Quantification of heavy metals and health risk assessment in processed fruits’ products

• Main Authors: Hina Abbasi, Munir Hussain Shah, Muhammad Mohiuddin, Mohamed Soliman Elshikh, Zahid Hussain, Jawaher Alkahtani, Waheed Ullah, Mona S. Alwahibi, Arshad Mehmood Abbasi
• Format: Article
• Language: English
• Published: Elsevier 2020-12-01
• Series: Arabian Journal of Chemistry
• Subjects: Heavy metals; Health risk assessment; Processed foods; PCA; THQ; TCR
• Online Access: http://www.sciencedirect.com/science/article/pii/S1878535220304159

Present study was intendant to assess heavy metals (HMs) concentration and associated health risk in processed fruits’ products sold in the local markets of North Pakistan. In total seven metals viz. cadmium (Cd), chromium (Cr), cobalt (Co), copper (Cu), iron (Fe), lead (Pb) and zinc (Zn) were quantified in 345 samples of different brands categorized into eight groups (Sauces, Ketchup, Juices, Jams, canned fruits, tomato paste, marmalades and pickles). On the comparative basis, Fe was dominating with highest concentration in pickles, canned fruits and sauces at 143.3 ± 43.2, 83.64 ± 23.19 and 50.17 ± 15.1 mg/kg, respectively), followed by Cd in sauces (22.94 ± 6.91 mg/kg), Cr in juices (12.97 ± 3.91 mg/kg) and Pb in pickles (12.53 ± 3.77 mg/kg). Measured levels of these metals varied significantly and were relatively higher than their permissible limits. Univariate and multivariate analysis depicted strong association among Cr, Co, Pb and Fe and confirmed HMs contamination through natural and anthropogenic sources in processed foods. Health risk index (HRI) for Cd, Cr and Pb was greater than unity (<1.0), particularly in sauces, jams and canned fruits. Target hazard quotient (THQ) and hazard index (HI) of Cd, Cr and Pb were relatively high. But target cancer risk (TCR) assessment indicates that these metals were within the acceptable limit, except for Cd concentration in sauces, jams and canned fruits that may cause cancer to consumers.