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Assessment%20of%20Nitrate,%20Nitrite%20and%20N-Nitrosamines%20of%20some%20Roasted%20Food%20Materials%20in%20Nigeria
Research article
  

Assessment of Nitrate, Nitrite and N-Nitrosamines of some Roasted Food Materials in Nigeria.


Ogunmodede O.T.

Corresponding author :

Ogunmodede O.T.
Chemical Sciences Department,
Phone: +23408064351797,
Email:

Received: January 25, 2014,   Accepted: February 15, 2014,   Published:


Abstract:

The nitrate, nitrite and N – Nitrosamines concentration in twelve roasted food materials from western Nigeria were determined. The mean concentration (mg/kg) of nitrate in Oshogbo ranged from 29.00±0.00 Zea may to 103.00±3.61 Discorea rotunda, nitrite ranged from 60.00±1.00 Zea may to 163.00±1.00 pork meat, and nitrosamines ranged from 0.07±0.01 Zea may to 0.23±0.01 Discorea rotunda. The mean concentration (mg/kg) of nitrate in Ado-Ekiti ranged from 22.00±0.00 Zea may to 96.00±2.00 Discorea rotunda, nitrite ranged from 49.00±0.00 Zea may to 188.67±12.53 Tilapia, and nitrosamines ranged from 0.05±0.01 Zea may to 0.19±0.02 Tilapia. The mean concentration (mg/kg) of nitrate in Ibadan ranged from 26.00±0.00 Zea may to 114.00±2.00 pork meat, nitrite ranged from 60.00±0.37 Zea may to 182.00±1.72 Discorea rotunda, and nitrosamines ranged from 0.06±0.00 Zea may to 0.34±0.01 Tilapia. The mean concentration (mg/kg) of nitrate in Akure ranged from 22.00±1.12 Zea may to 101.00±0.58 pork meat, nitrite ranged from 62.33±0.33 Zea may to 178.33±2.40 pork meat, and nitrosamines ranged from 0.07±0.00 white maize Zea may to 0.28±0.01 Tilapia. The mean concentration (mg/kg) of nitrate in Abeokuta ranged from 24.00±1.12 Zea may to 109.01±0.52 pork meat, nitrite ranged from 69.23±0.21 Zea may to173.00±1.72 Tilapia, and nitrosamines ranged from 0.06±0.00 Zea may to 0.29±0.01 Tilapia. The results show the presence of high concentration of nitrite and N – nitrosamine toxic and carcinogenic contaminants, hence roasted foods should be discouraged.


Keywords: Nitrate, Nitrite, N – Nitrosamine, Roasted foods materials.


Citation:

Ogunmodede O.T.(2014) Assessment of Nitrate, Nitrite and N-Nitrosamines of some Roasted Food Materials in Nigeria. J. Advancement in Medical and Life Sciences. V1-I1. DOI: 10.15297/JALS.V1I1.10


Copyright:

© 2014 Ogunmodede O.T., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


      
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      Journal of Advancement in Medical and Life Sciences