Abstract
The standard method of EN 12014-7 was used for the determination of nitrate content in vegetables in the Central Laboratory of the Agricultural Institute of Slovenia. Trueness of the method was verified by the analysis of samples in the interlaboratory proficiency testing scheme Bipea (Bureau Interprofessionnel d'Etudes Analytiques). Linearity was confirmed by multiple linear regression; the correlation coefficient (R2) was 0.9993. The limit of detection (LOD) was calculated as 0.8 mg NO3-/kg and limit of quantification (LOQ) 3.0 mg NO3-/kg. Relative standard deviation (RSD) of repeatability was 4.6% and RSD of reproducibility 8.9%. The relative uncertainty of repeatability and reproducibility were 10.5% and 20.2%, respectively. The method has been accredited by the French Accreditation Committee COFRAC in 2007 and by the national Slovene Accreditation in 2012.
Highlights
Nitrate is a naturally occurring compound that is a part of the nitrogen cycle (Handley and Raven, 1992), as well as an approved food additive (Walker, 1990)
Trueness was verified by the analysis of samples from the proficiency-testing scheme organized by Bipea (Bureau Interprofessionnel d’Etudes Analytiques, France)
The Central Laboratory of the Agricultural Institute of Slovenia has been involved in the monitoring program and assessment of contamination of agricultural products with nitrates
Summary
Nitrate is a naturally occurring compound that is a part of the nitrogen cycle (Handley and Raven, 1992), as well as an approved food additive (Walker, 1990). It plays a significant role in the nutrition and function of plants. It is an important component of vegetables due to its potential for accumulation. In terms of plant anatomy, the nitrate content of vegetable organs can be listed in descending order (most to least) as petiole > leaf > stem > root > inflorescence > tuber bulb > fruit > seed (Hord et al, 2009). Nitrate content in vegetables depends on different factors such the biological properties of plant culture (Blom-Zandstra, 1989), light conditions (Weightman et al, 2006), type of soil, temperature, humidity, frequency of plants in the field, plant maturity, vegetation period, harvesting time or type of fertilization (Gent, 2002; Guadagnin et al, 2005; Santamaria, 2006)
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