Keywords
nitrates in sugar-beet, determination
Red beet dye, determination of nitrates
sugar-beet (Beta vulgaris), determination of nitrates
Red beet dye, determination of nitrates
sugar-beet (Beta vulgaris), determination of nitrates
How to Cite
1.
Lara WH, Takahashi MY, Yabiku HY. Nitrate levels in sugar-beet. Rev Inst Adolfo Lutz [Internet]. 1984 Dec. 28 [cited 2024 May 19];44(2):109-13. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36834
Abstract
Levels of nitrates were determined in natural sugar-beet, pow-dered sugar-beet, Iyophilized sugar-beet and beet dyes (beet red, liquid or powder). These levels varied from 391 to 34,181 mgjkg and they were highcr in liquid and powder beet dyes wlrile the highest levels were f'ound in Iyophilized products. These results suggest that the process for obtaining the beet dye must be revised and that there is a need for fixing a limit to nitrates in the Identity and Quality Specifications for beet red.
References
1. BRASIL, leis, decretos, etc. - Resolução normativa nº 08-79 da Cãmara Técnica de Alimentos do Conselho Nacional de Saúde. Diário Oficial, Brasília, 1.0 jun. 1979. Seção I, pt. I, p. 7843. Revoga a Resolução nº 9-76 da CNNPA.
2. JOINT FAOjWHO EXPERT COMMITTEE ON FOOD ADDITIVES. Rome, 1974. Specifications for the identity and purity of some food colours, fIa vou r enhancers, thickening agents, and certain food additives. Genebra, WHO, 1976. p. 14. [WHO food additives series n.? 7]
3. JOINT FAOjWHO EXPERT COMMITTEE ON FOOD ADDITIVES. Rome, 1978. Specifications for identity and purity of food colours, enzyme preparations and other food additives. Rome, FAO, 1978. p. 20. (FAO food and nutrition paper 7)
4. LARA, W.H.& TAKAHASHI, M.Y. - Níveis de nitratos em hortaliças. Rev. Inst. Adolfo Lutz, 42: 53-7, 1982.
5. LEE, C.Y.; SHALLENBERGER, D.L.; DOWNING, G.S.; STOEWSAND, G.S. &
PECK, N.M. - Nitrate and nitrite nítrogen in fresh, stored and processed table
beets and spinach from different Ievels of field nitrogen fertilisation. J. Sei. Food
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1735-42, 1975.
2. JOINT FAOjWHO EXPERT COMMITTEE ON FOOD ADDITIVES. Rome, 1974. Specifications for the identity and purity of some food colours, fIa vou r enhancers, thickening agents, and certain food additives. Genebra, WHO, 1976. p. 14. [WHO food additives series n.? 7]
3. JOINT FAOjWHO EXPERT COMMITTEE ON FOOD ADDITIVES. Rome, 1978. Specifications for identity and purity of food colours, enzyme preparations and other food additives. Rome, FAO, 1978. p. 20. (FAO food and nutrition paper 7)
4. LARA, W.H.& TAKAHASHI, M.Y. - Níveis de nitratos em hortaliças. Rev. Inst. Adolfo Lutz, 42: 53-7, 1982.
5. LEE, C.Y.; SHALLENBERGER, D.L.; DOWNING, G.S.; STOEWSAND, G.S. &
PECK, N.M. - Nitrate and nitrite nítrogen in fresh, stored and processed table
beets and spinach from different Ievels of field nitrogen fertilisation. J. Sei. Food
Agric., 22 :90-2, 1982.
6. ORGANIZACION DE LAS NACIONES UNIDAS PARA LA AGRICULTURA Y LA ALIMENTACION - Normas de identidaà y de pureza para los aditivos alimentarios. v. II: Colores alimentarios. Roma, FAO, 1963. p. 3.
7. WALKER, R. - Naturally occuring nitratej nitrite in foods. J. Sei. Food Agric., 26:
1735-42, 1975.
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Copyright (c) 1984 Instituto Adolfo Lutz Journal
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