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    Nitrate, nitrite and chlorophyll contents in parsley and their relationships with each other
    (Int Soc Horticultural Science, 2020) Kara, M.; Dasgan, H. Y.
    Parsley (Petroselinum hortense Mill.) is one of the leafy vegetables. Antakya and Iskenderun are the districts of Turkey that leafy vegetable production and consumption are quite common. Nitrate and nitrite accumulations in green leafy vegetables are very important for health. In this study, the relationships between nitrate, nitrite, total chlorophyll, chlorophyll a and b in parsley were investigated. Every month, for two years, four samples for each district were collected from local markets in both districts. Nitrate and nitrite analyses were conducted by using a DAD detector in the HPLC device. Chlorophyll measurements were determined spectrophotometrically. In Antakya district, nitrate concentrations were between 634 in April, and 1969 mg kg(-1) in July. In Iskenderun district, nitrate concentrations were between 241 in April and 3077 mg kg(-1) in December. The nitrite concentrations ranged from 2.01 in April to 191.97 mg kg(-1) in January in Antakya. In Iskenderun nitrite concentrations ranged from 0.36 in September to 68.77 mg kg(-1) in February. We conclude that there were no health concerns for parsley in either place according to the acceptable daily intake (ADI) for nitrate and nitrite determined by the WHO (World Health Organization). The relationship between nitrate and nitrite was not found significant in either place but there were significant positive correlation between nitrate and total chlorophyll. Significant positive correlations were also found between nitrite and total chlorophyll. In both districts we have calculated the daily intake amount of parsley for a person that can be safely eaten according to the toxic nitrite limits determined by the WHO.