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:: دوره 9، شماره 2 - ( 2-1401 ) ::
جلد 9 شماره 2 صفحات 21-17 برگشت به فهرست نسخه ها
Assessment of Significant Anions of Nitrite, Nitrate, Fluoride, Chloride, Sulfate and Phosphate in Mineral and Drinking Bottled Waters and Their Roles in Contamination
چکیده:   (183 مشاهده)
Background and Objectives: Mineral and drinking waters are categorized bottled waters in the national standard of Iran and use of bottled waters is most linked to their health issues. Anions such as nitrite, nitrate, fluoride, chloride, sulfate and phosphate are important in assessing source and time of contamination in the purification water industry. National and international standards have been set and justified for the permissible levels for the highlighted anions.
Materials and Methods: Totally, 168 minerals and drinking bottled water samples from the Iranian markets were collected under ideal sampling conditions and analyzed using ion chromatography (IC) featured with a conductivity detector.
Results: Results showed that four anions, including nitrate, fluoride, chloride and sulfate, in all samples were detectable with mean values of 0.131, 6.77, 25.109 and 20.97 ppb, respectively, which were lower than the maximum standard levels. Nitrate and phosphate were not detected in 86% of the samples and included very low levels in other samples.
Conclusions: It can be concluded that the anions are reliable sources of contamination and their monitoring is necessary for the product safety and consumer health.
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نوع مطالعه: پژوهشي | موضوع مقاله: صنایع غذایی
دریافت: 1399/2/17 | پذیرش: 1399/3/16 | انتشار: 1401/4/5
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Djam S, Najafi M, Ahmadi H, Shoeibi S. Assessment of Significant Anions of Nitrite, Nitrate, Fluoride, Chloride, Sulfate and Phosphate in Mineral and Drinking Bottled Waters and Their Roles in Contamination. Nutr Food Sci Res. 2022; 9 (2) :17-21
URL: http://nfsr.sbmu.ac.ir/article-1-406-fa.html

Assessment of Significant Anions of Nitrite, Nitrate, Fluoride, Chloride, Sulfate and Phosphate in Mineral and Drinking Bottled Waters and Their Roles in Contamination. 1. 1401; 9 (2) :21-17

URL: http://nfsr.sbmu.ac.ir/article-1-406-fa.html



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دوره 9، شماره 2 - ( 2-1401 ) برگشت به فهرست نسخه ها
Nutrition and Food Sciences Research
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