Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)
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2022
Authors
Lučić, MilicaMiletić, Andrijana
Savić, Aleksandra
Lević, Steva
Ignjatović Sredović, Ivana
Onjia, Antonije
Article (Published version)
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The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate tha...t peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4
Keywords:
Cancer risk / Food analysis / Food composition / Hazard quotient / Metal(loid)s / Multivariate analysis / Provisional tolerable weekly intake / Recommended dietary allowanceSource:
Journal of Food Composition and Analysis, 2022, 111, 104598-Publisher:
- Academic Press Inc.
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200135 (University of Belgrade, Faculty of Technology and Metallurgy) (RS-MESTD-inst-2020-200135)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200287 (Innovation Center of the Faculty of Technology and Metallurgy) (RS-MESTD-inst-2020-200287)
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Tehnološko-metalurški fakultetTY - JOUR AU - Lučić, Milica AU - Miletić, Andrijana AU - Savić, Aleksandra AU - Lević, Steva AU - Ignjatović Sredović, Ivana AU - Onjia, Antonije PY - 2022 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5114 AB - The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate that peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4 PB - Academic Press Inc. T2 - Journal of Food Composition and Analysis T1 - Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum) SP - 104598 VL - 111 VL - 111 DO - 10.1016/j.jfca.2022.104598 ER -
@article{ author = "Lučić, Milica and Miletić, Andrijana and Savić, Aleksandra and Lević, Steva and Ignjatović Sredović, Ivana and Onjia, Antonije", year = "2022", abstract = "The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate that peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4", publisher = "Academic Press Inc.", journal = "Journal of Food Composition and Analysis", title = "Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)", pages = "104598", volume = "111, 111", doi = "10.1016/j.jfca.2022.104598" }
Lučić, M., Miletić, A., Savić, A., Lević, S., Ignjatović Sredović, I.,& Onjia, A.. (2022). Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum). in Journal of Food Composition and Analysis Academic Press Inc.., 111, 104598. https://doi.org/10.1016/j.jfca.2022.104598
Lučić M, Miletić A, Savić A, Lević S, Ignjatović Sredović I, Onjia A. Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum). in Journal of Food Composition and Analysis. 2022;111:104598. doi:10.1016/j.jfca.2022.104598 .
Lučić, Milica, Miletić, Andrijana, Savić, Aleksandra, Lević, Steva, Ignjatović Sredović, Ivana, Onjia, Antonije, "Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)" in Journal of Food Composition and Analysis, 111 (2022):104598, https://doi.org/10.1016/j.jfca.2022.104598 . .