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Rocz Panstw Zakl Hig. 1992;43(3-4):253-8.

[Effect of the fermentation process on levels of nitrates and nitrites in selected vegetables].

[Article in Polish]

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Katedry Zywienia Człowieka Akademii Rolniczej, Krakowie.


The aim of this study was to follow the changes in the levels of nitrates and nitrites throughout the process of fermentation of sauerkraut from white and red cabbage and red beets. The nitrate and nitrite levels were determined in raw and fermentation as well as in red beets and "beet acid" after a week of souring. Nitrate were determined by the brucine method, while nitrates by the Griess colorimetric method. Mean reduction of nitrates in sauerkraut (in relation to raw cabbage) was ca. 55.5% and that of nitrites ca. 76.7%. In the red sour cabbage a decrease in the level of nitrates in relation to the product by ca. 84.1% and in that of nitrites by ca. 67.4% was found. The stabilization of both nitrate levels in both kinds of cabbages followed as after the second month of storage, as confirmed by statistical analysis of the results. In the red beets after the process of fermentation a decrease in the level of nitrates by ca. 91.6% was noted. An undefined portion of the studied compounds passed into the liquid. The "beet acid" contained 595.9 mg/dm1 of nitrates and 3.26 mg/dm3 of nitrites.

[Indexed for MEDLINE]

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