TY  - JOUR
T1  - Nitrate and Nitrite Contents of Some Vegetables Consumed in South Province of Turkey
AU - Mor, Firdevs AU - Sahindokuyucu, Fatma AU - Erdogan, Neslihan 
JO  - Journal of Animal and Veterinary Advances
VL  - 9
IS  - 15
SP  - 2013
EP  - 2016
PY  - 2010
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2010.2013.2016
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2010.2013.2016
KW  - Nitrate
KW  -nitrite
KW  -vegetables
KW  -dietary intake
KW  -vegetables
KW  -Turkey
AB  - A scientific basis for the evaluation of the risk to public health arising from excessive dietary intake of nitrate in south Province of Turkey is provided. The nitrate (NO<SUB>3</SUB>&#175;) and nitrite (NO<SUB>2</SUB>&#175;) contents of various vegetables (cabbage, leek, lettuce, parsley, spinach and radish) are reported. Seven four samples of 6 vegetables cultivated during different seasons were analysed for nitrate and nitrite by ultraviolet spectrophotometry. The mean nitrate levels were higher in radish (3428 mg kg<SUP>-1</SUP>) and lettuce (1439 mg kg<SUP>-1</SUP>), intermediate in spinach (1132 mg kg<SUP>-1</SUP>), parsley (1070 mg kg<SUP>-1</SUP>) and lower in cabbage (510 mg kg<SUP>-1</SUP>) and leek (40 mg kg<SUP>-1</SUP>) compared with those in other vegetables. The results of the study show that nitrite contents in vegetables ranged from 0.20-28.80 mg kg<SUP>-1</SUP>. It was observed that nitrate contents in vegetables varied depending on the type of vegetables and were lower than that of similar vegetables grown in other countries. From the results of the studies and other information from foreign sources, it can be concluded that it is not necessary to establish limits of nitrates contents of vegetables cultivated in Turkey due to the co-presence of beneficial elements such as ascorbic acid, tocopherols, carotenoids and flavonoids which are known to inhibit the formation of nitrosamine.
ER  -