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NITRATE DETERMINATION IN FOODSTUFFS

Objectif


The objective of the project was to improve methodology for nitrate determination in foodstuffs through intercomparison and to prepare certified reference materials (CRM). A first intercomparison on orange juice materials (blank and spiked) and beetroot juice involving high performance liquid chromatography (HPLC) techniques, cadmium reduction methods and enzymatic kits have shown the differences between methods were not significant, the relative coefficient of variation being less than 10%. A reference material consisting of freeze dried lettuce powder is being prepared.
The level of nitrate in food is increasingly controlled because of possible risk to human health and especially to children. There is controversy over the possible relationship between nitrate and formation of carcinogenic nitrosamines. For baby food, the legal limit in several Member States is 50 mg/kg, by comparison, the EC legal limit for fresh water is 40 mg/kg.
Nitrate level can reach 3 to 4 g/kg in fresh vegetable.
The objective of the project is to improve methodology through intercomparison and to prepare CRMs if necessary.

Champ scientifique

Programme(s)

Thème(s)

Data not available

Appel à propositions

Data not available

Régime de financement

CSC - Cost-sharing contracts

Coordinateur

Horticulture Research International
Contribution de l’UE
Aucune donnée
Adresse
Wellesbourne
CV35 9EF Warwick
Royaume-Uni

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Coût total
Aucune donnée

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Dernière mise à jour: 15 Mars 1995

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Permalink: https://cordis.europa.eu/project/id/RM342/fr

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