Toxic and essential elements in Lebanese cheese

Abstract

Concentrations of 20 minor, trace and ultratrace elements relevant to human health (Ag, Al, As, Cd, Co, Cr, Cu, Fe, Hg, Li, Mn, Mo, Ni, Pb, Sb, Se, Si, Sn, V) were determined in four different varieties of the most consumed cheese in Lebanon (Halloumi, Double Crème, Baladi, Labneh) sampled at five different provinces (Grand Beirut, South of Lebanon, North of Lebanon, Mount of Lebanon and Beka'a) during the wet and dry seasons. The analyses were carried out by double focussing sector field inductively coupled plasma-mass spectrometry (ICP-MS) in order to avoid errors due to polyatomic interferences. Levels of toxic elements (As, Cd, Pb) were generally below the WHO permissible levels in dairy products. Concentrations of most elements were considerably affected by the type of cheese, the geographical site and the season of sampling.

Greek Graviera Cheese Assessment through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition

“…Regarding toxic elements such as, Cd, Pb, Sn and Sb, the examined samples presented low values for most of them. In more detail, Pb levels were determined to range from 19.8 μg kg −1 (North Aegean) to 38.3 μg kg −1 (Central Greece), i.e., similar to the Khozam et al study [36] on Lebanese cheese (32.4 μg kg −1 wet weight), but noticeably lower than that reported by Vural et al study [37] for south-eastern Anatolia-Turkey cheese (4600–7700 μg kg −1 wet weight), the Lante et al study [38] for Crescenza and Squacquerone cheeses (600 μg kg −1 fresh weight) and the Mendil et al study [39] for Turkish cheeses (110–960 μg kg −1 wet weight).…”

“…As regards Sn levels, in the present study they were determined to range from 7.0 μg kg −1 (Makedonia) to 13.4 μg kg −1 (Peloponnisos), while in the Khozam et al study [36], they were much lower, i.e., 0.037 μg kg −1 (wet weight). Finally, concerning Sb levels, they were measured to range from 4.4 μg kg −1 (Makedonia) to 6.5 μg kg −1 (North Aegean), whereas Khozam et al [36] determined them to be 0.44 μg kg −1 (wet weight). Regarding other elements, Greek Graviera samples presented lower levels of Thallium, Vanadium, Silver, Antimony, Aluminium and higher levels of Titanium and Barium in comparison to Turkish milk and yogurt [40].…”

“…Concerning As levels, they were determined to range from 171 μg kg −1 (Thessaly) to 247 μg kg −1 (North Aegean). Khozam et al [36] found lower values in Lebanese cheese (2.2 μg kg −1 wet weight). Regarding Cd concentration, it ranged from 3.8 μg kg −1 (Thrace) to 6.2 μg kg −1 (Kriti) in the present study, i.e., lower levels compared to Vural et al [37] (100 μg kg −1 to 300 μg kg −1 wet weight).…”

“…Regarding Cd concentration, it ranged from 3.8 μg kg −1 (Thrace) to 6.2 μg kg −1 (Kriti) in the present study, i.e., lower levels compared to Vural et al [37] (100 μg kg −1 to 300 μg kg −1 wet weight). Further, Khozam et al [36] determined Cd in Lebanese cheese to be 0.14 μg kg −1 (wet weight). As regards Sn levels, in the present study they were determined to range from 7.0 μg kg −1 (Makedonia) to 13.4 μg kg −1 (Peloponnisos), while in the Khozam et al study [36], they were much lower, i.e., 0.037 μg kg −1 (wet weight).…”

“…Further, Khozam et al [36] determined Cd in Lebanese cheese to be 0.14 μg kg −1 (wet weight). As regards Sn levels, in the present study they were determined to range from 7.0 μg kg −1 (Makedonia) to 13.4 μg kg −1 (Peloponnisos), while in the Khozam et al study [36], they were much lower, i.e., 0.037 μg kg −1 (wet weight). Finally, concerning Sb levels, they were measured to range from 4.4 μg kg −1 (Makedonia) to 6.5 μg kg −1 (North Aegean), whereas Khozam et al [36] determined them to be 0.44 μg kg −1 (wet weight).…”