Volume 7, Number 4 (1-2015)                   ijhe 2015, 7(4): 491-498 | Back to browse issues page


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Sadeghi E, Sharafi K, Almasi A, Dayhim M, Azizi E, Ghayebzadeh M. Study on the nitrite and nitrate levels changes by drying and frying processing in vegetables. ijhe. 2015; 7 (4) :491-498
URL: http://ijhe.tums.ac.ir/article-1-5245-en.html

1- Associate professor, Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
2- Faculty Member of Environmental Health Engineering, School of Public Health, Kermanshah University of Medical Science Ph.D student of Environmental Health Engineering, School of Public Health, Tehran University of Medical Science
3- professor, Department of Environmental Health Engineering, School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
4- Environmental Health Engineering Department, Public Health School, Research Center for Environmental Determinants of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
5- Environmental Health Engineering Department, Public Health School, Research Center for Environmental Determinants of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran , m.ghayebzadeh@gmail.com
Abstract:   (2125 Views)

Background and objectives: Nitrate and nitrite threaten the human health. According to recent research works, one of the great sources of exposure to nitrate and nitrite in human diet is vegetables. The aim of this study is to determine the effect of drying and frying processes on nitrate and nitrite levels in abundant vegetables. Materials and methods: In this descriptive – analytical study, 180 vegetable samples were taken randomly from Kermanshah markets. Nitrite and nitrate concentration was determined by Greece- Ilosoay method. Then, freezing and boiling processes were carried out on samples and again, nitrite and nitrate levels were measured. The mean differences were analyzed using ANOVA and SPSS program. Results: the concentrations of nitrate and nitrite were significantly different (p<0.5) in terms of vegetable type, storage process, or consumption. As average, frying and drying process led to increase nitrite and nitrate levels in the vegetables except Garlic chives. Frying process and drying process decreased the nitrite levels by 13 and 52% respectively, while in the case of nitrate, it was 29 and 25% respectively. Conclusion: Reducing nitrite and nitrate levels does not occur in frying and drying processing in vegetables. Therefore, it is essential to study other methods of processing or control of nitrate and nitrite levels in the vegetables. It is crucial to monitor and control the quality of this product and studying other food processing because of the daily intake of vegetables and potential risks of nitrate and nitrite accumulation and its association with some illnesses and gastrointestinal tract cancers. .

Full-Text [PDF 528 kb]   (1277 Downloads)    
Type of Study: Research | Subject: General
Received: 2014/06/1 | Accepted: 2015/07/25 | Published: 2015/07/25

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