Determination Of Nitrate, Nitrite, N-Nitrosamine And Malondialdehyde Contents In Ice-Creams And Yoghurts Marketed In Eastern Nigeria

ABSTRACT

The total nitrate, nitrite, n-nitrosamine and malondialdehyde contents of ice creams and yoghurts marketed in eastern Nigeria were evaluated by spectrophotometric methods. Nitrate was determined spectrophotcmetrically and nitrate after reduction to nitrite with cadium. N-nitrosamine was determined after decomposition to nitrite by ultra-violet irradiation. Malondialdehyde was also determined spectrophotometrically. Analysis of the samples indicated nitrate level ranging between 0.O4jiglmi and 4.906jiglmi. Nitrite levels obtained ranged between 0.070 jig/mi and 3.200 jig/mI. Nitrosamine levels ranged between 0.015jig/ml and 0.599 jig/mi. Malondialdehyde levels ranged between 1.789 and 9.105. There were also non-detectable amounts of nitrates, nitrites and Nnitrosamine in some of the samples. Some of the values obtained are higher than the (ADI) allocated by the FAO/WHO, which are 0-1 .6mg/kg/day for nitrate and 0-0.1mg/kg/day for nitrite while some are below. Results obtained were discussed from nutritional and toxicological points of view.