Evaluation of the Content of Lead, Cadmium, Mercury, Arsenic, Tin, Copper and Zinc during the Production Process Flow of Tomato Broth

Corina Andrei, Felicia Tarca

Abstract


Heavy metals are among the largest contaminants of food products. Once metals are present in vegetables, their concentrations are rarely modified by industrial processing techniques, although in some cases washing may decrease the metal content. The main objective of this study was to quantify the effect of industrial processing on the content of lead, cadmium, mercury, arsenic, tin, copper and zinc in tomatoes and products resulting on flow technology of tomato broth. For the determination of essential elements and/or potentially toxic was use atomic absorption spectrometry. The analytical results for quantitative evaluation the concentrations of the investigated elements on the samples of tomatoes taken from the technological process of the production of tomato broth indicated the presence of Pb, Cd, Cu and Zn but with a level of concentration that significantly decreased in the finished product and the absence of metals Hg and As in all investigated samples. Effect of industrial processing on the content of tin in tomato samples analyzed was characterized by fluctuations in the residual content that led to a significant increase in concentration of 0.100 ± 0.041 mg kg-1 (tomatoes - unprocessed) to 0.200 ± 0.041 mg kg-1 (tomato broth).

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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:9366

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