Phenolic compounds are among the most prevalent groups of phytochemicals in plants. These naturally occurring compounds as the prominent secondary metabolites, are of great value due to their physiological properties that contribute in promoting the food quality and human health. These include antioxidant, anti-atherosclerotic, anti-inflammatory, anti-carcinogenic and anti-microbial effects.

Sodium nitrite is mainly utilised for the preservation of meat. It is also used for developing the organoleptic quality of meat with respect to flavour and colour. Like sodium nitrate, it has the ability to suppress botulism activity (botulinal toxin). However sodium nitrite is believed to be more capable of reacting at low temperature while sodium nitrate may not able to be active at lower temperature.