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Capcarova M, Frigenti M, Arvay J, Janco I, Harangozo L, Bandlerova A, Sartoni M, Guidi A, Stawarz R, Formicki G, Argente MJ, Massanyi P. Levels of Essential and Trace Elements in Mozzarella Available on the Slovak Market with the Estimation of Consumer Exposure. Biol Trace Elem Res 2024; 202:2357-2366. [PMID: 37594594 PMCID: PMC10955032 DOI: 10.1007/s12011-023-03813-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Accepted: 08/14/2023] [Indexed: 08/19/2023]
Abstract
The aim of this study was to determinate the content of some elements in a specific dairy product, mozzarella, in a particular area of western Slovakia and to evaluate the estimation of the risk to the consumers based on the contribution to the provisional tolerable weekly intake. The consumption of mozzarella can contribute to the intake of important elements in the diet, such as calcium and magnesium, along with others. The contents of some toxic and trace elements were low and have not exceeded the permitted limit. In addition, the contribution to PTWI was found to be very low, which means that the consumption of mozzarella possesses no risk to humans. It is concluded that the data obtained in this study can help as a valuable addition to methodological and scientific material in the field of food safety of dairy products and their positive impact on human health.
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Affiliation(s)
- Marcela Capcarova
- Institute of Applied Biology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic.
| | - Marcella Frigenti
- Department of Veterinary Sciences, University of Pisa, Viale Delle Piagge 2, 56124, Pisa, Italy
| | - Julius Arvay
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Ivona Janco
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Lubos Harangozo
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Anna Bandlerova
- Institute of Law, Faculty of European Studies and Regional Development, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Martina Sartoni
- Department of Veterinary Sciences, University of Pisa, Viale Delle Piagge 2, 56124, Pisa, Italy
| | - Alessandra Guidi
- Department of Veterinary Sciences, University of Pisa, Viale Delle Piagge 2, 56124, Pisa, Italy
| | - Robert Stawarz
- Institute of Biology, Pedagogical University of Cracow, Ul. Podchorazych 2, 30-084, Cracow, Poland
| | - Gregorz Formicki
- Institute of Biology, Pedagogical University of Cracow, Ul. Podchorazych 2, 30-084, Cracow, Poland
| | - Maria-Jose Argente
- Department of Agro-Food Technology, Universidad Miguel Hernández de Elche, 03312, Orihuela, Spain
| | - Peter Massanyi
- Institute of Applied Biology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
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Mlangeni AT, Chinthenga E, Kapito NJ, Namaumbo S, Feldmann J, Raab A. Safety of African grown rice: Comparative review of As, Cd, and Pb contamination in African rice and paddy fields. Heliyon 2023; 9:e18314. [PMID: 37519744 PMCID: PMC10375803 DOI: 10.1016/j.heliyon.2023.e18314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 07/07/2023] [Accepted: 07/13/2023] [Indexed: 08/01/2023] Open
Abstract
This review aimed to investigate the reported concentrations of arsenic (As), cadmium (Cd), and lead (Pb) in rice cultivated in Africa and African rice paddies compared to other regions. It also aimed to explore the factors influencing these concentrations and evaluate the associated health risks of elevated As, Cd, and Pb exposure. Relevant data were obtained from electronic databases such as PubMed, Scopus, and Google Scholar using specific keywords related to arsenic, cadmium, lead, rice, Africa, paddy, and grain. While the number of studies reporting the concentrations of As, Cd, and Pb in rice and rice paddies in Africa is relatively low compared to other regions, this review revealed that most of the African rice and paddy soils have low concentrations of these metals. However, some studies have reported elevated concentrations of As, Cd, and Pb in paddy fields, which is concerning due to the increased use of agrochemicals containing heavy metals in rice production. Nonetheless, agronomical interventions such as implementing alternate wetting and drying water management, cultivating cultivars with low accumulation of As, Cd, and Pb, amending rice fields with sorbents, and screening irrigation water can limit the bioaccumulation of these carcinogens in paddy fields using phytoremediation techniques. Therefore, we strongly urge African governments and organizations operating in Africa to enhance the capacity of rice farmers and extension officers in adopting approaches and practices that reduce the accumulation of these carcinogenic metals in rice. This is essential to achieve the sustainable development goal of providing safe food for all.
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Affiliation(s)
- Angstone Thembachako Mlangeni
- Department of Land and Water Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, Lilongwe, Malawi
| | - Evans Chinthenga
- Department of Land and Water Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, Lilongwe, Malawi
| | - Noel Jabesi Kapito
- Department of Land and Water Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, Lilongwe, Malawi
| | - Sydney Namaumbo
- Department of Land and Water Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, Lilongwe, Malawi
| | - Joerg Feldmann
- TESLA Analytical Chemistry, Institute of Chemistry, University of Graz, Austria
| | - Andrea Raab
- TESLA Analytical Chemistry, Institute of Chemistry, University of Graz, Austria
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Tanzina AY, Hoque MN, Mannan A, Foysal MJ, Rumi MH, Biswas S, Bhuiyan JJ, Siddiki AZ, Islam MS, Chin-Yen Tay A, Islam SR. Investigating the nutritional profile and bacteriome diversity in Bangladeshi sour yogurt. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Arslaner A, Salik MA. Probiotic ice cream with
Malus floribunda
fruit sauce: Quality properties, mineral and volatile composition. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ayla Arslaner
- Department of Food Engineering, Faculty of Engineering Bayburt University 69000 Bayburt Turkey
| | - Mehmet Ali Salik
- Department of Food Engineering, Faculty of Agriculture Atatürk University 25240 Erzurum Turkey
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Arslaner A, Salik MA, Bakirci İ. The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:223-233. [PMID: 33505067 DOI: 10.1007/s13197-020-04533-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/16/2020] [Accepted: 05/15/2020] [Indexed: 11/26/2022]
Abstract
In this study, the effect of Hibiscus sabdariffa L. flowers marmalade (HM) addition at different ratios (0%, 15%, 20%) was determined on the certain quality properties, total phenolic contents, antioxidant activity, mineral composition and heavy metal content of stirred-type yogurts (C, HM15, and HM20). The marmalade addition increased dry matter, ash, titratable acidity and viscosity whereas decreased pH, fat and protein values. HM addition significantly increased the antioxidant properties of yogurt samples. 2,2-Diphenylpicrylhydrazyl radical-scavenging activity, Copper (II) reducing antioxidant capacity and total phenolic content were found to be in the range of 5.92-26.73 mg TE/100 g, 4.88-15.03 mg TE/100 g, and 5.57-14.69 mg GAE/100 g, respectively. There were no statistically differences between control and HM-added groups in terms of lactic acid bacteria (LAB) counts, also in all samples the total LAB count was above 6 Log cfu/g during the storage. Fe, Mn, B, and Ba mineral values of samples with HM were higher than control sample. Cd, As, Hg and Li heavy metals were not detected in any of the samples, consequently results were within reliable limits reported by JECFA (Joint FAO/WHO Expert Committee on Food Additives) and Turkish Food Codex. As a result of the sensory evaluation, the samples containing 20% HM generally received higher scores than the samples containing 15% HM. Considering all the parameters, it was concluded that HM yogurts can be used as a different type in the functional yogurt industry due to its pleasant and characteristic taste.
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Affiliation(s)
- Ayla Arslaner
- Department of Food Engineering, Faculty of Engineering, Bayburt University, 69000 Bayburt, Turkey
| | - Mehmet Ali Salik
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
| | - İhsan Bakirci
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
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Capcarova M, Harangozo L, Arvay J, Toth T, Gabriny L, Binkowski LJ, Palsova L, Skalicka M, Pardo MDLLG, Stawarz R, Massanyi P. Essential and xenobiotic elements in cottage cheese from the Slovak market with a consumer risk assessment. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2020; 55:677-686. [PMID: 32378984 DOI: 10.1080/03601234.2020.1762420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The examination of various elements in the milk products is very important in the food sector in respect of food quality and safety. The aim of this study was to determine the concentrations of calcium (Ca), cobalt (Co), cadmium (Cd), copper (Cu), chromium (Cr), iron (Fe), mercury (Hg), potassium (K), magnesium (Mg), sodium (Na), nickel (Ni), phosphorus (P), lead (Pb) and zinc (Zn) in white cottage cheese or cottage cheese supplemented with various additives (white, lacto-free, chive, tzatziki, mustard + onion, chili, active protein) available on the market of Slovakia. All essential elements were within the reference range. Cottage cheese enriched with tzatziki showed higher amount of Cu, Fe, K, and Zn. Mustard + onion cheese contained high values of Ca, Co, Mg, and Ni. In white cottage cheese high amount of Cr, Mn, and P was measured. The content of xenobiotic metals was below permitted limit. The contribution to PTWI (Provisional tolerable weekly intake) suggested very low dietary exposure to heavy metals as Cd, Hg, and Pb as well as other metals (Cu, Ni, and Zn) in cottage cheese. Numerous correlations between concentrations were observed. MOE (Margin of Exposure) evaluation denoted that average consumption of cottage cheese does not pose any high cardiovascular and nephrotoxicity threat.
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Affiliation(s)
- Marcela Capcarova
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Lubos Harangozo
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Julius Arvay
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Tomas Toth
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Lucia Gabriny
- AgroBioTech, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | | | - Lucia Palsova
- Department of Law, Faculty of European Studies and Regional Development, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Magdalena Skalicka
- Institute of Nutrition, Dietetics and Feed Production, University of Veterinary Medicine and Pharmacy in Kosice, Kosice, Slovak Republic
| | | | - Robert Stawarz
- Institute of Biology, Pedagogical University of Krakow, Krakow, Poland
| | - Peter Massanyi
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
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Capcarova M, Binkowski LJ, Stawarz R, Schwarczova L, Massanyi P. Levels of Essential and Xenobiotic Elements and Their Relationships in Milk Available on the Slovak Market with the Estimation of Consumer Exposure. Biol Trace Elem Res 2019; 188:404-411. [PMID: 29968124 DOI: 10.1007/s12011-018-1424-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Accepted: 06/26/2018] [Indexed: 11/28/2022]
Abstract
The monitoring of various elements in the cow milk is important in the agricultural sector. The goal of this study was to determine the concentrations of calcium (Ca), cadmium (Cd), copper (Cu), iron (Fe), mercury (Hg), potassium (K), magnesium (Mg), sodium (Na), nickel (Ni), lead (Pb), and zinc (Zn) in the milk samples coming from different origins (local region in Nitra, nationwide sample represents the common Slovak brands of milk and common brands of milk from Czech Republic widely available in Slovakia). The samples were analyzed using atomic absorption spectrometry. A high level of variability in the Cu, Fe, Na, Ni, and Zn contents was observed. Magnesium was comparatively high in the milk sample from Slovakia (273.23 ± 16.32 μg/mL) against sample from Nitra (230.91 ± 9.48 μg/mL) and Czech Republic (202.70 ± 10.83 μg/mL). Potassium was significantly higher in milk from Nitra region (3301.98 ± 95.66) against SK sample (2925.16 ± 75.74 μg/mL). There were no significant differences in other elements among the three regions. The provisional tolerable weekly intake (PTWI) contribution suggested low dietary exposure to observed toxic metals (Cd, Hg, and Pb) in milk samples. Margin of exposure (MOE) evaluation denoted that even higher consumption of milk poses no high cardiovascular and nephrotoxicity threat. However, Cd and Pb are known for their cumulative effect and the monitoring of these elements in milk is strongly required.
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Affiliation(s)
- Marcela Capcarova
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, University of Agriculture in Nitra, Nitra, Slovak Republic.
| | | | - Robert Stawarz
- Institute of Biology, Pedagogical University of Cracow, Cracow, Poland
| | - Loretta Schwarczova
- Department of European Policies, Faculty of European Studies and Regional Development, Slovak University of Agriculture in Nitra, 949 76, Nitra, Slovak Republic
| | - Peter Massanyi
- Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, University of Agriculture in Nitra, Nitra, Slovak Republic
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