The Effect of Boiling Process using Various Types of Containers on Nitrate, Nitrite and Vitamin C Contents in Vegetables

Henni Cintya, Jansen Silalahi, Effendy De Lux Putra, Rikson Siburian

2019

Abstract

The aimed of this study was to determine the effect of boiling using various types of containers on nitrite, nitrate, and vitamin C levels in vegetables. The samples analyzed were mustard, bok coy, spinach, and lettuce derived from Traditional Markets. The treatment process uses a variety of containers are stainless steel, stoneware, aluminum, and a pitcher. Boiling is done for 5 minutes. Nitrite was derivatized with sulfanilic acid and N-(1-naphthyl) ethylenediamine dihydrochloride in acetic acid solution, then absorbance measured by spectrophotometer at 540 nm. Nitrate reduced to nitrite by adding zincum powder in acidic condition, then determined as nitrite. Vitamin C was titrated with 2,6-dichlorophenol indophenols. The results of this study, on the boiling process using containers, showed that during the boiling process nitrite, nitrate, and vitamin C levels decreased. The most influential type of boiling container is boiling with aluminum containers. During the boiling process using containers can reduce the level of vitamin C. Boiling process using containers should use stainless steel container. The use of stainless steel containers has decreased nitrate levels greater than other containers.

Paper Citation

in Harvard Style

Cintya H., Silalahi J., Putra E. and Siburian R. (2019). The Effect of Boiling Process using Various Types of Containers on Nitrate, Nitrite and Vitamin C Contents in Vegetables.In Proceedings of the 2nd International Conference on Tropical Medicine and Infectious Disease - Volume 1: ICTROMI, ISBN 978-989-758-469-5, pages 123-129. DOI: 10.5220/0009861801230129

in Bibtex Style

@conference{ictromi19,
author={Henni Cintya and Jansen Silalahi and Effendy De Lux Putra and Rikson Siburian},
title={The Effect of Boiling Process using Various Types of Containers on Nitrate, Nitrite and Vitamin C Contents in Vegetables},
booktitle={Proceedings of the 2nd International Conference on Tropical Medicine and Infectious Disease - Volume 1: ICTROMI,},
year={2019},
pages={123-129},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009861801230129},
isbn={978-989-758-469-5},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 2nd International Conference on Tropical Medicine and Infectious Disease - Volume 1: ICTROMI,
TI - The Effect of Boiling Process using Various Types of Containers on Nitrate, Nitrite and Vitamin C Contents in Vegetables
SN - 978-989-758-469-5
AU - Cintya H.
AU - Silalahi J.
AU - Putra E.
AU - Siburian R.
PY - 2019
SP - 123
EP - 129
DO - 10.5220/0009861801230129