Word Files
Reference for Downloading Educational Files
  2. Food and Packaging Industries
  3. Investigating the effect of storage conditions and time of frozen vegetables on the amount of nitrate, nitrite and ascorbic acid salts

Investigating the effect of storage conditions and time of frozen vegetables on the amount of nitrate, nitrite and ascorbic acid salts

Number of pages: 64 File Format: word File Code: 32528
Year: 2014 University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: Ascorbic acid - freezing - Frozen vegetables - Nitrate salts - Nitrite - Storage time - to cook
  • Part of the Content
  • Contents & Resources

  • Summary of Investigating the effect of storage conditions and time of frozen vegetables on the amount of nitrate, nitrite and ascorbic acid salts

    Dissertation for M.Sc

    Abstract

    Nitrate, nitrite, and ascorbic acid are present in a wide range of foods. Vegetables are an important source of nitrate, nitrite and ascorbic acid absorption in the diet. The purpose of this research is to investigate the effect of freezing and cooking process on the amount of nitrate, nitrite and ascorbic acid of commonly consumed vegetables. In this research, 6 vegetable samples from the metropolis were randomly selected. After the samples were subjected to the baking and freezing process. The amount of nitrate and nitrite was measured using the diazo method, the amount of ascorbic acid was measured using the D. pinot method. The results were analyzed using three-way analysis and Duncan's test and SPSS software. The average difference of nitrate and nitrite was not significant in most of the samples (P>0.05). The difference between the average amount of ascorbic acid and nitrite was inversely significant (P<0.01). The average amount of nitrate and nitrite in steamed samples was higher than raw. The average amount of ascorbic acid for raw samples was higher than steamed. During the storage time, the amount of nitrate and nitrite increased and the amount of ascorbic acid decreased. It is suitable to use the freezing process in the short term to preserve raw samples and to prevent the production of nitrates and nitrites and to prevent the loss of ascorbic acid in raw samples. 

    Key words: ascorbic acid; freezing; to cook nitrate; Nitrite

    Introduction

    Along with the increase in population, the demand for food has increased and this has caused the excessive use of chemical and organic fertilizers to increase crop production (Ardkani et al., 2005). Excessive amounts of nitrogen fertilizers used to produce agricultural products. Although it largely prevents the reduction of the production of subsequent economic damages. But on the other hand, since the plant is not able to absorb more than its needs, in most cases, excess nitrogen in the soil is stored in the form of nitrate (Nosengo1, 2003). This phenomenon causes the balance between the substances in the soil to be disturbed and then the nitrate level in the underground water sources increases (Nas2, 2005). Important sources of nitrate are 75-87% and nitrite 16-43% in vegetables (Sponar and Trakic3, 1995; Amr and Hadidi4, 2001). However, free nitrate is rapidly absorbed from the gastrointestinal tract after ingestion. Approximately 20 to 28% of it is secreted into the mouth after absorption by saliva (Tannenbaum et al. 5, 1976; Spiegelhalder et al. 6, 1976; Kurt Boyer et al. 7, 1995). A part of the nitrate secreted into the oral cavity is converted into nitrite by nitrate-reducing bacteria (Spiegelhalder et al., 1976; Stefani and Schuller, 1980; Kurt Boyer et al., 1995). It is converted into nitrite and nitrous acid and in combination with type 1 and type 2 amine, it causes the formation of nitrosamine, which causes various cancers (stomach, bladder, mouth, intestine), methemoglobin disease 1 in children and birth defects (Torup Christensen 2, 2001; Warzyniak and Szpanska 3, 2008; Hord et al. 4, 2009).

     

    Most foods contain small amounts of nitrates. Some vegetables such as: spinach, lettuce, celery and beets contain high concentrations of nitrates (mg/kg 1000) and potatoes, cabbage and green vegetables have lower levels (1000-100 mg/kg) and tomatoes have the lowest concentrations of nitrates (less than 100 mg/kg) (MAFF, 1992).

    Nitrate and nitrite content in raw plant materials are not completely and directly absorbed.Initial handling (washing, peeling) and cooking methods may affect the final levels of these compounds (Niedzielski and Mokrosinska 5, 1992; Czarnicka et al. 6, 1993; Michalik and Bakuski 7, 1997; Hart-Mendikova 8, 1997; Amal 9, 2000; Kamisek et al. 10, 2004).

    4

    It is worth noting that nitrate absorption is different in different vegetables. The amount 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 greenhouse), time[2]

    harvest, moisture stress, plant species, product storage conditions and soil pH, plant age, storage after harvest (Hunter et al. 1, 1982; Dick) et al., 2006; Pavlo and Ahliotis, 2007). In Iran, the limit is not provided, but on average, the maximum amount of nitrate that enters the body daily should be less than 3.65 mg/kg body weight (Commission of the European Communities, 1999).

    Due to the harmful effects of nitrate and nitrite on human health, the daily limit for these two substances was determined. Based on this, nitrate was determined between zero and 37 mg per kilogram of body weight and nitrite between zero and 0.06 mg per kilogram of body weight (Scientific Committee of the European Union 5, 1995).

    Vitamins are generally a group of organic and non-protein compounds that are required for the proper functioning and health of the body. (Fenell 6, 2004). They are also known as the main and nutritious compounds that exist in very small amounts. Different vitamins have different chemical functions. Some like A, D, E and K are fat soluble while B and C are water soluble (Nigerian Journal of Pharmacy and Medicine 7, 2012). rtl;">- Investigating the effect of freezing on the amount of nitrate, nitrite and ascorbic acid salts in raw vegetables.

    - Investigating the effect of freezing on the amount of nitrate, nitrite and ascorbic acid salts in steamed vegetables.

    - Investigating the storage time of frozen vegetables on the amount of nitrate, nitrite and ascorbic acid salts.

     

    Research hypothesis

    - Freezing raw vegetables reduces nitrate, nitrite and ascorbic acid salts.

    - Freezing steamed vegetables reduces nitrate, nitrite and ascorbic acid salts.

    - With increasing time Increasing the durability of nitrate, nitrite and ascorbic acid salts

    Nitrate

    Nitrate is an important compound in human chemical environment Its important source for humans is food and drinking water. Nitrates may be naturally present in food or used as additives for various technological purposes (Sharat et al., 1994). Nitrate is not toxic, but it is easily converted into nitrite, which is much more toxic, by bacteria in the digestive tract. Nitrate easily passes through the digestive system into the blood. Where it is combined with hemoglobin in red blood cells and becomes a met form that is not capable of transporting oxygen (Hamilton 2, 1976; Sen and Donaldson 3, 1978; Sen et al. 4, 1979). foods. Vegetables are known as the major source of nitrate and nitrite intake in the human diet. The purpose of this study was to determine the effects of freezing and cooking on the levels of nitrate, nitrite and ascorbic acid which are the most widely consumed vegetables.

  • Contents & References of Investigating the effect of storage conditions and time of frozen vegetables on the amount of nitrate, nitrite and ascorbic acid salts

    List:

    List of contents .. H

    List of tables ..H

    List of figures and diagrams. I

    Abstract .. 1

    Chapter One: Generalities. 2

    Introduction .. 3

    Research Objectives .. 6

    Research Hypothesis .. 6

    Chapter Two: Literature and Research Background. 7

    2-1- Nitrate .. 8

    2-2- Nitrite .. 9

    2-3- Routes of entering nitrate into the body. 10

    2-3-1- Vegetables.. 10

    2-4- Effective factors in nitrate accumulation. 11

    2-4-1- Environmental - climatic factors .. 12

    2-4-2- Soil nutrients .. 12

    2-5- Nitrate distribution in plants. 13

    2-6- Disadvantages of nitrate. 14

    2-7- Beneficial effects of nitrate. 15

    2-8-ascorbic acid. 15

    e

    2-9- Vegetables used in the present research. 19

    2-9-1-carrot .. 19

    2-9-1-1- importance of consumption ..19

    2-9-2- tomato .. 20

    2-9-2-1- importance of consumption .. 20

    2-9-3- spinach .. 21

    2-9-3-1- Importance of consumption ..21

    2-9-4- Celery .. 22

    2-9-4-1- Importance of consumption .. 22

    2-9-5- Eggplant .. 23

    2-9-5-1- Importance of consumption .. 23

    2-9-6- Zucchini .. 24

    2-10- The status of vegetables in the whole country. 25

    2-10-1- harvest level .. 25

    2-10-2- production rate .. 25

    2-11- review of previous researches. 28

    The third chapter: materials and methods. 31

    3-1- Chemicals.. 32

    3-2- Used equipment. 33

    3-3- Preparation of samples .. 33

    3-3-1- Preparation of samples .. 34

    3-4- Measurement of dry matter. 34

    3-5- Nitrate measurement. 34

    3-6- Nitrite measurement. 35

    and

    3-7- Measurement of ascorbic acid. 36

    3-8- Statistical analysis. 36

    Chapter four: results and discussion. 37

    4-1- Nitrate .. 38

    4-1-1- Effect of plant .. 38

    4-1-2- Effect of process .. 39

    4-1-3- Effect of storage time . 41

    4-2- Nitrite .. 42

    4-2-1- Effect of plant .. 42

    4-2-2- Effect of process .. 43

    4-2-3- Effect of storage time .. 45

    4-3- Ascorbic acid. 47

    4-3-1- The effect of the plant .. 47

    4-3-2- The effect of the process .. 48

    4-3-3- The effect of time .. 50

    4-4- Examining the relationship between the amount of nitrate, nitrite and ascorbic acid. 52

    Chapter five: conclusions and suggestions. 53

    5-1- Conclusion .. 54

    5-2- Suggestions .. 54

    Resources and references .. 55

    Appendices .. 66

    Persian Abstract ..............................70

    Source:

    Al Masi A, Sadeghi A, Hashemian A, Mohammadi M, Bahloulis S, Maskini H, Mohammadi R. Investigating the effect of cooking and freezing process on the amount of nitrate and nitrite of widely consumed vegetables. Journal of Science and Nutrition and Food Industries of Iran. eighth year Number 3. Pages: 209-215. Karamat, Vol. 2017. Basics of food chemistry. First edition. Isfahan. Publishing Center of Isfahan University of Technology. 438 p.

     

    Information and Communication Technology Center of Ministry of Jihad Agriculture. 1392. Agricultural statistics volume 1 of crops for the crop year 1389-1990, Tehran, Ministry of Jihad Agriculture, Planning and Economic Deputy, Information and Communication Technology Center. 74 p.

     

    Malkoti, M. 1375. Sustainable agriculture and increasing yield by optimizing fertilizer use in Iran.

    Nazari, M. 1371. Properties of edible vegetables. No. 128. Message of Freedom Publications. 220 p. 1986. Nitrate and nitrite contents of some fresh and processed Egyptian vegetables. Food Chemistry 19, 265–269.

    Amal, A.G. 2000. Changes in nitrate and nitrite contents of the same vegetables during processing. Annals of Agricultural Science 45(2):531-539.

    Amr, A., Hadidi, N. 2001. Effect of cultivar and harvest date on nitrate (NO3) and nitrite (N02) content of selected vegetables grown under open field and greenhouse conditions in Jordan. Journal of Food Composition and Analysis, 14:59-67.

    Anjana, Umar S, Igbal M, Abrol YP. 2006. Are nitrate concentrations in leafy vegetables and agriculture. New Delhi, India, pp: 81-84.

    Arshi,

    Arshi, Y. 2000. Genetic improvement of vegetable crops. Mashhad Jahad Daneshgahi, 725p. (In Farsi).

    Archer DL. 2002. Evidence that ingested nitrate and nitrite are beneficial to health. Journal of Food protection, 65: 872 – 875. Ardakani S, Shayesteh K, Afiooni M, Mahboobi NA. 2005. Nitrate concentration in some of vegetable products Esfahan. Environ Sci; 37: 69-76.[Persian].

    56

     

    Arrigoni, O., De Tullio, M.C. 2000. The role of ascorbic acid in cell metabolism: between gene-directed functions and unpredictable chemical reactions. Journal of Plant Physiology 157, 481–488.

    Avinesh Chetty A, Surendra Prasad S. 2009. Flow injection analysis of nitrate-N determination in root vegetables: Study of the effects of cooking. Food Chem, 116: 561–6.

    Badawi AF, Gehen H, Mohamed EH, Mostafa HM. 1998. Salivary nitrate, nitrite and nitrate reductase activity in relation to risk of oral cancer in Egypt Disease makers, 14: 91-97.

    Balkaya, A., Yanmaz, R. & Apaydin, A. 2005. Morphological characterization of white head cabbage (Brassica oleracea var. capitata subvar. alba) genotypes in Turkey. New Zealand Journal of Crop and Horticultural Science, 33, 333–341.

    Bender, D.A. 2003. Vitamin C (ascorbic acid). In: Bender, D.A. (Ed.), Nutritional Biochemistry of the Vitamins. 2nd ed. Cambridge University Press, Cambridge, UK, pp.375-384.

    Benjamin N. 2000. Nitrates in the human diet – good or bad? Annales de Zootechnie. 49: 207 – 216.

    Bunea, A., Andjelkovic, M., Socaciu, C., Bobis, O., Neacsu, M. Verhé, R. & Camp, J. V. 2008. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L). Food Chemistry, 108 (2), 649-656.

    Borojerdnia M, Ansari Alemzade N, Sedighie Dehkordi F. 2007. Effect of cultivars, harvesting time and level of nitrogen fertilizer on nitrate and nitrite content, yield in Romaine lettuce. Asian J. Plant Sci, 550:3-6.

    Byers, T., Perry, G. 1992. Dietary carotenes, vitamin C, and vitamin E as protective antioxidants in human cancers. Annual Review of Nutrition 12,139-159.

    Cardenas-Navarro R, Adamowiczs, Robin P. 1999. Nitrate accumulation in plants a role for water. Journal of Experimental Botany, 50: 613 – 624.

    Chadjaa H, Vezina LP, Dorais M, Gosselin A. 2001. Effect of lighting on the growth, quality and primary nitrogen assimilation of greenhouse lettuce (Lactuca satival). Acta Horticulturae, 559: 325 – 331.

    57

    Choudhary, B. 1976b. Evolution of Crop Plants, Ed. N. W. Simmonds, Longman Inc., London and New York, pp. 278-9.

    Corre, W.J. and T. Breimer. 1979. Nitrate and nitrite in vegetables. PUDOC Literature Survey no. 39.

    Czarniecka, E., Kowalska, K., Zalewski, S. 1993. Effect of cooking on vitamin C, nitrate, nitrite content and sensory quality in Brussels. Polish Journal of Food and Nutrition Sciences 43(2):89 – 97.

    Davies, M.B., Austin, J., Partridge, D.A. 1991. Vitamin C: Its Chemistry and Biochemistry. Royal Society of Chemistry, Cambridge, UK.

    Daneshvar, M.H. 2000. Vegetable growing. Shahid Chamran University Press, 461 p. (In Farsi).

    DeMan, J.M. 1976. Principles of Food Chemistry. The AVI Publishing Co, Inc. Westport, Connecticut. USA.

    Dennis, M. J. & Wilson, L. A. 2003. Nitrates and nitrites. Encyclopedia of food sciences and nutrition (2nd ed., pp. 4136–4141). UK: Elsevier B.V.

    Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Lagos, Nigeria. 2012. Woodpecker Journal of Pharmacy and Pharmacology Vol. 1(1), pp. 001 – 004.

    Dich J, Jarvinen R, Knekt P, Penttila PL. 1996. Dietary intakes of nitrate, nitrite and NDMA in the Finnish Mobile Clinic Health Examination Survey. Food Add Contam,; 541: 13-52.

     

    Eisenbrand, G., M. Habs, D. Schmahl and R. Preussmann. 1980

Investigating the effect of storage conditions and time of frozen vegetables on the amount of nitrate, nitrite and ascorbic acid salts
How To Access The File
Related Contents:
Number of pages: 72 Category: Food and Packaging Industries

Dissertation for M.Sc. Degree: 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 (Ardkani et al., 2005). Vegetables are rich in vitamins, minerals and antioxidant compounds, whose anti-cancer properties have been proven ...

Number of pages: 63 Category: Food and Packaging Industries

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, ...

Number of pages: 71 Category: Food and Packaging Industries

Dissertation for M.Sc degree, major: food science and technology. Abstract To conduct this research, samples of spinach (Damghan), tomato (Dezful), lettuce (Varamin), celery (Tehran), zucchini (Gorgan), eggplant (Qasrshirin) were purchased from Damghan market in June 2013. Nitrate, nitrite and ascorbic acid concentrations were measured in the edible parts of each sample. The ...

Number of pages: 61 Category: Food and Packaging Industries

Food Science Engineering Thesis for receiving the master's degree ""M. Sc"" Abstract Nitrate, nitrite and ascorbic acid are present in a wide range of foods. Vegetables are an important source of nitrate, nitrite and ascorbic acid absorption in the diet. The purpose of this research is to investigate the effect of frying and boiling process on the amount of nitrate, nitrite and ...

Number of pages: 87 Category: Food and Packaging Industries

Dissertation for receiving a master's degree in the field of food science and engineering, specialization: food science and industry. Abstract Considering the various uses of vegetables in human nutrition, as well as their taste and usefulness in maintaining health and well-being, their importance is increasing day by day. Considering the short life after harvesting and ...

Number of pages: 99 Category: Chemical - Petrochemical Engineering

Master's thesis in the field of chemistry, Analytical Chemistry, Abstract In this project, a molecular template polymer was prepared for the selective extraction of furan. To prepare this polymer, methacrylic acid (functional monomer), ethylene glycol dimethacrylate (cross-linking agent), 2,2-azobisisobutyronitrile (initiator), a mixture of pyrrole (furan substitute or target ...

Number of pages: 89 Category: Food and Packaging Industries

Dissertation for receiving a master's degree in the field of agricultural engineering, science and food industry, food microbiology. Abstract The antimicrobial effect of elderberry kernel extract as a substitute for chemical preservatives in the market was investigated on the chemical, microbial and sensory characteristics of mayonnaise. The measurements showed that the ...

Number of pages: 75 Category: Food and Packaging Industries

Dissertation for M.Sc degree in food science and industry Abstract Oils and fats are oxidized during storage at high temperatures and their nutritional quality decreases. The process of oxidation of oils and fats and the formation of free radicals causes the development and development of cancer. These damages can be prevented by consuming antioxidant compounds found in fruits ...

Number of pages: 55 Category: Food and Packaging Industries

Dissertation for receiving a master's degree in the field of agricultural engineering, food science and food industry, food chemistry. Abstract: In the meat industry, the shelf life and juiciness of the meat is of particular importance, which is the purpose of this research. In this research, the thigh and breast muscles of chicken and ostrich meat were used, and 5 samples of ...

Number of pages: 53 Category: Food and Packaging Industries

Dissertation for receiving a master's degree in the field of food science and industry, food microbiology, abstract, due to the vast amount of desert resources in the country, as well as the problems of lack of water, camel breeding and attention to its meat have gained considerable importance. Rosemary is one of the medicinal plants with proven antimicrobial properties. In the ...