Effects of Boiling Parameters on the Levels of Nitrate, Nitrite and Color Values of Wild Radish (Raphanus raphanistrum) (in English)

Abstract

 Wild radish (Raphanus raphanistrum) is commonly consumed as a salad or an ingredient in some recipes. The increasing levels of nitrate and nitrite concentrations are becoming an important problem for public health. Wild radish is known to have significant portion of nitrate. It is generally consumed after boiling. For these reasons it is important to determine nitrate and nitrite contents of fresh and boiled wild radish samples. In this study, the effects of boiling on the levels of nitrate, nitrite and color values of 10 wild radish samples purchased from open markets in Izmir, were reported. All of the fresh samples contained higher amounts of nitrate than nitrite. Nitrate concentrations in samples which were boiled with less amount of water decreased after 7.5 minutes boiling but increased after 15 minutes boiling. Nitrate concentration in samples, which were boiled with much water, decreased by boiling time. Statistically significant correlations were obtained between nitrate, nitrite contents and L*, a*, b* values. 

Keywords

• Nitrate, nitrite, L*, a*, b*, wild radish

Haşlama Parametrelerinin Turp Otunun (Raphanus raphanistrum) Nitrat, Nitrit Düzeyleri ve Renk Değerleri Üzerine Etkileri (İngilizce)

Abstract

Turp otu (Raphanus raphanistrum) genel olarak salata olarak veya bazı tarişerde içerik olarak kullanılmaktadır. Nitrat ve nitrit konsantrasyonlarının artan seviyeleri, toplum sağlığı açısından önemli bir problem oluşturmaktadır. Turp otunun önemli düzeyde nitrat içerdiği bilinmektedir. Turp otu genellikle haşlandıktan sonra tüketilmektedir. Bu nedenlerden dolayı taze ve haşlanmış turp otu örneklerinin nitrat ve nitrit içeriklerinin belirlenmesi önemlidir. Bu çalışmada İzmir’de pazar yerlerinde satılan 10 farklı turp otu örneğinin nitrat, nitrit düzeyleri ve renk değerleri üzerine haşlamanın etkileri rapor edilmiştir. Tüm taze örneklerin nitrat içeriği, nitrit içeriğinden yüksek bulunmuştur. Az miktarda suyla haşlanan örneklerin nitrat içeriği 7.5 dk haşlamadan sonra azalmıştır fakat 15 dk haşlamadan sonra artış göstermiştir. Daha fazla miktarda suyla haşlanan örneklerin nitrat içeriği haşlama süresi ile azalmıştır. Nitrat, nitrit içerikleri ve L*, a*, b* değerleri arasında istatistiksel olarak önemli korelasyonlar elde edilmiştir.

Keywords

• Nitrat, nitrit, L*, a*, b*, turp otu

References

1. Özcan MM, Akbulut M. 2007. Estimation of minerals, nitrate and nitrite contents of medicinal and aromatic plants used as spices, condiments and herbal tea. Food Chem 106: 852-858.
2. El SN, Karakaya S. 2004. Radical scavenging and iron-chelating activities of some greens used as traditional dishes in Mediterranean diet. Int. J Food Sci Nutr 55(1): 67-74.
3. Jaworska G. 2005a. Content of nitrates, nitrites, and oxalates in New Zealand spinach. Food Chem 89: 235-242.
4. Prasad S, Chetty AA. 2008. Nitrate-N determination in leafy vegetables: Study of the effects of cooking and freezing. Food Chem 106: 772-780.
5. Butt SB, Riaz M, Iqbal MZ. 2001. Simultaneous determination of nitrite and nitrate by normal phase ion-pair liquid chromatography. Talanta 55: 789-797.
6. Amr A, Hadidi N. 2001. Effect of cultivar and harvest date on nitrate (NO3-) and nitrite (NO2-) content of selected vegetables grown under open field and greenhouse conditions in Jordan. J Food Compos Anal 14: 59-67.
7. Kazemzadeh A, Ensafi AA. 2001. Sequential flow injection spectrophotometric determination of nitrite and nitrate in various samples. Anal Chim Acta 442: 319-326.
8. Walters CL. 1980. The exposure of humans to nitrite. Oncology 37: 289–296.

9. Hsu J, Arcot J, Lee NA. 2009. Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians. Food Chem 115: 334-339.
10. Jaworska G. 2005b. Nitrates, nitrites, and oxalates in products of spinach and New Zealand spinach: Effect of technological measures and storage time on the level of nitrates, nitrites, and oxalates in frozen and canned products of spinach and New Zealand spinach. Food Chem 93(3): 395-401.
11. Bednar CM, Kies C, Carlson M. 1991. Nitrate-nitrite levels in commercially processed and home processed beets and spinach. Plant Food Hum Nutr 41 (3): 261-268.
12. Walters CL. 1991. Nitrate and nitrite in foods. In M. J. Hill, Nitrates and nitrites in food and water, London: Ellis Horwood, pp. 93-112.
13. Üren A. 1999. Three dimensional colour measurement methods. (In Turkish: Üç boyutlu renk ölçme yöntemleri). GIDA 24(3): 193-200.
14. Özdestan Ö, Üren A. 2010. Development of a cost-effective method for nitrate and nitrite determination in leafy plants and nitrate and nitrite contents of some green leafy vegetables grown in the Aegean region of Turkey. J Agric Food Chem 58: 5235-5240.
15. Huarte-Mendicoa JC, Astiasaran I, Bello J. 1997. Nitrate and nitrite levels in fresh and frozen broccoli. Effect of freezing and cooking. Food Chem 58(1–2): 39-42.
16. MAFF. 1999. Ministry of Agriculture, Fisheries and Food. Nitrate in vegetables, food surveillance information sheet no. 158, September 1998, London.
17. Leszczynska T, Florkiewicz AF, Cieslik E, Sikora E, Pisulewski PM. 2009. Effects of some processing methods on nitrate and nitrite changes in cruciferous vegetables. J Food Compos Anal 22: 315–321.
18. Czarniecka E, Kowalska K, Zalewski S. 1993. Effect of cooking on vitamin C, nitrate, nitrite content and sensory quality in Brussels. Pol. J Food Nutr Sci 2(43): 89–97.
19. Kmiecik W, Lisiewska Z. 1997. Wplyw sposobu gotowania kalafiora na zawartosc witaminy C oraz azotanow i azotynow. Zeszyty Naukowe AR im. H. Kollataja w Krakowie. 324: 67–75.
20. Lutsoya KHI, Rooma MYA. 1971. Nitrate and nitrite contents of vegetables during storage and processing. Voprosy Pitaniya 30: 80–83.