Akhtar, S, Riaz, M, Naeem, I et al. (4 more authors) (2020) Risk assessment of aflatoxins and selected heavy metals through intake of branded and non-branded spices collected from the markets of Multan city of Pakistan. Food Control, 112. 107132. p. 107132. ISSN 0956-7135
Abstract
Spices are an essential part of our food preparations and are considered a potential source of health-protective components. However, spices may also contain some toxic substances primarily aflatoxins and heavy metals. This study aimed to quantify the level of total aflatoxins and three most toxic heavy metals i.e. lead (Pb), arsenic (As) and cadmium (Cd) in commercially available non-branded and branded spices. Furthermore, risk assessment through aflatoxins and heavy metals was performed by computing the values of Margin of Exposure (MOE) and Total Hazard Quotient (THQ), respectively. The concentration of aflatoxins was recorded higher in non-branded spices while heavy metals especially Pb was recorded higher in branded spices. MOE values for aflatoxins through spices consumption indicated that all age group of people were consuming aflatoxins above the threshold level. The THQ values for heavy metals toxicity assessment were found within the acceptable ranges. Females, especially above 24 years of age, were found at more risk as compared to male, due to their higher intake rate of spices.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 23 Nov 2021 09:42 |
Last Modified: | 23 Nov 2021 09:42 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodcont.2020.107132 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:180547 |