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

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

Number of pages: 63 File Format: word File Code: 32475
Year: Not Specified University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: Ascorbic acid - cabbage - maintenance - Nitrate - Nitrate salts - Nitrite - Vegetables
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  • Summary of Investigating the effect of cooking and storage time on the amount of nitrate, nitrite and ascorbate salts of cabbage family vegetables

    Abstract

    In the present study, the effect of conditions (boiling) and storage time (9 days) on the content of ascorbic acid, nitrate and nitrite of 5 vegetable samples (broccoli, red cabbage, white cabbage, chives and mushrooms) were evaluated and the results were analyzed by spss 16.0 software. The results obtained from the statistical analysis showed that among the samples, the highest amount of ascorbic acid was related to the mushroom sample (25 mg) and the lowest amount was related to the onion sample (16 mg). In all the samples, as a result of cooking and storage, the ascorbic acid content of the samples decreased significantly (p<0.05). The highest and lowest amount of nitrate was related to red cabbage (19 ppm) and broccoli (2.4 ppm), respectively. In general, in all treatments, until the 6th day of storage, nitrate content increased and then until the last day, a significant decrease in its amount was observed (p<0.05). The lowest and highest amount of nitrite was observed in the samples of broccoli (0.12 ppm) and red cabbage (0.20 ppm), respectively. In all samples, except for broccoli and red cabbage, a significant increase in nitrite content was observed due to cooking (p<0.05).

    Key words: ascorbic acid; vegetables; Cabbage; maintenance; nitrate; Nitrite

    Due to the growing population in Iran, the demand for food is increasing day by day. For this reason, excessive use of chemical and organic fertilizers has become very common in many places for more production per unit area. In some areas, the amount of fertilizers used for each plant is about 5 to 8 times the actual needs of the plant (Malkoti, 1375)

    Indiscriminate use of chemicals can cause many economic and environmental problems. Condensate is the most consumed element needed by plants, which is used in large quantities in agriculture. Indiscriminate use of nitrogen fertilizers may cause groundwater pollution and excessive absorption of nitrate by plants. Consumption of these waters and plants causes large amounts of nitrates to enter the body and cause many diseases in humans. One of the diseases is methemoglobin [1], which is more common in children. (graun et al, 1981).

    Nitrate is a chemical substance with the formula NO3-. Nitrate is the most oxidized form of nitrogen found in natural systems.

    Nitrogen is a negatively charged ion (anion) that combines with positively charged ions (cations) and forms potassium nitrate or sodium nitrate salts. Nitrate is one of the most soluble anions known. Nitrate in the form of sodium nitrate and potassium nitrate is used as a fertilizer. (James Hsu, Jayashree Arcot, N. Alice Lee, 2009) A high amount of nitrogen in the soil, if other elements are low, prolongs the growth period of the plant and delays the ripening of the crop. The concentration of nitrogen in the plant and its different organs is different, but the average in the dry matter of the plant is about 2%.

    Also, the concentration of nitrogen in the plant depends on various factors, including the nitrogen in the soil, the type of plant, the plant organ, and the growth stage of the plant (Malkoti, 1375).

    Nitrate is an important compound in the human chemical environment that may be naturally present in food and Or as an additive, it can be used for various technological purposes (World Health Organization, 1985).

    Nitrate is not toxic to humans, but when it is converted into nitrite by bacteria and absorbed in the body, it causes methemoglobin disease and as a result lack of oxygen in the body. In this regard, infants are at greater risk because the high pH of their gastric juice provides a suitable environment for the growth of bacteria that convert nitrate to nitrite (Moramoto, 1999). Also, nitrate may combine with secondary organic amines and form nitrosamine, which has been proven to be carcinogenic in animal studies. Some studies show the risk of congenital abnormalities in children whose mothers' drinking water nitrate concentration during pregnancy was more than 5 mg/liter (dorsch et al), 1984).

    Vegetables are rich in vitamins, minerals and antioxidant compounds, whose anti-cancer properties have been proven and reduce cardiovascular diseases; Therefore, ensuring the health of this valuable food item is very important in order to maintain the general health of the society (Alexander, 2008; Ardakani et al., 2005)

    Given the many properties of vegetables and the need for large consumption, we decided to contribute a little to increasing the level of knowledge of the society by measuring the effect of various processes on the amount of nitrite, nitrate and ascorbic acid.

    Hypotheses

    1- Storage time has an effect on the amount of nitrate, nitrite and ascorbate salts in broad leaf vegetables.

    2- Cooking broad leaf vegetables has an effect on the amount of nitrate, nitrite and ascorbate salts.

    3- The amount of nitrate and nitrite salts in vegetables Different is within the permissible limit.

    Research objectives

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

    2- Investigating the effect of cooking on the amount of nitrate, nitrite and ascorbate salts in broad leaf vegetables Leaf

    3- Investigating the effect of vegetable type on the amount of nitrate, nitrite and ascorbate salts

    Abstract

    In this study, the effect of condition (cooking) and storage time (9 days) on amount of ascorbic acid, nitrate and nitrite in 5 vegetable samples (broccoli, red cabbage, white cabbage, scallion and mushroom) was evaluated and results were analyzed with spss 16.0 software. Results of statistical analysis show that during samples, the highest amount of ascorbic acid was for mushroom sample (25 mg) and the lowest amount was for scallion sample (16 mg). Cooking and storage significantly decreased the amount of ascorbic acid in all samples (p<0.05). The highest and lowest amount of nitrate was for red cabbage (19 ppm) and broccoli (2.4 ppm), respectively. In general, in all samples, the amount of nitrate was increased during 6 days of storage and then decreased (p<0.05). The lowest and highest amount of nitrite was also shown in broccoli (0.12 ppm) and red cabbage (0.20 ppm), respectively. In all samples, except for broccoli and red cabbage, cooking of vegetables significantly increased the amount of nitrite (p<0.05).

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

    List:

    Chapter One: Research overview. 1

    Hypotheses 4

    Research objectives. 4

    Chapter Two: Review of sources. 5

    2-1 nitrogen cycle in nitrate formation. 6

    22 Nitrate (NO3) 7

    23 Nitrate-nitrogen (NO3-N) 7

    24 Chemistry of methemoglobin formation in blood. 9

    25 The role of nitrate in plants. 10

    26 dangers of nitrates for human health. 12

    27 nitrates in drinking water. 13

    28 factors affecting the amount of nitrate in plants. 13

    29 Nitrate in drinking water and its effect on human health. 15

    210 Nitrates and the World Health Organization. 15

    211 benefits of nitrate and nitrite. 16

    212 standards related to nitrate and nitrite in Iran. 17

    213 ascorbic acid. 17

    2131 chemical building. 18

    2132 The role of ascorbic acid. 18

    2133 vitamin sources. 19

    2134 body needs. 19

    214 An overview of the vegetables of the present study. 20

    2141 Cabbage. 20

    2142 Broccoli. 20

    2143 cabbage and goiter. 22

    2144 Cabbage and nitrates. 22

    2145 Mushroom. 22

    2146 chives. 23

    215 a look at the conducted researches. 24

    Chapter Three: Materials and Methods 28

    3-1 Chemicals. 29

    3-2 Equipment used. 29

    3-3 sample preparation 29

    34 method of measuring the amount of nitrate, nitrite and ascorbic acid. 30

    3-41 Nitrate measurement. 30

    342 Preparation of mixed powder. 30

    343 Preparation of potassium nitrate standard solutions. 30

    344 work method 30

    345 measuring the amount of nitrite. 31

    346 Preparation of mixed powder. 31

    347 preparation of sodium nitrite standard solutions. 31

    348 work method 31

    349 measurement of ascorbic acid. 32

    Chapter four: results and discussion. 33

    4-1 Nitrite. 34

    411 amount of nitrite. 34

    412 Effect of cooking process. 37

    413 Effect of time on nitrite content. 38

    4-2 Nitrate. 39

    421 amount of nitrate in the tested vegetables. 39

    422 Effect of cooking process. 43

    423 Effect of passage of time on nitrate content. 44

    43 Ascorbic acid. 45

    431 amount of ascorbic acid. 45

    432 Effect of cooking on ascorbic acid content. 48

    433 The influence of time. 49

    51 general conclusion. 51

    52 suggestions. 52

    Resources. 53

    English abstract. 61

     

    Source:

     

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