Evaluation of various soaking agents as a novel tool for heavy metal residues mitigation from spinach

Amir, Rai Muhammad; Randhawa, Muhammad Atif; Sajid, Muhammad; Nadeem, Muhammad; Ahmad, Abdullah; Wattoo, Fahad Masoud

doi:10.1590/fst.00118

Cited by 10 publications

(4 citation statements)

References 9 publications

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“…Huo et al (2016) found that Cd in rice could be reduced by > 95% by washing with citric acid, due to breaking of bond between Cd and rice protein (Al-Saleh & Abduljabbar, 2017). Amir et al (2019) has also reported the potential of citric acid to effectively reduce metal content from vegetables.…”

Section: Resultsmentioning

confidence: 99%

Monitoring and health risk assessment of selected trace metals in wheat rice and soil samples

et al. 2020

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Section: Resultsmentioning

confidence: 99%

Monitoring and health risk assessment of selected trace metals in wheat rice and soil samples

et al. 2020

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“…Decreasing rates ranged from 35.1% (Cu) to 77.0% (Al), assuming a possible removal effect associated with water extraction by the external salt. Amir et al (2018) reported the performance of acidic and alkaline solutions and biological extracts in reducing heavy metal content from spinach after dip washing [ 40 ].…”

Section: Discussionmentioning

confidence: 99%

Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus

Corrias

Atzei

Giglioli

et al. 2020

Foods

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Bottarga is a high-priced delicacy with high nutritional value, and, in Italy, bottarga from mullets has been recognized to be a traditional food product. The flathead grey mullet Mugil cephalus and the thinlip grey mullet Liza ramada are the main cultured grey mullets in the Mediterranean Sea. In this study, fresh roe and bottarga from these two species were investigated to evaluate the influence of the technological process and the species on their biochemical composition and health advantages. The 1 h/200 g salting-out step did not increase the levels of NaCl in the bottarga, although it highly decreased the levels of some heavy metals like Cu and Al. Processing of fresh roe in bottarga led to an essential modification of the lipid fraction, following a general series of monousatturated fatty acid (MUFA)> poliunsutturated fatti acid (PUFA) > saturated fatty acid (SAFA) and an increase in both ω3 and ω6 in Liza ramada. Moreover, bottarga showed higher levels of squalene and cholesterol and an increased Essential Amino Acid/Total Amino Acid ratio (EAA/TAA) in both species. In addition to the nutritional benefits for the consumer, the process proposed in this study may represent a reliable tool for local producers to obtain a final bottarga with both a reproducible biochemical composition and organoleptic characteristics.

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“…In this study, washing Ulva with the citric acid solution would be binding the metals and make them soluble, so that reducing the concentration of heavy metals. According to Amir et al [14], acidic washing solutions were more effective in the removal of heavy metals than salt solutions.…”

Section: Effect Of Processing Treatments On the Reduction Of Heavy Me...mentioning

confidence: 99%

“…In this respect, many studies showed that post-harvest treatments or processing practices, such as washing and soaking; and various cooking methods, such as boiling, steaming, frying, roasting, microwave cooking, and high temperature and pressure-cooking method could effectively reduce heavy metals in vegetables, fish, lobster, and seaweeds [14][15][16][17][18][19]. Some studies revealed that many household chemicals, such as citric acid, sodium chloride, and lemon could be used to reduce the heavy metal residues from vegetables [14,20]. Moreover, some authors reported that cooking methods could affect the nutritional composition and physical properties of the food [18].…”

Section: Introductionmentioning

confidence: 99%

Impact of processing pre-treatments on color and the level of heavy metal reduction of the green alga Ulva sp.: A preliminary study

Poeloengasih¹,

Prasetyo²,

Hernawan³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Ulva sp. is an abundant green alga in Gunungkidul waters, Indonesia, considered a source of nourishing food, sought after by food industries. This green alga could be served as a dish, a seasoning, or an ingredient; hence, the assessment of its safety is important. The present study was conducted to reduce heavy metal residues in Ulva sp. collected from Sepanjang beach, Gunungkidul, Indonesia by using two different processing treatments, i.e., washing with citric acid and blanching at various times and seaweed-to-solution ratios. The number of heavy metal residues (As, Cd, Pb, and Hg) was determined by Inductive Coupled Plasma Mass Spectrometry (ICP-MS) and visual green color loss was measured by a color spectrophotometer. The result showed that the concentration of As and Cd in the unprocessed sample was higher than SNI 2690:2015 specification for raw seaweed as well as the National Food and Drug Agency of the Government of Indonesia (BPOM Indonesia) permissible limits in food. Washing Ulva sp. with citric acid 0.5% for 10 min in a seaweed-to-solution ratio of 1:20 could reduce the level of as up to 42.53%, whereas washing Ulva sp. with citric acid 0.5% for 15 min in a seaweed-to-solution of 1:10 could reduce the level of Cd up to 96.12%. All processing treatments affected the appearance of Ulva sp. which is indicated by the increase in color differences (ΔE) > 2.

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Evaluation of various soaking agents as a novel tool for heavy metal residues mitigation from spinach

Cited by 10 publications

References 9 publications

Monitoring and health risk assessment of selected trace metals in wheat rice and soil samples

Monitoring and health risk assessment of selected trace metals in wheat rice and soil samples

Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus

Impact of processing pre-treatments on color and the level of heavy metal reduction of the green alga Ulva sp.: A preliminary study

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