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Abstract Our objective was to investigate nitrate and nitrite contents of acidified and fermented fruits and vegetables. l -ascorbic acid and total phenols were also examined based on the hypothesis… Click to show full abstract
Abstract Our objective was to investigate nitrate and nitrite contents of acidified and fermented fruits and vegetables. l -ascorbic acid and total phenols were also examined based on the hypothesis that the presence of these antioxidant compounds may influence N-nitrosation reactions upon human consumption. The fermented and acidified vegetable products included 131 samples from multiple lots of 46 different commercially available products. Nitrite was detected in low concentrations ( l -ascorbic acid content of 32 ± 10 mg/100 g, with a low nitrate level of 0.1 ± 0.09 mg/100 g. These results provide new information for evaluating nitrate and nitrite contents in pickled fruit and vegetable products with regard to potential human dietary health consequences.
Journal Title: Food Control
Year Published: 2018
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