Determination of essential and non-essential element concentrations and health risk assessment of some commercial fruit
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ORIGINAL ARTICLE
Determination of essential and non-essential element concentrations and health risk assessment of some commercial fruit juices in Turkey Funda Demir1 • Azmi Seyhun Kipcak1 • Ozgul Dere Ozdemir1 • Emek Moroydor Derun1
Revised: 14 April 2020 / Accepted: 23 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Aim of present study is to quantify essential (Ca, Co, Cr, Cu, Fe, K, Mg, Mn, Na, P, Se and Zn) and nonessential/toxic (Al, As, Ba, Cd, Ni, Pb and Ti) elements of 100% fruit juices (orange, apple, pomegranate and grape) and fruit nectars (orange, peach, apricot and cherry and the determination of non-carcinogenic and carcinogenic risks. For this purpose, inductively coupled plasma-optical emmision spectroscopy was used to find out element content of samples after microwave digestion process. Essential element contents of 100% fruit juices and nectars were determined as max. 1350 mg/L (K, in 100% orange juice) and min. 0.007 mg/L (Cr, in 100% grape, cherry and apricot nectar and Cu, Mo, in 100% apple juice). Furthermore, the daily intake percentages of essential elements were calculated for 200 mL fruit juice consumption. Target hazard quotients, hazard indexes (HI) and target carcinogenic risks (TR) of non-essential, trace and ultra trace elements were also calculated and risk analysis were conducted. According to the results, the HI and TR of samples were founded as less than 1 and 1 9 10-4, respectively. All samples evaluated as in the low risk group. Keywords Food analysis Fruit juice Essential elements Toxic elements THQ HI
& Emek Moroydor Derun [email protected]; [email protected] 1
Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Davutpasa Street No. 127, Esenler, 34210 Istanbul, Turkey
Introduction Fruit juices are widely consumed beverages all over the world by different age groups and consumption of them has been intensifying day by day depending on the increasing knowledge of their nutritional abilities, flavour, taste and beneficial health effects (Madeja et al. 2014). They are generally divided into two segments of 100% fruit juices and fruit nectars. 100% fruit juices are restricted to beverages that are pure filtered juice. Various fruits are used to make juice such as orange, apple, grape, pomegranate etc. Nectars are prepared from diluted fruit juices and pulp (to a degree limited by regulations) and they contain additives including natural and artificial sweeteners, and preservatives. The fruit juice content in nectar can vary between 25 and 99% (FAO 2017; Demir et al. 2015). The investigation of the contents of fruit juices is an important consideration for conscious consumption. Fruit juices contain carbohydrates, proteins, flavonoids various kinds of antioxidants, vitamins and various elements that are necessary to our body (Dehelean and Magdas 2013; Bartoszek 2016). When elements are assessed for health effect they can be subdivided into two
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