Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)
Само за регистроване кориснике
Аутори
Lučić, MilicaMiletić, Andrijana
Savić, Aleksandra
Lević, Steva
Ignjatović Sredović, Ivana
Onjia, Antonije
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate tha...t peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4
Кључне речи:
Cancer risk / Food analysis / Food composition / Hazard quotient / Metal(loid)s / Multivariate analysis / Provisional tolerable weekly intake / Recommended dietary allowanceИзвор:
Journal of Food Composition and Analysis, 111, 104598-Издавач:
- Academic Press Inc.
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200135 (Универзитет у Београду, Технолошко-металуршки факултет) (RS-MESTD-inst-2020-200135)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200287 (Иновациони центар Технолошко-металуршког факултета у Београду доо) (RS-MESTD-inst-2020-200287)
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Lučić, Milica AU - Miletić, Andrijana AU - Savić, Aleksandra AU - Lević, Steva AU - Ignjatović Sredović, Ivana AU - Onjia, Antonije UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6085 AB - The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate that peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4 PB - Academic Press Inc. T2 - Journal of Food Composition and Analysis T1 - Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum) SP - 104598 VL - 111 DO - 10.1016/j.jfca.2022.104598 ER -
@article{ author = "Lučić, Milica and Miletić, Andrijana and Savić, Aleksandra and Lević, Steva and Ignjatović Sredović, Ivana and Onjia, Antonije", abstract = "The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate that peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4", publisher = "Academic Press Inc.", journal = "Journal of Food Composition and Analysis", title = "Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)", pages = "104598", volume = "111", doi = "10.1016/j.jfca.2022.104598" }
Lučić, M., Miletić, A., Savić, A., Lević, S., Ignjatović Sredović, I.,& Onjia, A..Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum). in Journal of Food Composition and Analysis Academic Press Inc.., 111, 104598. https://doi.org/10.1016/j.jfca.2022.104598
Lučić M, Miletić A, Savić A, Lević S, Ignjatović Sredović I, Onjia A. Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum). in Journal of Food Composition and Analysis.111:104598. doi:10.1016/j.jfca.2022.104598 .
Lučić, Milica, Miletić, Andrijana, Savić, Aleksandra, Lević, Steva, Ignjatović Sredović, Ivana, Onjia, Antonije, "Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)" in Journal of Food Composition and Analysis, 111:104598, https://doi.org/10.1016/j.jfca.2022.104598 . .