Concentration of mineral and heavy metals in raw mare (horse) milk consumed in Yazd, Iran: A risk assessment study

BACKGROUND

In recent years, the mare's milk has been introduced as a rich source of nutrients with hypoallergic characteristics which is widely used for Iranian infants.

OBJECTIVES

The present study aimed to investigate the heavy metal concentration of mare's milk and its consumption risk assessment.

METHODS

About 88 mare's milk was collected from Yazd, the centre of Iran, during the summer of 2020. The raw mare's milk was digested and analysed for mineral and heavy metal content (As, Ca, Cd, Co, Cu, Fe, Mg, Mn, Ni, P, Pb and Zn) by ICP-OES. To estimate the health hazard for consumers the Estimated Daily Intake (EDI), Hazard Quotient (HQ) and Hazard Index (HI) of heavy metals were determined.

RESULTS

The Ca ranged from 260.52 to 201.43 mg/L, which was the highest mineral in mare's milk followed by P and Mg. By increasing the age, P and Ca content was increased. The obtained ranges of Cu, Co, Fe, Mn and Zn were 72.12-75.11, 1.12-9.3, 180.69-230.21, 31.24-47.13 and 1060-1200 μg/L, respectively. The Cd and Arsenic content of mares' 8-11 years of age had higher concentrations. The highest Pb content was reported in mares 4-7 years old (10 μg/L). Although, Pb, Cd and As content of the mare's milk was evaluated lower than the permissible limit. Also, the HQ value was As > Cd > Pb > Zn > Ni > Cu for infants, toddlers and adults. The HI of mare's milk was 0.16, 0.15 and 0.022 for infants, toddlers and adults, respectively.

CONCLUSIONS

Mare's milk could be an effective nutrition source for infants and children suffering from milk protein allergies.

The impacts of salt reduction strategies on technological characteristics of wheat bread: a review

Increased consumption of sodium is considered as the leading cause of cardiovascular disease and hypertension. Processed foods like bakery products are considered as the main source of sodium intake. Regarding the high consumption ratio of wheat bread, it is counted as the main contributor of sodium intake by the European food Safety Authorization and World Health Organization. Consequently, its salt reduction is considerably important to postpone adverse effects induced by sodium. Salt is used in wheat bread as a technological and sensory improver. Different salt reduction strategies (e.g. sodium free mineral salts, hollow salts, uneven salt distribution, amino acids and plant based salt boosters) had been assessed to reduce the sodium content in wheat bread. Despite their potential efficiency to partially imitate the technological and sensorial characteristics of salt in wheat breads, challenges also existed which may restrict their consumption level. Considering the importance of wheat bread in our daily diet, its high sodium content and the critical role of salt in its technological characteristics this study is aimed to review the influence of different salt reduction strategies in wheat bread from technological perspective.

The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study

The oil was extracted from sesame seed with two extraction methods. Traditional (Ardeh oil) and industrial method (cold pressing method: virgin and refined sesame oil) oil extraction was studied to compare the quality and heavy metal content of extracted oils. The chemical properties (fatty acid composition, peroxide, anisidine, acid values, and TOTOX) and heavy metal contents were investigated. The Hazard Quotient (HQ) and Hazard Index (HI) of heavy metal intakes were calculated. The results demonstrated that the predominant fatty acid in oil samples was oleic, linoleic, palmitic, and stearic acids. It was indicated the peroxide, anisidine, acid values, and TOTOX of oil samples were as the order of Ardeh oil > virgin sesame oil > refined sesame oil. The reduction pattern of Pb > Zn >Cu > Cd >As was reported in sesame seed. Although the oil refining had been greatly reduced the Pb of oil sample, but it had yet been much higher than the permissible levels set by Codex Alimentarius. The HQ and HI of all heavy metals were less than one, but they were higher in Ardeh oil compared to others. It is necessary to monitor the presence of heavy metal contaminants and the quality of imported sesame seeds prior to oil preparation.

Application of essential oil of Pistacia atlantica Gum, polypropylene and silica nanoparticles as a new milk packaging

The aim of current study was to investigate the antimicrobial effect of gum essential oil of Pistacia atlantica (wild pistachio) tree (GEO) and design a new film based on polypropylene polymer coated with silica nanoparticles and GEO. The antimicrobial activity of the packaging film was evaluated with or without milk on Staphylococcus aureus, Salmonella enterica, Escherichia coli, and Listeria monocytogenes during 35 days. The results showed that GEO has significant antibacterial properties. It was most effective on Salmonella enterica, while its effect on Listeria monocytogenes was the weakest. Antimicrobial activity of the film without milk showed no significant differences among the different sizes of nanoparticles used (0.05, 0.025, and 0.051 g) (p ≥ .05). It can be concluded that polypropylene incorporated with GEO and silica nanoparticles active film had antimicrobial properties up to 35 days, while using with milk or without milk. Therefore, this type of packaging is effective to enhance the shelf life of milk.

Quality Assessments of the Fried Oils in Fast Food Restaurants of Yazd, Iran

Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series of chemical and physical reactions, so that the oil is oxidized, polymerized, and hydrolyzed. Methods: In a current descriptive cross-sectional study, 100 oil samples were obtained from fast food shops in Yazd city during the spring and summer of 2018. A checklist was prepared including the oil type (oil or fat), odor, color, smoke, and duration of use. The peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA) levels, and total polar compound (TPC) of the samples were examined. Results: We found that 93% of the oil samples were in form of liquid. In term of color, 45% of the samples had a dark color and about 57% had an undesirable odor during cooking. In 23% of the fast food shops in Yazd, oil is used more than two days. The measurement of peroxide value showed that 73 samples had peroxide values higher than the allowable limits. The allowable average peroxide value was estimated as 2.33 meq/kg. Results showed that 56 samples had allowable FFA level (less than one), while the others were classified as oxidized oils. The p-AV in 55% of the oil samples were higher than 4. According to the results, 46% of the frying oil samples had TPC of higher than 25%, which showed that they should be discarded. Conclusion: The results showed that majority of the fast food shops in Yazd used highly oxidized oils to prepare their food. The absorption of such oils by food can endanger the public health. Therefore, continuous monitoring of fast foods and restaurants as well as training the staff seem necessary.  

Evaluation of heavy metal concentration in imported black tea in Iran and consumer risk assessments

Tea grows in the contaminated soils, absorbs the heavy metals, and enters them into the human food chain. The concentrations of Pb, Cd, Cu, As, and Hg of the imported black tea leaves to Hormozgan Province were evaluated by atomic absorption spectrometer. Then, the Hazard Quotient (HQ) and Hazard Index (HI) levels of heavy metal intakes were calculated to estimate the health hazard for consumers. The Pb, Cd, Cu, As, and Hg concentrations in the Sri Lankan and Indian blank tea were 0.14, 0.017, 11.29, 0.057, 0.0076 mg/kg, and 0.21, 0.02, 14.56, 0.067, 0.01 mg/kg, respectively. It was found that except for As concentration in Indian black tea were higher than Sri Lankan black tea. The HQ and HI levels of all studied metals were less than one, but they were higher in Indian black tea compared with the Sri Lankan black tea. The HI of Indian and Sri Lankan black tea samples were 0.061 and 0.048, respectively, which indicated no significant health hazard for tea consumers. The results showed that the consumption of the studied tea could not have any risk of heavy metal exposure.

Monitoring the Freshness of Rainbow Trout Using Intelligent PH-sensitive Indicator During Storage

Background: The rainbow trout fish is susceptible to spoilage due to its high content of unsaturated fatty acids. It should be kept at low temperature to reduce microbial, enzymatic, and oxidation reactions. The purpose of this study was to design a packaging that contains a pH indicator for monitoring freshness of the rainbow trout fish during storage at refrigerator. Methods: The indicator contained agarose as the carrier, bromocresol green as pH indicator, and silica as surface provider. It was covered by polypropylene film and attached inside the package. Freshness of the trout stored in the refrigerator was assessed by chemical (total volatile basic nitrogen and pH) and microbiological (total viable count) methods. Results: The pH of fish gradually decreased after the third day since color of the indicator changed from yellow to green on day 3 and then to blue on day 6. The indicator's response was correlated with changes in the microbial population and also with levels of total volatile basic nitrogen and pH. The results showed that the designed indicator was sensitive to different pH levels and could be applied as part of the intelligent packaging system. Conclusion: The freshness indicator worked well before the expiry date of fish, which makes it suitable for food quality assessment. So, this indicator can be used for real-time monitoring of packaged fish freshness.

Antimicrobial Activity and Chemical Composition of Pistachia Atlantica Gum Sub Sp. Kurdica. Essential Oil

Background: Staphylococcus aureus, Salmonella enterica, Escherichia Coli (E. Coli) and Listeria monocytogenes are considered as important foodborne pathogens. Pistachia atlantica sub sp. Kurdica, called wild pistachio, has been known as an antimicrobial compound. The aim of this study was to determine the antimicrobial activity and chemical composition of this essential oil (EO) on some of foodborne pathogens. Methods: The EO of Pistachia atlantica was obtained by hydro-distillation and analyzed by GC-MASS. The antibacterial effects of Pistachia atlantica were evaluated at two concentrations of 10 and 15 µL against Staphylococcus aureus, E. Coli, Salmonella enterica, and Listeria monocytogenes using disk diffusion method. The analysis was done by SPSS. Results: In the current study, α-pinene (92.5%) and ß-pinene (1.62%) were the main components of Pistachia atlantica EO. The EO was most effective on Salmonella enterica, whereas, its effect on Listeria monocytogenes was the weakest. The results showed a significant difference in reducing Salmonella enterica in comparison to others (P < 0.05). Conclusion: The EO has inhibitory effects on the studied bacteria. Therefore, this EO can be used as a natural preservative to extend the shelf life of foods.

Chemical Composition and Antifungal Activity of Essential Oil of Zataria Multiflora

Background: Aspergillus flavus is a toxic contaminant in foods, which can induce mutagenic, teratogenic, and carcinogenic effects. In last decades, synthetic fungicides have been used for inhibition of fungal growth in plants. The public attention was also attracted to contamination of food chain by these chemicals. Therefore, in the current study, we decided to use Zataria multiflora (ZM) essential oil to inhibit the Aspergillus flavus growth. Method: The essential oil from ZM was obtained by hydro-distillation and analyzed by GC/MS. The minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) of ZM essential oil were determined at different concentrations (0-1000 ppm). Results: In this study, Carvacrol (33.45%) and Thymol (34.44%) were the most frequent compounds of the ZM essential oil. The minimum inhibitory and fungicidal concentrations were 100 and 400 ppm, respectively. Conclusions: The presence of phenolic compounds such as Thymol and Carvacrol, as the major components of ZM essential oil inhibits the Aspergillus flavus growth. Furthermore, this essential oil has a very strong anti-bacterial effect. Considering these results, it seems that ZM essential oil is potentially an appropriate natural alternative for controlling Aspergillus flavus fungus.

Antioxidant activity and total phenolic content of ethanolic extract of pomegranate peels, juice and seeds

Pomegranate (Punica granatum L.) is extensively cultivated in Middle East especially in Iran. For centuries, this fruit has been used in Iranian herbal medicine. Pomegranate peel, seed and juice contain considerable amounts of phenolic compounds and have antioxidant activity. Pomegranate peels, juice and seeds from three regions of Natanz, Shahreza, and Doorak were obtained. Antioxidant activity, total phenolic, flavonoids, and flavonols contents of pomegranate peels, seeds and juices extracts were analyzed. The β-carotene bleaching test and Folin-Ciocalteu method were applied in this study. The pomegranate peel extract showed high levels of antioxidant activity in comparison to seeds and juices. Doorak peel by 58% had the highest antioxidant activity among two other peels. Total phenolics, flavonoids, and flavonols contents of pomegranate peel were evaluated much more higher than seeds and juices. The significant positive correlation between antioxidant activity and total phenolics was reported. According to achieved results, high antioxidant capacity of pomegranate especially peel, had shed light to use them as natural food preservatives.