Effect of inoculation of Lactobacillus acidophilus on the level of nitrite and nitrate in yogurt containing spinach during refrigeration in 21 days | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 4 (2022): April 2022 / Research Articles Effect of inoculation of Lactobacillus acidophilus on the level of nitrite and nitrate in yogurt containing spinach during refrigeration in 21 days Authors Mitra Keshavarz Department of Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran Reza Barati-Boldaji Department of Nutrition, School of Nutrition and Food Sciences, Nutrition and Food Sciences Research, Center Shiraz University of Medical Sciences, Shiraz, Iran Seyed Mohammad Mazloomi Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Nutrition and Food Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran Mohammad Hashem Yousefi Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shiraz University, Shiraz, Iran DOI: https://doi.org/10.31989/ffhd.v12i4.907 Abstract Introduction: Yogurt is mixed with spinach in some countries. Spinach can be a probable dietary source of Nitrate and Nitrite, and further N-nitrosamine.  Methods: The present study aimed to investigate the effect of inoculation of Lactobacillus acidophilus on the level of nitrite and nitrate in “yogurt containing spinach” (YS) during refrigeration in for 21 days. 4 types of yogurts including yogurt (Y), probiotic yogurt (PY), YS, and probiotic YS (PYS) were produced and kept at 4 °C for 21 days. Their nitrite and nitrate levels were measured by HPLC on days 1, 7, 14, and 21.  Results: There was no significant difference between the mean concentrations of nitrate and nitrite of Y and PY and between YS and PYS. Although the effect of refrigeration at 4 °C for 21 days was not significant on the nitrate amount of Y and PY, it was close to a significant level in YS and PYS. It also caused a significant increase in the nitrite content of all yogurts. This study showed that Lactobacillus acidophilus bacteria cannot affect the amount of nitrate and nitrite in yogurt or YS at 4°C.  Conclusion: Increasing the nitrite content of samples may enhance the possibility of nitrosamine formation. It is suggested that those who are at risk for all malformations caused by nitrites should not keep YS for a long time.  Keywords: nitrate; nitrite; Lactobacillus acidophilus; probiotic yogurt containing spinach; HPLC Downloads [Abstract] [Full Article] Published 2022-04-28 Issue Vol. 12 No. 4 (2022): April 2022 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com