Dataset Information

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

ABSTRACT: 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.

SUBMITTER: Wu S

PROVIDER: S-EPMC8701323 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature

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

Wu Songheng S Liu Yuhuan Y Cui Xian X Zhang Qi Q Wang Yunpu Y Cao Leipeng L Luo Xuan X Xiong Jianghua J Ruan Roger R

Foods (Basel, Switzerland) 20211201 12

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 us ...[more]

PMID: 34945504

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Dataset Information

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

Publications

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

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