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Determination of Total Nitrosamines in Vegetables Cultivated Organic and Conventional Using Diamond Electrode

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dc.contributor.authorCoffacci, Lidiane [UNESP]
dc.contributor.authorCodognoto, Lucia
dc.contributor.authorFleuri, Luciana F. [UNESP]
dc.contributor.authorLima, Giuseppina P.P. [UNESP]
dc.contributor.authorPedrosa, Valber A. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.date.accessioned2014-05-27T11:29:55Z
dc.date.available2014-05-27T11:29:55Z
dc.date.issued2013-07-10
dc.description.abstractVegetables were analyzed for total N-nitrosamines (NAs) and the influence of disinfection processes was assessed. Differences in NAs found in cabbage, spinach, and broccoli were determined by square wave voltammetry using a boron-doped diamond electrode. Analysis of samples showed that all samples contained detectable levels of NAs but the results indicated that organic contained less than conventionally grown products. The sum of the total NAs was higher in the cabbage samples, ranging between 2.8-3.1 ppb and lower in broccoli samples at 0.2-1.1 ppb. The method described is simple, rapid, selective, and sensitive. The results suggested that the disinfection process affects the level of NAs, in this manner affecting the level of human exposure to NAs. © 2012 Springer Science+Business Media New York.en
dc.description.affiliationDepartment of Chemistry and Biochemistry Institute of Bioscience, UNESP-Botucatu, Botucatu, Sao Paulo
dc.description.affiliationInstituto de Ciências Ambientais, Químicas e Farmacêuticas Universidade Federal de São Paulo, Diadema, Sao Paulo
dc.description.affiliationUnespDepartment of Chemistry and Biochemistry Institute of Bioscience, UNESP-Botucatu, Botucatu, Sao Paulo
dc.format.extent1122-1127
dc.identifierhttp://dx.doi.org/10.1007/s12161-012-9518-z
dc.identifier.citationFood Analytical Methods, v. 6, n. 4, p. 1122-1127, 2013.
dc.identifier.doi10.1007/s12161-012-9518-z
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.scopus2-s2.0-84879740889
dc.identifier.urihttp://hdl.handle.net/11449/75940
dc.identifier.wosWOS:000321241500016
dc.language.isoeng
dc.relation.ispartofFood Analytical Methods
dc.relation.ispartofjcr2.245
dc.relation.ispartofsjr0,662
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectElectrochemistry
dc.subjectNitroso compounds
dc.subjectOrganic food
dc.subjectBoron-doped diamond electrodes
dc.subjectDiamond electrode
dc.subjectDisinfection process
dc.subjectHuman exposures
dc.subjectN-nitrosamines
dc.subjectOrganic foods
dc.subjectSquare wave voltammetry
dc.subjectDisinfection
dc.subjectVoltammetry
dc.subjectVegetables
dc.titleDetermination of Total Nitrosamines in Vegetables Cultivated Organic and Conventional Using Diamond Electrodeen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights
dspace.entity.typePublication
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Química, Araraquarapt
unesp.departmentBioquímica e Tecnologia - IQpt

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