Determination of nitrate, nitrite and perchlorate anions in meat, milk and their products consumed in Hatay region in Turkey
Yükleniyor...
Dosyalar
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Nitrates and nitrites added to food can cause formation of cancerous N-nitroso compounds, whereas exposure to perchlorate is especially emphasised as an important risk factor for newborns' health. In this study, nitrate, nitrite and perchlorate concentrations in meat and milk products consumed in the Hatay region of Turkey were determined. Nitrate and nitrite were analysed with a spectrophotometric method, and perchlorate analysed via ion chromatography. The detected sodium nitrate and nitrite amounts in meat consumed in the Hatay region are less than the maximum levels as declared in the Turkish Food Codex. The amount of perchlorate was considered not to pose a threat as well. However, in 50% of the cheese samples, sodium nitrate amounts were found to be more than the maximum acceptable level in the Turkish Food Codex.
Açıklama
Anahtar Kelimeler
anion, nitrite, ion chromatography, perchlorate, nitrate, spectrophotometer
Kaynak
Food Additives & Contaminants Part B-Surveillance
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
6
Sayı
1
