THE CONTENTS OF LEAD AND CADMIUM IN TOMATO JUICES

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Ewa Stasiuk

Gdynia Maritime University

THE CONTENTS OF LEAD AND CADMIUM IN TOMATO JUICES

Introduction

Tomato are popular vegetable in Poland. They are consumed as raw vegetable but as tomato juices too. Tomato juices are conceived as more healthy than other non-alcoholic beverages Particularly people who are care about their health and often practice sport are often consumers of tomato juices.

Tomatoes and tomato juices includes lycopen, carotenoid, which prevent of chronic diseases. Lycopene in diet has particularly role in fall risk cancer. To- mato and mainly tomato products are the major source of lycopene. More than 80 % of processed tomatoes are consumed in the form of tomato juice, paste, puree, ketchup, sauce and salsa. Tomato and its products are sources of potass- ium in food [4, 6, 10].

The consumption of water and juices has increased in Poland lately. The production of tomato juice increased from 30.6 thousands liters in 2003 year to 41.7 thousands liters in 2007 year. On the market tomato juices have appeared in the different tastes (spicy, with herbs). The consumer have wide choice on the market of tomato juices and therefore it influences on increasing of production these juices [3, 7]

Lead and cadmium are toxic metals and they are indicators of food pollution.

Heavy metals are toxic elements of food. Lead and cadmium are responsible for many human diseases and additional those metals cumulate in body human.

Therefore it is important to know about the contents of heavy metals in these tomato juices and control of quality of tomato juices [5].

The aim of this work is the determination of the level of lead and cadmium in tomato juices and the estimation intake of lead and cadmium by adult person and teenager. In tomato juices determined intake of these heavy metals compared with PTWI for lead and cadmium. Results this examinations give the answer on the question – is the Polish tomato juice the good quality.

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Material and methods

The seven group of tomato juices and two vegetable juices with containing tomato ingredient presented in the Polish market have been materials in this experiment. Juices were produced by following firm operating on Polish market:

Tymbark, Fortuna, Hortex and Sokpol. Juices were packed in cartoon or glass bottle. Samples of juices were coded and then analyzed three times.

The concentration of lead and cadmium has been determined by AAA method with graphite furnace with the use of spectrometer AA205 plus and GTA 100 by Varian. Before examination the samples were mineralized in mi- crowave furnace Mars 5X by CEM. Calibration standards were made by dilution of the high purity commercial Fluka of metal standards for atomic absorption analyses. Acceptable recoveries of 93 and 107% were obtained for cadmium and lead, respectively.

Results and discussion

The average heavy metals contents in tomato juices has been presented in table 1.

Table 1. Contents of lead and cadmium Number

of samples

Kind of juices

Kind of packaging

Average level of lead [µg/100ml ± SD]

Average level of cadmium [µg/100ml ±SD]

1 tomato carton 4.55 ± 0.09 0.85 ± 0.06

2 tomato carton 2.28 ± 0.06 0.92 ± 0.04

3 tomato carton 6.05 ± 0.09 0.44 ± 0.04

4 tomato carton 6.80 ± 0.12 0.88 ± 0.07

5 tomato carton 7.67 ± 0.22 1.12 ± 0.09

6 tomato glass bottle 1.42 ± 0.06 0.98 ± 0.04 7 tomato glass bottle 1.35 ± 0.05 1.02 ± 0.08

8 vegetable carton 10.35 ± 0.44 1.23 ± 0.07

9 vegetable carton 3.63 ± 0.08 1.11 ± 0.06

The level of lead in tomato juices presented from 1.35 to 10.35 µg/100ml.

Polish standard permits for vegetable preserve 0.1 mg Pb/kg and 0.05 mg Pb/kg for juices. Only one vegetables juices slightly exceeded value in Polish standard for preserves. However for cadmium average level was following from 0.44 to 1.23 µg/100ml. The contents of cadmium in all analyzed juices was in range acceptable by Polish standard 0.02 mg/kg [8]. Similar but slightly lower results obtained Suwała. Suwała determined average level of lead in tomato juice from 0.0086 to 0.01083 mg/kg and average level of cadmium from 0.00453 to 0.01100 mg/kg [9].

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The provisional tolerable weekly intake (PTWI) recommended by the Joint FAO/WHO Expert Committee for Food Additives for toxic metals is:

25 μg Pb/kg per body weight, 7 μg Cd/kg per body weight. In this experiment as typical consumer of tomato juices takes adult person (weight about 70 kg) and teenager (weight 40 kg). For these consumers intake of cadmium and lead as- sessed and calculated participation in PTWI. Participation in PTWI for cadmium are lower than for lead and participation in PTWI for adults is lower than teenager.

Intake of lead and cadmium from juice with the highest contain and participation in PTWI has been presented in table 2.

Table 2. PTWI for lead and cadmium and assessment of intake of metals from juices (0.5 liter of juice per day for week)

Lead

PTWI

the highest average level of lead in the juice

adult – body mass – 70 kg teenager – body mass – 40 kg tolerable

weekly intake % PTWI tolerable

weekly intake % PTWI 0.025 mg/kg

body mass 51.75 µg/0.5 dm³ 1.75 mg 20.7% 1.00 mg 36.2%

Cadmium

PTWI

the highest average level of cadmium in the

juice

Participation in PTWI for lead for adults from tomato juices is 20.7% and for teenager -36.2%. Participation in PTWI for cadmium for adults is 8.8% and for teenager -15.4%. Condition of this experiment was fallowing that consumer drunk 0.5 liter tomato juices per day and therefore participation in PTWI are significant. From a point of view of consumer the important thing is knowing about contents of heavy metals in glass of juices (200 ml). The results of calcu- lating participation in PTWI has been presented in table 3. In the next experiment it is necessary to verify this condition and estimate part of consuming tomato juices in medium daily diet.

The sources of pollutants of lead and cadmium were contamination of soil and atmosphere. Plants assimilate this heavy metals by roots system and through leaves. It is the case that in the tomatoes the level of containing Pb and Cd is different [1, 2]. Therefore the quality tomato and vegetable juices depends on quality material.

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Table 3. PTWI for lead and cadmium and assessment of intake of metals from juices (glass – 0.2 liter of juice per day for week)

Lead

PTWI

the highest average level of lead in the juice

Cadmium

PTWI

the highest average level of cadmium in the

juice

adult – body mass – 70 kg teenager – body mass – 40 kg tolerabl

Conclusions

• The average contents of Pb were within the range from 1.35 µg/100ml to 10.35 µg/100ml in examined tomato juices. The average contents of Cd were within the range from 0.44 µg/100ml to 1.23 µg/100ml.

• The contents of lead in tomato juices may be higher than limit in Polish standard. This fact causes necessary of control contain of lead in juices. Besides high level of lead the participation in PTWI are lower than acceptable limit

• The contents of cadmium in tomato juices are not risk of intake by consumption.

• All examined samples of tomato juices not exceeded the value of PTWI for average cadmium and lead contents.

References

[1] Bosiacki M.; The lead and cadmium content in edible parts of vegetables solid in the area of city of Poznań; Roczniki Akademii Rolniczej w Poznaniu, 2007, CCCLXXXIII, 427-432.

[2] Bosiacki M., Tyksiński W.; Zróżnicowana zawartość kadmu i ołowiu w owocach pomidora szklarniowego uprawianego w podłożach ogrodniczych; Acta Agrophysi- ca, 2006, 7(4), 851-858.

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[3] Bugała A.; Polski handel zagraniczny przetworami pomidorowymi; Przemysł Fer- mentacyjny i Owocowo-Warzywny, 12, 2008, 28.

[4] Durak I., Biri H., Avci A., Sozen S., Devrim E.; Tomato juice inhibits adenosine deaminase activity in human prostate tissue from patient with prostate cancer;

Nutrition Research, 2003, 23, 1183-1188.

[5] Garcia-Rico L., Leyva-Perez J., Jara-Marini M.; Content and daily intake of copper, zinc, lead, cadmium, and mercury from dietary supplements in Mexico; Food and Chemical Toxicology 45, 2007, 1599-1605.

[6] Markovic K., Hruskar M., Vahcic N.; Lycopene content of tomato products and their contribution to the lycopene intake of Croatians; Nutrition Research, 2006, 26, 556-560.

[7] Nosecka B.; Rynek soków pitnych i nektarów, napojów owocowych i owocowo- -warzywnych w Polsce; Przemysł Fermentacyjny i Owocowo-Warzywny, 4, 2006, 14-18.

[8] Polish standard: Rozporządzenie Ministra Zdrowia z dnia 13 stycznia 2003 roku w sprawie maksymalnych poziomów zanieczyszczeń chemicznych i biologicznych, które mogą znajdować się w żywności, składnikach żywności, dozwolonych substancjach dodatkowych, substancjach pomagających w przetwarzaniu albo na po- wierzchni, Dz.U. 2003 nr 37, poz. 326.

[9] Suwała G.; Analiza zawartości substancji niepożądanych w wybranych sokach warzywnych, Zeszyty Naukowe Akademii Ekonomicznej Krakowie, 678, 2005, 169-175.

[10] Wawrzyniak A., Dąbek M.; Analiza spożycia likopenu w wybranej grupie studen- tów; Żywienie człowieka i metabolizm, 2007, 1-2, 341.

ZAWARTOŚĆ OŁOWIU I KADMU W SOKACH POMIDOROWYCH Streszczenie

W niniejszym opracowaniu przedstawiono badania, w których oznaczano zawartość ołowiu i kadmu w krajowych sokach pomidorowych. Oznaczenia przeprowadzono me- todą spektroskopii atomowej z użyciem kuwety grafitowej. Dodatkowo oszacowano pobranie ołowiu i kadmu z soków przy ich spożyciu. Wyniki badań pokazały, że średnia zawartość ołowiu i kadmu w sokach pomidorowych nie przekraczała polskich norm.

Udział w PTWI pobrania ołowiu i kadmu z soków pomidorowych wynosił dla maksymalnych zawartości od 9 do 20% dla osoby dorosłej. Wyniki pokazują, że soki pomido- rowe nie stanowią zagrożenia dla zdrowia człowieka w aspekcie pobrania metali ołowiu i kadmu.