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LEAD UPTAKE OF GRAPEFRUIT JUICES STORED IN CANS AS DETERMINED BY FLAMELESS ATOMIC ABSORPTION SPECTROSCOPY
Author(s) -
ROUSEFF R. L.,
TING S. V.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07488.x
Subject(s) - grapefruit juice , chemistry , food science , atomic absorption spectroscopy , lead (geology) , fruit juice , food contaminant , medicine , geomorphology , geology , physics , quantum mechanics , pharmacokinetics
The effects of juice acidity, storage time, and temperature on the lead content of canned grapefruit juice were determined. Freshly processed juice had a lead concentration of 0.06 ppm. Average lead levels increased to 0.19 ppm after 17 wk storage and did not change significantly thereafter. After 52 wk storage, composite juice lead concentrations ranged from 0.13–0.26 ppm. These levels are within the FAO/WHO Food Standard Program limits. Storage temperature had no significant effect on ultimate juice lead concentrations. The major factor in determining ultimate lead levels was the surface area of solder exposed to the juice. Juice pH was also a factor with the more acidic juices having a slightly greater lead content. These findings suggest that measures to reduce interior solder surface area in cans should reduce the lead content.