Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products

Our objective was to investigate nitrate and nitrite contents of acidified and fermented fruits and vegetables. l-ascorbic acid and total phenols were also examined based on the hypothesis that the presence of these antioxidant compounds may influence N-nitrosation reactions upon human consumption....

Full description

Saved in:
Bibliographic Details
Published in:Food control 2018-08, Vol.90, p.304-311
Main Authors: Ding, Zhansheng, Johanningsmeier, Suzanne D., Price, Robert, Reynolds, Rong, Truong, Van-Den, Payton, Summer Conley, Breidt, Fred
Format: Article
Language:English
Subjects:
Acidified
Antioxidant
antioxidants
artichokes
ascorbic acid
beets
Brussels sprouts
cabbage
Fermented
fruits
green beans
humans
kimchi
mushrooms
Nitrate
nitrates
Nitrite
nitrites
olives
polyphenols
public health
Vegetables
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Our objective was to investigate nitrate and nitrite contents of acidified and fermented fruits and vegetables. l-ascorbic acid and total phenols were also examined based on the hypothesis that the presence of these antioxidant compounds may influence N-nitrosation reactions upon human consumption. The fermented and acidified vegetable products included 131 samples from multiple lots of 46 different commercially available products. Nitrite was detected in low concentrations (
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2018.03.005