Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking

被引:23
作者
Wu, Songheng [1 ]
Liu, Yuhuan [1 ]
Cui, Xian [1 ]
Zhang, Qi [1 ]
Wang, Yunpu [1 ]
Cao, Leipeng [1 ]
Luo, Xuan [1 ]
Xiong, Jianghua [2 ]
Ruan, Roger [3 ,4 ]
机构
[1] Nanchang Univ, Engn Res Ctr Biomass Convers, Coll Food Sci & Technol, State Key Lab Food Sci & Technol,Minist Educ, Nanchang 330047, Jiangxi, Peoples R China
[2] Agr Ecol & Resources Protect Stn Jiangxi Prov, Nanchang 330046, Jiangxi, Peoples R China
[3] Univ Minnesota, Ctr Biorefining, Paul, MN 55108 USA
[4] Univ Minnesota, Dept Bioprod & Biosyst Engn, Paul, MN 55108 USA
基金
中国国家自然科学基金;
关键词
cooking; leafy vegetable; nitrate; total antioxidant capacity; antioxidant; in vivo nitrite ratio; potential nitrite safety risk assessment; ANTIOXIDANT CAPACITY; NITRATE; STORAGE; FROZEN; PHENOLICS; PRODUCTS; OXALATES; BROCCOLI; FRESH; FRUIT;
D O I
10.3390/foods10122953
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Improper cultivation can easily cause excessive nitrate accumulation in leafy vegetables, and the cooking processes used to prepare them can upset their nitrate/antioxidant balance, affecting their potential nitrite safety risk (PNSR). We investigated the impacts stir-frying, steaming, microwaving, and boiling on the nitrate, nitrite, and antioxidant capacity in water spinach and cabbage, and observed the impacts of storage duration on the PNSR. The antioxidant/in vivo nitrite ratio (A/N) was used to evaluate the nitrite risks in the cooked vegetables. Boiling achieved the highest A/N ratio (1.57) for water spinach, reducing the nitrate content by 25% without significantly affecting the antioxidant capacity. Stir-frying achieved the highest A/N ratio (6.55) for cabbage, increasing the antioxidant capacity by 140% without significantly affecting the nitrate content. Furthermore, it was found that the storage periods for boiled water spinach and stir-fried cabbage should not exceed 12 h and 24 h, respectively. Appropriate cooking methods and limited storage times are thus required for leafy vegetable to prevent adverse health effects.
引用
收藏
页数:12
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