Nitrite determination in spices

Dobrinas, Simona; Soceanu, Alina; Popescu, Viorica; Stanciu, Gabriela

doi:10.2478/auoc-2013-0004

Abstract

The aim of this study is to determine the nitrite content in some spices: basil, pepper, dill, thyme, oregano, bay leaves, cinnamon, mint, mustard and cumin. The nitrite content was measured using UV-VIS spectrometric method with Griess reagent. The method was tested and partial validated. The nitrite content varied from 0.23 to 7.7 mg/Kg and these values are lower than those encountered in the literature.

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Nitrite determination in spices

Abstract

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