A brief comparative evaluation of nitrate in organic vs. conventional produce and consequences
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , |
Tipo de documento: | Capítulo de livro |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://hdl.handle.net/11449/227596 |
Resumo: | The present chapter reports on the distribution of nitrates and nitrites in plants cultivated following organic and conventional procedures, in the attempt to give a deeper insight into some possible differences and to compare the two cultivation procedures. Nitrate and nitrite content is an important quality characteristic of vegetables. Vegetable nitrate content is of interest even if nitrate itself is relatively non-toxic but its metabolites may produce a number of health effects. In this chapter, we summarize research results regarding nutritional and safety properties of vegetable foods, evidencing qualitative and quantitative differences observed between the two cultivation methods. We also have reported for the presence of volatile nitrosamines in foodstuffs. Nitrosamines occur commonly because their chemical precursor amines and nitrosating agents occur commonly, and the chemical reaction for nitrosamine formation is quite easy. Furthermore, toxicological and analytical aspects have been considered. Notwithstanding the existence of conflicting literature, we suggest that a special care should be taken about the ingestion of foods in relation to the content of nitrates and nitrites. © 2012 Nova Science Publishers, Inc. All rights reserved. |
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A brief comparative evaluation of nitrate in organic vs. conventional produce and consequencesThe present chapter reports on the distribution of nitrates and nitrites in plants cultivated following organic and conventional procedures, in the attempt to give a deeper insight into some possible differences and to compare the two cultivation procedures. Nitrate and nitrite content is an important quality characteristic of vegetables. Vegetable nitrate content is of interest even if nitrate itself is relatively non-toxic but its metabolites may produce a number of health effects. In this chapter, we summarize research results regarding nutritional and safety properties of vegetable foods, evidencing qualitative and quantitative differences observed between the two cultivation methods. We also have reported for the presence of volatile nitrosamines in foodstuffs. Nitrosamines occur commonly because their chemical precursor amines and nitrosating agents occur commonly, and the chemical reaction for nitrosamine formation is quite easy. Furthermore, toxicological and analytical aspects have been considered. Notwithstanding the existence of conflicting literature, we suggest that a special care should be taken about the ingestion of foods in relation to the content of nitrates and nitrites. © 2012 Nova Science Publishers, Inc. All rights reserved.Departamento de Química e Bioquímica IBB Unesp, BotucatuDepartment of Comparative Biomedicine and Food Science University of PaduaDepartamento de Química e Bioquímica IBB Unesp, BotucatuUniversidade Estadual Paulista (UNESP)University of PaduaLima, Giuseppina P.P. [UNESP]Pedrosa, Valber A. [UNESP]Vianello, Fabio2022-04-29T07:14:01Z2022-04-29T07:14:01Z2012-11-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookPart15-29Nitrate: Occurrence, Characteristics and Health Considerations, p. 15-29.http://hdl.handle.net/11449/2275962-s2.0-84895273710Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengNitrate: Occurrence, Characteristics and Health Considerationsinfo:eu-repo/semantics/openAccess2022-04-29T07:14:01Zoai:repositorio.unesp.br:11449/227596Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-29T07:14:01Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
A brief comparative evaluation of nitrate in organic vs. conventional produce and consequences |
title |
A brief comparative evaluation of nitrate in organic vs. conventional produce and consequences |
spellingShingle |
A brief comparative evaluation of nitrate in organic vs. conventional produce and consequences Lima, Giuseppina P.P. [UNESP] |
title_short |
A brief comparative evaluation of nitrate in organic vs. conventional produce and consequences |
title_full |
A brief comparative evaluation of nitrate in organic vs. conventional produce and consequences |
title_fullStr |
A brief comparative evaluation of nitrate in organic vs. conventional produce and consequences |
title_full_unstemmed |
A brief comparative evaluation of nitrate in organic vs. conventional produce and consequences |
title_sort |
A brief comparative evaluation of nitrate in organic vs. conventional produce and consequences |
author |
Lima, Giuseppina P.P. [UNESP] |
author_facet |
Lima, Giuseppina P.P. [UNESP] Pedrosa, Valber A. [UNESP] Vianello, Fabio |
author_role |
author |
author2 |
Pedrosa, Valber A. [UNESP] Vianello, Fabio |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) University of Padua |
dc.contributor.author.fl_str_mv |
Lima, Giuseppina P.P. [UNESP] Pedrosa, Valber A. [UNESP] Vianello, Fabio |
description |
The present chapter reports on the distribution of nitrates and nitrites in plants cultivated following organic and conventional procedures, in the attempt to give a deeper insight into some possible differences and to compare the two cultivation procedures. Nitrate and nitrite content is an important quality characteristic of vegetables. Vegetable nitrate content is of interest even if nitrate itself is relatively non-toxic but its metabolites may produce a number of health effects. In this chapter, we summarize research results regarding nutritional and safety properties of vegetable foods, evidencing qualitative and quantitative differences observed between the two cultivation methods. We also have reported for the presence of volatile nitrosamines in foodstuffs. Nitrosamines occur commonly because their chemical precursor amines and nitrosating agents occur commonly, and the chemical reaction for nitrosamine formation is quite easy. Furthermore, toxicological and analytical aspects have been considered. Notwithstanding the existence of conflicting literature, we suggest that a special care should be taken about the ingestion of foods in relation to the content of nitrates and nitrites. © 2012 Nova Science Publishers, Inc. All rights reserved. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-11-01 2022-04-29T07:14:01Z 2022-04-29T07:14:01Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/bookPart |
format |
bookPart |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Nitrate: Occurrence, Characteristics and Health Considerations, p. 15-29. http://hdl.handle.net/11449/227596 2-s2.0-84895273710 |
identifier_str_mv |
Nitrate: Occurrence, Characteristics and Health Considerations, p. 15-29. 2-s2.0-84895273710 |
url |
http://hdl.handle.net/11449/227596 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Nitrate: Occurrence, Characteristics and Health Considerations |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
15-29 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1797789343478185984 |