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Measuring nitrate and nitrite concentrations in vegetables, fruits in Shiraz
AFZALI, SAYED FAKHREDDIN & ELAHI, REZVAN
Abstract
Nitrosamine is derived from nitrate and it seems as one of the factors and causes
of gastrointestinal cancer in adults and Methemoglobinemia (blue baby syndrome). Eighty
percent of nitrate enters to the body through vegetables and fruits, so in this study nitrate
concentration in available vegetables and fruits at Shiraz was determined and compared with
standard limit. At first, Shiraz city was divided to several regions in geographical terms, then
samples were purchased; these samples were used by citizens more during spring and winter,
then samples were extracted. Nitrate reading was done using a spectrophotometer Palin test
(Photometer 7100) and accuracy was measured by a conventional spectrophotometers. SAS and
Excel were used to draw diagrams and statistical calculations. Statistical comparisons showed
value of nitrate and nitrite in leafy vegetables is more than fruits and cucurbits. Average
concentration of nitrate is more in potato and is low in onion among cucurbits. Among fruit and
vegetables, highest concentration of nitrate is allocated to eggplant and lowest concentration of
nitrate is allocated to tomato. Among leafy vegetables, highest concentration is allocated to mint
and lowest concentration is allocated to savory. Generally, concentration of nitrate in all
samples was lower than WHO limit.
Keywords
Vegetables; Nitrate Concentration; Nitrite Concentration; Methemoglobinemia
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