Quantification and human health risk assessment of cadmium and lead in wheat flour on the Iranian market by atomic absorption spectrometry

Saatloo, Naiema Vakili; Ebrahiminejad, Boshra; Sadighara, Parisa; Manafi, Leila; Yazdanfar, Najmeh; Fallahizadeh, Saeid

doi:10.1016/j.cscee.2023.100438

Cited by 6 publications

(2 citation statements)

References 28 publications

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“…Some of these techniques are still unavailable in most laboratories due to its high cost of the instruments. Among these methods, the atomic absorption spectrophotometry (AAS) has been used as common method for metal ions determination due to its sensitivity, selectivity, and accuracy [18][19][20] .…”

Section: Introductionmentioning

confidence: 99%

التقديرالمتزامن للرصاص والكادميوم في النماذج البيئية باستخدام الزنك - ثنائي إيثيل ثيوكاربامات

Qasim

2024

Baghdad Sci.J

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تمتلك المعادن الثقيلة السامة تأثيرا خطيرا على البيئة ، وان عملية التقدير الكمي لتركيزهذه المعادن يعطي معلومات مهمة تخص سمية المعادن. في هذه الدراسة تم استخدام طريقة تحليلية طيفية سهلة ، سريعة وانتقائية مع طريقة الاستخلاص بالطورالصلب للتقديرالمتزامن للرصاص والكادميوم في النماذج البيئية باستخدام الزنك - ثنائي إيثيل ثيوكاربامات المترسب ككاشف. تم استخدام طريقة الاستخلاص بالطور الصلب لعملية لتركيز المسبق لمحتوى الرصاص والكادميوم في النماذج البيئية. أظهرت الطريقة المقترحة مدى خطية يتراوح بين 0,1 – 16 مايكروغرام/مل و 0,1 – 14 مايكروغرام/مل لكل من الرصاص والكادميوم على التوالي. وكانت قيمة الاستردادية تتراوح بين 90 – 96 % مع معامل ارتباط (ر2) مقداره 0,9985 و 0,9989 لكل من الرصاص والكادميوم على التوالي. تم دراسة الظروف المثلى مثل (قيمة الاس الهيدروجيني ، وقت الاستخلاص و حجم الطورالمائي) على كفاءة عملية الاستخلاص للمعادن بالاضافة الى دراسة تأثير وجود الاملاح والايونات الاخرى كمتداخلات. تم تطبيق الطريقة المقترحة في الدراسة على عدد من النماذج البيئية (التربة والماء) لتقدير كمية العناصر الموجودة فيها. اظهرت النتائج المستحصلة دقة وانتقائية جيدة تدل على امكانية استخدام الطريقة المقترحة في تقدير الرصاص والكادميوم وامكانية تطبيقها في مجالات اخرى.

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Section: Introductionmentioning

confidence: 99%

التقديرالمتزامن للرصاص والكادميوم في النماذج البيئية باستخدام الزنك - ثنائي إيثيل ثيوكاربامات

Qasim

2024

Baghdad Sci.J

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“…They are a vital ingredient in the food industry and are widely used in supermarkets [1]. Compared to other flour types, wheat flour dominates the Chinese market, holding the largest share among flour-based products [2]. Nevertheless, differences in wheat types and cultivation conditions cause the medium or low gluten strength of the wheat flour produced.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase

Zhu,

Zhang,

Bian

et al. 2023

Foods

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This investigation examined how the Bacillus vallismortis laccase (rBVL-MRL522) influenced the physicochemical characteristics, structural attributes, and functional capabilities of both dough and noodles. Incorporating rBVL-MRL522 (1 U/g) did not lead to a substantial change in the water absorption of wheat flour. However, the introduction of rBVL-MRL522 caused a significant elongation in the formation time of wheat flour dough, extending it by 88.9%, and also resulted in a 50% increase in the stabilization duration of wheat flour dough. Furthermore, adding rBVL-MRL522 led to a proportional rise in both the elastic and viscous moduli (G’’ of the dough, signifying that r-BVL (rBVL-MRL522) has a beneficial effect on the gluten strength of the dough. Integrating rBVL-MRL522 promoted the consolidation of the gluten-based cross-linked structure within the dough, decreasing the size of starch particles and, more evenly, the dispersion of these starch particles. In the noodle processing, adding rBVL-MRL522 at a rate of 1 U/g raised the L* value of the noodles by 2.34 units compared to the noodles prepared without the inclusion of rBVL-MRL522. Using a greater amount of rBVL-MRL522 (2 U/g) substantially increased the hardness of the noodles by 51.31%. Additionally, rBVL-MRL522 showed a noteworthy enhancement in the elasticity, cohesiveness, and chewiness of the noodles. In conclusion, rBVL-MRL522 promoted the cross-linking gluten, leading to a more extensive and condensed three-dimensional network structure in raw and cooked noodles. As a result, this study offers valuable insights into the environmentally friendly processing of dough and associated products.

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Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review

Hosseini,

Mahmoudi,

Pakbin

et al. 2024

Food Science & Nutrition

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Since foodborne diseases are one of the major causes of human hospitalization and death, one of the main challenges to food safety is the elimination or reduction of pathogens from food products throughout the food production chain. Pathogens, such as Salmonella species, Escherichia coli, Bacillus cereus, Clostridium species, Staphylococcus aureus, Listeria monocytogenes, Campylobacter species, etc., enter the consumer's body through the consumption of contaminated food and eventually cause disease, disability, and death in humans. In particular, the expression of virulence genes of these pathogens in various food environments containing them has been repeatedly reported, which is a key issue for the survival and pathogenicity of the pathogen. Hence, in this review, the interventions to prevent and control foodborne diseases, such as the application of natural preservatives, redox potential, heat treatments, high‐pressure processing, and gaseous atmosphere, are discussed based on the literature. Moreover, the effects of various environmental conditions on bacterial gene expression are comprehensively reviewed. In conclusion, the effects of intrinsic and extrinsic factors on the growth and pathogenicity of bacteria are very complicated. The information obtained from the current study can be used to develop new control strategies, improve food safety, and ensure human health.

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Quantification and human health risk assessment of cadmium and lead in wheat flour on the Iranian market by atomic absorption spectrometry

Cited by 6 publications

References 28 publications

التقديرالمتزامن للرصاص والكادميوم في النماذج البيئية باستخدام الزنك - ثنائي إيثيل ثيوكاربامات

التقديرالمتزامن للرصاص والكادميوم في النماذج البيئية باستخدام الزنك - ثنائي إيثيل ثيوكاربامات

Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase

Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review

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