Contribution of different vegetable types to exogenous nitrate and nitrite exposure

被引：63

作者：

Correia, Manuela ^{[1
]}

Barroso, Angela ^{[2
]}

Barroso, M. Fatima ^{[1
,2
]}

Soares, Debora ^{[1
,2
]}

Oliveira, M. B. P. P. ^{[2
]}

Delerue-Matos, Cristina ^{[1
]}

机构：

[1] Inst Super Engn Porto, REQUIMTE, P-4200072 Oporto, Portugal

[2] Univ Porto, Fac Farm, Serv Bromatol, REQUIMTE, P-4099030 Oporto, Portugal

来源：

FOOD CHEMISTRY | 2010年 / 120卷 / 04期

关键词：

Nitrate; Nitrite; Vegetables; Dietary exposure; NEW-ZEALAND SPINACH; DIETARY EXPOSURE; LEAFY VEGETABLES; PRODUCTS; LETTUCE; OXALATES; STORAGE; LEVEL; CHINA; TIME;

D O I：

10.1016/j.foodchem.2009.11.030

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study reports the levels of nitrate and nitrite of 34 vegetable samples, including different varieties of cabbage, lettuce, spinaches, parsley and turnips, collected in several locations of an intensive agricultural area (Modivas, Vila do Conde, northern Portugal). Nitrate levels ranged between 54 and 2440 mg NO3- kg(-1), while nitrite levels ranged between 1.1 and 57 mg NO2- kg(-1). The maximum residue levels established for nitrate in spinach and lettuce samples were not exceeded. Nitrate and nitrite levels reported in the literature for the same type of samples are reviewed, as well as the contribution of vegetables to nitrate and nitrite dietary exposure of populations. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：960 / 966

页数：7

共 31 条

[1] N-nitrosamine inhibition by strawberry, garlic, kale, and the effects of nitrite-scavenging and N-nitrosamine formation by functional compounds in strawberry and garlic [J].

Choi, Sun Young ;

Chung, Mi Ja ;

Lee, Sung-Joon ;

Shin, Jung Hye ;

Sung, Nak Ju .

FOOD CONTROL, 2007, 18 (05) :485-491

[2] Changes in nitrate and nitrite content of four vegetables during storage at refrigerated and ambient temperatures [J].

Chung, JC ;

Chou, SS ;

Hwang, DF .

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2004, 21 (04) :317-322

[3] Setting of acute reference doses for pesticides based on existing regulatory requirements and regulatory test guidelines [J].

Billington, R ;

Carmichael, N .

FOOD ADDITIVES AND CONTAMINANTS, 2000, 17 (07) :621-626

[4] Determination of nitrates by a novel ion chromatographic method: occurrence in leafy vegetables (organic and conventional) and exposure assessment for Italian consumers [J].

De Martin, S ;

Restani, P .

FOOD ADDITIVES AND CONTAMINANTS, 2003, 20 (09) :787-792

[5] Nitrate and nitrite accumulation in fresh vegetables from Greece [J].

Fytianos, K ;

Zarogiannis, P .

BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY, 1999, 62 (02) :187-192

[6] Chemometric interpretation of pesticide occurence in soil samples from an intensive horticulture area in north Portugal [J].

Gonçalves, C ;

da Silva, JCGE ;

Alpendurada, A .

ANALYTICA CHIMICA ACTA, 2006, 560 (1-2) :164-171

[7] Impact of environmental factors on product quality of greenhouse vegetables for fresh consumption [J].

Gruda, N .

CRITICAL REVIEWS IN PLANT SCIENCES, 2005, 24 (03) :227-247

[8]

*ISO, 66351984E ISO

[9] Nitrates, nitrites, and oxalates in products of spinach and New Zealand spinach - Effect of technological measures and storage time on the level of nitrates, nitrites, and oxalates in frozen and canned products of spinach and New Zealand spinach [J].

Jaworska, G .

FOOD CHEMISTRY, 2005, 93 (03) :395-401

[10] Content of nitrates, nitrites, and oxalates in New Zealand spinach [J].

Jaworska, G .

FOOD CHEMISTRY, 2005, 89 (02) :235-242

← 1 2 3 4 →