Open AccessComparative analysis of lead content during food processing
Author(s) -
JoonGoo Lee,
JeongYun Hwang,
Hye-Eun Lee,
Jaewu Choi,
Gil-Jin Kang
Publication year - 2020
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-020-00756-0
Subject(s) - blanching , chemistry , ginseng , environmental chemistry , brewing , contamination , food science , heavy metals , food processing , inductively coupled plasma mass spectrometry , detection limit , food contaminant , environmental science , mass spectrometry , chromatography , biology , medicine , ecology , alternative medicine , pathology , fermentation
Heavy metals in groups 3-16 in periods 4 and greater. They exist naturally in the earth's crust. People are exposed to heavy metals by the inhalation of polluted air and via the intake of contaminated food. People are exposed to lead (Pb), one of heavy metals, by consuming foods that are contaminated from the environment. Pb is ubiquitous in the environment and accumulates in plants and animals that eat contaminated plants. The Pb in foods before and after processing were analyzed via Inductively coupled plasma with mass spectrometry to determine the effects of the procedures on the Pb migration and residue. This analytical method was verified to have a limit of detection of 0.011-0.859 µg/kg, acceptable linearity with the regression coefficient of 0.999, relative recoveries of 78.1-89.9% and repeatability of 1.4-7.7%. The amount of Pb was reduced during the following processes: more than 79.6% by extracting ginseng, extracting red ginseng and balloon flower roots via alcohol, more than 47.9% by blanching Chwinamul, more than 18.2% by brewing coffee with cold and hot water, more than 22.2% by extracting juices from fruits and peeling fruits. Therefore, proper cooking and food processing can be advantageous in terms of reducing exposure to Pb.