青大麦(Hordeum vulgare L.)膳食补充剂中营养成分及有毒元素的研究

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Anna Sadowska-Rociek , Magdalena Surma , Adam Florkiewicz
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引用次数: 0

摘要

青大麦富含营养和生物活性物质,因此被用于膳食补充剂的生产。然而,环境污染和农药的使用会导致植物原料受到污染。研究目的:1)测定被认为对身体有益的青稞成分(抗氧化活性、总多酚、酚酸、钠、钾、镁、钙、铁、锰、锌);2)评估污染物(农药、多环芳香族化合物、砷、镉、汞、铅)对人类健康构成的潜在风险。材料:含有青大麦的膳食补充剂,以片剂、粉剂和果汁的形式存在。方法紫外-可见光谱法(测定抗氧化活性和总多酚)、原子吸收光谱法(AAS);用于元素测定)、液相色谱法(酚酸类、部分农药分析);气相色谱-质谱联用;农药和多环芳烃测定)。主要研究结果表明,青稞粉中含有丰富的宏量元素和微量元素,特别是铁和锰,可满足人体需要量的20%。然而,它们也受到重金属和吡虫啉的严重污染。超过欧盟规定的检测物质最高水平的有吡虫啉(6个大麦粉样品:P1、P2、P7-P10)、PAH4和汞(2个大麦粉样品:P6和P12, 3个片剂样品- T1、T2、T14)。经过计算的风险评估还表明,如果砷中毒,经常食用这些膳食补充剂可能对健康构成重大风险。结论:研究表明,虽然青稞粉含有大量的宏量元素和微量元素,以及额外的生物活性成分,但它们也可能是重金属或农药残留等有害物质的潜在来源。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Investigation on nutritional compounds and toxic elements in dietary supplements from young green barley (Hordeum vulgare L.)

Background

Young green barley is rich in nutrients and bioactive substances and hence is used for dietary supplement production. However, polluted environment and the use of pesticides can lead to the contamination of raw plant material.

Purpose of the study

1) determination of the young barley ingredients considered beneficial to the body (antioxidant activity, total polyphenols, phenolic acids, sodium, potassium, magnesium, calcium, iron, manganese, zinc); 2) assessment of the potential risk to human health posed by contaminants (pesticides, polycyclic aromatic compounds (PAHs), arsenic, cadmium, mercury, lead).

Materials

dietary supplements containing green barley in a form of tablets, powders and juices.

Methods

Ultraviolet-visible (UV–Vis) spectrometry (determination of antioxidant activity and total polyphenols), atomic absorption spectrometry (AAS; used for element determination), liquid chromatography (phenolic acids, some pesticide analysis); gas chromatography coupled to mass spectrometry (GC–MS; pesticide and PAH determination).

Main findings

the young barley powders were rich in macro- and microelements, particularly Fe and Mn, and could meet up to 20 % of the human requirements. However, they were also considerably contaminated with heavy metals and imidacloprid. The maximum levels established in European Union for examined substances were exceeded in the case of imidacloprid (6 samples of barley powders: P1, P2, P7-P10), PAH4 sum (one sample of barley powder - P10), and mercury (2 samples of barley powders: P6 and P12, 3 samples of tablets – T1, T2, T14). Calculated risk assessment also indicated that regular consumption of these dietary supplements could pose a significant health risk in case of arsenic.

Conclusions

the research suggests that although young barley powders exhibit a substantial amount of macro and microelements, and additional bioactive ingredients they may also be a potential source of some harmful substances such as heavy metals or pesticide residues.
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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