| Autor: |
Oka Y; Tokyo Metropolitan Institute of Public Health., Hirayama I, Yoshikawa M, Yokoyama T, Iida K, Iwakoshi K, Suzuki A, Yanagihara M, Segawa Y, Kukimoto S, Hamada H, Matsuzawa S, Tabata S, Sasamoto T |
| Jazyk: |
japonština |
| Zdroj: |
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan [Shokuhin Eiseigaku Zasshi] 2017; Vol. 58 (1), pp. 49-58. |
| DOI: |
10.3358/shokueishi.58.49 |
| Abstrakt: |
A survey of nitrate-ion concentrations in plant-factory-cultured leafy vegetables was conducted. 344 samples of twenty-one varieties of raw leafy vegetables were examined using HPLC. The nitrate-ion concentrations in plant-factory-cultured leafy vegetables were found to be LOD-6,800 mg/kg. Furthermore, the average concentration values varied among different leafy vegetables. The average values for plant-factory-cultured leafy vegetables were higher than those of open-cultured leafy vegetables reported in previous studies, such as the values listed in the Standard Tables of Food Composition in Japan- 2015 - (Seventh revised edition). For some plant-factory-cultured leafy vegetables, such as salad spinach, the average values were above the maximum permissible levels of nitrate concentration in EC No 1258/2011; however, even when these plant-factory-cultured vegetables were routinely eaten, the intake of nitrate ions in humans did not exceed the ADI. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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