Metal levels in fodder, milk, dairy products, and tissues sampled in ovine farms of Southern Italy

Caggiano, Rosa; Sabia, Serena; D’Emilio, Mariagrazia; Macchiato, M.; Anastasio, Aniello; Ragosta, Maria; Paino, Salvatore

doi:10.1016/j.envres.2004.11.002

Cited by 110 publications

(71 citation statements)

References 23 publications

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“…The mineral contents of the ice creams were analysed by using an Inductively Couple Plasma spectrophotometer (PerkinElmer, Optima 2100 DV, ICP/OES, Shelton, CT, USA) according to the modified methods by Rodriguez Rodriguez et al (2002) and Caggiano et al (2005). The ice cream samples were dried in a microwave oven (Berghof speed wave, Germany) at 70°C until the amount of dry matter was fixed.…”

Section: Mineral Analysismentioning

confidence: 99%

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The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

2015

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The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a * and b * colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L * , propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists.

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Section: Mineral Analysismentioning

confidence: 99%

“…Minerals show beneficial effects on human health when they are found in foods in small quantities, although they can be harmful if they exceed the limit values (Rodriguez Rodriguez et al 2002;Caggiano et al 2005).…”

Section: Introductionmentioning

confidence: 99%

The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

2015

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“…Contaminated food consumption has been identified as the major pathway of human exposure for Pb, accounting for > 90% compared to other ways of exposure such as inhalation and dermal contact (Loufty et al 2006) and among the foodstuffs, milk is considered to be one of the richest source of lead for humans. The accumulation of lead in the milk is through its uptake by the lactating animals, which graze on soil contaminated with lead by smelting industries, oil leaded paints and gasoline (Wilkinson et al 2003;Caggiano et al 2005). Swarup et al (2005) observed a concentration of 840 µg/L in India and found that the lactating cows with a blood lead level above 200 µg/L had significantly higher milk lead excretion than those below that level.…”

Section: Introductionmentioning

confidence: 99%

Enzyme-based Colorimetric and Potentiometric Biosensor for Detecting Pb (II) Ions in Milk

Kaur¹,

Kumar²,

Verma³

2014

Braz. arch. biol. technol.

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“…Some of them are iron oxide, manganese oxide, aluminum oxide, titanium oxide, and cerium oxide, which have a particularly high level with a strong tendency to absorb heavy metals. Oxidation by sunlight or photo-catalysts can eliminate and destroy numerous kinds of environmental contamination at room temperature (11). As photo catalysts, oxidized metals play various roles in different conditions; however, scientific studies have proved that titanium dioxide (TiO 2 ) is mostly used as a suitable material for removing pollutants.…”

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confidence: 99%

Determination of Lead and Cadmium in cow’s Milk and Elimination by Using Titanium Dioxide Nanoparticles

et al. 2016

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A B S T R A C TBackground and Objectives: Heavy metals such as cadmium and lead are the most important toxins spreading through various ways like water, soil, and air in nature and easily enter human food chain. It is essential to determine the cumulative and harmful effects of these metals in nutrients, especially in cow milk because it is a unique source of food for all ages and it contains both essential and nonessential trace elements. Materials and Methods:A total of 100 milk samples were directly collected from healthy cows in Zabol located on east of Iran. The samples were tested to determine lead and cadmium residues. The rates of the heavy metals were determined using a Rayleigh atomic absorption spectrum equipped with hollow cathode lamps (HCL) at 283.3 nm for lead (Pb) and at 228.8 nm for cadmium (Cd). By using the photo-catalytic titanium dioxide nanoparticles, these toxic metals were removed. Results:The mean ± SD of the concentration of lead and cadmium in raw milk were 9.175± 2.5 and 4.557 ± 1.081 ppb, respectively. Also, the P-values of Kalmogorov-Smiranov test for lead and cadmium were respectively 0.057 ppb (P>0.05) and 0.435 ppb (P>0.05). TiO 2 nanoparticles were used to eliminate and remove lead and cadmium in milk samples. The results showed that there was a significant difference between lead and cadmium contents before and after adding TiO 2 nanoparticles (P<0.05). Conclusions:According to results of this study, there was a very low amount of toxic metals. So, it seems that it is not necessary to use TiO 2 in milk samples but these days it used frequently as an additive to some samples like milk to remove these pollutants.

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Metal levels in fodder, milk, dairy products, and tissues sampled in ovine farms of Southern Italy

Cited by 110 publications

References 23 publications

The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams

Enzyme-based Colorimetric and Potentiometric Biosensor for Detecting Pb (II) Ions in Milk

Determination of Lead and Cadmium in cow’s Milk and Elimination by Using Titanium Dioxide Nanoparticles

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