Ion Levels of Fresh and Processed Spinach Using Ion Chromatography

Abstract

The anion (Cl-, NO,, So:-, PO:., OX2-) and cation (Nai, Ki, NH4') composition of raw, frozen and canned spinach samples was determined by Ion Chromatography (IC). In general, the levels of these ions were determined after typical food processing operations. Important for its health-related and nutritional point of view is the observation that nitrate levels decreased by about 50% with losses of 15% in total organic nitrogen after typical commercial processing methods.

Healthy improvement of ionic balance with industrial processing of vegetables

“…The data in Table 1 shows the ion concentration in the water samples and demonstrates the losses detected in chloride, nitrate, phosphate, sulphate and oxalate in raw spinach samples during processing for freezing or canning. In fact, when spinach samples in different stages of processing are analysed, we observed that the chloride levels fell (Vera et al . 1995).…”

“…1995). The decrease in nitrate levels in spinach samples (Vera et al . 1995) reflects the increase observed in the various waters as described above.…”

“…These levels may be revised and reduced if considered necessary (OECD 1997). The processed spinach samples analysed in our study, are therefore considered to be suitable for human consumption (Vera et al . 1995).…”

“…The sulphate levels observed in the water samples reflected the losses detected in the spinach at the various times. These losses were slightly greater in the frozen spinach than in the canned product with respect to raw spinach (Vera et al . 1995).…”

“…Water ions were analysed by IC according to the procedure described by Tabatabai & Dick (1983). In a parallel study, the raw, frozen and canned spinach corresponding to the above processing steps were analysed (Vera et al . 1995).…”