Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/100912
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dc.creatorPinto, Edgar
dc.creatorPetisca, Catarina
dc.creatorAmaro, Luis
dc.creatorPinho, Olívia
dc.creatorFerreira, Isabel
dc.date.accessioned2023-08-06T23:08:18Z-
dc.date.available2023-08-06T23:08:18Z-
dc.date.issued2010
dc.identifier.issn1082-6076
dc.identifier.othersigarra:47808
dc.identifier.urihttps://hdl.handle.net/10216/100912-
dc.descriptionDifferent sample pretreatment and extraction techniques are often used for analysis of nitrates and nitrites, however, the effects of these variables have not been properly examined. Comparative investigations were carried out with the objective of finding the most suitable conditions for quantification of nitrate and nitrite in spinach and lettuce. A rapid and cost effective RP-HPLC/UV method was validated and used to select the most appropriate extraction procedure to eliminate chromatographic interferences and to evaluate the influence of different sample pretreatments on the accuracy and reproducibility of the results obtained. Similar nitrate concentrations were obtained for fresh and two weeks frozen samples. Freeze drying and oven drying pretreatment of the spinach and lettuce material was inappropriate. No nitrite was detected in either fresh, freeze dried, oven dried, and frozen spinach or lettuce. <br> <br> Keywords: lettuce; nitrate; nitrite; RP-HPLC/UV; spinach <br> <a target="_blank" href="http://www.informaworld.com/smpp/content~db=all~content=a919596269~frm=titlelink "> Texto integral </a> <br> <br>
dc.description.abstractDifferent sample pretreatment and extraction techniques are often used for analysis of nitrates and nitrites, however, the effects of these variables have not been properly examined. Comparative investigations were carried out with the objective of finding the most suitable conditions for quantification of nitrate and nitrite in spinach and lettuce. A rapid and cost effective RP-HPLC/UV method was validated and used to select the most appropriate extraction procedure to eliminate chromatographic interferences and to evaluate the influence of different sample pretreatments on the accuracy and reproducibility of the results obtained. Similar nitrate concentrations were obtained for fresh and two weeks frozen samples. Freeze drying and oven drying pretreatment of the spinach and lettuce material was inappropriate. No nitrite was detected in either fresh, freeze dried, oven dried, and frozen spinach or lettuce.
dc.language.isoeng
dc.rightsrestrictedAccess
dc.subjectCiências da Saúde, Ciências da saúde
dc.subjectHealth sciences, Health sciences
dc.titleINFLUENCE OF DIFFERENT EXTRACTION CONDITIONS AND SAMPLE PRETREATMENTS ON QUANTIFICATION OF NITRATE AND NITRITE IN SPINACH AND LETTUCE
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Ciências da Nutrição e Alimentação
dc.identifier.doi10.1080/10826071003608306
dc.identifier.authenticusP-003-BP9
dc.subject.fosCiências médicas e da saúde::Ciências da saúde
dc.subject.fosMedical and Health sciences::Health sciences
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional

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