The study of heavy metals in the human diet is important due to their dual effects as either essential or toxic to the human body. In this study, we determined the concentration of selected heavy metals in common potato and corn chips brands in Iraq markets. Ten common brands were selected and analyzed for their concentrations of the studied heavy metals by ICP-MS. The results shown that the average heavy metals level in potato and corn chips in (mg kg-1±SD) were 2.68±0.67 and 2.96±3.00 for Mn, 4.64±1.99 and 5.82±5.45 for Fe, 0.29±0.33 and 1.36±0.95 for Cu and 2.84±1.26 and 6.26±1.67 for Zn respectively. Corn chips were found to contain higher heavy metals than potato chips. The daily consumption of heavy metals from potato and corn chips (20 g daily intake) is lower than the recommended level set by the World Health Organization and Food and Agriculture Organization. Also, Daily intake of these metals is lower than the oral suggested amount and the upper tolerable daily intake set by the US. The contamination risk for the Iraqi population especially children from heavy metals exposure by this study performs to be non-significant, emphasizing the need to conduct more studies and confirm examining of heavy metals in foodstuffs especially chips brands.
The drying process plays an important role in heat-sensitive product dehydration. This study was conducted to evaluate the response of three species of mulberry fruit (Morus nigra L. (Black mulberry), Morus alba L. (White mulberry), and Morus alba L. (White shahtoot) grown in Halabja, Kurdistan region, Iraq. Four levels of ascorbic acid treatment at 0%, 10%, 20% and 30% lthen, divided into two groups; the first dried under solar radiation the second dried by one of the very high-quality machines (oven) for drying all kinds of vegetables and fruits. The mulberry fruits were harvested at the ripening stage by hand in April 2021 from the trees 10 years old. The results appeared that black mulberry is significantly superior that has higher moisture and total sugars content while having the lowest ash content and polyphenol oxidase activity on the two other species. Additionally, the ascorbic acid treatment significantly decreased total sugars content and peroxidase activity, while significantly increasing moisture content and polyphenol oxidase activity in fruits as compared to untreated fruits. Furthermore, sun drying significantly increased the fruits content of moisture, ash, total sugars, and polyphenol oxidase activity as compared to oven drying.
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