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Cadmium and lead content in fresh and canned peas
Author(s) -
ZureraCosano G.,
MorenoRojas R,
RinconLeon F,
AmaroLopez M
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740570409
Subject(s) - cadmium , chemistry , atomic absorption spectroscopy , food science , lead (geology) , environmental chemistry , zoology , biology , paleontology , physics , organic chemistry , quantum mechanics
Cadium and lead in raw, blanched and canned peas were determined using atomic absorption spectrophotometry. The daily intake of cadmium and lead from peas in Spain was evaluated. The cadmium content of the peas ranged from less than 0.004 to 0.015 μg −1 , whereas the lead content varied from 0.49 to 0.223 μg −1 . The concentraiton of both elements was compared at different stages of the process. Statistically significant differences were found in the lead levels as a function of size and the different stages of the canning process. The mena level of cadmium and lead (0.041 μgg −1 and 0.092 μgg −1 respectively) could account for a daily intake of 0.1 μg day −1 for cadmium and 1.1 μg day −1 for lead.