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Cited by 150Food Nutrient Composition and Product DevelopmentMeat and Animal Product QualityDye analysis and toxicity

The DOI matches its Crossref record; 31 of the 32 references it cites were found in a registry or an index.

Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians

Hsu, James, Arcot, Jayashree, Alice Lee, N.·2009·Food Chemistry
DOI 10.1016/j.foodchem.2008.11.081
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Abstract

High dietary nitrate and nitrite intake may increase the risk of gastro-intestinal cancers due to the in vivo formation of carcinogenic chemicals known as N-nitroso compounds. Water and leafy vegetables are natural sources of dietary nitrate, whereas cured meats are the major sources of dietary nitrite. This paper describes a simple and fast analytical method for determining nitrate and nitrite contents in vegetables and meat, using reversed-phase HPLC-UV. The linearity R ² value was >0.998 for the anions. The limits of quantification for nitrite and nitrate were 5.0 and 2.5mg/kg, respectively. This method is applicable for both leafy vegetable and meat samples. A range of vegetables was tested, which contained <23mg/kg nitrite, but as much as 5000mg/kg of nitrate. In cured and fresh meat samples, nitrate content ranged from 3.7 to 139.5mg/kg, and nitrite content ranged from 3.7 to 86.7mg/kg. These were below the regulatory limits set by food standards Australia and New Zealand (FSANZ). Based on the average consumption of these vegetables and cured meat in Australia, the estimated dietary intake for nitrate and nitrite for Australians were 267 and 5.3mg/adult/day, respectively.

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Crossref · 10.1016/j.foodchem.2008.11.081

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Citations

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Research works printed but not linked: 3

  1. Lichon, 1996, ‘Sample preparation’, Vol. 1
  2. Weisburger, J. H. (1981). ‘N-nitroso compounds: Diet and cancer trends’, in N-nitroso Compounds. In R.A. Scanlan, S.R. Tannenbaum (Eds.), American chemical society symposium series 174, United States.
  3. Zanardi, 2002, Comparative study on nitrite and nitrate ions determination, Annali Facolta di medicina veterinaria Di Parma, 22, 79

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Metadata

Authors
Hsu, J., Arcot, J., & Alice Lee, N.
Affiliations
UNSW Sydney (AU)
Corresponding author
Arcot, Jayashree
ORCID
Arcot, Jayashree
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2009-07
Volume
115
Issue
1
Pages
334-339
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2008.11.081
OpenAlex
W2003363212
Cited by
150
References
32
Citations by year
2026: 2 · 2025: 6 · 2024: 5 · 2023: 6 · 2022: 8 · 2021: 17 · 2020: 15 · 2019: 8 · 2018: 13 · 2017: 18 · 2016: 5 · 2015: 8 · 2014: 7 · 2013: 8 · 2012: 9
FWCI
8.01
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Food Chemistry (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Physical Sciences › Chemistry › Analytical Chemistry › Dye analysis and toxicity
Keywords
dietary nitrate, dietary nitrite, cured meat, leafy vegetables, N-nitroso compounds, nitrate determination, nitrite determination, HPLC-UV method, food standards compliance, Australian consumers

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