scholarly journals ANALYSIS OF THE EFFICIENCY OF USING THE CULINARY PROCESSING OF MUSHROOMS IN ORDER TO REDUCE THE CONCENTRATION OF HEAVY METALS IN THEM

2020 ◽  
pp. 209-222
Author(s):  
Oksana Vradiy
Keyword(s):  
Heavy Metals ◽  
Tap Water ◽  
Absorption Spectrometry ◽  
Forest Steppe ◽  
Distilled Water ◽  
Lead And Cadmium ◽  
Different Types ◽  
The Village ◽  
The Town ◽  
Copper Lead

The samples of mushrooms were collected in the forestry of the village Tyvriv and the town of Kalynivka, Vinnytsia and Kalynivka districts, in the conditions of Right-Bank Forest-Steppe of Ukraine. The studies of heavy metals concentration were performed in the scientific agrochemical laboratory of the Department of Ecology and Environmental Protection, the Faculty of Agronomy and Forestry at Vinnytsia National Agrarian University. The concentrations of Cu, Zn, Pb and Cd of the studied mushrooms were determined by the method of atomic absorption spectrometry after the dry mineralization. The research of the effect of culinary processing on the concentration of heavy metals in mushrooms were conducted according to the following scheme: 1. The control: mushrooms, cleaned and washed with tap water; 2. Option 1: mushrooms soaked in tap water for 3 hours and boiled in it; 3. Option 2: mushrooms soaked in the water without mineral residue for 3 hours and boiled in it; 4. Option 3: mushrooms soaked in distilled water for 3 hours and boiled in it. Summarizing the obtained results, it should be noted that the most effective way to reduce the concentration of lead and cadmium in mushrooms was the option of soaking and boiling mushrooms in the water without mineral residue. The most effective way to reduce the concentration of zinc and copper was Option 3, where distilled water was used. The influence of soaking and boiling mushrooms in different types of water is investigated. When soaking and boiling mushrooms in tap water for 3 hours, the concentration of zinc in them was found to decrease from 1.01 to 1.04 times, the concentration of copper – from 1.0 to 1.2 times, the concentration of lead – from 1.09 to 1.16 times and the concentration of cadmium – from 1.08 to 1.2 times. When soaking and boiling mushrooms in the water without mineral residue, the concentration of zinc decreased from 1.01 to 1.04 times, the concentration of copper – from 1.16 to 1.25 times, the concentration of lead – from 1.8 to 2.0 times and the concentration of cadmium – from 1.75 to 2.0 times. When soaking mushrooms and boiling them in distilled water, the concentration of zinc decreased from 1.13 to 1.18 times, the concentration of copper – from 1.2 to 1.29 times, the concentration of lead – from 1.22 to 1.28 times and the concentration of cadmium – from 1.08 to 1.2 times. Key words: mushrooms, concentration, zinc, copper, lead, cadmium, distilled water, water without mineral residue, tap water, boiling of mushrooms.

scholarly journals INFLUENCE OF THE LEVEL OF WATER MINERALIZATION ON THE CONCENTRATION OF HEAVY METALS IN MUSHROOMS

2020 ◽  
pp. 229-242
Author(s):  
Oksana Vradiy
Keyword(s):  
Heavy Metals ◽  
Human Impact ◽  
Tap Water ◽  
Absorption Spectrometry ◽  
Ecological Condition ◽  
Forest Steppe ◽  
Population Activity ◽  
Living Organisms ◽  
The Right

The current ecological condition of forest plantations has been characterized by high anthropogenic load as a result of population activity. The consequences of the human impact have been manifested in the disturbance of natural landscapes, air pollution, hydrosphere, destruction of the lithosphere, uncontrolled depletion of forest resources, resulting in a decrease and extinction of a huge number of species of animals and plants. In the result of various industries’ work chemical compounds have been formed, which have been transformed into the biosphere and enter all living organisms. Therefore, there are serious problems in the relationship between nature and man. The human impact on the environment is extremely powerful and it is obvious that the biosphere as a result of this impact loses the ability to self-regulate and it does not allow it to function properly. One of the current environmental problems that threatens plants, animals and human health and the quality of the environment is heavy metal pollution. These substances gradually enter plants, animals and humans through the air, water and food chain over a period of time [4]. Toxicity of metals has a direct effect on flora, which is an integral part of ecosystems. These effects lead to changes in the biochemical, physiological and metabolic processes that take place in plants that grow directly in areas with high levels of heavy metals. Samples of edible forest mushrooms were taken on the territory of forests of Tyvriv, Vinnytsia and Kalyniv districts in the Forest-Steppe of the Right Bank of Ukraine. Studies of the concentration of heavy metals were performed in the research and measurement agrochemical laboratory of the Department of Ecology and Environmental Protection, Faculty of Agronomy and Forestry on the basis of Vinnytsia National Agrarian University. The concentrations of Cu, Zn, Pb and Cd of the studied fungi were determined by atomic absorption spectrometry after dry mineralization. Studies of the effect of cooking on the concentration of heavy metals in mushrooms were carried out according to the following scheme: 1. control option: mushrooms, cleaned and washed with tap water; 2. option 1: mushrooms soaked for 3 hours in water without mineral residue; 3. mushrooms soaked for 3 hours in water without mineral residue with the addition of salt (1 kg of mushrooms – 1 liter of water and 10 g of salt). The effect of soaking mushrooms in water without mineral residue with the addition of salt was studied. It was found that when soaking mushrooms for 3 hours in water without mineral residue, the concentration of zinc in them decreased: from 1.02 to 1.37 times; copper - from 1.14 to 1.5 times; lead - from 1.09 to 1.13 times; cadmium - from 1.3 to 1.5 times. When soaking mushrooms for 3 hours in water without mineral residue with the addition of salt, the concentration of zinc in them decreased: from 1.23 to 1.28 times; copper - from 1.2 to 1.36 times; lead - from 1.31 to 1.38 times; cadmium - from 1.41 to 1.6 times.

scholarly journals Mineral content of different bottled water available in Bangladesh: Assessment of their compliance with current regulations

2013 ◽  
Vol 38 (1) ◽  
pp. 7-15 ◽  
Author(s):  
Mohammad Arifur Rahman ◽  
Md Abdus Salam ◽  
Abdus Salam ◽  
Madhusudan Roy ◽  
Nargis Jahan Ara ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Mineral Content ◽  
Bottled Water ◽  
Human Consumption ◽  
Distilled Water ◽  
Mineral Contents ◽  
Lead And Cadmium ◽  
Council Directive ◽  
Guideline Values ◽  
The University

Nine bottled water brands collected from retail shops and food shops beside the University of Dhaka were analyzed for their major and trace element constituents to ascertain their suitability for human consumption. The results obtained were compared with parametric values (PVs) set by European Community Council Directive 98/83/EC and the guideline values (GVs) recommended by WHO. It was found that the majority of the brands tested were low in mineral contents. Moreover, lower values of hardness, TDS and conductivity than the prescribed limits of WHO showed that water was deficient in essential minerals. Minerals like magnesium, potassium, calcium were present in some cases in such a low concentration that water seemed to be as good as distilled water. In case of heavy metals, only lead and cadmium were found to be below the detection limit (0.001 mg/L) which indicates bottled water brands are better for drinking. DOI: http://dx.doi.org/10.3329/jasbs.v38i1.15316 J. Asiat. Soc. Bangladesh, Sci. 38(1): 7-15, June 2012

scholarly journals Heavy metals content in Serbian old plum brandies

2013 ◽  
Vol 78 (7) ◽  
pp. 933-945 ◽  
Author(s):  
Mirjana Bonic ◽  
Vele Tesevic ◽  
Ninoslav Nikicevic ◽  
Jelena Cvejic ◽  
Slobodan Milosavljevic ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Ph Value ◽  
Hydride Generation ◽  
Absorption Spectrometry ◽  
Atomic Spectrometry ◽  
Alcoholic Beverages ◽  
Cu Content ◽  
Lead And Cadmium ◽  
Flame Atomic Absorption ◽  
Copper Zinc

Seven elements, namely, arsenic, lead, cadmium, copper, zinc, iron and manganese were determined in 31 samples of Serbian plum brandies by applying atomic spectrometry techniques. Flame atomic absorption spectrometry was used for quantification of copper, iron, zinc, manganese, lead and cadmium; and hydride generation atomic spectrometry absorption for arsenic quantification. Measured concentrations of heavy metals and arsenic was assessed according to the Serbian regulations, official regulations of some other countries and in respect of microelements content in other similar distilled alcoholic beverages. Amounts of microelements in maximal recommended daily and weekly intake of plum brandy were determined. The influence of production (home made and industrial), type of wooden barrel (oak and mulberry), and duration of ageing process on the content of Zn, Cu, Fe and Mn in plum brandies, as well as coefficient of correlation between Cu content and pH value were also studied.

scholarly journals AAS DETECTION OF HEAVY METAL IN SHEEP CHEESE (THE BANAT AREA, ROMANIA)

1970 ◽  
Vol 62 ◽  
Author(s):  
I. Gogoaşă ◽  
I. Gergen ◽  
Maria Rada ◽  
D. Parvul ◽  
Camelia Ciobanu ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Heavy Metal ◽  
Graphite Furnace ◽  
Absorption Spectrometry ◽  
Essential Elements ◽  
Manganese Zinc ◽  
Lead And Cadmium ◽  
Nickel Chromium ◽  
Low Concentrations ◽  
Iron Manganese

. In this paper we present results of the measurement of some heavy metals in sheep cheese samples from three hill and alpine areas in the Banat area. We analysed, using flame and graphite furnace atomic absorption spectrometry, the following heavy metals: Fe, Mn, Zn, Cu, Co, Ni, Cr, Pb, and Cd. The concentration ranges in the cheese samples were: 7.22-8.85, 1.36-1.83, 17.39-23.17, 0.691-0.886, 0.020-0.102, 0.002-0.010, 0,214-0.225, 0.193-0.314 and 0.001-0.003 mg/kg for iron, manganese, zinc, cooper, cobalt, nickel, chromium, lead and cadmium, respectively. Analysing experimental data shows that the specific soil and climate factors in the area favour cheese assortments with normal heavy metal contents under the form of essential elements and of low concentrations of heavy metals potentially toxic or toxic much below admitted toxicity levels.

scholarly journals Sensory profiles of sweeteners in aqueous solutions

2011 ◽  
Vol 24 (No. 6) ◽  
pp. 283-287 ◽  
Author(s):  
A. Šedivá ◽  
Z. Panovská ◽  
J. Pokorný
Keyword(s):  
Aqueous Solutions ◽  
Bitter Taste ◽  
Sucrose Solution ◽  
Tap Water ◽  
Relative Accuracy ◽  
Distilled Water ◽  
Iso Standards ◽  
Metallic Taste ◽  
Different Types ◽  
Sensory Profiles

Sensory profiles of saccharin, acesulfame K, aspartame, and neotame were compared with that of sucrose in three different types of water (tap water, commerical Crystalis water, and distilled water) under the conditions of the respective ISO standards. The intensities of off-flavours, especially bitter and metallic tastes, were higher in the solutions of synthetic sweeteners than in that of sucrose. The aspartame solution was the sample closest to the sucrose solution, and the intensity of off-flavours was significantly higher in acesulfame solution. Ratings of the bitter taste were related to those of the metallic taste, the relation being semilogarithmic. The performancies of different assessors were nearly the same in all ratings, and the absolute values of the ratings of sweetness and different off-flavours had the same repeatabilities. The relative accuracy was, naturally, much higher in off-flavours than in the case of sweetness.  

scholarly journals Determination of As, Cd, and Pb in Tap Water and Bottled Water Samples by Using Optimized GFAAS System with Pd-Mg and Ni as Matrix Modifiers

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Sezgin Bakırdere ◽  
Tolga Yaroğlu ◽  
Nihan Tırık ◽  
Mehmet Demiröz ◽  
A. Kemal Fidan ◽  
...  
Keyword(s):  
Water Samples ◽  
Tap Water ◽  
Graphite Furnace ◽  
Detection Limits ◽  
Absorption Spectrometry ◽  
Bottled Water ◽  
Matrix Modifier ◽  
Lead And Cadmium ◽  
West Part ◽  
Optimized Conditions

Arsenic, lead, and cadmium were determined in tap and bottled water samples consumed in the west part of Turkey at trace levels. Graphite furnace atomic absorption spectrometry (GFAAS) was used in all detections. All of the system parameters for each element were optimized to increase sensitivity. Pd-Mg mixture was selected as the best matrix modifier for As, while the highest signals were obtained for Pb and Cd in the case of Ni used as matrix modifier. Detection limits for As, Cd, and Pb were found to be 2.0, 0.036, and 0.25 ng/mL, respectively. 78 tap water and 17 different brands of bottled water samples were analyzed for their As, Cd, and Pb contents under the optimized conditions. In all water samples, concentration of cadmium was found to be lower than detection limits. Lead concentration in the samples analyzed varied between N.D. and 12.66 ± 0.68 ng/mL. The highest concentration of arsenic was determined as 11.54 ± 2.79 ng/mL. Accuracy of the methods was verified by using a certified reference material, namely, Trace Element in Water, 1643e. Results found for As, Cd, and Pb in reference materials were in satisfactory agreement with the certified values.

scholarly journals Lead and Cadmium Contaminations in Fruits and Vegetables, and Arsenic in Rice: A Cross Sectional Study on Risk Assessment in Iran

2021 ◽  
Vol 15 (2) ◽  
pp. 73-82
Author(s):  
Reza Tajik ◽  
◽  
Abbas Alimoradian ◽  
Mohammad Jamalian ◽  
Mohsen Shamsi ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Fruits And Vegetables ◽  
Absorption Spectrometry ◽  
The Elderly ◽  
Cross Sectional Study ◽  
Significant Rise ◽  
Agricultural Products ◽  
Leafy Vegetables ◽  
Cross Sectional ◽  
Lead And Cadmium

Background: High levels of heavy metals in food are general concerns including carcinogenic effects. According to studies, the accumulation of heavy metals in crops and consumption of these products in diet, has led to serious health concerns. This study investigated the concentrations of lead and cadmium in popular agricultural products. Methods: In this descriptive study, some fresh agricultural products (leafy vegetables, tubers, cucurbits and seeds) were collected in the winter and summer. The samples were transferred to the laboratory and stored in a cold room. After the preparation of the samples, the lead and cadmium contents were determined by atomic absorption spectrometry. The data were analyzed statistically on SPSS v. 26 software. Results: The average concentrations of lead and cadmium in the winter was 37.23±4.7 and 34.77±0.5 while they were 44.12±0.02 and 56.83±0.01 μg/g in the summer. The highest amount of led content was reported in spinach at an average of 71.25 μg/g and the lowest content was found in watermelon at 30.67 μg/g. We observed a significant rise in the concentrations of the pollutants in leafy vegetables during the summer, which was also linked to the farms’ locations (P<0.05). Conclusion: The results showed that the highest amount of lead accumulation was found in leafy vegetables and that of the cadmium was at permissible levels in all produces as recommended by WHO. The risk of non-cancerous diseases was also low. Future studied are warranted to assess the risk of heavy metal toxicity in people, especially in children, the elderly and pregnant women.

scholarly journals Influence of Lead and Cadmium on Some Physiologic Indices of Allium Cepa

2012 ◽  
Vol 69 (1) ◽  
Author(s):  
Lucia MIHALESCU ◽  
Oana MARE ROSCA ◽  
Zorica VOSGAN ◽  
Anca DUMUTA ◽  
Mirela CORDEA ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Allium Cepa ◽  
Distilled Water ◽  
Cotton Wool ◽  
Lead And Cadmium ◽  
Seeds Germination ◽  
Yellow Onion

The influence of the two heavy metals (Pb and Cd), in different concentrations, on the seeds germination and roots growing of Allium cepa of the two varieties (yellow onion and red onion), was studied. Sterilized Petri boxes were used; the germination substratum was cotton wool; the seeds were disinfected and wetted in appropriate solutions. For every working variant, 50 seeds of yellow onion and red onion were put in every Petri box. The following variants were used: V 1 - control, distilled water; V 2 - 0.1%Pb acetate; V3 - 0.4%Pb acetate; V4 - 0.1%Cd sulphate; and V5 - 0.4%Cd sulfate. In order to determine the germinative energy, the counting was performed after 5 days and for the germinative faculty after 11 days. The obtained results proved that the germinative energy and the germinative faculty were much more reduced for the red onion than for the yellow onion. As about lead, the best tolerance is that of the yellow onion; and for cadmium, the best tolerance is that of the red onion. The presence of heavy metals in the germination environment determines a reduced growing pace for the roots. By comparison, we may state that the most toxic is lead; for concentrations of 0.4% the roots of the yellow onion appeared only in the 18 th culture day.

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