Evaluation of a Method for the Quantification of Cadmium, Lead, and Zinc in Craft Beers Manufactured in Quito, Ecuador.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2024-11-18 DOI:10.3390/foods13223664

Steward Yépez-Basantes, Lenys Fernández, Emerson Maldonado, Wilson Leon-Cueva, Ricardo León-Cueva, Luis Cedeño-Sares, Patricio Espinoza-Montero

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引用次数: 0

Abstract

The brewing process of craft beer can introduce contamination by heavy metals such as Cd, Pb, and Zn from various sources. Cadmium and lead metals are particularly worrisome because of their harmful effects on human health. This study aimed to evaluate a method for quantifying the levels of Cd, Pb, and Zn in craft beer brands sold in the northern region of the Metropolitan District of Quito, Ecuador, using atomic absorption spectroscopy. For confidentiality, the brands were anonymized as Brands A to I. Standard addition curves were employed for metal quantification, with repeatability assessed via the coefficient of variation (CV%) and accuracy determined by recovery (R%). The Cd content in Brands B-G and I was below the threshold established by the Mercosur Resolution Nº 12/11. Additionally, Brands A and D-H complied with the Ecuadorian INEN 2262 standard for maximum Pb concentration in beer. All samples showed Zn levels substantially below the maximum levels permitted by Ecuadorian regulations. Brands A, B, C, and H exhibited the highest concentrations of Cd and Pb.

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厄瓜多尔基多手工啤酒中镉、铅和锌定量方法的评估。

精酿啤酒在酿造过程中会受到各种来源的重金属（如镉、铅和锌）的污染。镉和铅金属对人体健康有害，尤其令人担忧。本研究旨在利用原子吸收光谱法对厄瓜多尔基多大都会区北部地区销售的精酿啤酒品牌中的镉、铅和锌含量进行量化评估。为保密起见，品牌匿名为品牌 A 至 I。采用标准添加曲线进行金属定量，通过变异系数（CV%）评估重复性，通过回收率（R%）确定准确性。品牌 B-G 和 I 中的镉含量低于南方共同市场第 12/11 号决议规定的阈值。此外，A 牌和 D-H 牌符合厄瓜多尔 INEN 2262 啤酒中铅的最大浓度标准。所有样品中的锌含量均大大低于厄瓜多尔法规允许的最高含量。A、B、C 和 H 品牌的镉和铅含量最高。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds