Nitrite determination in spices

Simona Dobrinas; Alina Soceanu; Viorica Popescu; Gabriela Stanciu

doi:10.2478/auoc-2013-0004

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Nitrite determination in spices

Ovidius University Annals of Chemistry

Volume 24 (2013): Issue 1 (June 2013)

By: Simona Dobrinas, Alina Soceanu, Viorica Popescu and Gabriela Stanciu

Open Access

|Oct 2013

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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Articles in this issue

DOI: https://doi.org/10.2478/auoc-2013-0004 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430

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Language: English

Page range: 21 - 23

Published on: Oct 20, 2013

Published by: Ovidius University of Constanta

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

nitrite,

spices,

UV -VIS spectrometry,

validation

Related subjects:

Chemistry,

Chemistry, other

© 2013 Simona Dobrinas, Alina Soceanu, Viorica Popescu, Gabriela Stanciu, published by Ovidius University of Constanta
This work is licensed under the Creative Commons License.

Volume 24 (2013): Issue 1 (June 2013)