Nitrate and nitrite content of vegetables, fruits, grains, legumes, dairy products, meats and processed meats

Abstract

Background and aimThe aim of this study was to investigate the contents of nitrate/nitrite in frequently consumed food items among Iranians. MethodsStratified random sampling was conducted seasonally from November 2014 through January 2016 for samples collected from the main municipal markets of Tehran. To determine the nitrate/nitrite contents of foods, spectrophotometric methods, developed by International Organization for Standardization (ISO), were used. ResultsMethod limit of detection (LOD) was 0.61mg100g−1 and 0.10mg100g−1, for nitrate and nitrite, respectively, and method limit of quantification (LOQ) was 1.86mg100g−1 and 0.16mg 100g−1 for nitrate and nitrite, respectively. A relatively high nitrate concentration was observed in breads (∼50.0mg 100g−1). Mean ranges of nitrate and nitrite in fruits were 7.50–46.8mg 100g−1 and 0.15–0.71mg 100g−1, respectively. Vegetables with the highest nitrate concentrations included radish (625mg 100g−1), beetroot (495mg 100g−1), tarragon (424mg 100g−1), lettuce (365mg 100g−1), mint (279mg 100g−1), and celery (261mg 100g−1). Nitrite content of vegetables ranged 0.21–0.74mg 100g−1. In dairy products, mean nitrite and nitrate content ranged 0.14–0.45mg 100g−1 and 1.26–5.75mg 100g−1. Mean nitrate and nitrite concentrations in meats and processed meats were 5.56–19.4mg 100g−1 and 2.93–13.9mg 100g−1, respectively. ConclusionThis database could provide opportunities to quantify nitrate and nitrite exposure of Iranians and to evaluate risk-benefit of nitrate-nitrite exposure.