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

Year 2011, Volume: 36 Issue: 4, 193 - 200, 01.08.2011

Özgül Özdestan Ali Üren

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

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