TY  - JOUR
T1  - Survey of Nitrate and Nitrite Levels of Fresh Vegetables in Turkey
AU - , Aylin Ayaz AU - , Ali Topcu AU - , Mine Yurttagul 
JO  - Journal of Food Technology
VL  - 5
IS  - 2
SP  - 177
EP  - 179
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.177.179
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.177.179
KW  - Vegetables
KW  -nitrate
KW  -nitrite
KW  -carrot
KW  -tomato
KW  -spinach
AB  - In  this  study,  the  nitrate and nitrite contents of a total 258 samples of 7 different vegetables (tomato, carrot, head lettuce, leaf lettuce, iceberg, parsley and spinach) sold in Ankara markets in Turkey were determined during the period of 6 months. These vegetables are supposed to provide the major contribution to the intake of nitrate from the diet. Nitrite was estimated spectrophotometrically and nitrate after reduction to nitrite with cadmium column. The highest content of nitrate was found in parsley (1513.36 mg kg <SUP>1</SUP>) followed by spinach (1456.04 mg kg <SUP>1</SUP>), crisphead lettuce (1042.81 mg kg <SUP>1</SUP>), butterhead lettuce (914.22 mg kg <SUP>1</SUP>), iceberg (623.38 mg kg <SUP>1</SUP>), carrot (190.03 mg kg <SUP>1</SUP>) and tomato (11.06 mg kg <SUP>1</SUP>). The mean nitrite values of spinach, parsley, crisphead lettuce, iceberg, butterhead lettuce, carrot and tomato were determined as 2.31, 1.78,  0.98, 0.92, 0.84, 0.65 and 0.36 mg kg <SUP>1</SUP> in fresh weight, respectively.
ER  -