Indian Journal of Advances in Chemical Science, Volume: 9, Issue :2, April 2021

ISSN No.: 2320-0898 (Print); 2320-0928 (Electronic)

DOI: 10.22607/IJACS.2021.902003

Research Article

Determination of Nitrite/Nitrate at Trace Level in Organic and Non-organic Processed Vegetables Using 5-(4-Aminophenyl)-1,3,4 Oxadiazole-2-thiol as a Novel Amine

ABSTRACT

A simple spectrophotometric method for the quantification of nitrite/nitrate has been proposed based on diazo coupling reaction using novel amine, that is, 5-(4-aminophenyl)-1,3,4-oxadiazole-2-thiolandN-(1-Naphthyl) ethylenediamine as a coupling agent under acidic condition. The azo dye formed in this diazo-coupling reaction has been characterized by Fourier Transform Infrared study. The proposed method has exhibited wide linearity in the concentration range 0–200 ppm with a limit of detection 0.05 ppm. The utility of the proposed method has been successfully applied to measure trace level nitrite/nitrate in organic and non organic farmed vegetables such as spinach, cabbage, beetroot, carrot, and cucumber. The nitrite/nitrate levels in organic farmed vegetables are lower in comparison with non-organic farmed vegetables. The nitrate levels were monitored after its reduction to nitrite using copperized-cadmium reductor column under optimized conditions. The results obtained by the proposed method are in good agreement with the results of the standard protocol.

Key words: Nitrite/nitrate, Spectrophotometry, 5-(4-Aminophenyl)-1,3,4 oxadiazole-2-thiol, Organic and non-organic formed vegetables

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