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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(8): 1063-1069
Comparative analysis of lead content during food processing
Joon-Goo Lee1 • Jeong-Yun Hwang1 • Hye-Eun Lee1 • Jang-Duck Choi1 • Gil-Jin Kang1
1 Food Contaminants Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong-eup, Heungdeok-gu, Cheongju-si 28159, South Korea
ABSTRACT
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.
KEYWORD
Lead ∙ Migration rate ∙ Residual rate ∙ Food processing ∙ Exposure
Food Science and Biotechnology 2020 ; 29(8): 1063-1069
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