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Baig JA, Chandio IG, Kazi TG, Afridi HI, Akhtar K, Junaid M, Naher S, Solangi SA, Malghani NA. Risk Assessment of Macronutrients and Minerals by Processed, Street, and Restaurant Traditional Pakistani Foods: a Case Study. Biol Trace Elem Res 2022; 201:3553-3566. [PMID: 36149591 DOI: 10.1007/s12011-022-03429-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Accepted: 09/16/2022] [Indexed: 11/24/2022]
Abstract
The current work is aimed to assess the impact of macronutrient and mineral contents in food products of packaged food, restaurant food, and street food in Hyderabad. The estimated daily intake of macronutrients and minerals, followed by the toxic risk assessment of microminerals by consuming studied food dishes, was also conducted. The collected products were freeze-dried and standard procedures for measuring macronutrients were followed. At the same time, the acid digestion method was used to prepare the solution for detecting minerals by atomic absorption spectrometry. The resulting data indicated that all the food dishes supplied 134-454 kcals/100 g. The chicken/meat and pulse food dishes of all three categories were enriched with protein except bhindi masala. All the food dishes have a massive variation in fat contents and differ based on the used quantity of hydrogenated oil during their preparations. A significant difference in the macro- and microminerals in studied food products was observed. However, all food dishes are a good supplementary source of fundamental nutrients, supplying the recommended daily allowances for adults. The estimated hazardous index (Ih) of microminerals in some street and restaurant food products (based on a survey) showed possible toxicity risk, especially for the workers of automechanic workshops (Ih > 1.00). Thus, it is concluded that the contaminated (cheap) raw materials and unhygienic conditions for preparing street and restaurant foods and hawking places (atmospheric pollution) are the significant sources of micromineral contamination.
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Affiliation(s)
- Jameel Ahmed Baig
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan.
| | - Iram Gul Chandio
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan
| | - Tasneem Gul Kazi
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan
| | - Hassan Imran Afridi
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan
| | - Khalil Akhtar
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan
| | - Mirza Junaid
- Department of Paediatric, Peoples University of Medical and Health Sciences for Women, Nawabshah, Shaheed Benazirabad, Pakistan
| | - Sumsun Naher
- Department of Mechanical Engineering and Aeronautics, University of London, London, UK
| | - Shakoor Ahmed Solangi
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan
| | - Niaz Ali Malghani
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan
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An Inductively Coupled Plasma Optical Emission Spectrometric Method for the Determination of Toxic and Nutrient Metals in Spices after Pressure-Assisted Digestion. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12020534] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
The aim of this study was to develop a simple and rapid inductively coupled plasma optical emission spectrometric (ICP-OES) method for the determination of 17 metals (Ag, Al, B, Ba, Bi, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni, Pb, Tl and Zn) in packaged spices. For this purpose, the spice samples (200 mg) in the form of powder were submitted to pressure-assisted wet-acid digestion with a mixture of 6 mL concentrated HNO3 and 1 mL H2O2. The proposed method was validated in terms of linearity, trueness, precision, limits of detection (LODs) and limits of quantification (LOQs). Good method trueness, precision and linearity were observed for the examined elements. The LODs of the examined analytes ranged between 0.08 and 5.95 mg kg−1. The present method was employed for the analysis of twenty-two packaged commercially available spices including asteroid anise, clove, cardamon, cinnamon, curry, coriander, turmeric, cumin, white pepper, black pepper, nutmeg, allspice, red pepper, paprika, ginger, green pepper and pink pepper from the Greek market that are widely consumed. A wide variety of metal of different concentration ranges were determined in the samples.
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Bhatti S, Baig JA, Kazi TG, Afridi HI, Pathan AA. Macro and micro mineral composition of Pakistani common spices: a case study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00173-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Hwang IM, Yang JS, Kim SH, Jamila N, Khan N, Kim KS, Seo HY. Elemental Analysis of Sea, Rock, and Bamboo Salts by Inductively Coupled Plasma-Optical Emission and Mass Spectrometry. ANAL LETT 2016. [DOI: 10.1080/00032719.2016.1158831] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Analytical techniques combined with chemometrics for authentication and determination of contaminants in condiments: A review. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.05.004] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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