Repository of Research and Investigative Information

Repository of Research and Investigative Information

دانشگاه علوم پزشکی و خدمات بهداشتی درمانی زنجان

Simultaneous Determination of Nitrite and Nitrate in Milk Samples by Ion Chromatography Method and Estimation of Dietary Intake

(2016) Simultaneous Determination of Nitrite and Nitrate in Milk Samples by Ion Chromatography Method and Estimation of Dietary Intake. International Journal of Food Properties. pp. 1983-1993. ISSN 1094-2912

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Abstract

The presence of nitrate and nitrite in foods may be considered hazardous after ingestion in the gastrointestinal tract due to their reaction with naturally occurred secondary amines to form potentially carcinogenic nitrosamines. Due to this fact, a new method was developed in this study for the simultaneous determination of nitrite and nitrate in milk samples using by ion chromatography. Proposed mobile phase composed of sodium hydrogen carbonate and sodium carbonate (1.0 and 3.2 mmol/L) with a flow rate of 0.7 ml/min. The average recoveries for nitrate and nitrite were higher than 86 and 88, respectively. The limit of detection for nitrate and nitrite were 0.24 and 0.09 mg/L, respectively. The results of 102 real milk samples showed nitrate was found in all of the samples (100) with a mean of 34 +/- 11 mg/L, while nitrite was found in none of the samples. The mean intake of nitrate in all age groups was lower than World Health Organization guideline. The present assessment concludes that the maximum contaminant level was equal to 82.8 mg/L nitrate. This method was fast, sensitive and accurate and is capable of being an alternative method in food control laboratories for investigation of nitrite and nitrate content. This is the first study of the determination and survey of nitrite and nitrate and exposure assessment of the Iranian population to nitrite and nitrate level in milk, which was widely used in infants and adolescents as one of the basic food components.

Item Type: Article
Keywords: Nitrates Nitrites Milk Ion chromatography Exposure assessment PRODUCTS ANIONS CANCER TURKEY OXIDE FOOD MEAT Food Science & Technology
Page Range: pp. 1983-1993
Journal or Publication Title: International Journal of Food Properties
Abstract and Indexing: ISI, Scopus
Quartile : Q2
Volume: 19
Number: 9
Identification Number: https://doi.org/10.1080/10942912.2015.1091007
ISSN: 1094-2912
Depositing User: خانم مریم زرقانی
URI: http://repository.zums.ac.ir/id/eprint/605

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