Effect of cooking on nitrate in dehydrated soups

Garcia-Mata, Mercedes; Bosch-Bosch, N.; Pérez-Rodríguez, María Luisa

doi:10.1111/j.1365-2621.1995.tb01944.x

Cited by 6 publications

(1 citation statement)

References 4 publications

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“…Nitrate in the filtrate sample was assayed following the Griess cadmium reduction method (Garcia‐Mata et al ., ), while nitrite was assayed directly without going through the cadmium reduction step. The nitrite content of fresh lettuces was determined using colourimetric nitrite assay based on the Griess reaction (Ito et al ., ) using a Shimadzu UV2401 spectrophotometer (Shimadzu Inc.).…”

Section: Methodsmentioning

confidence: 99%

Reduction of nitrite levels in fresh lettuces with aqueous chlorine dioxide treatment

Hao

Wan

et al. 2014

Int J of Food Sci Tech

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Summary Leafy vegetables are the major source of nitrite intake in the human diet, and technological processing to control the nitrite levels is necessary to the harvested vegetables destined for consumption. In this work, the effect of aqueous chlorine dioxide (ClO2) treatment on the nitrite levels in fresh lettuces during storage was studied. The results showed the appropriate aqueous ClO2 solutions treatment (30 and 45 mg L−1, 10 min) could reduce the nitrite levels or retard the peak occurrence in fresh lettuces during storage. The reduction of nitrite levels in fresh lettuces with appropriate ClO2 treatment can be attributed to two aspects including the inactivation of nitrate reductase directly and the reduction of the bacterial populations. This study will provide a useful method to reduce the nitrite levels in fresh lettuces destined for short storage followed by consumption.

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Section: Methodsmentioning

confidence: 99%