THE EVALUATION OF SOME HEAVY METALS IN COMMONLY WHEAT BREAD WITH THEIR DAILY INTAKE
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Published:
Jun 15, 2022
Keywords:
Bread analysis, Bread composition, Heavy metals, daily intake
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Abstract
Bread is a main staple food and the vital diet that gives approximately 50-90% daily intake of whole calories and proteins. This study was aimed at investigating the content of heavy metals in the different types of wheat bread. A total of 50 various bread categories including Lawasha, Mashini, Samoon, Hawrami and Tiry are provided in bakery stores. The mean concentration of the Cr, Ni, Cd, Pb, As and Co in all the studied bread samples were ranged in (µg kg-1) as follows: 0 - 173.7 for Cr, 117.2 - 313.3 for Ni, 0 - 16.1 for Cd, 0.89 - 357.3 for Pb, 5.60 - 33.9 for As and 3.06 -17.8 for Co. The highest concentration was found for Ni followed by Pb, Cr, As, Cd and Co. The mean daily intake of Cr, Ni, Cd, Pb, As and Co with the consumed bread was 0, 0.5, 4.2, 6.4, 7.4, and 1.6 μg kg-1, respectively. The total daily intake of the studied heavy metals in 300 g bread was determined as follows: Lawasha 1.38, Mashini 1.72, Samoon 1.21, Hawrami 0.88 and Tiry 1.21 μg d-1 bw. The high contents of daily intake of Cr, Ni, Cd, Pb, As, and Co in bread affect people's health. As a result of this study, it can be concluded that bread types are safe from heavy metals. Total daily intake is lower than the permissible limit which is recommended by FAO/WHO. While heavy metals reduce in bread during wheat cultivation and during the bread-making process is still required.
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References
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Basra J.Agric.Sci. 24, 43-51.
AL Juhaimia, F., Ghafoora, K., Babikera, E. E., Ozcanb, M. M., and Harmankayac, M. (2016). Mineral contents of traditional breads enriched with floral honey. Indian Journal of Traditional Knowledge 15, 223-226.
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FAO/WHO (2016). Evaluation of certain food additives and contaminants. Food and Agricultural Organization and World Health Organization. WHO Technical Report Series 995 Eightieth report of the Joint FAO/WHO, Expert Committee on, Food Additives.
Feyzi, Y., Malekirad, A., Fazilati, M., Salavati, S., Habibollahi, S., and Rezaei, M. (2017). Metals that are Important for Food Safety control of bread Product. Advances in Bioresearch 8, 111-116.
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Islam, M. S., Sarker, N. I., and Khanam, M. S. (2018). Health risk assessment of metals transfer from soil to the edible part of some vegetables grown in Patuakhali province of Bangladesh. Archives of Agriculture and Environmental Science 3, 187-197.
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Magomya, A. M., Yebpella, G. G., Udiba, U. U., Amos, H. S., and Latayo, M. S. (2013b). Potassium Bromate and Heavy Metal Content of Selected Bread Samples Produced in. International Journal of Science and Technology Volume 2, 232-237.
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Ofori, H., Tortoe, C., Akonor, P. T., and Ampah, J. (2016). Trace metal and aflatoxin concentrations in some processed cereal and root and tuber flour. International Journal of Food Contamination 3.
Oyekunle, J. A. O., Adekunle, A. S., Ogunfowokan, A. O., Olutona, G. O., and Omolere, O. B. (2014). Bromate and trace metal levels in bread loaves from outlets within Ile-Ife Metropolis, Southwestern Nigeria. Toxicol Rep 1, 224-230.
Rahman, M. A., Rahman, M. M., Reichman, S. M., Lim, R. P., and Naidu, R. (2014). Heavy metals in Australian grown and imported rice and vegetables on sale in Australia: health hazard. Ecotoxicol Environ Saf 100, 53-60.
Ruttens, A., Cheyns, K., Blanpain, A. C., De Temmerman, L., and Waegeneers, N. (2018). Arsenic speciation in food in Belgium. Part 2: Cereals and cereal products. Food Chem Toxicol 118, 32-41.
Salazar-Flores, J., H. Torres-Jasso, J., Rojas- Bravo, D., M. Reyna- Villela, Z., and D. Torres- Sanchez, E. (2019). Effects of Mercury, Lead, Arsenic and Zinc to Human Renal Oxidative Stress and Functions: A Review. Journal of Heavy Metal Toxicity and Diseases 04.
Slepecka, K., Kalwa, K., Wyrostek, J., and Pankiewicz, U. (2017). Evaluation of cadmium, lead, zinc and copper levels in selected ecological cereal food products and their non-ecological counterparts. Current Issues in Pharmacy and Medical Sciences 30, 147-150.
Soares, M. E., Vieira, E., and Bastos, M. d. L. (2010). Chromium Speciation Analysis in Bread Samples. Journal of Agricultural and Food Chemistry 58, 1366-1370.
Tokalıoglu, S., Çiçek, B., İnanç, N., Zararsız, G., and Öztürk, A. (2018). Multivariate Statistical Analysis of Data and ICP-MS Determination of Heavy Metals in Different Brands of Spices Consumed in Kayseri, Turkey. Food Analytical Methods.
Tortoe, C., Ofori, H., Akonor, P. T., Oduro-Obeng, H., and Bernardino, R. (2018). Trace metal concentrations in three pastry products prepared from root and tuber and cereal crops composite flours. Cogent Chemistry 4.
Udowelle, N. A., N., I. Z., Asomugha, R. N., and Orisakwe, O. E. (2017). Health Risk assessment and Dietary Exposure to Polycyclic Aromatic Hydrocarbon (PAHs), Lead and Cadmium from Bread Consumed in Nigeria. Rocz Panstw Zakl Hig 68, 269-280.
Basra J.Agric.Sci. 24, 43-51.
AL Juhaimia, F., Ghafoora, K., Babikera, E. E., Ozcanb, M. M., and Harmankayac, M. (2016). Mineral contents of traditional breads enriched with floral honey. Indian Journal of Traditional Knowledge 15, 223-226.
Alomarya, A., and Wedianb, F. (2012). The Influence of Baking Fuel Types on the Residues of Some Heavy Metals in Jordanian Bread. Jordan Journal of Chemistry 7, 81-85.
Bawiec, P., Halabis, M., Marzec, Z., Kot, A., Solski, J., and Gawel, K. (2014). Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products. Current Issues in Pharmacy and Medical Sciences 27, 71-75.
Bou Khouzam, R., Pohl, P., Al Ayoubi, B., Jaber, F., and Lobinski, R. (2012). Concentrations of toxic and essential elements in Lebanese bread. Pure and Applied Chemistry 84, 181-190.
Edam, C. A., Iniama, G., Osabor, V., Etiuma, R., and Ochelebe, M. (2009). A Comparative Evaluation of Heavy Metals in Commercial Wheat Flour Sold in Calabar-Nigeria. Pakistan Journal of Nutrition 8, 585-587.
FAO/WHO (2016). Evaluation of certain food additives and contaminants. Food and Agricultural Organization and World Health Organization. WHO Technical Report Series 995 Eightieth report of the Joint FAO/WHO, Expert Committee on, Food Additives.
Feyzi, Y., Malekirad, A., Fazilati, M., Salavati, S., Habibollahi, S., and Rezaei, M. (2017). Metals that are Important for Food Safety control of bread Product. Advances in Bioresearch 8, 111-116.
Gabaza, M., Shumoy, H., Muchuweti, M., Vandamme, P., and Raes, K. (2018). Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe. Food Res Int 103, 361-370.
Greger, M., and Löfstedt, M. (2004). Comparison of Uptake and Distribution of Cadmium in Different Cultivars of Bread and Durum Wheat. Crop Science 44, 501-507.
Islam, M. S., Sarker, N. I., and Khanam, M. S. (2018). Health risk assessment of metals transfer from soil to the edible part of some vegetables grown in Patuakhali province of Bangladesh. Archives of Agriculture and Environmental Science 3, 187-197.
Jawad, I., and Allafaji, S. H. (2012). The levels of Trace Metals Contaminants in Wheat Grains, Flours and Breads in Iraq. Australian Journal of Basic and Applied Sciences 6, 88-92.
Koubova, E., Sumczynski, D., Senkarova, L., Orsavova, J., and Fisera, M. (2018). Dietary Intakes of Minerals, Essential and Toxic Trace Elements for Adults from Eragrostis tef L.: A Nutritional Assessment. Nutrients 10.
Lebbos, N., Daou, C., Ouaini, R., Chebib, H., Afram, M., Curmi, P., Dujourdy, L., Bou-Maroun, E., and Chagnon, M. C. (2019). Lebanese Population Exposure to Trace Elements via White Bread Consumption. Foods 8.
Ludajic, G., Pezo, L., Filipovic, J., Filipovic, V., and Kosanic, N. (2016). Determination of essential and toxic elements in products of milling wheat. Hemijska industrija 70, 707-715.
Magomya, A., M., Yebpella, G., G., Udiba, U., U., Amos, H., S., and Latayo, M., S. (2013a). Potassium Bromate and Heavy Metal Content of Selected Bread SamplesProduced in Zaria, Nigeria. International Journal of Science and Technology 2, 232-237.
Magomya, A. M., Yebpella, G. G., Udiba, U. U., Amos, H. S., and Latayo, M. S. (2013b). Potassium Bromate and Heavy Metal Content of Selected Bread Samples Produced in. International Journal of Science and Technology Volume 2, 232-237.
Mazid, A. (2015). Status of Wheat Production in Kurdistan Region of Iraq: Results of Baseline Survey. Japan International Cooperation Agency (JICA) and International Center for Agricultural Research in Dry Area (ICARDA).
Mestek, O., Komínková, J., Šantrůček, J., Kačer, P., Mališová, K., and Koplík, R. (2015). Analyses of trace metals, peptide ligands of trace metals and mercury speciation in home prepared bread. Chemical Speciation & Bioavailability 24, 79-88.
Naghipour, D., Amouei, A., and Nazmara, S. (2014). A Comparative Evaluation of Heavy Metals in the Different Breads in Iran: A Case Study of Rasht City. Health Scope 3.
Ofori, H., Tortoe, C., Akonor, P. T., and Ampah, J. (2016). Trace metal and aflatoxin concentrations in some processed cereal and root and tuber flour. International Journal of Food Contamination 3.
Oyekunle, J. A. O., Adekunle, A. S., Ogunfowokan, A. O., Olutona, G. O., and Omolere, O. B. (2014). Bromate and trace metal levels in bread loaves from outlets within Ile-Ife Metropolis, Southwestern Nigeria. Toxicol Rep 1, 224-230.
Rahman, M. A., Rahman, M. M., Reichman, S. M., Lim, R. P., and Naidu, R. (2014). Heavy metals in Australian grown and imported rice and vegetables on sale in Australia: health hazard. Ecotoxicol Environ Saf 100, 53-60.
Ruttens, A., Cheyns, K., Blanpain, A. C., De Temmerman, L., and Waegeneers, N. (2018). Arsenic speciation in food in Belgium. Part 2: Cereals and cereal products. Food Chem Toxicol 118, 32-41.
Salazar-Flores, J., H. Torres-Jasso, J., Rojas- Bravo, D., M. Reyna- Villela, Z., and D. Torres- Sanchez, E. (2019). Effects of Mercury, Lead, Arsenic and Zinc to Human Renal Oxidative Stress and Functions: A Review. Journal of Heavy Metal Toxicity and Diseases 04.
Slepecka, K., Kalwa, K., Wyrostek, J., and Pankiewicz, U. (2017). Evaluation of cadmium, lead, zinc and copper levels in selected ecological cereal food products and their non-ecological counterparts. Current Issues in Pharmacy and Medical Sciences 30, 147-150.
Soares, M. E., Vieira, E., and Bastos, M. d. L. (2010). Chromium Speciation Analysis in Bread Samples. Journal of Agricultural and Food Chemistry 58, 1366-1370.
Tokalıoglu, S., Çiçek, B., İnanç, N., Zararsız, G., and Öztürk, A. (2018). Multivariate Statistical Analysis of Data and ICP-MS Determination of Heavy Metals in Different Brands of Spices Consumed in Kayseri, Turkey. Food Analytical Methods.
Tortoe, C., Ofori, H., Akonor, P. T., Oduro-Obeng, H., and Bernardino, R. (2018). Trace metal concentrations in three pastry products prepared from root and tuber and cereal crops composite flours. Cogent Chemistry 4.
Udowelle, N. A., N., I. Z., Asomugha, R. N., and Orisakwe, O. E. (2017). Health Risk assessment and Dietary Exposure to Polycyclic Aromatic Hydrocarbon (PAHs), Lead and Cadmium from Bread Consumed in Nigeria. Rocz Panstw Zakl Hig 68, 269-280.