Badania zawartości azotanów i azotynów w wybranych warzywach surowych oraz poddanych obróbce termicznej
[Studies on the contents of nitrates and nitrites in selected fresh and thermal processed vegetables]

ABSTRACT

The levels of nitrates and nitrites were determined in fresh vegetables and the same products subjected to culinary processing such as boiling. Nitrates were reduced on a cadmium column to nitrites, where upon they were determined colorimetrically using sulphanilic acid and N-l-naphthyl-ethylenediamine. Thermal processing of these vegetables reduced the level of nitrates by about 50% and the nitrites loss reached even 100%.