Determining Nitrate and Nitrite Content in Beverages, Fruits, Vegetables, and Stews Marketed in Arak, Iran

Background and Objectives. Presence of excessive nitrite and nitrate in foodstuff can have toxic and carcinogenic effects on humans. This study is aimed at measuring nitrate and nitrite in different foodstuffs available in Arak city market, Iran, in 2013. Methods. Totally 323 samples including stew (102 samples), beverage (116 samples), fruit (55 samples), and vegetables (50 samples) were randomly collected and analyzed according to official AOAC method 973 and ISO 6635 through spectrophotometric method. Results. Average concentration of nitrate and nitrite in the samples was 6.58–136.76, 1.52–38.22 mg kg(−1) or liter, respectively. Presence of nitrate and nitrite was confirmed in all samples. High levels of nitrate and nitrite were observed in celery and ghormeh stew; and lower level of nitrate and nitrite was found in traditionally produced vinegar, verjuice, and tomato. Conclusions. It was found that the mean values for nitrite in investigated products were higher than ADI levels of WHO.