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  3. Investigating the effect of cooking and storage time on the amount of nitrate, nitrite and ascorbate salts of tuberous vegetables

Investigating the effect of cooking and storage time on the amount of nitrate, nitrite and ascorbate salts of tuberous vegetables

Number of pages: 72 File Format: word File Code: 32447
Year: 2014 University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: Ascorbate - Ascorbic acid - freezing - maintenance - Nitrate salts - Store in the refrigerator - Tuberous vegetables - Vegetables - you are not
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  • Summary of Investigating the effect of cooking and storage time on the amount of nitrate, nitrite and ascorbate salts of tuberous vegetables

    Dissertation for receiving the master degree "M.Sc"

    Treatment: Food Industry

    1.1 Introduction

    Along with the increase in population, the demand for food has also increased and this has caused the excessive use of chemical and organic fertilizers to increase crop production (Ardakani et al., 2005). Vegetables are rich in vitamins, minerals and antioxidant compounds, whose anti-cancer properties have been proven and reduce cardiovascular diseases; Therefore, it is very important to ensure the health of this valuable food in order to maintain the general health of society (Alexander, 2008 [1]; Ardakani et al., 2005). The excessive use of nitrogenous fertilizers has caused a lot of nitrate absorption by the plant, and in the meantime, vegetables are considered the most important source of exposure, contributing to the absorption of more than 80% of the nitrates received (Torup Krissen[2], 2001).

    Nitrate accumulated in vegetables through a series of chemical reactions in the human digestive system turns into nitrite and nitrous acid, and in combination with type 1 and type 2 amines, It causes the formation of nitrosamine, which causes various cancers (stomach, intestine, bladder, mouth), malformation, methaemoglobinemia disease[3] in children (Hord et al.[4], 2009; Warzyniak and Szpanska[5], 2008; Torup Krissen, 2001). 25% of it is transferred to saliva. Its concentration in saliva is 10 times that of plasma. In adults, 5-7% of the total nitrate entered into the body is converted into nitrite. In young people and people who have stomach diseases, the rate of conversion into nitrite is higher due to the lower pH of the stomach. In adults, the enzyme methemoglobin reductase is produced, which converts this compound into oxyhemoglobin (Alexander, 2008).

    It is worth noting that nitrate absorption is different in different vegetables. The rate of nitrate absorption by the plant depends on various factors, including the use of nitrogen fertilizers in the amount and frequency of soil fertility, growth conditions, weather conditions, season, temperature, light intensity, cultivation method (traditional and greenhouses), harvest time, moisture stress, soil type, product storage conditions and pH of the plant, and the age of the plant in storage after harvest (Broujordania et al., 2007; Pavlo and Ahliotis [6], 2007; Rahmani, 2006; Dick et al.[7], 1996; Hunter et al.[8], 1982).

    The findings of Lorenz[9] and Brown[10] show that nitrate accumulation is different depending on the type of vegetables and their organs used (Lorenz, 1978; Brown, 1966). There are different standards regarding the maximum permissible nitrite and nitrate in vegetables. In 1997, to limit trade barriers in the European Union, the European Commission (EC) Regulation No. 194/97 set the maximum level of nitrate in some vegetables. The permissible limits vary according to the seasons of the year, and the highest permissible level of nitrate in vegetables is in the winter season (Commission of European countries [11], 1997 and 1999). In Iran, the permissible limit of nitrate in different vegetables is not provided, but on average, the maximum amount of nitrate that enters the body daily should be less than 3.65 mg/kg of body weight (Committee of European countries, 1999). However, a 70 kg person should not consume more than 255 mg of nitrate. Therefore, the concentration of nitrates should be reduced to the minimum possible, especially for people who consume a lot of vegetables in their diet (Santamaria et al.[12], 1999; Maynard and Barker[13], 1979). colleagues[15], Eileen[16], 2007; Warzyniak[18], 1999). Cooking and freezing are among the vegetable preservation methods that cause changes in the chemical composition and nitrite and nitrate content of the product (Koros et al.[19], 2011; Prasad and Avinesh Chetty[20], 2008; Jaworska[21], 2005; Shimada and Sanae[22], 2004).

    In the present study, the content of nitrate, nitrite and ascorbic acid in 5 vegetable samples (carrot, onion, potato, horseradish, garlic) was measured and the effect of storage time in the refrigerator and storage conditions (raw or steamed) on the amount of these salts was evaluated.

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    2.1 Research objectives

    1- Investigating the effect of storage on the amount of nitrate, nitrite and ascorbate salts in tuberous vegetables

    2- Investigating the effect of steaming on the amount of nitrate, nitrite and ascorbate salts in tuberous vegetables

     

    3.1 Hypotheses

    1- Increasing the storage time of tuberous vegetables increases the content of nitrate, nitrite and ascorbate salts in them.

    2- Steaming tuberous vegetables changes the content of nitrate, nitrite and ascorbate salts in them. M

    Abstract

    In this study, the contents of nitrate, nitrite and ascorbic acid were determined in five vegetable samples (onion, garlic, potato, radish and carrot) that in two forms of cooked and raw were kept in refrigeration for 9 days. Vegetable samples were prepared from Semnan in April. In the zero time, the lowest and the highest amount of ascorbic acid were for garlic and potato, respectively. During the storage, the amount of ascorbic acid was decreased in all of the samples. Cooking also decreased the amount of ascorbic acid in vegetables. Nitrate and nitrite in vegetables (except of garlic and potato) in cooked samples were significantly (p<0.05) less than raw samples. The amount of nitrate and nitrite were decreased significantly during storage. Comparison of average data shows that the highest amount of nitrate was for radish sample (72 ppm) and the lowest amount was for garlic sample (0.60 ppm). The highest amounts of nitrite were also for radish (0.41 ppm) and onion samples (0.40 ppm) and the lowest amount was for potato sample (0.12 ppm).

  • Contents & References of Investigating the effect of cooking and storage time on the amount of nitrate, nitrite and ascorbate salts of tuberous vegetables

    List:

    Abstract. 1

    Chapter one: Research overview. 2

    1.1 Introduction. 3

    2.1 Research objectives. 6

    3.1 Hypotheses 6

    Chapter Two: Review of the conducted research. 7

    2.1. The presence of nitrates in the environment. 8

    2.2. Vegetables as a source of nitrates. 9

    2.3. The role of nitrate in plants. 13

    2.4. Factors responsible for nitrate accumulation in plants. 14

    2.4.1. Nutritional factors. 14

    2.4.2. Environmental factors. 15

    2.4.3. Physical factors. 16

    2.4.3.1. Genotype variability. 16

    2.4.3.2. Dispersion of nitrate in plants. 16

    2.5. Effective solutions to reduce the accumulation of nitrates in the consuming organs of plants. 17

    2.6. Effect of food storage and processing on nitrite content. 19

    2.6.1. Warehousing 19

    2.6.1.1. Normal temperature. 19

    2.6.1.2. Cold temperature. 20

    2.6.1.3. freezing 20

    2.6.2. to process 20

    2.6.2.1. to wash 20

    2.6.2.2. to peel 21

    2.6.2.3. to cook 21

    2.6.2.4. Other food processing methods. 22

    2.7. Effects of nitrates on human health. 23

    2.7.1. Adverse effects. 23

    2.7.2. Benefits of nitrates and nitrites. 25

    2.8. Ascorbic acid. 26

    2.9. Vegetables used in the present study. 28

    1.9.2 Potatoes. 28

    2.9.2. carrot 30

    3.9.2 Onion 32

    2.9.4. garlic 32

    5.9.2 Horseradish. 34

    2.10. Previous researches. 34

    Chapter three: materials and methods 37

    3.1. Chemicals. 38

    3.2. Herbal materials used. 38

    3.3. Nitrate content measurement. 38

    3.3.1. Preparation of mixed powder. 38

    3.3.2. Preparation of potassium nitrate standard solutions. 38

    3.3.3. Methodology 39

    3.4. Measurement of nitrite content. 39

    3.4.1. Preparation of mixed powder. 39

    3.4.2. Preparation of sodium nitrite standard solutions. 39

    3.4.3. Methodology 40

    3.5. Measurement of ascorbic acid. 40

    3.5.1. Methodology 40

    3.5.2. Preparation of standard solutions of ascorbic acid. 41

    Chapter four: results and discussion. 42

    4.1. The amount of ascorbic acid. 43

    4.1.1. carrot 43

    4.1.2. Onion 44

    4.1.3. Radish 46

    4.1.4. potato 47

    4.1.5. garlic 48

    4.1.6. Comparison of the amount of ascorbic acid in the examined vegetables. 49

    4.2. Nitrate content evaluation results. 51

    4.2.1. carrot 51

    4.2.2. Onion 52

    4.2.3. potato 53

    4.2.4. Radish 55

    4.2.5. garlic 56

    6.2.4 Comparing the amount of nitrate acid in the studied vegetables. 57

    4.3. Nitrite content evaluation results. 59

    4.3.1. carrot 59

    4.3.2. Onion 60

    4.3.3. Radish 61

    4.3.4. garlic 62

    4.3.5. potato 63

    6.3.4 Comparison of the amount of nitrite in the investigated vegetables. 64

    Chapter five: conclusions and suggestions. 65

    5.1. General conclusion. 66

    5.2. Suggestions. 67

    Resources. 68

    English abstract. 77

     

     

    Source:

     

    Persian sources

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