Leafy Vegetable Nitrite and Nitrate Content: Potential Health Effects

Sanja Luetic; Zlatka Knezovic; Katarina Jurcic; Zrinka Majic; Ksenija Tripkovic; Davorka Sutlovic

doi:10.3390/foods12081655

Leafy Vegetable Nitrite and Nitrate Content: Potential Health Effects

Foods. 2023 Apr 15;12(8):1655. doi: 10.3390/foods12081655.

Authors

Sanja Luetic¹, Zlatka Knezovic^{1

2}, Katarina Jurcic¹, Zrinka Majic¹, Ksenija Tripkovic¹, Davorka Sutlovic^{2

3}

Affiliations

¹ Teaching Institute for Public Health, Split-Dalmatia County, 21000 Split, Croatia.
² Department of Health Studies, University of Split, 21000 Split, Croatia.
³ Department of Toxicology and Pharmacogenetics, School of Medicine, University of Split, 21000 Split, Croatia.

Abstract

The aim of this research was to determine the concentrations of nitrates and nitrites in different types of vegetables that are commonly represented in the diet of the inhabitants of Split and Dalmatian County. Therefore, using the method of random selection, there were 96 samples of different vegetables. The determination of the nitrate and nitrite concentrations was carried out by high-pressure liquid chromatography (HPLC) with a diode array detector (DAD). The nitrate concentrations in the range 2.1-4526.3 mg kg^-1 were found in 92.7% of the analyzed samples. The highest nitrate values were found in rucola (Eruca sativa L.) followed by Swiss chard (Beta vulgaris L.). In 36.5% of the leafy vegetables intended for consumption without prior heat treatment, nitrite was found in the range of 3.3-537.9 mg kg^-1. The high levels of nitrite in the vegetables intended for fresh consumption and the high nitrate values in Swiss chard indicate the need to establish maximum nitrite limits in vegetables, as well as the broadening of legal nitrate limits to wide varieties of vegetables.

Keywords: Swiss chard; leafy vegetables; legal limits; nitrate; nitrite.

Grants and funding

This work was carried out as part of the institutional project “Nitrite and Nitrate Content in Leafy Vegetables: Possible Impact on Health”, University of Split, Department of Health Studies, 21000, Split, Croatia.