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Journal of the Mexican Chemical Society

Print version ISSN 1870-249X


GALAN-VIDAL, Carlos Andrés; CASTANEDA-OVANDO, Araceli; PAEZ-HERNANDEZ, Ma. Elena  and  CONTRERAS-LOPEZ, Elizabeth. Determination of Nitrites in Commercial Sausages by Anthocyanins Degradation: Experimental Design and Optimization. J. Mex. Chem. Soc [online]. 2014, vol.58, n.2, pp.180-184. ISSN 1870-249X.

With the purpose of obtaining the main factors in the nitrite quantification by bleaching Roselle anthocyanins, an experimental design (23) was carried out. The control factors were ultrasound, time and temperature at two levels (-, +). Results for sausages analysis were obtained by the colorimetric method of AOAC 973.31, and the proposed spectrophotometric method. Statistical analysis show that results do not differ significantly. A better linear calibration range is obtained using this new method. The main advantage is the reagents that are used are cheaper.

Keywords : Nitrite; anthocyanins; Roselle; spectrophotometric method; sausage.

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