Abstract
A spectrophotometric method based on the reduction of nitrates to nitrites was applied to the determination of the difference between total nitrate and nitrite contents in the extracts from the cucumber peel and flesh. The content of these ions was determined in glasshouse cucumbers and those grown in the open fields, both marketed in Poland. Nitrate and nitrite extraction was performed using the Griess diazotization reaction and carried out according to the ISO recommendation (ISO 6635, 1984). It was observed that the mean nitrate content in the peel was significantly higher (p < 0.0001) than the mean nitrate content in the flesh. It was also proved that cucumber peel accumulated nearly threefold higher amount of nitrates than the flesh. The nitrite concentrations in all tested samples were below the limit of quantification. Despite statistically significant differences in the nitrate contents between the peel and the flesh, no excessive levels were found. A comparison of the current results to those reported for Poland and other countries is also presented.
Highlights
Cucumber (Cucumis sativus L.) is one of the most agriculturally valuable vegetable species of the Cucurbitaceae
The mean contents of nitrates and nitrites in cucumbers were determined by means of a spectrophotometric technique, with a particular attention to the difference between the peel and the flesh
All the fresh cucumbers analyzed in this study did not present exceptionally high values in comparison to the reviewed data from Poland and nine other countries, neither in peel nor in flesh
Summary
Cucumber (Cucumis sativus L.) is one of the most agriculturally valuable vegetable species of the Cucurbitaceae. Previous studies showed that the main attention was paid to various aspects of nitrate and nitrite presence in vegetables, including general monitoring (Kmecl et al 2017; Sušin et al 2006), seasonal variations (Chung et al 2011; Gajewska et al 2009), a difference between domestic and imported cucumbers (Tamme et al 2010), nitrogen fertilization and a nitrogen content in soils (Razgallah et al 2016), growth in greenhouses (Tamme et al 2010), various cooking methods which may affect a nitrate level (Vahed et al 2015; Chung et al 2011), and an assessment of a dietary risk (Menard et al 2008).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
