CONSIDERATION OF HEAVY METALS CONTAMINATION IN TURKISH FOODSTUFFS: ÇEMEN (FENUGREEK PASTE) AND HOT SPICY TOMATO DIP AND HUMAN HEALTH RISK ASSESSMENT

Kuddusi Karaboduk, Erdoğan Hasdemir, Mehmet Levent Aksu
1.529 322

Abstract


In this study the heavy metal contents such as Fe, Co, Ni, Cu, Zn, Cr, Al, Mn, Pb, Cd  in three different fenugreek pastes and hot spicy tomato dips purchased from three different markets in Ankara were investigated by the use of ICP-OES equipment .These metal may come from both the foodstuff  materials or the equipment employed. The metals present in the highest amounts in the samples were found to be Al (105-253 ppb) and Pb (102-114 ppb). The weekly intake values and health risk of the toxic metals Cd and Pb were separately evaluated.


Keywords


Fenugreek paste, hot spicy tomato dip, heavy metal, ICP-OES, health risk index

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References


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