H. Hoseini, Fatemeh Mohammadi‐Nasrabadi, Abdolsamad Abedi, Negar Rostami, Sara Bazzaz, F. Esfarjani
{"title":"采用不同烹饪方法后鸡蛋中的重金属残留量(砷、镉、汞和铅","authors":"H. Hoseini, Fatemeh Mohammadi‐Nasrabadi, Abdolsamad Abedi, Negar Rostami, Sara Bazzaz, F. Esfarjani","doi":"10.1155/2023/5542051","DOIUrl":null,"url":null,"abstract":"As a nutritious food, eggs are capable of accumulating heavy metals and are a good indicator of environmental contamination. This study is aimed at determining the levels of heavy metal residues (As, Cd, Hg, and Pb) in hen eggs after applying different cooking methods. In an experimentally designed study, forty-four hen egg samples were selected from 22 best-selling brands of supermarkets in Tehran and categorized into one of four groups (raw, dry-frying, and boiling with and without eggshells). The levels of heavy metal residues were analyzed by using inductively coupled plasma mass spectrometry (ICP-MS). The average levels of heavy metals (As, Cd, Hg, and Pb) in raw samples were 0.307, 1.654, 0.121, and 6.5 (μg.kg-1), respectively. After applying cooking methods, the residue of two heavy metals in boiling without eggshells (As: 0.228 ± 0.197 ; Cd: 1.985 ± 0.037 ) was lower than boiling with eggshells (As: 0.457 ± 0.918 ; Cd: 2.11 ± 0.223 μg.kg-1), while the dry-frying method had the lowest level of heavy metal residue (As: 0.222 ± 0.109 ; Cd: 1.54 ± 0.223 ) ( p < 0.05 ) and could be identified as efficient in reducing the amount of these heavy metals. In addition, different cooking methods did not make a significant difference in other heavy metal residues (Hg and Pb). To explain this reduction, two hypotheses can be proposed to explain the reduction of heavy metals after applying different cooking methods. First, the eggshell is permeable; the second is the association of heavy metals bonding with sulfur groups and weight loss due to evaporation. All heavy metal residues were found to be within acceptable permissible thresholds. Therefore, policymakers should protect the health of the population by continuously monitoring heavy metals in foods and prioritizing education and research on how to reduce them in the food chain.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0000,"publicationDate":"2023-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Heavy Metal Residue (As, Cd, Hg, and Pb) in Hen Eggs after Applying Different Cooking Methods\",\"authors\":\"H. Hoseini, Fatemeh Mohammadi‐Nasrabadi, Abdolsamad Abedi, Negar Rostami, Sara Bazzaz, F. Esfarjani\",\"doi\":\"10.1155/2023/5542051\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"As a nutritious food, eggs are capable of accumulating heavy metals and are a good indicator of environmental contamination. This study is aimed at determining the levels of heavy metal residues (As, Cd, Hg, and Pb) in hen eggs after applying different cooking methods. In an experimentally designed study, forty-four hen egg samples were selected from 22 best-selling brands of supermarkets in Tehran and categorized into one of four groups (raw, dry-frying, and boiling with and without eggshells). The levels of heavy metal residues were analyzed by using inductively coupled plasma mass spectrometry (ICP-MS). The average levels of heavy metals (As, Cd, Hg, and Pb) in raw samples were 0.307, 1.654, 0.121, and 6.5 (μg.kg-1), respectively. After applying cooking methods, the residue of two heavy metals in boiling without eggshells (As: 0.228 ± 0.197 ; Cd: 1.985 ± 0.037 ) was lower than boiling with eggshells (As: 0.457 ± 0.918 ; Cd: 2.11 ± 0.223 μg.kg-1), while the dry-frying method had the lowest level of heavy metal residue (As: 0.222 ± 0.109 ; Cd: 1.54 ± 0.223 ) ( p < 0.05 ) and could be identified as efficient in reducing the amount of these heavy metals. In addition, different cooking methods did not make a significant difference in other heavy metal residues (Hg and Pb). To explain this reduction, two hypotheses can be proposed to explain the reduction of heavy metals after applying different cooking methods. First, the eggshell is permeable; the second is the association of heavy metals bonding with sulfur groups and weight loss due to evaporation. All heavy metal residues were found to be within acceptable permissible thresholds. Therefore, policymakers should protect the health of the population by continuously monitoring heavy metals in foods and prioritizing education and research on how to reduce them in the food chain.\",\"PeriodicalId\":15717,\"journal\":{\"name\":\"Journal of Food Processing and Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2023-11-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Processing and Preservation\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1155/2023/5542051\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1155/2023/5542051","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Heavy Metal Residue (As, Cd, Hg, and Pb) in Hen Eggs after Applying Different Cooking Methods
As a nutritious food, eggs are capable of accumulating heavy metals and are a good indicator of environmental contamination. This study is aimed at determining the levels of heavy metal residues (As, Cd, Hg, and Pb) in hen eggs after applying different cooking methods. In an experimentally designed study, forty-four hen egg samples were selected from 22 best-selling brands of supermarkets in Tehran and categorized into one of four groups (raw, dry-frying, and boiling with and without eggshells). The levels of heavy metal residues were analyzed by using inductively coupled plasma mass spectrometry (ICP-MS). The average levels of heavy metals (As, Cd, Hg, and Pb) in raw samples were 0.307, 1.654, 0.121, and 6.5 (μg.kg-1), respectively. After applying cooking methods, the residue of two heavy metals in boiling without eggshells (As: 0.228 ± 0.197 ; Cd: 1.985 ± 0.037 ) was lower than boiling with eggshells (As: 0.457 ± 0.918 ; Cd: 2.11 ± 0.223 μg.kg-1), while the dry-frying method had the lowest level of heavy metal residue (As: 0.222 ± 0.109 ; Cd: 1.54 ± 0.223 ) ( p < 0.05 ) and could be identified as efficient in reducing the amount of these heavy metals. In addition, different cooking methods did not make a significant difference in other heavy metal residues (Hg and Pb). To explain this reduction, two hypotheses can be proposed to explain the reduction of heavy metals after applying different cooking methods. First, the eggshell is permeable; the second is the association of heavy metals bonding with sulfur groups and weight loss due to evaporation. All heavy metal residues were found to be within acceptable permissible thresholds. Therefore, policymakers should protect the health of the population by continuously monitoring heavy metals in foods and prioritizing education and research on how to reduce them in the food chain.
期刊介绍:
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.