Table of Contents
International Scholarly Research Notices
Volume 2014, Article ID 439702, 5 pages
http://dx.doi.org/10.1155/2014/439702
Research Article

Determining Nitrate and Nitrite Content in Beverages, Fruits, Vegetables, and Stews Marketed in Arak, Iran

1Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2Arak University of Medical Sciences, Arak, Iran
3Payame Noor University, Tehran, Iran

Received 5 July 2014; Revised 1 December 2014; Accepted 8 December 2014; Published 25 December 2014

Academic Editor: Julian Blasco

Copyright © 2014 Mohammad Rezaei et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. S. D. Gangolli, P. A. van den Brandt, V. J. Feron, and et al, “Nitrate, nitrite and N-nitroso compounds,” European Journal of Pharmacology, vol. 292, no. 1, pp. 1–38, 1994. View at Publisher · View at Google Scholar · View at Scopus
  2. M. Shokrzadeh, M. Shokravie, and S. S. Saeedi Saravi, “The measurement of nitrate and nitrite content in leek and spinach sampled from central cities of Mazandaran State of Iran,” World Applied Sciences Journal, vol. 2, no. 2, pp. 121–124, 2007. View at Google Scholar
  3. S. Tannenbaum and P. Walstra, Handbook of Water Analysis, edited by L. M. Nollet, Marcel Dekker, New York, NY, USA, 2000.
  4. M. H. Ward, T. M. deKok, P. Levallois et al., “Workgroup report: drinking-water nitrate and health—recent findings and research needs,” Environmental Health Perspectives, vol. 113, no. 11, pp. 1607–1614, 2005. View at Publisher · View at Google Scholar · View at Scopus
  5. O. Kirovska-Cigulevska, “Determination of nitrates in food products,” Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 4, no. 2, pp. 70–73, 2002. View at Google Scholar
  6. M. Rezaei, N. Shariatifar, G. Jahed Khaniki, and M. Javadzadeh, “Nitrite in hamburgers in Arak, Iran,” Food Additives & Contaminants B: Surveillance, vol. 6, no. 4, pp. 285–288, 2013. View at Publisher · View at Google Scholar · View at Scopus
  7. H. Bartsch, H. Ohshima, D. E. G. Shuker, G. Pignatelli, and S. Calmels, “Exposure of humans to endogenous N-nitroso compounds: implications in cancer etiology,” Mutation Research, vol. 238, no. 3, pp. 255–267, 1990. View at Publisher · View at Google Scholar · View at Scopus
  8. D. Forman and D. Shuker, “O XVI B.2 Helicobacter pylori and gastric cancer—a case study in molecular epidemiology,” Mutation Research, vol. 379, no. 1, supplement 1, p. S159, 1997. View at Publisher · View at Google Scholar
  9. WHO, Nitrates, Nitrites and N-Nitroso Compounds, Environmental Health Criteria, 5, World Health Organization, Geneva, Switzerland, 1978.
  10. S. Y. Chung, J. S. Kim, M. Kim et al., “Survey of nitrate and nitrite contents of vegetables grown in Korea,” Food Additives & Contaminants, vol. 20, no. 7, pp. 621–628, 2003. View at Publisher · View at Google Scholar · View at Scopus
  11. Association of Official Analytical Chemists (AOAC), Official Method of Analysis. Nitrites in Cured Meats-Colorimetric Method, vol. 973, Official AOAC Method, Arlington, Va, USA, 2000.
  12. ISO, “Fruits, vegetables and derived products—determination of nitrite and nitrate content—molecular absorption spectrometric method,” Tech. Rep. ISO 6635:1984, 1984. View at Google Scholar
  13. ICH, Guidance for Industry-Q2B Validation of Analytical Procedures: Methodology, European Medicines Agency, ICH, Geneva, Switzerland, 1995.
  14. A. Ayaz, A. Topcu, and M. Yurttagul, “Survey of nitrate and nitrite levels of fresh vegetables in Turkey,” Journal of Food Technology, vol. 5, no. 2, pp. 177–179, 2007. View at Google Scholar
  15. European Community, “Commission Regulation 194/97/EC of 31 January 1997 setting maximum levels for certain contaminants in foodstuffs,” Official Journal of the European Communities, vol. 31, pp. 48–50, 1997. View at Google Scholar
  16. M. Pirsaheb, S. Rahimian, and Y. Pasdar, “Nitrite and nitrate content of fruits and vegetables in Kermanshah,” Journal of Kermanshah University of Medical Sciences, vol. 16, no. 1, pp. 76–83, 2012. View at Google Scholar
  17. T. Tamme, M. Reinik, M. Roasto, K. Juhkam, T. Tenno, and A. Kiis, “Nitrates and nitrites in vegetables and vegetable-based products and their intakes by the Estonian population,” Food Additives & Contaminants, vol. 23, no. 4, pp. 355–361, 2006. View at Publisher · View at Google Scholar · View at Scopus
  18. WHO, Nitrate and Nitrite, Series 50, JECFA Food Additives, 2003.
  19. M. Nabrzyski and R. Gajewska, “The content of nitrates and nitrites in fruits, vegetables and other foodstuffs,” Roczniki Panstwowego Zakladu Higieny, vol. 45, no. 3, pp. 167–180, 1994. View at Google Scholar · View at Scopus
  20. J. Rostkowski, M. Borawska, N. Omieljaniuk, and K. Otłog, “Content of nitrates and nitrites in early vegetables and potatoes sold in the marketplace of Białystok in the year 1992,” Roczniki Panstwowego Zakladu Higieny, vol. 45, no. 1-2, pp. 81–87, 1994. View at Google Scholar · View at Scopus
  21. P. N. Okafor and E. Nwogbo, “Determination of nitrate, nitrite, N-nitrosamines, cyanide and ascorbic acid contents of fruit juices marketed in Nigeria,” African Journal of Biotechnology, vol. 4, no. 10, pp. 1105–1108, 2005. View at Google Scholar · View at Scopus
  22. P. N. Okafor and U. I. Ogbonna, “Nitrate and nitrite contamination of water sources and fruit juices marketed in South-Eastern Nigeria,” Journal of Food Composition and Analysis, vol. 16, no. 2, pp. 213–218, 2003. View at Publisher · View at Google Scholar · View at Scopus
  23. T. M. Abo Bakr, S. M. El-Iraqui, and M. H. Huissen, “Nitrate and nitrite contents of some fresh and processed Egyptian vegetables,” Food Chemistry, vol. 19, no. 4, pp. 265–275, 1986. View at Publisher · View at Google Scholar · View at Scopus