Multi-element analysis of food dyes and assessment of consumer's health

被引：3

作者：

Ham, Sanaa ^{[1
]}

Hamadi, Karima ^{[1
]}

Zergui, Anissa ^{[2
]}

Djouad, Mokhtar Eddine ^{[1
]}

机构：

[1] Univ Chlef, Fac Nat & Life Sci, Dept Biol, Ouled Fares, Algeria

[2] Natl Ctr Toxicol, Cheraga, Algeria

来源：

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE | 2024年 / 17卷 / 01期

关键词：

Food dyes; heavy metals; contamination; impurities; health risk assessment; food safety; TOXICITY; CHROMIUM; MERCURY; LEAD;

D O I：

10.1080/19393210.2023.2278807

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The present study assessed metallic contaminants levels in food colourings using an inductively coupled plasma mass spectrometry (ICP-MS) in 51 samples of food dyes marketed in Algeria. The analysed samples were contaminated with lead (0.77 +/- 0.034), arsenic (0.008 +/- 0.006), cadmium (0.102 +/- 0.047), cobalt (0.017 +/- 0.008), copper (0.025 +/- 0.011), chromium (0.820 +/- 0.051), and nickel (0.022 +/- 0.009) mu g g(-1). Mercury constituted a minor contaminant (<0.001 to 0.002 <mu>g g(-1)). Turmeric and saffron were the most contaminated with Pb, As, Cd, Co, Cu, Cr, and Ni (p < 0.05). Health risk assessment revealed that infant population presents adverse non-carcinogenic effects (THQ = 4.25) and carcinogenic risk (HI = 4.65) linked to the consumption of food dyes contaminated with Cr.

引用

页码：28 / 34

页数：7

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