Cargando…

Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables

Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogenic amines in four different varieties of fermented vegetables in China was determined. The results show that the nitrite...

Descripción completa

Detalles Bibliográficos
Autores principales: Yu, Yangyang, Yu, Yuanshan, Xu, Zhenlin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700930/
https://www.ncbi.nlm.nih.gov/pubmed/34945701
http://dx.doi.org/10.3390/foods10123150
_version_ 1784620876755369984
author Yu, Yangyang
Yu, Yuanshan
Xu, Zhenlin
author_facet Yu, Yangyang
Yu, Yuanshan
Xu, Zhenlin
author_sort Yu, Yangyang
collection PubMed
description Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogenic amines in four different varieties of fermented vegetables in China was determined. The results show that the nitrite concentration in the fermented cabbage was the highest, followed by fermented mustard, fermented bamboo, and fermented radish. Additionally, nitrite concentration in two fermented cabbage samples and one fermented mustard sample exceeded the maximum allowed residue limit (20 mg/kg) suggested by China’s National Food Safety Standards. However, only one fermented cabbage sample had a very low level of ethyl carbamate (<10 μg/kg). Otherwise, higher biogenic amines were found in the samples of fermented cabbage, fermented bamboo, and fermented mustard. Additionally, the concentration of biogenic amines in some samples exceeded the recommended limit. On the contrary, biogenic amines in fermented radish samples were relatively low. Therefore, the concentration of nitrite and biogenic amine should be closely monitored and controlled during the vegetable fermentation processes, especially for the fermentation processes of bamboo, cabbage, and mustard.
format Online
Article
Text
id pubmed-8700930
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-87009302021-12-24 Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables Yu, Yangyang Yu, Yuanshan Xu, Zhenlin Foods Article Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogenic amines in four different varieties of fermented vegetables in China was determined. The results show that the nitrite concentration in the fermented cabbage was the highest, followed by fermented mustard, fermented bamboo, and fermented radish. Additionally, nitrite concentration in two fermented cabbage samples and one fermented mustard sample exceeded the maximum allowed residue limit (20 mg/kg) suggested by China’s National Food Safety Standards. However, only one fermented cabbage sample had a very low level of ethyl carbamate (<10 μg/kg). Otherwise, higher biogenic amines were found in the samples of fermented cabbage, fermented bamboo, and fermented mustard. Additionally, the concentration of biogenic amines in some samples exceeded the recommended limit. On the contrary, biogenic amines in fermented radish samples were relatively low. Therefore, the concentration of nitrite and biogenic amine should be closely monitored and controlled during the vegetable fermentation processes, especially for the fermentation processes of bamboo, cabbage, and mustard. MDPI 2021-12-20 /pmc/articles/PMC8700930/ /pubmed/34945701 http://dx.doi.org/10.3390/foods10123150 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Yu, Yangyang
Yu, Yuanshan
Xu, Zhenlin
Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables
title Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables
title_full Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables
title_fullStr Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables
title_full_unstemmed Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables
title_short Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables
title_sort evaluation of nitrite, ethyl carbamate, and biogenic amines in four types of fermented vegetables
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700930/
https://www.ncbi.nlm.nih.gov/pubmed/34945701
http://dx.doi.org/10.3390/foods10123150
work_keys_str_mv AT yuyangyang evaluationofnitriteethylcarbamateandbiogenicaminesinfourtypesoffermentedvegetables
AT yuyuanshan evaluationofnitriteethylcarbamateandbiogenicaminesinfourtypesoffermentedvegetables
AT xuzhenlin evaluationofnitriteethylcarbamateandbiogenicaminesinfourtypesoffermentedvegetables