|
|
Avicenna Journal of Medical Biochemistry، جلد ۲، شماره ۱، صفحات ۰-۰
|
|
|
| عنوان فارسی |
Determination of Heavy Metal Levels in Edible Salt |
|
| چکیده فارسی مقاله |
Background Edible salt is the most commonly used food additive worldwide. Therefore, any contamination of table salt could be a health hazard. Objectives The present study aimed to determine the levels of heavy metals in table and bakery refined salts. Materials and Methods Eighty-one table refined salt samples and the same number of bakery refined salt samples were purchased from retail market in the province of Hamadan, Iran. The levels of lead (Pb), cadmium (Cd), mercury (Hg), copper (Cu), and iron (Fe) were determined using atomic absorption spectroscopy method. Results The levels (mean ± SD, μg/g) of Pb, Cd, Hg, Cu, Fe in table refined salt samples were 0.852 ± 0.277, 0.229 ± 0.012, 0.054 ± 0.040, 1.25 ± 0.245 and 0.689 ± 1.58, respectively. The results for the same metals in bakery refined salt samples were as follows (mean ± SD, μg/g): 22 ± 0.320 for Pb, 0.240 ± 0.018 for Cd, 0.058 ± 0.007 for Hg, 1.89 ± 0.218 for Cu, and 8.75 ± 2.10 for Fe. Heavy metal concentrations were generally higher in bakery refined salt. Conclusions The results obtained in the present study were compared with the literature and legal limits. All values for these metals in the table and bakery refined salts were lower than the permitted consumption level defined by Codex (2 µg/g of Pb, 0.5 µg/g of Cd, 0.1 µg/g of Hg, and 2 µg/g of Cu). |
|
| کلیدواژه‌های فارسی مقاله |
Cadmium،Lead،Heavy Metals،Mercury،Sodium Chloride |
|
| عنوان انگلیسی |
Determination of Heavy Metal Levels in Edible Salt |
|
| چکیده انگلیسی مقاله |
Background Edible salt is the most commonly used food additive worldwide. Therefore, any contamination of table salt could be a health hazard. Objectives The present study aimed to determine the levels of heavy metals in table and bakery refined salts. Materials and Methods Eighty-one table refined salt samples and the same number of bakery refined salt samples were purchased from retail market in the province of Hamadan, Iran. The levels of lead (Pb), cadmium (Cd), mercury (Hg), copper (Cu), and iron (Fe) were determined using atomic absorption spectroscopy method. Results The levels (mean ± SD, μg/g) of Pb, Cd, Hg, Cu, Fe in table refined salt samples were 0.852 ± 0.277, 0.229 ± 0.012, 0.054 ± 0.040, 1.25 ± 0.245 and 0.689 ± 1.58, respectively. The results for the same metals in bakery refined salt samples were as follows (mean ± SD, μg/g): 22 ± 0.320 for Pb, 0.240 ± 0.018 for Cd, 0.058 ± 0.007 for Hg, 1.89 ± 0.218 for Cu, and 8.75 ± 2.10 for Fe. Heavy metal concentrations were generally higher in bakery refined salt. Conclusions The results obtained in the present study were compared with the literature and legal limits. All values for these metals in the table and bakery refined salts were lower than the permitted consumption level defined by Codex (2 µg/g of Pb, 0.5 µg/g of Cd, 0.1 µg/g of Hg, and 2 µg/g of Cu). |
|
| کلیدواژه‌های انگلیسی مقاله |
Cadmium,Lead,Heavy Metals,Mercury,Sodium Chloride |
|
| نویسندگان مقاله |
علی حشمتی | ali heshmati
department of biochemistry and nutrition, faculty of medicine, hamadan university of medical sciences, hamadan, ir iran; department of biochemistry and nutrition, faculty of medicine, hamadan university of medical sciences, hamadan, ir iran. tel 98-8118380572, fax 98-8118380208, e-mail a.heshmati@umsha.ac.ir
سازمان اصلی تایید شده: دانشگاه علوم پزشکی همدان (Hamadan university of medical sciences)
علی اصغر وحیدی نیا | aliasghar vahidinia
department of biochemistry and nutrition, faculty of medicine, hamadan university of medical sciences, hamadan, ir iran
سازمان اصلی تایید شده: دانشگاه علوم پزشکی همدان (Hamadan university of medical sciences)
ایرج صالحی | iraj salehi
department of physiology, paramedical faculty, hamadan university of medical sciences, hamadan, ir iran
سازمان اصلی تایید شده: دانشگاه علوم پزشکی همدان (Hamadan university of medical sciences)
|
|
| نشانی اینترنتی |
http://www.avicennajb.com/index.php?page=article&article_id=19836 |
| فایل مقاله |
فایلی برای مقاله ذخیره نشده است |
| کد مقاله (doi) |
10.17795/ajmb-19836 |
| زبان مقاله منتشر شده |
fa |
| موضوعات مقاله منتشر شده |
|
| نوع مقاله منتشر شده |
research-article |
|
|
|
برگشت به:
صفحه اول پایگاه |
نسخه مرتبط |
نشریه مرتبط |
فهرست نشریات
|