Preview

Vegetable crops of Russia

Advanced search

Comparative analysis of nitrate content in fruit and vegetable products by HPLC

https://doi.org/10.18619/2072-9146-2019-6-101-104

Abstract

Relevance. The quality of food products in Russia and delivered to retail chains for mass consumption is currently one of the most important food safety priorities.

Methods. The article contains the results of studies of nitrate content in fruit and vegetable products during 2018-2019 period, obtained from VNIITeK laboratory, comparisons were made with the permissible level of Maximum residue levels (MRL) for nitrate, which are set in Technical regulation TR TS 021/2011. Totally, 252 samples were studied, for the period from January 2018 to April 2018 inclusive 2019.

Results. The nitrate content was determined by liquid chromatography. It was shown, that content of nitrate ions in fruit and vegetable products varies in a wide range, depending on the selected group, at the same time, the lowest level of nitrate is established in children 's fruit puree, the highest levels are found in tomato sauce. 

About the Authors

S. V. Koptsev
All-Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of V.M. Gorbatov Research Center for Food Systems of RAS)
Russian Federation

researcher,

78, Shkolnaya str., Vidnoe, Moscow region, 142703



S. V. Glazkov
All-Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of V.M. Gorbatov Research Center for Food Systems of RAS)
Russian Federation

senior researcher,

78, Shkolnaya str., Vidnoe, Moscow region, 142703



References

1. Krokhaleva S.I., Cherepanov P.V. The content of nitrates in plant foods and their impact on human health. Bulletin of the Amur State University named after Sholem Aleichem. 2016;3(24):27-36. (In Russ.)

2. Parisa Ziarati. Potential health risks and concerncs of high levels of nitrite and nitrate in food sources. SF Journal of Pharmaceutical and Analytical Chemistry. 2018,1:3.

3. Technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011).

4. Nitrates, nitrites and N-nitroso compounds. [electronic resource] Geneva: World Health Organization. Joint publication of the United Nations Environment Program and the World Health Organization, 1981 https://extranet.who.int/iris/restricted/handle/10665/144415

5. MU 5048-89 Guidelines for the determination of nitrates and nitrites in crop production.

6. GOST 29270-95 Products of processing fruits and vegetables. Methods for the determination of nitrates.

7. GOST EN 12014-2-2014 Food products. Determination of nitrate and (or) nitrite. Part 2. Determination of nitrate in vegetables and their processed products by high performance liquid chromatography and ion chromatography.

8. Chou SS, Chung JC, Hwang DF. A high performance liquid chromatography method for determining nitrate and nitrite levels in vegetables. J. Food Drug Anal. 2003;11:233-238.

9. Croitoru MD. Nitrite and nitrate can be accurately measured in samples of vegetal and animal origin using an HPLC-UV/VIS technique. J. Chromatogr B Analyt Technol Biomed Life Sci. 2012;911:154-161.

10. GOST 28322-2014 Processed fruits, vegetables and mushrooms. Terms and definitions

11. Nitrates and nitrites in vegetables and vegetable-based products and their intakes by Estonian population, Food Additives and Contaminants.

12. Impact of Food Processing and Storage Conditions on Nitrate Content in Canned Vegetable-Based Infant Foods. Journal of Food Protection 2009;72(8)1764–1768.


Review

For citations:


Koptsev S.V., Glazkov S.V. Comparative analysis of nitrate content in fruit and vegetable products by HPLC. Vegetable crops of Russia. 2019;(6):101-104. (In Russ.) https://doi.org/10.18619/2072-9146-2019-6-101-104

Views: 1055


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2072-9146 (Print)
ISSN 2618-7132 (Online)