Sensitive and Selective Spectrophotometric Assay of Nitrite in Canned Meat and Vegetable Offered in the Mosul Market.

Zubeer, Noor Ammar; Mahmoud, Hana Sh.

doi:10.33899/rjs.2024.185383

	Sensitive and Selective Spectrophotometric Assay of Nitrite in Canned Meat and Vegetable Offered in the Mosul Market.
Rafidain Journal of Science
Article 7, Volume 33, Issue 4, December 2024, Pages 43-55 PDF (740.09 K)
Document Type: Research Paper
DOI: 10.33899/rjs.2024.185383
Authors
Noor Ammar Zubeer¹; Hana Sh. Mahmoud²
¹University street
²Department of Chemistry/ College of Science/ University of Mosul/ Mosul/ Iraq
Abstract
Twelve different canned food samples were used to assess the amount of nitrite using two distinct spectroscopic methods. A: Follow the absorbance and B: Follow the peak area; these two methods are predicated on the oxidation of nitrite by iron (III) ion, and the reduced iron ion reacts with the bathophenanthroline (BTN) to form a red soluble complex. The method is sensitive with 676.13 l.mol^-1.cm^-1as a molar absorptivity, and Beer's law is followed over the concentration range of 3–45 µg/ml with a maximum wavelength at 534 nm., limit of quantitation (LOQ) value is 0.5956 µg/ml, and limit of detection (LOD) value is 0.1786 µg/ml. Nitrite has been extracted from meat samples by hot distilled water in the presence of mercuric chloride, and from vegetables by hot basic aqueous solution, the validation of the method exhibits good ability for routine examination analysis of nitrite in quality control units of foods. Ferric chloride has been added and optimized to eliminate the effect of ascorbic acid which is already added as an antioxidant through the production of canned meats.
Keywords
Nitrite; spectrophotometry; indirect determination; oxidation – reduction

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