Validation of a rapid method for detecting nitrate in chard (Beta vulgaris cycla). Analysis of Spanish commercial samples marketed in the Region of Huesca, Spain, and estimation of the daily intake

Martí, Clara; Asensio, Esther

doi:10.14306/renhyd.19.1.110

Cited by 3 publications

(6 citation statements)

References 12 publications

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“…Croitoru et al (2015) reported that previous surveys showed that lettuce is a main source of nitrate, while monitoring data on retail samples detected nitrate and nitrite in spinach and lettuce; the details of which are summarized below (Iammarino et al, 2014). The nitrate concentrations in the leaves are higher than that of roots and fruits (Menal-Puey and Asensio, 2015). Influencing factors include the plant (e.g., variety, species, maturity) and the environment or season (e.g., temperature, humidity, light exposure, use of fertilizers or herbicides, water used, soil) (Iammarino et al, 2014;Croitoru et al, 2015;Menal-Puey and Asensio, 2015).…”

Section: Uptake In Leafy Vegetablesmentioning

confidence: 99%

“…The nitrate concentrations in the leaves are higher than that of roots and fruits (Menal-Puey and Asensio, 2015). Influencing factors include the plant (e.g., variety, species, maturity) and the environment or season (e.g., temperature, humidity, light exposure, use of fertilizers or herbicides, water used, soil) (Iammarino et al, 2014;Croitoru et al, 2015;Menal-Puey and Asensio, 2015). For instance, winter-grown leafy vegetables have been reported to have higher nitrate concentrations than summer-grown leafy vegetables (Menal-Puey and Asensio, 2015;Margenat et al, 2018).…”

Section: Uptake In Leafy Vegetablesmentioning

confidence: 99%

“…Influencing factors include the plant (e.g., variety, species, maturity) and the environment or season (e.g., temperature, humidity, light exposure, use of fertilizers or herbicides, water used, soil) (Iammarino et al, 2014;Croitoru et al, 2015;Menal-Puey and Asensio, 2015). For instance, winter-grown leafy vegetables have been reported to have higher nitrate concentrations than summer-grown leafy vegetables (Menal-Puey and Asensio, 2015;Margenat et al, 2018). This difference can be explained by the fact that a breakdown of nitrate in the plant is effectuated by high temperature and high light intensity.…”

Section: Uptake In Leafy Vegetablesmentioning

confidence: 99%

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Chemical hazards in leafy vegetables on the Dutch market

Banach,

Hoffmans,

Hoek-van den Hil

et al. 2019

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A risk-based approach helps focus on the most relevant food safety hazards for human health to be included in a monitoring program. These can be identified based on information on the occurrence and severity of the hazards. For this purpose, a long list of hazards that may occur was established and prioritised based on frequency of detection and levels found. When this prioritised list is combined with information on the severity of a hazard (which is based on toxicological information) and Dutch consumption data, a short list of hazards can be compiled to include in a monitoring program. This report describes the results of a literature study performed to identify chemical hazards in leafy vegetables. The report is part of a series of reports on chemical hazards in food crops for which previously mushrooms, fruits and cereals, seeds and nuts were investigated. Long list of chemical hazards that might occur in leafy vegetablesA long list of chemical hazards possibly present in leafy vegetables was established by performing a literature study using pre-set search terms in Scopus and Web of Science. In total, 420 hits were evaluated for their relevancy resulting in 169 papers that were read in full and for which information was extracted in an Excel document. Additionally, a Google search was performed in four websites to obtain reports on the occurrence of chemical hazards in leafy vegetables, resulting in 31 relevant hits that were also summarised in the Excel document. Furthermore, for hazard groups that retrieved a limited number of papers, an additional literature search was performed resulting in 27 relevant papers. Based on the papers obtained, a long list of chemical hazards was extracted, which contained heavy metals, nitrate and nitrite, polycyclic aromatic hydrocarbons (PAHs), pharmaceuticals, personal care products and endocrine disrupting compounds, flame retardants, perfluor compounds, radionuclides, nanoparticles, plant protection products (PPPs), mycotoxins, plant toxins, cyanotoxins, processing contaminants, and cleaning agents and disinfectants. The majority of the papers described experimental studies on the possible uptake and accumulation of chemical hazards from the environment into leafy vegetables and most information was available for lettuce followed by cabbage and spinach. Intermediate list of prioritised chemical hazards in leafy vegetablesThose hazards that were frequently found in leafy vegetables, detected above (EU) legal limits, or reported to lead to exceedances of health based guidance values were included on the intermediate list.The following substances were included on the intermediate list from the heavy metals and elements section: aluminium, cadmium, copper and lead. These substances either exceeded the EU maximum limit (ML) or leafy vegetables were seen as major contributor to the substance's acceptable daily intake (ADI). Manganese (Mn) was identified as knowledge gap, since an experimental study, in which lettuce was hydroponically grown in Mn contaminated medium, resulte...

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Section: Uptake In Leafy Vegetablesmentioning

confidence: 99%

Section: Uptake In Leafy Vegetablesmentioning

confidence: 99%

Section: Uptake In Leafy Vegetablesmentioning

confidence: 99%

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Chemical hazards in leafy vegetables on the Dutch market

Banach,

Hoffmans,

Hoek-van den Hil

et al. 2019

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“…Comparatively, most of these studies evaluated the content in chard, especially commercial samples. The content of nitrate observed in these studies varied from very low (<200 mg/kg) and low (200-500 mg/kg) to extremely high (>5000 mg/kg) [19][20][21][22][23][24][25][26][27][28][29][30][31][32][33]. Only the study carried out by Menal-Puey and Asensio [29] reported values in the range of medium (500-1000 mg/kg) and extremely high.…”

Section: Nitrate Content In Beta Vulgaris Varietiesmentioning

confidence: 99%

“…The content of nitrate observed in these studies varied from very low (<200 mg/kg) and low (200-500 mg/kg) to extremely high (>5000 mg/kg) [19][20][21][22][23][24][25][26][27][28][29][30][31][32][33]. Only the study carried out by Menal-Puey and Asensio [29] reported values in the range of medium (500-1000 mg/kg) and extremely high. Other interesting aspects of the recent studies presented in Table 1 are the influence of the fertilizing level, the season, the geographical area, and the production in the hydroponic system.…”

Section: Nitrate Content In Beta Vulgaris Varietiesmentioning

confidence: 99%

Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Munekata¹,

Pateiro²,

Domínguez³

et al. 2021

Foods

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Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.

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