Essential Elements and Cadmium and Lead in Fresh and Canned Peas (<i>Pisum sativum L.</i>)

Lopez, Anthony; Williams, H. L.; Cooler, F. W.

doi:10.1111/j.1365-2621.1986.tb13890.x

Cited by 13 publications

(9 citation statements)

References 11 publications

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“…Whereas cabbage, cucumbers, asparagus, tomatoes (Börtitz 1977, MAFF 1983, Jorhem et al 1984, Lopez et al 1986, Wiersma et al 1986, Zurera et al 1987, Krelowska-Kulas 1988, Schwab 1988, Louekari et al 1989, Zawadzka et al 1989, Zurera-Cosano et al 1989, Arvanitoyannis 1990c, Bosque et al 1990, Tahvonen and Kumpulainen 1991, leafy vegetables (especially spinach) accumulate high concentrations even under normal conditions of cultivation (Pfeilsticker and Markard 1977, Preer and Rosen 1977, Auermann et al 1979, Barudi and Bielig 1980, Kampe 1983, MAFF 1983, Wolnik et al 1983, 1985 M. Müller et al Table 4. Cadmium content of vegetables, several herbs, and pluses (ng/g FM).…”

Section: Vegetablesmentioning

confidence: 96%

Oral cadmium exposure of adults in Germany. 1: Cadmium content of foodstuffs and beverages

Müller

Anke

Hartmann

et al. 1996

Food Additives and Contaminants

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The cadmium contents of 94 and 105 foodstuffs bought in six-fold repetition in 1988 and in nine-fold repetition in 1991, respectively were analysed within the framework of a market-basket study. These foodstuffs were typical of German eating habits. Additionally, 170 samples of drinking water were investigated. The cadmium concentrations of the foodstuffs were comparable with results of recent studies carried out in Europe and North America. Fruit, milk and dairy products, sugar and sugar-rich foodstuffs as well as beverages showed mean cadmium contents < or = 5 ng/g fresh matter or ng/ml, respectively. The cadmium content of meat, sausage, fish and tinned fish was also low. Pork and beef, the most important kinds of meat, contained 5.4 and 2.5 ng/g on average. The majority of the vegetables investigated, including potatoes, had cadmium concentrations < 25 ng/g. However, individuals samples of lettuce showed very high cadmium levels. The cadmium content of bread, cakes and pastries as well as farinaceous products were within the range of 20-40 ng/g. The most important bread, cakes and pastries (wheat and rye bread, toasted bread, rolls) contained 25-35 ng/g. A median cadmium concentration of 0.2 micrograms/l was found in the drinking water. As expected, liver and kidneys showed the highest cadmium levels of 73 and 204 ng/g, respectively on average.

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Section: Vegetablesmentioning

confidence: 96%

Oral cadmium exposure of adults in Germany. 1: Cadmium content of foodstuffs and beverages

Müller

Anke

Hartmann

et al. 1996

Food Additives and Contaminants

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“…A decrease in magnesium content was observed during the industrial process (p< 0.05), although this modification was not determined by pea size (Table 6). Lopez et al (1986) reported a decrease is magnesium content from 0.38 mg/lOOg in fresh pea to 0.22 mg/lOOg in canned pea. This was similar to the results for SF (from 0.39 mg/lOOg to 0.24 mg/lOO g) and lower than the results for VF, FN and MD peas (Tables 3, 4 and 5).…”

Section: Resultsmentioning

confidence: 94%

“…Bender and Bender (1986) reported 1.6 mg/lOO g in canned peas. Lopez et al . (1986) obtained 1.97 mg/lOO g and 1.05 mg/lOO g in fresh and canned peas, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Grain legumes are a rich natural source of minerals such as calcium and iron (Meiners et al, 1976) but commerical canning can modify the composition of vegetable foods (Beal and Menta, 1985;Lopez et al, 1986;Hazel1 and Johnson, 1987). The major constituents lost during blanching include water, sugar and water-soluble polysaccharides, protein, vitamins, and minerals (Shams and Thompson, 1987).…”

Section: Introductionmentioning

confidence: 99%

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Some Mineral Concentration Modifications during Pea Canning

Rincón

Zurera

Moreno

et al. 1990

Journal of Food Science

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Changes in the mineral content of peas (Fisum sativum, L.) as a function of size during commerical processing were studied. Peas were divided into four levels of maturity, and samples were taken on different sizes of peas at various stages of the canning process. Mineral content was determined by atomic absorption spectrophotometty. significant changes were found in the content of copper, iron, magncsium and zinc during commercial canning, but these were dependent on pea size only in the case of copper, iron and zinc. Highest total losses for copper and zinc were obtained in immature stages while iron losses were highest at mature stages.

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“…Calcium is lost in the industrial processing of green beans and peas mainly by leaching during washing and migration into the covering liquid during the heat processing in canning (Lopez & Williams, 1985;Lopez et al, 1986a). As Lopez & Williams (1985) and Lopez et al (1986a) found no significant differences in sodium content between fresh and washed and blanched green beans and peas, which are not peeled, loss of sodium in white asparagus may be associated with peeling. after peeling, the net loss was very small ( Table 2).…”

Section: Resultsmentioning

confidence: 94%

Effect of industrial processing on the mineral content of white asparagus

Amaro

Zurera

Moreno

et al. 1997

Int J of Food Sci Tech

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Concentrations of calcium, magnesium, sodium, potassium and phosphorus were determined in white asparagus (Asparagus officinalis, L.) by atomic absorption spectrophotometry to investigate and estimate if the influence of industrial processing on mineral content and mineral nutritional value of different varieties, diameters and portions of white asparagus spears. Four‐factor anova (processing, variety, diameter and portion) and a Scheffè test (P < 0.05) established statistically significant differences and different homogeneous groups for the four factors. All the elements studied showed significant (P < 0.001) changes in their levels throughout the processing stages with a decrease of the calcium and sodium content and an increase in magnesium, potassium and phosphorus concentrations. These variations are especially related to peeling since the loss of the spear peel may produce changes in the mineral content. Concentrations of the majority of the mineral elements analysed were higher in the SUR variety asparagus, the largest diameter spear (14–19 and > 19 mm) and the tip and middle portions of the spear. Nutrient density was well over 100% for all the elements, except for sodium, and the processing has no consequences for the mineral nutritional value.

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Essential Elements and Cadmium and Lead in Fresh and Canned Peas (Pisum sativum L.)

Cited by 13 publications

References 11 publications

Oral cadmium exposure of adults in Germany. 1: Cadmium content of foodstuffs and beverages

Oral cadmium exposure of adults in Germany. 1: Cadmium content of foodstuffs and beverages

Some Mineral Concentration Modifications during Pea Canning

Effect of industrial processing on the mineral content of white asparagus

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