Study the Effect of Different Processing Methods on Nitrate and Nitrite Content in Potato

The aim of this study was to evaluate and compare the different processing methods on the amount of nitrate and nitrite in potato. For this purpose, a variety of processing methods including blanching, boiling, steaming, boiling incorporated with ultrasound, microwave and frying were performed on potatoes, and the nitrate and nitrite levels was measured. The results showed that nitrate and nitrate levels were significantly reduced in all processing methods compared to the control sample (raw sample) (P<0.05). The highest nitrite and nitrate levels were observed in the control sample. Blanched, microwaved, steamed, boiled, ultrasonically boiled samples had the lowest nitrite and nitrate levels, respectively, since reducing 85% nitrite by frying and 57% nitrate by boiling plus ultrasound was obtained. Also, the differences observed in the method of boiling and its combination with ultrasound was not significant on nitrite and nitrate contents (P>0.05). Overall according to the results, it seems that the boiling method without any combined or alternative process is an effective way to reduce considerably the amount of these harmful substances in vegetables such as potatoes.