Authors :
Dr. Abdulqawi Ahmed Numan; Mahfoudh Mohammed Al-Hamadi; Mansour S. A. Galil; Anass Ali Al-Nedhary; Fares Ghaleb; Sadam A. Alqadhi
Volume/Issue :
2nd ICTSA-2022
Google Scholar :
https://bit.ly/3TmGbDi
Scribd :
https://bit.ly/3ZAsEJQ
DOI :
https://doi.org/10.5281/zenodo.7788578
Abstract :
Sensitive and environmental friendly
sequential method for the determination of nitrate in
vegetables was proposed. The method was based on the
use of a new combination of Griess reagents (sulfanilic
acid and N(1-napthyl) ethylenediamine dihydrochloride)
in solid form added directly to nitrate solution in acid
medium. The method was optimized for the amounts of
charcoal, zinc, diazo-coupling reagents and pH. The
validated method had detection and quantitation limits of
0.022 and 0.066 ppm respectively. The dynamic linear
range extended between 0.088 and 1.2 ppm (R2 = 0.9999).
The method recovery in aqueous solutions was between
for seven
measurements with an average of 98.52%
indicating high method accuracy and optimum
conversion of nitrate to nitrite. The method was
successfully applied for the determination of nitrate in
two leafy crops (mint and coriander) and two root
vegetables (white radish and carrot) collected from five
different local markets in the capital of Yemen, Sana’a.
The average recovery values of nitrate in the four
vegetables matrices ranged between 95.63% and
107.50%. The assessment of nitrate in the vegetables
samples revealed that carrots contained the least amount
of nitrate (77.90 mg/kg) among the tested vegetables
flowed by white radish (641.84 mg/kg), mint (786.86
mg/kg) and coriander (1740.00 mg/kg). The data of the
present study confirmed that the proposed method has
the required sensitivity to determine nitrate bellow the
regulated level in various kinds of leafy and root
vegetables
Keywords :
Gries Reagents, Nitrate, Nitrite, N-(1- Naphthyl) Ethylenediamine Dihydro Chloride, UV-Vis Spectrophotometry, Sulfanilic Acid, , Vegetables.
Sensitive and environmental friendly
sequential method for the determination of nitrate in
vegetables was proposed. The method was based on the
use of a new combination of Griess reagents (sulfanilic
acid and N(1-napthyl) ethylenediamine dihydrochloride)
in solid form added directly to nitrate solution in acid
medium. The method was optimized for the amounts of
charcoal, zinc, diazo-coupling reagents and pH. The
validated method had detection and quantitation limits of
0.022 and 0.066 ppm respectively. The dynamic linear
range extended between 0.088 and 1.2 ppm (R2 = 0.9999).
The method recovery in aqueous solutions was between
for seven
measurements with an average of 98.52%
indicating high method accuracy and optimum
conversion of nitrate to nitrite. The method was
successfully applied for the determination of nitrate in
two leafy crops (mint and coriander) and two root
vegetables (white radish and carrot) collected from five
different local markets in the capital of Yemen, Sana’a.
The average recovery values of nitrate in the four
vegetables matrices ranged between 95.63% and
107.50%. The assessment of nitrate in the vegetables
samples revealed that carrots contained the least amount
of nitrate (77.90 mg/kg) among the tested vegetables
flowed by white radish (641.84 mg/kg), mint (786.86
mg/kg) and coriander (1740.00 mg/kg). The data of the
present study confirmed that the proposed method has
the required sensitivity to determine nitrate bellow the
regulated level in various kinds of leafy and root
vegetables
Keywords :
Gries Reagents, Nitrate, Nitrite, N-(1- Naphthyl) Ethylenediamine Dihydro Chloride, UV-Vis Spectrophotometry, Sulfanilic Acid, , Vegetables.
