Determinação espectrofotometrica de nitrito em amostras de bacon

Abstract

The worries with the conservation of the food were born with the agriculture, since then is has been searched knowledges that can extend the period of conservation and validity to the foods. Nowadays with the increased consuption of canned food, the methods of conservation include the drying and addition of salt and spices to avoid the deteriorstion by microorganism. Among the chemical substances at the bacon process we can easily find the nitrite who not just curb the proliferation of microorganism but also the intense rosy color(feature of meat). Nitrates (NO3-) and nitrites (NO2-) are substances that are naturally present in various foods of plant and animal origin, in water and also in soil and fertilizers, further increasing contact with humans. With more toxic potential than nitrate, nitrite is able to oxidize hemoglobin causing it to lose its ability to carry oxygen in the blood. Furthermore, in the presence of acidic pH and high temperatures, nitrite can react with secondary amines in proteins to form nitrosamines, which have a strong carcinogenic potential, especially in gastric cancer. The lethal dose for an adult is about 1.0 g. According to Brazilian legislation through RDC nº 272 of March 2019, the maximum permitted limit of nitrite in meat products is 150mg/Kg. The objective of this research was to quantify sodium nitrite in bacon samples to verify if the levels detected are in accordance with what is established by legislation. The values identified were 1.39mg/kg; 1.56mg/kg and 14.52mg/kg of three samples of different brands from supermarkets in the city of Natal/RN. It is important for the population to be aware of the evils of this compound, as it is present in various foods in daily consumption and has a cumulative effect on the body.