Quantificação de nitrito de sódio em amostras de presunto

Abstract

Nitrite is a compound used as a food additive, being widely used in processed meat products due to its preservative action. In addition, it is responsible for donating desirable properties to these pickled foods, such as aroma, color and characteristic flavor. However, because it is an unstable and highly reactive compound can contribute to the onset of cancer when associated with chronic consumption of this compound, in view of its ability to form nitrosamines and nitrosamides which are carcinogenic, mutagenic and teratogenic. Moreover, in an acute way, it favors the formation of metahemoglobin that is caused by the binding of this ion to the hemoglobin molecule, making it difficult to transport oxygen in tissues. Therefore, the Brazilian Legislation establishes a maximum concentration of nitrite present in these foods, being equivalent to a limit of 150 mg/kg. Taking into account the high consumption of these cured products, ham was chosen as a sample in order to perform nitrite quantification, and the content of this compound was analyzed in three different brands marketed in the city of Natal - RN. In this context, after spectrophotometric quantification of three samples of different marks, performed in duplicate, the following values related to the mean concentration of sodium nitrite were obtained in each ham sample: Sample A: 8.39 mg/kg; Sample B: 10.54 mg/kg; Sample C: 2.74 mg/kg, and may observe compliance with the recommended legislation.