[Influence of thermal processing and storage on the content of nitrates and nitrites in chosen vegetables from the Podlasie province]

The dangerous for health nitrate and nitrite can penetrate with food human organism for this reason in study the influence of thermal processing and storage on the level of these compounds in the vegetables was determined. The content of nitrates and nitrites was determined in such vegetables as carrot, parsley-root, celery and potatoes growing by farmers in the Podlasie province. Nitrates and nitrites were assessed in fresh and boiled vegetables as well as in the stock and in carrot juice. These compounds were also determined after storage of vegetables at +4 degrees C for 2 weeks and at -15 degrees C for 1 and 3 months. Nitrates and nitrites concentrations were assayed colorimetrically by the Griess method modified to food investigation. Boiling reduced nitrate content in the vegetables. Considerable part (about 50%) of these compounds passed into stock during boiling. Storage of these vegetables at +4 degrees C resulted in slight lowering of nitrate content in carrot and parsley-root and marked elevation in celery. Cold storage of vegetables through 1 and 3 months had no important influence on nitrate content. Boiling decreased the content of nitrites similarly as nitrates. Storage of the vegetables at +4 degrees C through 2 weeks led to an increase in nitrite content in carrot and parsley-root while in celery the content of nitrites was reduced. Storage of vegetables at -15 degrees C resulted in lowering content of nitrite. The study revealed that the vegetable-roots (carrot, parsley and celery) and potatoes cultivated in the Podlasie province as well as in the other provinces were excessively contaminated by nitrates and nitrites. Moreover, it has been shown that thermal processing such as boiling considerably reduced the content of nitrates and nitrites in these vegetables while freezing changed mainly nitrite content.