Nitrate In Vegetables Research Articles

Nitrite as undesirable substances in animal feed ‐ Scientific Opinion of the Panel on Contaminants in the Food Chain

Nitrite as undesirable substances in animal feed ‐ Scientific Opinion of the Panel on Contaminants in the Food Chain

Effects of some processing methods on nitrate and nitrite changes in cruciferous vegetables

Changes in nitrate and nitrite content in selected cruciferous vegetables, resulting from blanching, boiling, freezing, frozen storage and boiling after previous freezing, were analyzed. The highest level of nitrate was detected in curly kale (302.0 mg/kg) and the lowest in green cauliflower (61.0 mg/kg). As for nitrite, the respective levels were found in white cauliflower (3.49 mg/kg) and green cauliflower (1.47 mg/kg). Both blanching and boiling of the cruciferous vegetables caused a considerable decrease in the total nitrate content, but at the same time no explicit changes were noted regarding the level of nitrite. In the vegetables stored frozen for 48 h, previously blanched, either an increase or no change was observed in the nitrate level, with the changes in the nitrite level being irregular. In the vegetables stored frozen for 4 months, previously blanched, generally a decrease was noted in the nitrate, and an increase in the nitrite level compared to the levels in the blanched vegetables. Boiling of the frozen vegetables (stored frozen for 48 h) most frequently caused a considerable reduction of the nitrate level in comparison to the content in the raw frozen vegetables. No changes were observed resulting from the boiling of the vegetables previously stored frozen for 4 months. Simultaneously, no explicit changes were found regarding the nitrite level in the frozen vegetable after boiling.

Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians

High dietary nitrate and nitrite intake may increase the risk of gastro-intestinal cancers due to the in vivo formation of carcinogenic chemicals known as N-nitroso compounds. Water and leafy vegetables are natural sources of dietary nitrate, whereas cured meats are the major sources of dietary nitrite. This paper describes a simple and fast analytical method for determining nitrate and nitrite contents in vegetables and meat, using reversed-phase HPLC-UV. The linearity R 2 value was >0.998 for the anions. The limits of quantification for nitrite and nitrate were 5.0 and 2.5 mg/kg, respectively. This method is applicable for both leafy vegetable and meat samples. A range of vegetables was tested, which contained <23 mg/kg nitrite, but as much as 5000 mg/kg of nitrate. In cured and fresh meat samples, nitrate content ranged from 3.7 to 139.5 mg/kg, and nitrite content ranged from 3.7 to 86.7 mg/kg. These were below the regulatory limits set by food standards Australia and New Zealand (FSANZ). Based on the average consumption of these vegetables and cured meat in Australia, the estimated dietary intake for nitrate and nitrite for Australians were 267 and 5.3 mg/adult/day, respectively.

The first risk benefit assessment of nitrate in vegetables: A European perspective

The first risk benefit assessment of nitrate in vegetables: A European perspective

The oral bioavailability of nitrate from nitrate-rich vegetables in humans

High dietary nitrate intake may pose a risk to human health. Since up to 80–85% of dietary nitrate intake comes from vegetables, the aim of this study was to determine the absolute bioavailability of nitrate from three nitrate-rich vegetables. In an open, four-way cross-over, single dose study, 12 human subjects underwent the following treatments: (1) intravenous infusion of 500 mg sodium nitrate, (2) oral administration of 300 g cooked spinach, (3) oral administration of 300 g raw lettuce, and (4) oral administration of 300 g cooked beetroot. The wash-out period between treatments was at least 6 days. Plasma samples were analysed to assess the nitrate and nitrite concentrations, and pharmacokinetic parameters were calculated. The bioavailability of nitrate was 98 ± 12% from cooked spinach, 114 ± 14% from raw lettuce and 106 ± 15% from cooked beetroot. There was no significant increase in plasma nitrite concentrations. This study shows that nitrate from vegetables, whether cooked or uncooked, is absorbed very effectively, resulting in an absolute nitrate bioavailability of around 100%. Thus, reducing the amount of nitrate in vegetables can be an effective measure to lower the systemic nitrate exposure of the general population. However, other aspects, such as the costs to produce vegetables with a low nitrate content and the possible beneficial effects of nitrate in vegetables, need to be considered when evaluating the usefulness of such a measure.

Risk–benefit health assessment of food – Food fortification and nitrate in vegetables

Food authorities should base their decisions on both risk assessment and benefit assessment in relation to foods, food constituents or nutrients when risk–benefit assessment can be carried out. Benefit assessment should mirror the well-established steps of risk assessment. However, methods for their comparison, weighing risks against benefits, have as yet to be developed. The general framework currently available in risk–benefit health assessment of food is described and illustrated with two examples: food fortification with vitamins and minerals, and the consumption of vegetables in relation to their nitrate content.

Nitrate in vegetables - Scientific Opinion of the Panel on Contaminants in the Food chain

Nitrate in vegetables - Scientific Opinion of the Panel on Contaminants in the Food chain

A new quantitative and low-cost determination method of nitrate in vegetables, based on deconvolution of UV spectra

A new UV-spectrophotometric method for the determination of nitrate in vegetables is presented. The method is based on the spectral deconvolution: UV spectrum of a sample is considered as a linear combination of absorption spectra, named reference spectra. The combination of a small number of spectra of reference allows to reconstitute the shape of UV spectrum of an unknown sample. There have been several fresh vegetables (lettuce, curly lettuce, oak-leaf lettuce), as well as frozen spinaches that have been tested. The results obtained were comparable to those obtained with the reference HPLC method (official European reference method for the determination of nitrate in foodstuffs). The nitrate content varied from 377 to 3240 mg kg −1 of fresh vegetables, and 545 to 1190 mg kg −1 of frozen spinach. The recovery of added nitrate ranged from 91 to 99%. The results were obtained with a laboratory spectrophotometer and also with a dedicated field-type spectrophotometer. This method does not require almost any consumable, is quantitative and very fast reading with easy and low maintenance.

Nitrate and nitrite in Australian leafy vegetables

A market survey of Australian leafy vegetables and a winter and spring experiment with Swiss chard were conducted to examine nitrate and nitrite levels in leaves. The relationship between growth response to nitrogen (N) supply and light level and accumulation of N in leaves was of particular interest. The survey that included 7 types of lettuce and endive (Asteraceae), 6 leafy Asian vegetables (Brassicaceae), and Swiss chard and spinach (Amaranthaceae) showed that fresh leafy vegetables available during a 6-month period on the Australian market can range in nitrate-N from 12 to 1400 mg/kg fresh weight and nitrite-N from 0 to 37.5 mg/kg. Some samples exceeded the limits for nitrate and nitrite based on international food safety standards. The response of Swiss chard to N supply and light was investigated. The accumulation of nitrate in Swiss chard was primarily influenced by increasing N supply and not by light level. Light conditions for all treatments in both the winter and spring experiments exceeded the critical level (~200 μmol/m2.s) required to increase leaf nitrate. Growth and leaf nitrate concentration were higher for spring, associated with average minimum to maximum temperatures of 18–39°C, compared with 14–28°C for winter. Treatment effects on nitrite-N in Swiss chard could not be determined because nitrite was only detected in one-third of plants. The importance of N supply in affecting nitrate accumulation in vegetables is highlighted by the Swiss chard experiments. It confirmed that nitrate accumulation occurs at optimal to supra-optimal nitrate supply, emphasising for growers the undesirable effect of excessive fertiliser use.

&lt;b&gt;DETERMINATION OF NITRITE, NITRATE AND TOTAL NITROGEN IN VEGETABLE SAMPLES&lt;/b&gt;

Yellow diazonium cation formed by reaction of nitrite with 6-amino-1-naphthol-3-sulphonic acid is coupled with β-naphthol in strong alkaline medium to yield a pink coloured azo dye. The azo-dyes shows absorption maximum at 510 nm with molar absorptivity of 2.5 ×10 4 M -1 cm -1 . The dye product obeys Beer\'s law (correlation coefficient = 0.997), in terms of nitrite concentration, up to 2.7 μg NO 2 mL -1 . The above colour reaction system has been applied successfully for the determination of nitrite, nitrate and total nitrogen in vegetable samples. Unreduced samples give direct measure for nitrite whilst reduction of samples by copperized-cadmium column gives total nitrogen content and their difference shows nitrate content in the samples. Variety of vegetables have been tested for their N-content (NO 2 - /NO 3 - /total-N) with % RSD ranging between 1.5 to 2.5 % for nitrite determination. The effects of foreign ions in the determination of the nitrite, nitrate, and total nitrogen have been studied. Statistical comparison of the results with those of reported method shows good agreement and indicates no significant difference in precision. KEY WORDS : Yellow diazonium cation, 6-Amino-1-naphthol-3-sulphonic acid, Vegetables, Nitrite in vegetables, Nitrate in vegetables, Total nitrogen in vegetables Bull. Chem. Soc. Ethiop. 2007 , 21(3), 445-450.

Accumulation of Nitrate in Vegetables and Its Possible Implications to Human Health

In recent times, there are two kinds of completely opposite viewpoints about the impacts of nitrate on human health. To further objectively understand the effects of nitrate on human health, both of harmfulness and possible benefits of nitrate to human body, it is discussed in this review from the aspects of nitrate accumulation in vegetables, the source of nitrate ingested into human body, and the transformation of nitrate in human body, as well as the pathogenesis and physiological functions of nitrate metabolism.

Nitrate accumulation in plants, factors affecting the process, and human health implications. A review

Leafy vegetables occupy a very important place in the human diet, but unfortunately constitute a group of foods which contributes maximally to nitrate consumption by living beings. Under excessive application of nitrogen fertilizer, these vegetables can accumulate high levels of nitrate and, upon being consumed by living beings, pose serious health hazards. Therefore, efforts are warranted to minimize the accumulation of nitrate in leafy vegetables and its ingestion by human beings. This review focuses on (i) the contribution of vegetables towards dietary nitrate intake by humans, (ii) the nutritional, environmental and physiological factors affecting nitrate accumulation in plants, (iii) the harmful and beneficial effects of nitrate on human health, and (iv) the strategies that may be followed to minimize the nitrate content in plants and its subsequent consumption by human beings. The risk to human health due to nitrate consumption may be minimized by harvesting vegetables at noon, removal of organs rich in nitrate content and cooking of vegetables in water with a low nitrate content. The European Commission Regulation No. 1822/2005 needs to be followed in order to ensure safe levels of nitrate in plants for human consumption.

Sequential Injection Determination of Nitrate in Vegetables by Spectrophotometry with Inline Cadmium Reduction

A sequential injection system for the determination of nitrate (NO3 −) in vegetables was developed to automate this determination, allowing for substantially reduced reagent consumption and generated waste using low‐cost equipment. After extraction with water and filtration, the extracted nitrate is reduced inline to nitrite in a copperized cadmium (Cd) column and determined as nitrite. According to the Griess–Ilosvay reaction, nitrate is diazotized with sulfanilamide and coupled with N‐(1‐naphtyl)‐ethylenediamine dihydrochloride to form a purple‐red azo dye monitored at 538 nm. Nitrate can be determined within a range of 1.35–50.0 mg L−1 of NO3 − (corresponding to 0.270–10.0 g of NO3 − per kg of vegetable), with a conversion rate of nitrate to nitrite of 99.1±0.8%. The results obtained for 15 vegetable extracts compare well with those provided by the classical procedure, with a sampling throughput of 24 determinations per hour and relative standard deviations better than 1.2%.

화학비료와 퇴비 시용으로 재배한 상추의 질산염 축적 비교

Accumulation of nitrate in green vegetables is undesirable due to potential risks to human health. Lettuce was cultivated in pots under greenhouse conditions with compost applications of 2,000 and 4,000 kg/10a, and the growth and nitrate accumulation of lettuce were compared with those found in the lettuce cultivated with chemical fertilizers of recommended levels. Content of in the soils of compost applications were much lower than those found in the soil of chemical fertilizer application. Two weeks after lettuce transplant was not found in the soils of compost applications, and in the soils of chemical fertilizers application was not found three weeks after lettuce transplant. One week after lettuce transplant content of was much higher in the soils of compost applications, and the contents were rapidly decreased. While, the content of in the soil of chemical fertilizers application was rapidly increased due to the nitrification of released from the applied urea. At the time of harvest contents of in the soils of compost applications were less than 1.4 mg/kg, but in the soil of chemical fertilizers application the content of was 54.2 mg/kg. Contents of in lettuce were about 20 mg/kg FW and were not much different among the treatments. However, contents of in lettuce were significantly different between the treatments of chemical fertilizer and compost. There were significant differences in fresh and dry weights, and growth of lettuce in the compost treatment of 4,000 kg/10a was highest among the treatments. These results indicate that the cultivation with compost only as N source can produce higher yield of lettuce and significantly reduce nitrate accumulation as compared to the conventional cultivation with chemical fertilizers.

Quantitative analysis of nitrate and nitrite contents in vegetables commonly consumed in Delta State, Nigeria

Plasma thiocyanate has been reported to be high among cassava-eating populations such as that in Nigeria because of the cyanide content of cassava. Thiocyanate, which is secreted into the stomach contents of animals, has been demonstrated to catalyse the formation of nitrosamines (potent carcinogens) in the stomach from secondary amines and nitrite. The main source of the nitrite precursor in this environment is vegetables, primarily eaten as the chief supplier of proteins. The present study attempts to analyse the levels of nitrate and nitrite in vegetables commonly grown and consumed in Delta State, Nigeria. The nitrate and nitrite contents in green vegetable (Amaranthus spp.), bitter leaf (Vernonia amygdalina), pumpkin (Telfaria occidentalis) and water leaf (Talinum triangulare) grown in different localities of the state were determined by standard analytical procedures. The results show that those vegetables grown in the industrialised urban centres of the state had higher nitrate (223 (SD 71) mg/kg dry weight; P<0.05) and nitrite (12.6 (SD 1.7) mg/kg dry weight; P>0.05) levels when compared with the same species (188 (SD 77) mg nitrate/kg dry weight and 10.9 (SD 1.1) mg nitrite/kg dry weight) cultivated in less industrialised suburbs. We conclude that frequent consumption of such vegetables whose nitrate and nitrite contents are high by cassava-eating individuals might put them at risk of developing stomach cancer and other possible results of nitrate and/or nitrite toxicity. In order to avoid an outbreak in our communities, appropriate agencies should monitor and regulate the release of chemicals into the environment. In the meantime, the cultivation and consumption of vegetables grown in industrialised areas of the state should be discouraged.

Heterotrophic Bacterial Activities and Treatment Performance of Surface Flow Constructed Wetlands Receiving Woodwaste Leachate

Heterotrophic activities were investigated by measuring 3H-leucine incorporation to bacterial protein and 14C-glucose turnover in surface flow constructed wetlands receiving woodwaste leachate. No significant longitudinal variation was found in heterotrophic activities of bacterioplankton. An open wetland, a vegetated wetland, and a fertilized vegetated wetland were used to examine the effects of vegetation and ammonium nitrate amendment. There was not a significant difference in treatment performance among the three wetlands, except for a significant pH increase and more efficient volatile fatty acids removal in the fertilized wetland. The fertilized wetland had the highest leucine incorporation rate and shortest glucose turnover time accompanied by the lowest glucose mineralization percentage, followed by the open wetland, then the vegetated wetland. Planktonic and sedimentary bacteria contributed to the majority of the total heterotrophic activities; epiphytic bacteria played a minor role. Heterotrophic activities were influenced by the availability of nutrient, electron acceptor, and organic substrate.

Spectrophotometric determination of nitrate in vegetables using phenol

A rapid and sensitive spectrophotometric method for the determination of nitrate in vegetables is described. The method is based on the measurement of the absorbance of yellow sodium nitrophenoxide formed via the reaction of phenol with the vegetable-based nitrate in presence of sulphuric acid. The analytical concentration of the acid has marked effect on the nitrate determined. The colour development was rapid and remained stable overnight. Analysis of six vegetable samples containing nitrate gave satisfactory mean recoveries of 76 to 123% in 18 determinations. The proposed method is reproducible and sensitive to lower level concentrations. Journal of Applied Sciences and Environmental Management Vol. 10(1) 2006: 79-82

The Mechanism of Nitrate Accumulation in Pakchoi [Brassica Campestris L.ssp. Chinensis(L.)

Decreased nitrate in vegetables can improve crop nitrogen utilization efficiency and lessen the human health risk caused by the reduction of nitrate to nitrite in vegetables. This paper studied the mechanisms of differences in nitrate accumulation and distribution within organs of two cultivars of pakchoi (Brassica campestris L.ssp. Chinensis (L.) previously screened in hydroponic experiments from 12 cultivars popularly grown in China at present. The two typical cultivars used in this experiment were Shanghaiqing with low nitrate accumulation and Liangbaiye 1 with high nitrate accumulation. There was no significant difference of total nitrate uptake but a significant difference in nitrate content existed between the two cultivars. Compared with Liangbaiye 1, Shanghaiqing showed a significantly higher photosynthetic rate and nitrate reductase activity. Determination of nitrate concentration (activity) in vacuoles with double-barrelled nitrate-selective microelectrodes showed that Shanghaiqing had lower vacuolar nitrate activity than Liangbaiye 1. Two putative nitrate reductase genes, nia1 and nia2, were amplified from the leaf blades of these two cultivars. Nia1 mRNA fragments (887 bp, accession numbers DQ082868 and DQ082869) were amplified using degenerate primer and nia2 mRNA fragment was amplified using one pair of generate primers designed according to DQ001901. Sequence analysis of DQ082868 and DQ082869 both showed 97% and 87% similarity with two nitrate reductase mRNA sequences of Brassica napus, accession numbers D38219 and D38220, respectively. The results of real time PCR to compare the relative expression of the putative nitrate reductase genes (nia1 and nia2) showed that Shanghaiqing had significantly higher expression level than Liangbaiye 1 and nia2 was significantly higher than nia1 in leaf blade and petiole. Both the nitrate reductase activity and the relative expression level of nia1 were in the order of leaf blade > root > petiole, while that of nia2 was leaf blade > petiole > root. There was no statistically significant difference of nitrate activity stored in vacuoles between the different organs of the two cultivars. It can be concluded that Shanghaiqing took up slightly less nitrate, but had significantly higher nitrate reductase activity in cytosol and had a higher relative expression of the putative nitrate reductase genes than Liangbaiye 1; this leads to the fact that Shanghaiqing has a lower nitrate content than Liangbaiye 1.

Perchlorate and Nitrate in Leafy Vegetables of North America

In previous studies trace levels of perchlorate were found in lettuce (Lactuca sativa L.) irrigated with Colorado River water, which is contaminated with low levels of perchlorate from aerospace and defense related industries. In this paper, we report the results of a survey conducted across North America to evaluate the occurrence of perchlorate in leafy vegetables produced outside the lower Colorado River region, and evaluate the relative iodide uptake inhibition potential to perchlorate and nitrate in these leafy vegetables. Conventionally and organically produced lettuce and other leafy vegetable samples were collected from production fields and farmers' markets in the central and coastal valleys of California, New Mexico, Colorado, Michigan, Ohio, New York, Quebec, and New Jersey. Results show that 16% of the conventionally produced samples and 32% of the organically produced samples had quantifiable levels of perchlorate using ion chromatography. Estimated perchlorate exposure from organically produced leafy vegetables was approximately 2 times that of conventional produce, but generally less than 10% of the reference dose recommended by the National Academy of Sciences. Furthermore, the iodide uptake inhibition potential of perchlorate was less than 1% of that of the nitrate present. These data are consistent with those of other reported perchlorate survey work with lettuce, bottled water, breast milk, dairy milk, and human urine, and suggest a wide national presence of perchlorate.

Nitrate in vegetables: toxicity, content, intake and EC regulation

AbstractNitrate content is an important quality characteristic of vegetables. Vegetable nitrate content is of interest to governments and regulators owing to the possible implications for health and to check that controls on the content are effective. Nitrate itself is relatively non‐toxic but its metabolites may produce a number of health effects. Until recently nitrate was perceived as a purely harmful dietary component which causes infantile methaemoglobinaemia, carcinogenesis and possibly even teratogenesis. Recent research studies suggest that nitrate is actually a key part of our bodies' defences against gastroenteritis. In this review are reported: (1) vegetable classification as a function of nitrate accumulation; (2) vegetable contribution to the total dietary exposure of nitrate; (3) European Commission Regulation No. 563/2002 which sets limits for nitrate in lettuce and spinach; (4) the maximum levels set in some countries for beetroot, cabbage, carrot, celery, endive, Lamb's lettuce, potato, radish and rocket; (5) the results of surveys on the nitrate content of vegetables in Italy and other European countries. Copyright © 2005 Society of Chemical Industry