Trace Heavy Metal Levels of Some Bouillon Cubes, and Food Condiments Readily Consumed in Nigeria

Nnorom, IC; Osibanjo, Oladele; ., K. Ogugua

doi:10.3923/pjn.2007.122.127

Cited by 29 publications

(6 citation statements)

References 13 publications

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“…The findings of this study showed an increased cadmium level in SA (0.36±0.01)mg/kg in comparison with the WHO maximum permissible limit (Table 1). These findings are lower than those of [6,24,28] and are higher than that observed in the work of Nnorom et al [29]. Variability in outcomes may be attributable to variations in raw materials used in manufacturing, technological processes, and distribution networks.…”

Section: Resultscontrasting

confidence: 62%

Potential Health Risk Evaluation of Heavy Metal Exposure from Consuming Commercially Produced Food Seasonings in Enugu, Nigeria

Obianyido,

Imosemi

2023

EJNFS

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Heavy metals are inherently non-biodegradable elements of the earth's crust that collect and remain in the ecosystem in perpetuity due to both human and natural activity. Their contamination in seasonings remains a public health concern because of the frequency of use. Prolonged exposure to these heavy metals is a severe health risk worldwide. This study evaluated the potential health risk of heavy metal exposure from consuming commercially produced food seasonings in Enugu, Nigeria. Thirty (30) commercially produced food seasonings were selected by simple random sampling and grouped into five (5) according to different batches. Atomic absorption spectroscopy was used to analyze arsenic, cadmium, lead and nickel. The level of arsenic in group SA(1.28±0.21mg/kg), SB(1.73±0.31mg/kg), SC(1.13±0.17mg/kg), SD (2.11±0.20mg/kg) were observed to be above (1.00mg/kg), the WHO maximum permissible limit. Cadmium levels in SA (0.36±0.01mg/kg) were observed to be above (0.30 mg/kg), the WHO maximum permissible limit. The estimated daily intake, hazard quotient and hazard index of the metals were within the normal range. The presence of heavy metals above WHO permissible limits in commercially produced food seasonings should be a public health concern. To protect the population's health, producers, retailers, and vendors of seasonings should be informed of the hazards of exposing their products to heavy metal contamination. Continuous surveillance of commercially produced food seasonings for heavy metal contamination is recommended.

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Section: Resultscontrasting

confidence: 62%

Potential Health Risk Evaluation of Heavy Metal Exposure from Consuming Commercially Produced Food Seasonings in Enugu, Nigeria

Obianyido,

Imosemi

2023

EJNFS

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“…HI is the summation of THQ of each metal present in food staff or other. It is an estimation of more than one metal induced toxicity and calculated as [3][4][5]65]:…”

Section: Hazard Index (Hi)mentioning

confidence: 99%

“…Metal contamination in food staffs are mainly associated with global industrialization and day-by-day increase in environmental pollution (air, soil, water). The raw materials used during processing of food may also be one reason for metal contamination in foods [3,4].…”

Section: Introductionmentioning

confidence: 99%

Monitoring Strategies for Heavy Metals in Foods and Beverages: Limitations for Human Health Risks

Deka¹,

Kumar²,

Basumatary³

2023

Heavy Metals - Recent Advances

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Foods and beverages with heavy metal contents, their Maximum Permissible Limits (MPL), Estimated Dietary Intake (EDI), Target Hazard Quotient (THQ) to study carcinogenic effects with other human health related matters and metal remediation’s are high priority issues for sustainable world-wide developments. Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES), Inductively Coupled Plasma-Mass Spectrometer (ICP-MS), Flame atomic absorption spectroscopy (FAAS), Total Reflection X-Ray Fluorescence (TRXF) Spectroscopy, Chemical Replacement Combined with Surface-Enhanced Laser-Induced Breakdown Spectroscopy (CR-SENLIBS), Electrochemical apt- sensors are some advanced monitoring tactics for heavy metal detection. Nanotechnology innovations, soil state-of art remediation are used now-a-days for removal of metals from foods and beverages. In addition to this, chelating ligands, plant phenolic have crucial applications in heavy metal removal from foods. Bio-absorbents like microbial cultures, fermentation wastes also play crucial role in heavy metal remediation from foods and beverages. In the present chapter various metal monitoring tactics are focused with advance metal remediation procedures associated with food and beverages. Limitations of various metals associated with human health risks are also summarized herein.

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“…Generally, too low or too high concentration of trace elements in human diet can affect the quality of human life (Jung, 2008). The assessment of metal contents (essential and non-essential) in mango fruit was therefore necessary from the point of view of nutrition, toxicological, crop yield as well as many other applications (Nnorom et al, 2007). However, there is no study on the level of essential and non-essential metals in mango in Wolaita zone.…”

Section: Introductionmentioning

confidence: 99%

Determination of Levels of Selected Essential and Non Essential Metals in Mango (Mangifera indica L.) Cultivated in Wolaita Zone, Southern Ethiopia

Hailemariam,

Lelago,

Bibiso

et al. 2024

ASD

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Background: Mango (Mangifera indica L.) is one of the most important tropical fruits commercialized and consumed worldwide fresh or processed, having an attractive color and distinct taste and aroma. The main objective of this study is to determine the level of selected essential and non-essential metals in Mango. Methods: The levels of essential and non-essential metals were determined in mango (Mangifera indica L.) samples collected from four different sites (Boloso Bombe, Boloso Sore, Damot woyde and Humbo) in Wolaita Zone, Southern Ethiopia by flame atomic absorption spectrometry. A 0.5 g dried powdered mango sample was digested with 1 mL of nitric acid (HNO3), 3 mL of perchloric acid (HClO4) and 1 mL of hydrogen peroxide (H2O2) at 180°C for 2:00 hours. The study focused on two mango varieties, the Apple mango and the Keitt mango. Result: The metal contents in the apple mango in mg/kg were found in the following order: Mg (20.04-0.34) greater than Ca (1.49-6.78) greater than Zn (2.32-4.23) greater than Fe (2.77-2.85) greater than K (2.03-2.41) greater than Na (1.72-1.97) greater than Mn (0.47-1.36) mg/kg; and that of the Keitt mango samples in mg/kg were in the order of: Mg (2o.08_20.34) greater than Ca (0.95_5.84) greater than Zn (2.69_3.66) greater than Fe (2.69_2.90) greater than K (1.91_2.77) greater than Na (1.79_1.93) greater than Mn (0.38_0.72) mg/kg, respectively. The levels of Cd and Pb were below method detection limit. Analysis of variance (ANOVA) at 95% confidence level indicated that there is significant difference in the mean concentration of all metals between the four sample sites. There was good correlation between the levels of some metals (Mg, Ca, Zn, Fe K, Na and Mn) in both varieties of mango samples. From the results of this study it can be concluded that the studied mango varieties grown in the study area are good source of essential metals and free from the toxic metals: Cd and Pb.

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Trace Heavy Metal Levels of Some Bouillon Cubes, and Food Condiments Readily Consumed in Nigeria

Cited by 29 publications

References 13 publications

Potential Health Risk Evaluation of Heavy Metal Exposure from Consuming Commercially Produced Food Seasonings in Enugu, Nigeria

Potential Health Risk Evaluation of Heavy Metal Exposure from Consuming Commercially Produced Food Seasonings in Enugu, Nigeria

Monitoring Strategies for Heavy Metals in Foods and Beverages: Limitations for Human Health Risks

Determination of Levels of Selected Essential and Non Essential Metals in Mango (Mangifera indica L.) Cultivated in Wolaita Zone, Southern Ethiopia

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