Impact of microwave-assisted acid extraction (MW-AAE) methods on simultaneous ICP-MS analysis of multi-elements in edibles besides associated greenness and human health risk assessment

Abstract

In this study, a total of 13 hazardous multi-elements have been simultaneously determined in 24 edibles using inductively coupled plasma-mass spectrometry (ICP-MS). As per the ICHQ3D document, the detected elements belong to Class 1 (As, Cd, and Pb), Class 2A (Co, V, and Ni), Class 2B (TI, Pd, Se, and Ag), and Class 3 (Ba, Cu, and Cr). The impact of various microwave-assisted acid extraction (MW-AAE) methods (A, B, and C) on multielement from edibles and sensitivity detection was comparatively studied. The method achieved an acceptable precision % RSD, linearity range (r2 > 0.900), high detection limits (0.0006–0.1169), and % recovery (IS: Y, Tb, Sc) for multielement detection in all edible products. Among MW-AAE procedures, digested samples from Method A have demonstrated superior metal extraction for all metals, except As and Pd. However, Methods B and C showed better extraction for As and Pd than Method A. The principal component analysis for comparison of MW-AAE procedures has also confirmed that Method-A is better efficient in metal extraction from edibles, and it is due to the addition of hydrogen peroxide. Furthermore, using a penalty point, AGREE, and GAPI metric tools all methods were assessed and had acceptable scores, confirming its greenness. Hazard quotient of As, Cd, Pb, Co, V, Ni, TI, Pd, Se, Ag, Ba, Cu, and Cr was in the range of 0.10–9.28, 0.01–0.96, 0.10–26.19, 0.001–1.10, 0.001–0.29, 0.001–0.92, 0.001–0.09, 0.001–0.02, 0.001–0.01, 0.001–0.03, 0.02–0.58, 0.12–5.29, and 0.06–204, respectively. The findings of this study revealed that there would be a noncarcinogenic health risk to the population of Bihar City because the Hazard Quotient value is higher than 1 for As (soybean, rice, spinach, grapes, ginger, turmeric, mustard, and wheat), Pb (banana, potato, tomato, spinach, mustard, turmeric, onion, and garlic), Co (soybean), Cu (soybean, rice, turmeric, mustard, pea, lentil, and wheat) and Cr (in all analyzed vegetable, grains, and rhizome).