Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products

  title={Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products},
  author={Zhansheng Ding and Suzanne D Johanningsmeier and Robert Price and Rong Reynolds and Van-Den Truong and Summer Conley Payton and Frederick Breidt},
  journal={Food Control},

Tables from this paper

Nitrate Quantification in Fresh Vegetables in Shanghai: Its Dietary Risks and Preventive Measures

To investigate nitrate and nitrite content in fresh vegetables, 264 samples were randomly collected in the farmers’ markets in Shanghai, Southeast China. The results indicate that 25.0% of the fresh

Nitrate and Nitrites in Foods: Worldwide Regional Distribution in View of Their Risks and Benefits.

In this review, the nitrate and nitrite contents of food products from different countries are displayed globally in order to reinterpret the risks/benefits of the authors' consumption quotations.

Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking

It was found that the storage periods for boiled water spinach and stir-fried cabbage should not exceed 12 h and 24 h, respectively, and the antioxidant/in vivo nitrite ratio (A/N) was used to evaluate the nitrite risks in the cooked vegetables.

Assessment of Non-carcinogenic Risk of Nitrate in Agricultural Products

Background: Nitrate content is one of the most critical factors to determine the quality of vegetables, and its permissible limits in food chain is important to the human health. Due to the harmful

Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables

The results show that the nitrite concentration in the fermented cabbage was the highest, followed by fermented mustard, fermented bamboo, and fermented radish, and the concentration of biogenic amines in some samples exceeded the recommended limit.

Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits

This manuscript reviews the main sources of dietary exposure to nitrates and nitrites, metabolism of nitrites/nitrates, and health concerns related to dietary nitrite/nitrate, with particular emphasis on the effect on nitrosative stress.

Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard

The results indicated that the Lactobacillus isolates, including L. plantarum GZ-2 and L. brevis SC-2, can significantly reduce BAs and nitrite in FM model experiments, which provided potential starter cultures for BAsand nitrite control in the FM products industry.

Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.)

Vegetables have been shown to be able to provide nutrients, including vitamins, minerals and especially fiber, and release toxins that arise during the digestion of food. As a result, the importance



Nitrate and nitrite in vegetables from north China: content and intake

The contents of nitrate and nitrite in potato, cabbage, Chinese cabbage, scallion (shallot), celery, cucumber, tomato, eggplant and wax gourd taken from the north China market from 1998 to 1999 were

Survey of nitrate and nitrite contents of vegetables grown in Korea

It can be concluded that it is not necessary to establish limits of nitrates contents of vegetables cultivated in Korea due to the co-presence of beneficial elements such as ascorbic acid and α-tocopherol which are known to inhibit the formation of nitrosamine.

Nitrate and nitrite content in organically cultivated vegetables

Nitrate levels were much higher in the leaf vegetables (especially Swiss chard species) than in inflorescence or fruit products (mean values between 50.2 ± 52.6 and 183.9 ± 233.6 mg kg− 1), showing the influence of climatic conditions on the nitrate levels in a plant.

Nitrate and nitrite levels in commonly consumed vegetables in Hong Kong

Levels of nitrate and nitrite in 73 different vegetables, a total of 708 individual samples grouped into leafy, legumes, root and tuber, and fruiting vegetables, which are traded mainly in Hong Kong,

Nitrate and Nitrite Methods of Analysis and Levels in Raw Carrots, Processed Carrots and in Selected Vegetables and Grain Products

Methods for quantitative estimation of nitrate and nitrite were compared. Levels of these ions were measured in vegetables and grain products and effects of processing on nitrate and nitrite levels

Flow injection assessment of nitrate contents in fresh and cooked fruits and vegetables grown in Fiji.

The average nitrate-N values were comparable or lower than overseas data, but did not present unpredictably high values, that is, they were below the risk level.

Changes in nitrate and nitrite content of four vegetables during storage at refrigerated and ambient temperatures

During storage at ambient temperature, nitrate levels in the vegetables dropped significantly from the third day while nitrite levels increased dramatically from the fourth day of storage, however, refrigerated storage did not lead to changes in nitrate and nitrite Levels over 7 days.

Rapid determination of polyphenols and vitamin C in plant-derived products.

An optimized Folin-Ciocalteu method to specifically determine the contents of total polyphenols and vitamin C is reported, set up with synthetic solutions and validated on different extracts from fruit products.