Spectrophotometric determination of nitrite in cured meat products

Oliveira, Jéssica; Silva, Uilian Ribeiro da; Pastore, Victor Alessandro Abib; Azevedo, Everton Cruz de; Campos, Gláucia Martins de; Silva, Felipe Chaimsohn Gonçalves da; Raghiante, Fernanda; Martins, Otávio Augusto

doi:10.5935/1981-2965.20170003

Cited by 5 publications

(4 citation statements)

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“…Oliveira et al [15] Brazil Processed meats Brazilian legislation A total of 270 sausage samples from three different manufacturers each were analyzed. The presence of nitrite was in all samples of the meat products analyzed, whose average concentrations ranged from 29.25 ppm to 249.80 ppm.…”

Section: Resultsmentioning

confidence: 99%

Food nitrates and nitrites as possible causes of cancer: A review

Júnior

Cabral

Araújo

et al. 2021

Rev. Colomb. Cienc. Quím. Farm.

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Introduction: Nitrates and nitrites can be found in meat and dairy products, vege-tables, and fruits. The consumption of these preservatives has been associated with the emergence of gastric, colorectal cancer and non-Hodgkin’s lymphoma, although studies are still inconclusive. Methodology: It is a review of literature of the narra-tive type, in which there was a recovery of articles published in English and Portu-guese, in the databases SciELO, Lilacs, Science Direct and Capes journals. Articles related to nitrates and nitrites in foods were included, as well as articles that correlated the consumption of these preservatives with the appearance of cancers, regard-less of the year of publication, although articles published between the years 2009 to 2019 were prioritized. Results: Nitrates and nitrites are generally associated with industrialized food products; therefore, it is possible to observe the presence of these salts in a wide variety of foods. The excessive consumption of nitrates and nitrites, whether through water or food, has been associated with a great diversity of diseases, stimulating the development of several studies investigating, including, the correla-tion between the consumption of these preservatives and the appearance of cancers. Conclusion: it is observed that nitrates and nitrites form compounds with a carcino-genic potential, making them interesting to avoid excessive consumption of these preservatives.

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Section: Resultsmentioning

confidence: 99%

Food nitrates and nitrites as possible causes of cancer: A review

Júnior

Cabral

Araújo

et al. 2021

Rev. Colomb. Cienc. Quím. Farm.

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“…It is suggested that, at high serum concentrations, nitrite ion forms an irreversible binding with blood hemoglobin, forming methemoglobin. This process hinders the transport of oxygen through fetal tissues, which may lead to fetal growth restriction, causing LBW 34,35 .…”

Section: Discussionmentioning

confidence: 99%

Relationship between food consumption of pregnant women and birth weight of newborns

2020

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The aim of this study was to investigate the relationship between food consumption of 99 pregnant women aged 16-44 years who gave birth at a maternity hospital in Rio de Janeiro and newborn birth weight. Maternal consumption of unprocessed or minimally processed and ultra-processed foods was evaluated through the Food Consumption Markers Form. For ultra-processed foods, most pregnant women regularly consumed sweets (73.7%), soft drinks (71.7%), sausages (65.7%), salted crackers (63.6%) and fried foods (55.6%). Among unprocessed or minimally processed foods, most pregnant women consumed beans (85.9%) and milk or yogurt (60.6%), while less than half consumed fruits (44.4%), raw vegetables (28.3%) and cooked vegetables (27.3%) regularly. Among newborns, 13.5% presented low birth weight. There was a significant relationship between consumption of sausages (p= 0.02) and sweets (p= 0.04) by pregnant women and low birth weight of newborns. Maternal consumption of sausages increased the odds of newborn low birth weight (OR 1.46, 95% CI 1.02-2.10).

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“…Para o preparo dos extratos, 20 g do pó de espinafre foram misturados com 200 mL de água destilada e mantidos por 2 horas a 90ºC em banho termostático SSD 5L (Solidsteel, Brasil) para extração dos compostos de interesse, seguindo metodologia proposta por Gardes et al, 14 Determinação de pH, conforme método 981.12. 15 Teor residual de nitrito através do método espectrofotométrico descrito por Oliveira et al, 16 em que 10 g de amostra foram quantificadas em um Erlenmeyer e adicionadas de 100 mL de água deionizada a 60 ºC. Em seguida foram acrescentados 5 mL da solução de tetraborato de sódio a 0,5% (m:v) e mantida por 15 minutos sob agitação em banho termostático LUCA-157/28 (Lucadema, Brasil).…”

Section: Preparo E Caracterização Dos Extratos Do Espinafreunclassified

Extrato de espinafre como fonte de nitrito em linguiça frescal: atributos de qualidade e estabilidade durante o armazenamento refrigerado

Cherobin,

Do Amaral,

Moroni

et al. 2023

DEMETRA

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Introdução: Os consumidores têm inúmeras preocupações em relação à saúde, dentre as quais o consumo elevado de aditivos químicos, como os conservantes, que ao reagir com substâncias presentes nos alimentos podem produzir compostos cancerígenos. Alguns vegetais, como o espinafre, podem ser fontes naturais desses conservantes, e sua aplicação pode aumentar a saudabilidade dos produtos cárneos. Objetivo: Avaliar os efeitos do extrato de espinafre como fonte de nitrito para conservação de linguiças frescais, armazenadas durante 35 dias sob refrigeração. Material e Método: Quatro formulações foram produzidas: controle positivo, com sal de cura comercial (CP), controle negativo, sem sal de cura (CN), extrato de espinafre (EE) e extrato de espinafre pré-convertido por bactérias nitrato-redutoras (EEPC). As linguiças foram avaliadas através da composição centesimal, cor, teor residual de nitrito, TBARS e avaliação microbiológica. Resultados: O sal de cura (CP) resultou em menores alterações na coloração das linguiças frescais. O TBARS aumentou aproximadamente 2,5 vezes (p<0,05) ao longo dos 35 dias, em todas as formulações, e os menores valores, ao final desse período, foram encontrados nas formulações CP e EEPC. Estas mesmas formulações apresentaram os maiores teores residuais de nitrito e menor contagem de BAL e enterobactérias (35 dias), o que comprova que o EEPC é tão eficiente quanto o sal de cura comercial como conservante em linguiça frescal armazenada sob refrigeração. Conclusão: O uso de EEPC pode ser uma alternativa promissora para a indústria cárnea, possibilitando o desenvolvimento de produtos clean label que atendam à demanda por produtos mais saudáveis.

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Spectrophotometric determination of nitrite in cured meat products

Cited by 5 publications

References 0 publications

Food nitrates and nitrites as possible causes of cancer: A review

Food nitrates and nitrites as possible causes of cancer: A review

Relationship between food consumption of pregnant women and birth weight of newborns

Extrato de espinafre como fonte de nitrito em linguiça frescal: atributos de qualidade e estabilidade durante o armazenamento refrigerado

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