caa a22 4500 606243259 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9229-4 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9229-4 Effect of some processing methods on nitrate changes in different vegetables [Elektronische Daten] [Shohreh Vahed, Leila Mosafa, Mehrosadat Mirmohammadi, Leila Lakzadeh] This study reports the levels of nitrate of four commonly consumed fresh vegetable samples, (onion, potato, carrot and tomato), from markets in Isfahan, center of Iran. Nitrate levels ranged between 34.67 and 198.09mgkg−1. The maximum residue levels established for nitrate in carrot followed by, onion, potato and tomato. The effects of various cooking (traditional boiling, boiling in microwave system and frying) methods on nitrate-N contents in vegetables have also been studied. The study showed that the nitrate content of traditional boiling reduces nitrate content by 38.79-74.03%. Lower reduction of the nitrate level, compared to traditional boiling vegetables, resulted from boiling in microwave system. The frying in soya bean oil elevated nitrate contents from 81.33 to 159.10%. A comparison of the nitrate obtained by standardized method and the nitrate contents in vegetables of other countries are also presented. Springer Science+Business Media New York, 2015 Nitrate nationallicence Vegetables nationallicence Isfahan nationallicence Boiling nationallicence Frying nationallicence Vahed Shohreh Department of Food Science, College of Engineering, Azad University of Shahreza, 31-86145, Isfahan, Iran aut Mosafa Leila Department of Food Science, College of Engineering, Azad University of Shahreza, 31-86145, Isfahan, Iran aut Mirmohammadi Mehrosadat Department of Chemistry, College of Science, Azad University of Shahreza, 31-86145, Isfahan, Iran aut Lakzadeh Leila Department of Food Science, College of Engineering, Azad University of Shahreza, 31-86145, Isfahan, Iran aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 241-247 2193-4126 9:3<241 2015 9 11694 https://doi.org/10.1007/s11694-015-9229-4 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9229-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Vahed Shohreh Department of Food Science, College of Engineering, Azad University of Shahreza, 31-86145, Isfahan, Iran aut NATIONALLICENCE 700 1- Mosafa Leila Department of Food Science, College of Engineering, Azad University of Shahreza, 31-86145, Isfahan, Iran aut NATIONALLICENCE 700 1- Mirmohammadi Mehrosadat Department of Chemistry, College of Science, Azad University of Shahreza, 31-86145, Isfahan, Iran aut NATIONALLICENCE 700 1- Lakzadeh Leila Department of Food Science, College of Engineering, Azad University of Shahreza, 31-86145, Isfahan, Iran aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 241-247 2193-4126 9:3<241 2015 9 11694