Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking
Improper cultivation can easily cause excessive nitrate accumulation in leafy vegetables, and the cooking processes used to prepare them can upset their nitrate/antioxidant balance, affecting their potential nitrite safety risk (PNSR). We investigated the impacts stir-frying, steaming, microwaving,...
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/12/2953 |
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| author | Songheng Wu Yuhuan Liu Xian Cui Qi Zhang Yunpu Wang Leipeng Cao Xuan Luo Jianghua Xiong Roger Ruan |
| author_facet | Songheng Wu Yuhuan Liu Xian Cui Qi Zhang Yunpu Wang Leipeng Cao Xuan Luo Jianghua Xiong Roger Ruan |
| author_sort | Songheng Wu |
| collection | DOAJ |
| description | Improper cultivation can easily cause excessive nitrate accumulation in leafy vegetables, and the cooking processes used to prepare them can upset their nitrate/antioxidant balance, affecting their potential nitrite safety risk (PNSR). We investigated the impacts stir-frying, steaming, microwaving, and boiling on the nitrate, nitrite, and antioxidant capacity in water spinach and cabbage, and observed the impacts of storage duration on the PNSR. The antioxidant/in vivo nitrite ratio (A/N) was used to evaluate the nitrite risks in the cooked vegetables. Boiling achieved the highest A/N ratio (1.57) for water spinach, reducing the nitrate content by 25% without significantly affecting the antioxidant capacity. Stir-frying achieved the highest A/N ratio (6.55) for cabbage, increasing the antioxidant capacity by 140% without significantly affecting the nitrate content. Furthermore, it was found that the storage periods for boiled water spinach and stir-fried cabbage should not exceed 12 h and 24 h, respectively. Appropriate cooking methods and limited storage times are thus required for leafy vegetable to prevent adverse health effects. |
| first_indexed | 2024-03-10T04:08:11Z |
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| id | doaj.art-5ae5c8560cd5417a87aebced492b1ad8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:08:11Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5ae5c8560cd5417a87aebced492b1ad82023-11-23T08:16:44ZengMDPI AGFoods2304-81582021-12-011012295310.3390/foods10122953Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic CookingSongheng Wu0Yuhuan Liu1Xian Cui2Qi Zhang3Yunpu Wang4Leipeng Cao5Xuan Luo6Jianghua Xiong7Roger Ruan8Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaEngineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaEngineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaEngineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaEngineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaEngineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaEngineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaAgricultural Ecology and Resources Protection Station of Jiangxi Province, Nanchang 330046, ChinaCenter for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, Paul, MN 55108, USAImproper cultivation can easily cause excessive nitrate accumulation in leafy vegetables, and the cooking processes used to prepare them can upset their nitrate/antioxidant balance, affecting their potential nitrite safety risk (PNSR). We investigated the impacts stir-frying, steaming, microwaving, and boiling on the nitrate, nitrite, and antioxidant capacity in water spinach and cabbage, and observed the impacts of storage duration on the PNSR. The antioxidant/in vivo nitrite ratio (A/N) was used to evaluate the nitrite risks in the cooked vegetables. Boiling achieved the highest A/N ratio (1.57) for water spinach, reducing the nitrate content by 25% without significantly affecting the antioxidant capacity. Stir-frying achieved the highest A/N ratio (6.55) for cabbage, increasing the antioxidant capacity by 140% without significantly affecting the nitrate content. Furthermore, it was found that the storage periods for boiled water spinach and stir-fried cabbage should not exceed 12 h and 24 h, respectively. Appropriate cooking methods and limited storage times are thus required for leafy vegetable to prevent adverse health effects.https://www.mdpi.com/2304-8158/10/12/2953cookingleafy vegetablenitratetotal antioxidant capacityantioxidant/in vivo nitrite ratiopotential nitrite safety risk assessment |
| spellingShingle | Songheng Wu Yuhuan Liu Xian Cui Qi Zhang Yunpu Wang Leipeng Cao Xuan Luo Jianghua Xiong Roger Ruan Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking Foods cooking leafy vegetable nitrate total antioxidant capacity antioxidant/in vivo nitrite ratio potential nitrite safety risk assessment |
| title | Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking |
| title_full | Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking |
| title_fullStr | Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking |
| title_full_unstemmed | Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking |
| title_short | Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking |
| title_sort | assessment of potential nitrite safety risk of leafy vegetables after domestic cooking |
| topic | cooking leafy vegetable nitrate total antioxidant capacity antioxidant/in vivo nitrite ratio potential nitrite safety risk assessment |
| url | https://www.mdpi.com/2304-8158/10/12/2953 |
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