Nitrite/nitrate balance during photoinduced cerebral ischemia in the rat determined by high-performance liquid chromatography with UV and electrochemical detection

Determination of nitrate and nitrite in rat brain perfusates by capillary electrophoresis

“…In spite of different brain areas and different sampling methods, our basal levels of nitrite and nitrate in striatal perfusates are roughly similar to other reference values [7,[27][28][29]. Rizzo et al [27] reported NO 2 2 basal levels in rat cortex dialysates in the range of 15-27 mM and NO 3 2 basal levels in the range of 16-61 mM.…”

“…Rizzo et al [27] reported NO 2 2 basal levels in rat cortex dialysates in the range of 15-27 mM and NO 3 2 basal levels in the range of 16-61 mM. These values are higher than ours and other references [7,28,29].…”

Analysis of nitrite and nitrate in biological samples using high-performance liquid chromatography

“…Due to its higher sensitivity compared to UV, amperometry is sometimes used to replace UV absorbance to measure low levels of nitrite in biological samples. Some researchers have used a two-detector system (ECD and UV) in line for the simultaneous analysis of nitrite and nitrate, which improves the detection limit for nitrite while permitting nitrate detection [12,14,32,33]. Notably, the use of an analytical column containing strong base anion-exchange groups and of a stable low-pH mobile phase solution minimizes sample pre-treatment, prolongs the column's life, and eliminates interference by organic substances.…”

Electrochemical properties and electrocatalytic activity of FAD immobilized onto cobalt oxide nanoparticles: Application to nitrite detection

“…Furthermore, in the body nitric oxide is an important messenger in cellular communications [6], immune regulation [7] and neurotransmission [8]. In addition nitrite ions occur naturally in water and soil and are involved in the nitrogen cycle [9] and it is added during the meat curing process because of its ability to preserve food through the inhibition of the growth of Clostridium boutalinum bacteria and gives the meat its characteristic colour and flavour [10].…”