Showing 3 results for Alimoradian
Reza Tajik, Abbas Alimoradian, Mohammad Jamalian, Mohsen Shamsi, Rahmatolah Moradzadeh, Behnoosh Ansari Asl, Mohaddeseh Asafari,
Volume 15, Issue 2 (May 2021)
Abstract
Background: High levels of heavy metals in food are general concerns including carcinogenic effects. According to studies, the accumulation of heavy metals in crops and consumption of these products in diet, has led to serious health concerns. This study investigated the concentrations of lead and cadmium in popular agricultural products.
Methods: In this descriptive study, some fresh agricultural products (leafy vegetables, tubers, cucurbits and seeds) were collected in the winter and summer. The samples were transferred to the laboratory and stored in a cold room. After the preparation of the samples, the lead and cadmium contents were determined by atomic absorption spectrometry. The data were analyzed statistically on SPSS v. 26 software.
Results: The average concentrations of lead and cadmium in the winter was 37.23±4.7 and 34.77±0.5 while they were 44.12±0.02 and 56.83±0.01 μg/g in the summer. The highest amount of led content was reported in spinach at an average of 71.25 μg/g and the lowest content was found in watermelon at 30.67 μg/g. We observed a significant rise in the concentrations of the pollutants in leafy vegetables during the summer, which was also linked to the farms’ locations (P<0.05).
Conclusion: The results showed that the highest amount of lead accumulation was found in leafy vegetables and that of the cadmium was at permissible levels in all produces as recommended by WHO. The risk of non-cancerous diseases was also low. Future studied are warranted to assess the risk of heavy metal toxicity in people, especially in children, the elderly and pregnant women.
Abbas Alimoradian, Reza Tajik, Mohammad Jamalian, Mohaddeseh Asafari, Rahmatolah Moradzadeh,
Volume 15, Issue 4 (October 2021)
Abstract
Background: Nitrate content is one of the most critical factors to determine the quality of vegetables, and its permissible limits in food chain is important to the human health. Due to the harmful effects of nitrate, many studies have been conducted on its accumulation in crops in recent years. This study assessed the nitrate concentrations in some edible vegetables and the associated health risks.
Methods: In this descriptive study, raw agricultural produce, such as leafy vegetables, tubers, cucurbits, kitchen produce and edible grains were collected in the winter and summer. The samples were then transferred to a laboratory by maintaining the temperature-controlled supply chain. After preparing the samples, the nitrate content was determined in each, using an Ultraviolet-Visible spectrophotometric (UV/Vis) unit. The data were analyzed statistically on SPSS v. 26.
Results: The mean nitrate contents in leafy and kitchen produce, grains, and tuber vegetables were approximately 130, 48, 101, and 61ppm, respectively. The average nitrate content in the winter was around 38ppm and in the summer about 44 ppm. The highest nitrate content was documented in spinach (1100.15 ppm) and the lowest in tomatos (20.97 ppm).
Conclusion: The results indicated that the highest nitrate content was found in leafy produce grown in northern Iran. The highest health risk for non-carcinogenic conditions was likely to be linked to the consumption of spinach and other edible vegetables, wheat, rice, and potatoes.
Abbas Alimoradian, Behnoosh Ansari Asl, Sonia Asadi, Mahdi Abdollahi, Rahmatollah Moradzadeh, Khazra Alimoradian, Nafiseh Khansari,
Volume 19, Issue 2 (May 2025)
Abstract
Background: The present research aimed at the assessment of the contamination levels of heavy metals and synthetic colorants present in soft jelly and jelly powder products, alongside an evaluation of the associated potential health risks for pediatric populations.
Method: The study utilized a screening technique grounded in thin-layer chromatography for the identification of synthetic colorants. Following a novel microwave-assisted sample preparation process, the quantification of artificial colorants was executed via high-performance liquid chromatography. Furthermore, the detection of lead, cadmium, and copper was conducted using established methodologies.
Results: The research indicated the presence of synthetic colorants in the analyzed samples, including orange, yellow, red, and blue. Notably, no samples were found to contain a synthetic green colorant. The maximum concentration of synthetic colorants was recorded at 15.46 mg/kg Brilliant Blue in jelly powder, whereas the minimum concentration was identified at 4.6 mg/kg Sunset Yellow in soft jelly. The concentration ranges for heavy metals were delineated as follows: lead (0.0019-1.4950 μg/g), cadmium (0.0001-0.0415 μg/g), and copper (13.0247-21.0031 μg/g). In addition, hazard indices were calculated to be 0.882 for jelly powder and 5.28 for soft jelly.
Conclusion: The results of this study highlighted the critical necessity of ongoing surveillance of synthetic colorant and heavy metal concentrations in food products, especially those aimed at children. The hazard index values exceeding 1 imply a potential health hazard for children consuming these products, thereby underscoring the imperative for further research and the development of potential mitigation strategies.
