leaching efficiency of low grade copper ores. The strains belong to the three major species often encountered in bioleaching of copper sulfide ores under mesophilic conditions: Acidithiobacillus ferrooxidans, Acidithiobacillus thiooxidans, and Leptospirillum ferriphilum. Prior to their study in bioleaching, the different strains were characterized and compared at physiological level. The results revealed that, except for copper tolerance, strains within species presented almost similar physiological traits with slight advantages of Chambishi strains. However, in terms of leaching efficiency, native strains always achieved higher cell density and greater iron and copper extraction rates than the foreign microorganisms. In addition, microbial community analysis revealed that the different mixed cultures shared almost the same profile, and At. ferrooxidans strains always outcompeted the other strains.

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Nitrite determination in spices

Cited by 8 publications

References 8 publications

Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Environmental pollution in the petroleum refining industry

Cross-Comparison of Leaching Strains Isolated from Two Different Regions: Chambishi and Dexing Copper Mines

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