Assessment of Selected Trace Metals in Commonly Consumed Canned and Raw Food Products in Sindh, Pakistan

Amjad Ali Maitlo; Sanaullah Ansari; Amjad Hussain Soomro; Almas Fatima Memon; Insaf Raza  Mughal; Ghulam  Jaffar; Sanaullah Ansari

doi:10.38211/joarps.2023.04.02.152

Authors

Amjad Ali Maitlo Institute of Chemistry, Shah Abdul Latif University, Khairpur, Sindh, Pakistan
Sanaullah Ansari Shah Abdul Latif University
Amjad Hussain Soomro Institute of Chemistry, Shah Abdul Latif University, Khairpur, Sindh, Pakistan
Almas Fatima Memon Department of Chemistry, Government College University Hyderabad, Sindh, Pakistan
Insaf Raza Mughal Institute of Chemistry, Shah Abdul Latif University, Khairpur, Sindh, Pakistan
Ghulam Jaffar Institute of Chemistry, Shah Abdul Latif University, Khairpur, Sindh, Pakistan
Sanaullah Ansari Institute of Chemistry, Shah Abdul Latif University, Khairpur, Sindh, Pakistan

DOI:

https://doi.org/10.38211/joarps.2023.04.02.152

Keywords:

Toxicity, Heavy metals, Food safety, canned food, essential elements, macro-nutrients, atomic absorption spectrometry

Abstract

The current study uses a flame atomic absorption spectrometer to quantify seven trace elements—Chromium (Cr), Cobalt (Co), Zinc (Zn), Manganese (Mn), Sodium (Na), Potassium (K), and Calcium (Ca) in canned and raw food products sold in Sukkur and Khairpur, Sindh, Pakistan. Current study results were compared to WHO/FAO maximum and minimum limits. Most samples were contaminated with trace elements (likely from anthropogenic activities, local industries, and brick kilns) and exceeded the allowable limits. Food products had varied metal content. In canned food products, Cr was max in peas (6.99 mg/kg) and min in pineapple (3.08 mg/kg), Co was max in pineapple (3.11 mg/kg) and min in honey (1.50 mg/kg), Zn was max in tamarind (5.77 mg/kg) and min in pineapple and mushroom (2.95 mg/kg), Mn was max in ginger (0.39 mg/kg) and min in pineapple and mangoes (0.24 mg/kg), Na was max in ginger (167 mg/kg) and min in honey (76.7 mg/kg), and K was max in tamarind (4942 mg/kg) and min in honey (76.7 mg In raw food products, Cr was highest in carrot (6.21 mg/kg) and lowest in pineapple (3.08 mg/kg), Co was highest in pineapple (3.24 mg/kg) and lowest in carrot (1.14 mg/kg), Zn was highest in carrot (6.33 mg/kg) and lowest in pineapple and honey (2.96 mg/kg), Mn was highest in ginger (0.41 mg/kg) and lowest in honey (0.24 mg/kg), Na was highest in garlic (202 mg/kg) and lowest in strawberries (65.1 mg/kg), and K was highest in tamarind (4963 mg/kg) and lowest in butter. In conclusion, to ensure public safety, these elements must be monitored in canned and raw food products

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