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Abstract
Total mercury (THg) concentrations in fifty-four beetroot-based DSs and seven lots of conventional and organic beetroots (divided into unpeeled, peeled, and skins) were determined by direct thermal decomposition-gold amalgamation cold vapour atomic absorption spectrometry. The analytical procedure was optimised and validated. The recovery (%) for Hg was 101.9 and 92.73 in BCR-463 and DOLT 4, respectively. The intermediate precision value (4.7%) exceeded the repeatability value, which was as expected. The estimated LOD and LOQ values of the analytical procedure used were 0.096 and 0.29 [ng], respectively, and were converted to corresponding MDL and MQL values, which were 0.96 and 2.9 [ng/g], respectively. The highest contents of THg were found in conventional (28.03 ng/100 g w.w.) and organic (56.2 ng/100 g w.w.) beetroot or powder supplements (0.65 ng/g). Statistical analysis confirmed the differentiation of the analysed group of products at the level of significance 0.05 and 0.001. There were found statistically significant relationships in terms of: dietary supplement-beetroot (p < 0.001), beetroot-part of vegetable (p < 0.05) and dietary supplement-pharmaceutical form (p < 0.05). In conclusion, the analysed DSs did not pose a significant risk for a consumer in terms of permissible contamination limit, Provisional Tolerable Weekly Intake realisation, and the Target Hazard Quotient.
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Authors (6)
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Joanna Brzezińska-Rojek
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Justyna Ośko
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Magdalena Prokopowicz dr hab. n. farm.
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Małgorzata Grembecka dr hab. n. farm.
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Full text
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- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.jfca.2022.104828
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Details
- Category:
- Articles
- Type:
- artykuły w czasopismach
- Published in:
-
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
no. 114,
ISSN: 0889-1575 - Language:
- English
- Publication year:
- 2022
- Bibliographic description:
- Brzezińska-Rojek J., Rutkowska M., Ośko J., Konieczka P., Prokopowicz M., Grembecka M.: Mercury content in beetroot and beetroot-based dietary supplements// JOURNAL OF FOOD COMPOSITION AND ANALYSIS -Vol. 114, (2022), s.104828-
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.jfca.2022.104828
- Sources of funding:
-
- Free publication
- Verified by:
- Gdańsk University of Technology
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