Evaluation of nitrate contents in regulated and non-regulated leafy vegetables of high consumption in the Canary Islands, Spain: Risk assessment

Leon, Verónica; Luzardo, Octavio P.

doi:10.1016/j.fct.2020.111812

Cited by 13 publications

(12 citation statements)

References 54 publications

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“…The inclusion of CPHF in the sausage does not alter the residual nitrite level, as is usual when vegetable co-products are used. The addition of vegetables by-products or co-products can incorporate nitrites into meat products since nitrates are naturally found in some parts of plants, especially in green leaves [29]. It has been reported that meat products made with by-products derived from quinoa provide some considerable amount of nitrates due to their presence in seeds, which could be used in place of nitrate/nitrite addition in the formulation [1].…”

Section: Residual Nitrite Levelmentioning

confidence: 99%

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Delgado‐Ospina

Martuscelli

Grande-Tovar

et al. 2021

Foods

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The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CPHF) levels as a starch replacement for reformulating frankfurters. Results showed that the addition of 1.5 and 3.0% pod husk proportionally increased the frankfurter’s fiber content by 0.49 ± 0.08 and 0.96 ± 0.19 g/100 g, which is acceptable for a product that does not contain fiber. Textural properties and sensory characteristics were affected when substituting the starch with CPHF, either totally or partially, although these samples had higher water content, hardness, and adhesiveness while springiness decreased. Non-adverse effects of nitrite on polyphenolic compounds content were evidenced in samples enriched with CPHF. The incorporation of CPHF did not significantly affect the color parameters (ΔE < 3). Finally, the panelists indicated a sensation of the unsalted sausage, suggesting that CPHF may have natural mucoadhesion properties. In conclusion, in formulated meat products such as sausages, plant co-products such as cacao pod husks could be a valid new ingredient to improve technological parameters, functional characteristics, and stability.

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Section: Residual Nitrite Levelmentioning

confidence: 99%

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Delgado‐Ospina

Martuscelli

Grande-Tovar

et al. 2021

Foods

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“…The other studies have reported that the amount of nitrate in vegetables varies from country to country and in different regions of the same city or country [26][27][28]. Hasani Moghadam et al [8] have reported that nitrate levels are higher in tuber parts than that in the plant leaves.…”

Section: Discussionmentioning

confidence: 99%

Assessment of Non-carcinogenic Risk of Nitrate in Agricultural Products

Alimoradian

Tajik

Asafari

et al. 2021

IJT

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Background: Nitrate content is one of the most critical factors to determine the quality of vegetables, and its permissible limits in food chain is important to the human health. Due to the harmful effects of nitrate, many studies have been conducted on its accumulation in crops in recent years. This study assessed the nitrate concentrations in some edible vegetables and the associated health risks. Methods: In this descriptive study, raw agricultural produce, such as leafy vegetables, tubers, cucurbits, kitchen produce and edible grains were collected in the winter and summer. The samples were then transferred to a laboratory by maintaining the temperature-controlled supply chain. After preparing the samples, the nitrate content was determined in each, using an Ultraviolet-Visible spectrophotometric (UV/Vis) unit. The data were analyzed statistically on SPSS v. 26. Results: The mean nitrate contents in leafy and kitchen produce, grains, and tuber vegetables were approximately 130, 48, 101, and 61ppm, respectively. The average nitrate content in the winter was around 38ppm and in the summer about 44 ppm. The highest nitrate content was documented in spinach (1100.15 ppm) and the lowest in tomatos (20.97 ppm). Conclusion: The results indicated that the highest nitrate content was found in leafy produce grown in northern Iran. The highest health risk for non-carcinogenic conditions was likely to be linked to the consumption of spinach and other edible vegetables, wheat, rice, and potatoes.

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“…However, non-significant differences were reported for samples collected from Osijek, Rijeka, and Split areas (values ranging from 248.5 to 2260.2 mg/kg for samples collected in Split and in Zagreb, both during the fall, respectively). Another study indicated that variations in chard samples collected from a single location can occur [22]. In this case, the samples collected in Canary Islands (Spanish archipelago in the Atlantic Ocean) had a nitrate content of up to 4362.2 mg/kg.…”

Section: Nitrate Content In Beta Vulgaris Varietiesmentioning

confidence: 97%

“…Comparatively, most of these studies evaluated the content in chard, especially commercial samples. The content of nitrate observed in these studies varied from very low (<200 mg/kg) and low (200-500 mg/kg) to extremely high (>5000 mg/kg) [19][20][21][22][23][24][25][26][27][28][29][30][31][32][33]. Only the study carried out by Menal-Puey and Asensio [29] reported values in the range of medium (500-1000 mg/kg) and extremely high.…”

Section: Nitrate Content In Beta Vulgaris Varietiesmentioning

confidence: 99%

Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Munekata¹,

Pateiro²,

Domínguez³

et al. 2021

Foods

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Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.

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Evaluation of nitrate contents in regulated and non-regulated leafy vegetables of high consumption in the Canary Islands, Spain: Risk assessment

Cited by 13 publications

References 54 publications

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

Assessment of Non-carcinogenic Risk of Nitrate in Agricultural Products

Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

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