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Flow injection assessment of Nitrate contents in fresh and cooked fruits and vegetables grown in Fiji

Prasad, Surendra and Chetty, Adrian A. (2011) Flow injection assessment of Nitrate contents in fresh and cooked fruits and vegetables grown in Fiji. Journal of Food Science (C: Food Chemistry), 76 (8). C1143-C1148. ISSN 0022-1147

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Abstract

Nitrates form part of the essential chemistry of soils and plants. Thus, plant roots are able to absorb nitrate directly from the soil. It has been discovered that human nitrate intake is mainly from vegetables. Vegetables play an important role in human nutrition since they are an outstanding source for vitamins, minerals, and biologically active compounds. In risk assessment of nitrate contents, this study reports the nitrate levels of 8 commonly consumed fruits and vegetables grown in Fiji, tomato (Lycopersicon esculentum), eggplant (Solanum melongena), capsicum (Capsicum annuum var. grossum), breadfruit (Artocarpus altilis), long bean (Vigna sesquipedalis), jackfruit (A. heterophyllus), pumpkin (Cucurbita pepo), and cucumber (Cucumis sativus). The effects of different types of cooking methods, baking, boiling, and frying, have also been studied. The validated flow injection analysis technique has been used to quantify the nitrate-N levels in the chosen products following nitrate extraction using the activated carbon technique. The mean values of nitrate levels in fresh products ranged from 25.83 to 281.02 mg NO3− kg−1. The study shows that boiling reduced nitrate contents by 65.37% to 25.25%. The frying in soy bean oil elevated nitrate contents from 354.79% to 86.69%, but after baking, nitrate contents remained almost constant with slight increasing trend in the case of tomato (19.97%). The nitrate levels published in the literature for the same types of fruits and vegetables studied have also been reviewed and compared. The average nitrate-N values were comparable or lower than overseas data, but did not present unpredictably high values, that is, they were below the risk level.

Item Type: Journal Article
Subjects: Q Science > QD Chemistry
T Technology > TX Home economics
Divisions: Faculty of Science, Technology and Environment (FSTE) > School of Biological and Chemical Sciences
Depositing User: Ms Shalni Sanjana
Date Deposited: 25 Jun 2011 14:51
Last Modified: 17 Jul 2012 17:26
URI: http://repository.usp.ac.fj/id/eprint/4808
UNSPECIFIED

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