Content of nitratesV and III and heavy metals in selected Brassica vegetables depending on storage

• Autorzy: Czech A. , Rusinek E.

Warianty tytułu

PL

Zawartość azotanów V i III oraz metali ciężkich w wybranych warzywach kapustnych w zależności od czasu przechowywania

• Języki publikacji: EN

Abstrakty

EN

The study has been performed to analyze the content of nitrates V and III as well as lead and cadmium in Brassica vegetables, both fresh and after 5-month storage in a cool storeroom. The experimental material consisted of Chinese cabbage, red and white cabbage, savoy cabbage and Brussels sprouts. The content of nitrates in the plant material was determined with the spectrophotometric method based on Griess reaction, whereas concentrations of heavy metals were assayed with the AAS method after dry mineralization. The 5-month storage period was found to decrease (by ca 65±5%) the content of nitrates V in savoy cabbage and Brussels sprouts. In turn, a ca 2-fold increase in the concentration of these compounds was determined in Chinese cabbage, and a similar tendency was observed in white cabbage. Chinese cabbage turned out to be the richest in the analyzed, undesirable elements and compounds, e.g. after storage it was characterized by an exceeded permissible level of nitrates V (750 mg kg–1 f.w.) and by the biggest, ca 10-fold, increase in concentrations of lead and cadmium. Besides, storage was observed to cause a significant increase in the content of nitrates III in the analyzed vegetables, except red cabbage, in which their content was shown to decrease by about 40%. Concentrations of nitrates III and V, Pb2+ and Cd2+ in tissues of the cabbage plants should be monitored regularly in order to prevent their excessive accumulation in the food chain of man.

PL

Celem badań było przeanalizowanie zawartości azotanów V i III oraz ołowiu i kadmu w świeżych warzywach kapustnych i po ich 5-miesięcznym przechowywaniu w chłodnych magazynach. Materiał badawczy stanowiły: kapusta pekińska, kapusta głowiasta czerwona i biała, kapusta włoska oraz kapusta brukselska. W materiale roślinnym zawartość azotanów oznaczono metodą spektrometryczną, opartą na reakcji Griessa, natomiast metale ciężkie – metodą AAS po mineralizacji suchej. Okres 5-miesięcznego przechowania wpłynął na obniżenie (o ok. 65±5%) zawartości azotanów V w główkach kapusty włoskiej i brukselskiej, natomiast ok. 2-krotny wzrost koncentracji tych związków odnotowano w kapuście pekińskiej, podobną tendencję zaobserwowano w przypadku kapusty białej. Kapusta pekińska okazała się warzywem najbardziej skażonym substancjami niepożądanymi, po przechowywaniu bowiem odnotowano przekroczenie (750 mg kg–1 ś.m.) zawartości azotanów V oraz największy, ok. 10-krotny wzrost zawartości ołowiu i kadmu. Przechowywanie spowodowało istotny wzrost zawartości azotanów III w analizowanych warzywach z wyjątkiem kapusty głowiastej czerwonej, w której nastąpił ok. 40% spadek koncentracji omawianych związków. W celu zapobiegania nadmiernemu gromadzeniu się tych związków w łańcuchu pokarmowym człowieka, niezbędne jest regularne monitorowanie azotanów V i III oraz Pb2+ i Cd2+ w tkankach badanych roślin.

• Wydawca: -
• Czasopismo: Journal of Elementology
• Rocznik: 2012
• Tom: 17
• Numer: 2
• Opis fizyczny: p.201-213,fig.,ref.

Twórcy

autor

Czech A.

• Department of Biochemistry and Toxicology, Agricultural University in Lublin

autor

Rusinek E.

Bibliografia

• Amr. A. 2000. Nitrate and nitrite content of some vegetables grown in central Jordan Valley. Dirasat. Agricultural Sci., 27(3): 410-419.
• Bahemuka T.E., Mubofu E.B. 1999. Heavy metals in edible green vegetables grown along the sites of the Sinza and Msimbazi rivers in Dar es Salaam, Tanzania. Food Chem., 66(1): 63-66.
• Bednarek W., Tkaczyk P., Dresler S. 2007. Content of heavy metals as a criterion for cabbage quality assessment. Acta Agrophys., 10(1): 7-18. (in Polish)
• Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. (in Polish)
• Gontarz B., Dmowski Z. 2000. Contens of heavy metals in soil and vegetables from gardens near the Hutmen metal smelting plant in Wroclaw. Zesz. Probl. Post. Nauk Rol., 471: 913-919. (in Polish)
• Khairiah J., Zalifah M.K., Yin Y.H., Aminha A. 2004. The uptake of heavy metals by fruit type vegetable grown in selected agricultural areas. Pak J. Biol. Sci., 7(8): 1438-1442.
• Lisiewska Z., Kmiecik W. 1991. Nitrates and nitrites in vegetables. Part I. Post. Nauk Rol., 91(3): 11-24. (in Polish)
• Lo Coco F., Monotti P., Noeelli V., Ceccon L., Adami G., Micali G. 2000. Determination of cadmium and lead in vegetables by stripping chronopotentiometry. Food Addit. Contam., 21(5): 441-446.
• McKnight G.M., Duncan C.W., Leifert C., Golden M.H. 1999. Dietary nitrate in man: friend or foe?. Br. J. Nutr., 81(5): 349-358.
• Mondy I., Munshi B. 1990. Effect of nitrogen fertilization on glycoalkaloid and nitrate content of potato. J. Agric. Food Chem., 38(2): 565-567.
• Murawa D., Banaszkiewicz T., Majewska E., Błaszczuk B., Sulima J. 2008. Nitrate and nitrite content in selected vegetables and potatoes commercially available in Olsztyn in 2003-2004. Bromat. Chem. Toksykol., 41(1): 67-71. (in Polish)
• PN-A-75112. 1992. Fruits, vegetables and derived products. Determination of nitrites and nitrates content. (in Polish)
• PN-EN 14082. 2004. Foodstuffs — Determination of trace elements — Determination of lead, cadmium, zinc, cooper, iron and chromium by atomic absorption spectrometry (AAS) after dry ashing. (in Polish)
• Radwan M.A., Salama A.K. 2006. Market basket survey for some heavy metals in Egyptian fruits and vegetables. Food Chem Toxicol., 44(8): 1273-1278.
• Regulation of the Ministry for Environment of 9 September 2002 on soil and arable land quality standards. Journal of Laws no 165, item 1359. (in Polish)
• Regulation of the Minister of Health of 13 January 2003 on the maximum levels of chemical and biological contaminants that may be present in food, food ingredients, allowed additional substances, substances that help in the processing or on food. (in Polish)
• Rusinek E., Czech A. 2007. Nitrate (V), nitrate (III) and heavy metal content in selected root vegetables depending on the shelf life (Part I). Bromat. Chem. Toksykol., 40(1): 15-21. (in Polish)
• Rutkowska G. 1996. More about nitrates. Chłodnictwo, 31(12): 38-40. (in Polish)
• Scott D., Keoghan J.M., Allen B.E. 1996. Native and low input grasses — a New Zealand high country perspective. New Zealand Agric. J. Res., 39(4): 499-512.
• Singh S., Kumar M. 2006. Heavy metal load of soil, water and vegetables in peri-urban Delhi. Environ. Monitor. Assess., 120(1-3): 79-91.
• Steenland K., Boffetta P. 2000. Lead and cancer in humans: where are we now? Am. J. Ind. Med., 38(3): 295-299.
• Tahvonen R., Kumulainen J. 1995. Lead and cadmium in some berries and vegetables on the Finnish market in 1991-1993. Food Addit. Contam., 12(2): 263-279.
• Voutsa D., Grimanis A., Samara C. 1996. Trace elements in vegetables grown in industrial areas in relation to soil and air particulate matter. Environ. Pollut., 94(3): 325-335.
• Wojciechowska R. 2005. Accumulation of nitrates and quality of horticultural products. Wyd. Coperite, Kraków, 21-27. (in Polish)
• Wong J.W., Li G.X., Wong M.H. 1996. The growth of Brassica chinensis in heavy metal contaminated sludge compost from Hong Kong. Biores. Technol., 58(3): 309-313.
• Yustuf A.A., Arowolo T.A., Bamgbose O. 2003. Cadmium, copper and nickel levels in vegetables from industrial and residential areas of Lagos City, Nigeria. Food Chem. Toxicol., 41(3): 375-378.
• Zaniewicz-Bajkowska A. 2002. Organic fertilization and liming of the soil and the content of cadmium in vegetables. Part 1: Direct influence. Rocz. Nauk Rol. Ser. A, 116(1): 51-62. (in Polish)

Uwagi

PL

Rekord w opracowaniu