Analysis and Human Health Risk from Selected Heavy Metals in Common Instant Noodles
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Analysis and Human Health Risk from Selected Heavy Metals in Common Instant Noodles Muhammad Idrees 1 Received: 14 November 2019 / Accepted: 30 January 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract A current study has been carried out to assess the level of selected heavy metals like Cr, Cd, Zn, Mn, Fe, Co, Pb, and Ni in six branded noodles, i.e., Maggi, Knorr, Shan shoop, Shinramayun, Indomie, and Mama. The concentration of Cr, Cd, Zn, Mn, Fe, and Co was observed in the range of 3.3–9.7, 0.066–0.59, 6.2–11.4, 2.4–6.3, 4.8–17.5, and 0.39–0.74 mg kg−1 respectively while that of Pb and Ni was below the detection limit. High Cd (0.59 mg kg−1), Fe (17.5 mg kg−1), and Co (0.74 mg kg−1) were found in Maggi; high Cr (9.7 mg kg−1) and Mn (6.3 mg kg−1) were found in Mama while high Zn (11.4 mg kg−1) was found in Knorr. The health risk associated with the use of noodles in Pakistan was evaluated by using estimated dietary intake (EDI), target hazard quotients (THQs), and hazard index (HI). THQ values found for Zn, Mn, Fe, and Co were found below 1 while those for Cd in four samples were below 1 and for Maggi, they were higher than 1. THQ values for Cr in all samples were above 1. Cr and Cd concentrations were a little bit higher than those of the WHO/FAO permissible limits; Zn and Fe concentrations were found within the limit while for Mn and Co WHO/FAO limits are not yet established. The THQ values for Cr and its concentration in all samples show that it could have a detrimental effect on the users of noodles in Pakistan. Keywords Heavy metals . Noodles . Health risk . THQs . HI . FAAS
Introduction Noodles are very famous food all over the world. They have been used in more than 80 countries worldwide. These originated from Northern China in roundabout 500 BC and have been introduced in different ways to other Asian countries. People’s migration and traveling of traders are the major sources of noodles’ introduction to other Asian countries. In Asia, most of the total wheat flour produced is used in the preparation of noodles. In addition to wheat flour, water and salt are also used in their preparation. Noodles contain the same nutrients as of wheat flour which include proteins, carbohydrates, minerals, and small amount of fatty acids. Some additives such as stabilizers, emulsifiers, phosphates, enzymes, antioxidants, and colorants are also used in the preparation of noodles. They are widespread nowadays because of their fantastic taste and easy way of preparation. Noodles can
* Muhammad Idrees [email protected] 1
Department of Chemistry, Faculty Name, Bacha Khan University, Charsadda, Pakistan
be stored easily because of their introduction in dried form [1–3]. Wheat grown on contaminated soil, the use of contaminated water for irrigation, pesticides, and fertilizers contaminated with heavy metals are the major causes of heavy metal introduction to wheat and subsequently to noodles. The use of such noodles may cause some serious health problems even if some metals are present in
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