DEVELOPMENT OF NITRATE AND NITRITE ANALYSIS METHODS IN RADISH (RAPHANUS SATIVUS L.) AND CAISIM (BRASSICA JUNCEA L.) VEGETABLES

• Main Author: Fransiskus, Kristin
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/69408
• Institution: Institut Teknologi Bandung

People currently consume a lot of vegetables for various reasons, but they might not know that vegetables can contain nitrates and nitrites which if consumed in quantities that exceed the safety threshold may risk causing health problems. This study aims to obtain a method for determination of nitrate and nitrite that can be used in the exposure assessment of these two ions in radish and caisim vegetables as part of a risk assessment of nitrate nitrite from foodstuffs. Nitrate is reacted with salicylic acid to produce nitrosalicylic acid, while nitrite is reacted with sulfanilic acid to form a diazonium salt, which is then conjugate with N-(1- naphthyl) ethylenediamine dihydrochloride. The reaction products obtained are colored compounds that can be measured by visible spectrophotometry method at a wavelength of 407 nm for nitrate and 545 nm for nitrite. Validation of the analytical method was carried out by determining the parameters of linearity, detection limit, quantization limit, accuracy and precision. The results of the method validation showed that all of these parameters meet the requirements. Nitrate levels in radish and caisim were in the range 0.602 - 1.107 to 0.726 - 1.194 mg/kg, respectively, while nitrite levels were in the range 0.011 to 0.043 and 0.015 to 0.046 mg/kg, respectively. Based on the overall results, it can be concluded that the method for determination of nitrate nitrite in radish and caisim vegetables has been successfully obtained and can be used in the exposure assessment of these two substances as part of a risk assessment of nitrate nitrite from foodstuffs.