Level and Health Risk Assessment of Heavy Metals in Selected Seasonings and Culinary Condiments Used in Nigeria
作者: Ayobami O. AigberuaSylvester Chibueze IzahIsaac Udo Isaac
作者单位: 11 Department of Chemical Sciences, Faculty of Science, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria
22 Department of Biological Sciences, Faculty of Science, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria
33 Department of Chemistry, Faculty of Science, Federal University of Otuoke, Bayelsa State, Nigeria
刊名: Biological Evidence, 2018, Vol.8
来源数据库: Sophia Publishing Group Inc
DOI: 10.5376/be.2018.08.0002
关键词: Dietary intakesFood seasoningsNigeriaTarget hazard quotientTrace metals
原始语种摘要: Eight trace metals (Mn, Cd, Co, Zn, Cu, Pb, Cr and Ni) were analyzed in selected brands of seasonings and culinary condiments used for cooking in Nigeria with a view of determining the potential health risk index with regard to dietary intake and total hazard quotients. The samples were processed, digested and analyzed using flame atomic absorption spectrophotometer. The values of trace metals in the seasoning and culinary condiments were 0.11 – 1.52 mg/kg Cr, 0.76 – 3.56mg/kg Pb, 0.04 – 0.84mg/kg Cd, 0.52 – 2.87 mg/kg Ni, 0.06 – 2.60 mg/kg Cu, 0.27 – 7.86 mg/kg Zn, 0.68 – 56.64mg/kg Mn and 0.08 – 2.18mg/kg Co. The concentration of most 50% of the metals viz: Co, Zn, Cu and Ni were below the limit specified by Food and Agricultural Organization/World Health Organization for food additives...
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关键词翻译
关键词翻译
  • condiments 
  • intake 收气
  • specified 给定的
  • potential 
  • culinary 厨房用的
  • hazard 危险
  • concern 经济联合体
  • dietary 饮食的
  • values 价值观
  • regard 敬贺金