Sampling and Analysis – safegroproject.com

Sampling Sampling procedure ISO-874

admin — Tue, 27 Aug 2024 07:45:15 +0000

Sampling_Sampling procedure – ISO-874-4

Article Study of nitrate levels in fruits and vegetables to assess the potential health risks in Bangladesh

admin — Tue, 27 Aug 2024 07:43:03 +0000

Study of nitrate levels in fruits and vegetables to assess the potential health risks in Bangladesh

Rayhan Uddin¹, Mostak Uddin Thakur², Mohammad Zia Uddin³ & G. M. Rabiul Islam¹*

Nitrate is a chemical compound naturally present in fruits and vegetables. This study aims at assessing the nitrate levels and health risks arising from high consumption of fruits and vegetables in Bangladesh. Sixteen species of fruits and vegetables were examined for nitrates using High-Performance Liquid Chromatography with a Photo Diode Array (PDA) detector. Ward’s hierarchical cluster analysis was carried out to identify the cluster of tested fruits and vegetables for the nitrate contents. A point estimate of the daily intake was applied to find the health risks that arise due to elevated levels of nitrate in fruits and vegetables. The results show that root and tuber vegetables accumulate significantly higher levels of nitrate in comparison to fruits and fruit vegetables (P < 0.05). In cluster analysis, the nitrate accumulation of fruits and vegetables shows four clear clusters contributing to 29.54%, 7.17%, 4.42%, and 58.57% of the total nitrate content in the entire sample. The risk assessment of the Estimated Daily Intake (EDI) and Health Risk Index (HRI) of almost all the tested samples was in the acceptable range, except for radish, thereby indicating the acceptance of risk due to nitrate intake in Bangladesh. As nitrate may pose a risk factor for health, the product should be properly monitored during cultivation and storage.

Article Sample preparation for nitrate determination

admin — Tue, 27 Aug 2024 07:40:17 +0000

Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained
in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no
representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the
Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and
are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and
should be independently verified with primary sources of information. Taylor and Francis shall not be liable for
any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever
or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of
the Content.

Article Quanification of nitrate

admin — Tue, 27 Aug 2024 07:39:03 +0000

A derivative spectrophotometric method was developed to determine NO₃⁻–N in plant tissues. The method is based on the measurement of the first-derivative spectrum of nitrosalicylic acid in basic solution. The nitrosalicylic acid was obtained by the reaction of samples with salicylic acid in concentrated sulfuric acid and was used by Cataldo et al. in nonderivative spectrophotometry. The main strength of this technique is the lack of matrix background interference, typical of plant extracts in traditional spectrophotometric methods. This method is fast, inexpensive, easy to apply, and highly selective. The calibration graph was linear in the range of 0.1 and 1.0 mg/L N as NO₃⁻. The average recovery in real matrices (lettuce and spinach) was 102.6%; the average standard deviation was 3.3. This method has been applied to leaves of four types of lettuce

Article Pesticide analysis AOAC 2007

admin — Tue, 27 Aug 2024 07:37:00 +0000

AOAC Official Method 2007.01
Title: Pesticide Residues in Foods by Acetonitrile Extraction and Partitioning with Magnesium Sulfate
Techniques Used: Gas Chromatography/Mass Spectrometry and Liquid Chromatography/Tandem Mass Spectrometry
Status: First Action 2007

Article Nitrate in vegetables_toxicity, content, intake

admin — Tue, 27 Aug 2024 07:34:34 +0000

Abstract: Nitrate content is an important quality characteristic of vegetables. Governments and regulators are particularly interested in vegetable nitrate content due to its potential health implications and to ensure that controls on nitrate levels are effective. While nitrate itself is relatively non-toxic, its metabolites may produce various health effects. Historically, nitrate was perceived as a purely harmful dietary component, linked to conditions such as infantile methemoglobinemia, carcinogenesis, and possibly teratogenesis. However, recent research suggests that nitrate plays a key role in the body’s defense against gastroenteritis.

This review covers: (1) the classification of vegetables based on nitrate accumulation, (2) the contribution of vegetables to total dietary nitrate exposure, (3) European Commission Regulation No. 563/2002, which sets limits for nitrate in lettuce and spinach, (4) the maximum nitrate levels established in some countries for beetroot, cabbage, carrot, celery, endive, lamb’s lettuce, potato, radish, and rocket, and (5) the results of surveys on the nitrate content of vegetables in Italy and other European countries.

Article Nitrate in fruits and vegetables

admin — Tue, 27 Aug 2024 07:32:38 +0000

The current article provides an updated review of scientific advances regarding nitrate accumulation in plant tissues and a critical examination of the genetic, agro-environmental, and postharvest factors that can modulate nitrate levels in a wide range of horticultural crops, including herbs, roots and tubers, inflorescences, buds, seeds, stems, leafy vegetables, fungi, as well as fruits. A refined classification of horticultural crops is presented according to the nitrate content of their edible products. The role of plant cultivar/morphotype and tissue age in nitrate accumulation is discussed, along with the physiological role of nitrate as an osmoticum in maintaining turgor and driving leaf expansion under conditions of variable photosynthetic capacity.

Nitrate accumulation is examined with respect to key cultural practices, such as the timing, rate, and form of nitrogen application, the use of plant biostimulants (natural substances and microbial inoculants), and the potential interaction with other nutrients (e.g., phosphorus, calcium, molybdenum, and chlorine). The influence of environmental conditions during plant growth (light intensity, spectral quality, photoperiod, air and root-zone temperature, and atmospheric CO2 concentration), harvest stage, and diurnal timing of harvest is assessed. Postharvest storage conditions (temperature, light, and duration) are discussed in relation to their effects on the putative endogenous conversion of nitrate residues to nitrites.

Several approaches that may be adopted to reduce nitrate content in vegetables, fruits, and herbs are analyzed, and future research subjects that warrant further investigation are identified.

Article Heavy metal quantification EPA Method 3051A

admin — Tue, 27 Aug 2024 07:31:03 +0000

In addition, SW-846 methods, with the exception of required method use for the analysis
of method-defined parameters, are intended to be guidance methods which contain general
information on how to perform an analytical procedure or technique which a laboratory can use
as a basic starting point for generating its own detailed Standard Operating Procedure (SOP),
either for its own general use or for a specific project application. The performance data
included in this method are for guidance purposes only, and are not intended to be and must
not be used as absolute QC acceptance criteria for purposes of laboratory accreditation.

Article Determining Nitrate and Nitrite Content in Beverages, Fruits, Vegetables, and Stews Marketed in Arak, Iran

admin — Tue, 27 Aug 2024 07:29:20 +0000

Background and Objectives. Presence of excessive nitrite and nitrate in foodstuff can have toxic and carcinogenic effects on humans.
This study is aimed at measuring nitrate and nitrite in different foodstuffs available in Arak city market, Iran, in 2013. Methods.
Totally 323 samples including stew (102 samples), beverage (116 samples), fruit (55 samples), and vegetables (50 samples) were
randomly collected and analyzed according to official AOAC method 973 and ISO 6635 through spectrophotometric method.
Results. Average concentration of nitrate and nitrite in the samples was 6.58–136.76, 1.52–38.22 mg kg−1 or liter, respectively.
Presence of nitrate and nitrite was confirmed in all samples. High levels of nitrate and nitrite were observed in celery and ghormeh
stew; and lower level of nitrate and nitrite was found in traditionally produced vinegar, verjuice, and tomato. Conclusions. It was
found that the mean values for nitrite in investigated products were hig

Analysis_Method for quantification of Glyphosate

admin — Tue, 27 Aug 2024 07:26:47 +0000

A method is described for the residue analysis of very polar, non-QuEChERS-amenable, pesticides in
foods of plant origin such as fruits (including dried fruits), vegetables, cereals and processed products
thereof as well as honey.
Residues are extracted from the test portion following water adjustment and the addition of acidified methanol. The mixture is centrifuged, filtered and directly analyzed by LC-MS/MS. Various options for the simultaneous LC-MS/MS analysis of different combinations of pesticides are provided. Quantification is in most
cases performed with the help of isotopically labeled analogues of the target analytes, which are used as
internal standards (ILISs). So far available, these ILISs are added directly to the test portion at the beginning of the procedure to compensate for any factors having an influence on the recovery-rates such as volume-deviations, analyte losses during sample preparation as well as matrix-effects during measurement