Determination of Magnesium, Calcium and Sulphate Ion Impurities in Commercial Edible Salt

Journal of Chemical Health Risks

مقاله 2، دوره 10، شماره 2، مرداد 2020، صفحه 93-102   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2020.1883343.1067

نویسندگان

Ahmad Heydarieh¹؛ Majid Arabameri²؛ Arezoo Ebrahimi³؛ Atefeh Ashabi¹؛ Leila Monjazeb Marvdashti⁴؛ Behdad Shokrollahi Yancheshmeh¹؛ anna abdolshahi^{* 1}

¹Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran

²Vice-chancellery of Food and Drug, Shahroud University of Medical Sciences, Shahroud, Iran

³sStudent Research Committee, (Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute), Shahid Beheshti University of Medical Sciences, Tehran, Iran

⁴Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran

چکیده

Natural elemental impurities are recognized as a threat for safety and quality of edible salt and have adverse effects on public health. In the current study, fiftysamples of packages containing 1 kg of salt from 25 different brands were collected from retailers in Semnan city (Iran). The concentrations of main impurities of edible salt including magnesium (Mg), calcium (Ca), and sulphate (SO₄^-2) ions were quantified by the aid of an Ion Chromatography with conductivity detector. According to findings, the maximum concentrations of Mg, Ca, and SO₄^-2 ions in salt samples were 0.067, 0.226, and 0.888 % w/w (dry matter basis), respectively. In addition, the concentration of Mg in 16%, Ca in 4%, and SO₄^-2 in 28% of samples suppressed the acceptable limit proposed by the Institute of Standards and Industrial Research of Iran (ISIRI) (0.15% for Ca, 0.03% for Mg, and 0.46% for SO₄^-2₎. Moreover, the maximum and minimum levels of purity in the salt samples were recorded as 99.940 and 97.730%, respectively. Moreover, the purity in 12% of the investigated samples was lower than that of the minimum acceptable limit suggested by ISIRI, while the purity of 97% samples met the acceptable Codex Alimentarius limit (97% Min). Based on results of the current investigation, the routine purification processes used in some factories of Iran did not reduce impurities. Hence, purification process bedsides constant monitoring and safety management should be improved to promote the health quality of edible salt.

کلیدواژه‌ها

Edible Salt؛ Magnesium؛ Calcium؛ Sulphate؛ Ion Chromatography

مراجع

1. Soylak M., Peker D.S.K., Turkoglu O., 2008. Heavy metal contents of refined and unrefined table salts from Turkey, Egypt and Greece. Environmental monitoring and assessment. 143 (1-3), 267-272.

2. Kv W., 2016. Salt of Our Lives. Journal of Epidemiology and Public Health Reviews.1(2), 1-3.

3. Sedivy V.M., 2009, Processing of salt for chemical and human consumption. 9th International Symposium on Salt.

4. statista. Salt production worldwide by country from 2010 to 2018. URL: Available at https://www. statista.com /statistics/273334/ global-production-output-of-salt.

5. Alimentarius C., 2006, Standard for food grade salt. vol. CODEX STAN 150-1985. Session Number: Adopted in 1985; Revised in 1997; 2012; Amended in 1999; 2001; 2006.

6. Karami A., Golieskardi A., Choo C. K., Larat V., Galloway T.S., Salamatinia B., 2017. The presence of microplastics in commercial salts from different countries. Scientific Reports. 7, 46173.

7. Organization W.H., 2007. Reducing salt intake in populations: report of a WHO forum and technical meeting, 5-7 October 2006, Paris, France.

8. Roper S.D., 2015. The taste of table salt. Pflügers Archiv-European Journal of Physiology. 467(3), 457-463.

9. ul Hassan A., Ali S., Din A.M.U., Muhsen S., 2016. Chemical Characterisation of Unrefined Rock Salt Deposits of Pakistan. Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences. 59(3), 126-129.

10. Khaniki G.R.J., Dehghani M.H., Mahvi A.H., Nazmara S., 2007. Determination of trace metal contaminants in edible salts in Tehran (Iran) by atomic absorption spectrophotometry. J Biol Sci. 7(5), 811-814.

11. Nerín C., Aznar M., Carrizo D., 2016. Food contamination during food process. Trends in Food Science & Technology. 48, 63-68.

12. Shariatifar N., Mozaffari Nejad A.S., Ebadi Fathabad A., 2017. Assessment of heavy metal content in refined and unrefined salts obtained from Urmia, Iran. Toxin Reviews. 36(2), 89-93.

13. Hatami Manesh M., Mirzayi M., Bandegani M., Sadeghi M., Nazsabet F., 2014. Determination of mercury, lead, arsenic, cadmium and chromium in salt and water of Maharloo Lake, Iran, in different seasons. Journal of Mazandaran University of Medical Sciences. 23(108), 90-98.

14. Li S.M., Zheng Q.S., Xu J., Gorstein J., Wang H.Y., Dong H.J., 2011. Iodine excess or not: analysis on the necessity of reducing the iodine content in edible salt based on the national monitoring results. Asia Pac J clin Nutr. 20(4), 501-506.

15. ul Hassan A., Din A.M.U., Ali S., 2017. Chemical characterisation of Himalayan rock salt. Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences. 60(2), 67-71.

16. Sedivy V., 1996. Purification of salt for chemical and human consumption. Industrial Minerals. 343, 73-83.

17. Inoue M., Tsugane S., 2005. Epidemiology of gastric cancer in Japan. Postgraduate Medical Journal. 81(957), 419-424.

18. Brenner H., Rothenbacher D., Arndt V., 2009. Epidemiology of stomach cancer. Cancer Epidemiology. pp. 467-477. Springer.

19. Kumar S., Maiti B., Mathur P., 2001. Determination of iodate and sulphate in iodized common salt by ion chromatography with conductivity detection. Talanta. 53(4), 701-705.

20. Heidarinejad Z., Kavosi A., Mousapour H., Daryabor M.R., Radfard M., Abdolshahi A., 2018. Data on evaluation of AQI for different season in Kerman, Iran, 2015. Data in brief. 20, 1917-1923.

21. Rebary B., Paul P., Ghosh P.K., 2010. Determination of iodide and iodate in edible salt by ion chromatography with integrated amperometric detection. Food Chem. 123(2), 529-534.

22. Ghelichkhani G., Modaresi M.H., Rashidi L., Shariatifar N., Homapour M., Arabameri M., 2019. Effect of the spray and freeze dryers on the bioactive compounds of olive leaf aqueous extract by chemometrics of HCA and PCA. Journal of Food Measurement and Characterization. 1-13.

23. Arabameri M., Nazari R. R., Abdolshahi A., Abdollahzadeh M., Mirzamohammadi S., Shariatifar N., Barba F. J., Mousavi Khaneghah A., 2019. Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro‐fuzzy inference system (ANFIS). Journal of the Science of Food and Agriculture, 99 (12), 5358-5367.

24. ISIRI, Institute of Standards and Industrial Research of Iran, 2006, vol. 26. URL: http://www.isiri.gov.ir

25. Lee Y., Nam S.-H., Ham K.-S., Gonzalez J., Oropeza D., Quarles D., Yoo J., Russo R.E., 2016. Multivariate

classification of edible salts: simultaneous laser-induced breakdown spectroscopy and laser-ablation inductively coupled plasma mass spectrometry analysis. Spectrochimica Acta Part B: Atomic Spectroscopy, 118, 102-111.

26. Rehan I., Khan M. Z., Rehan K., Mateen A., Farooque M. A., Sultana S., Farooq Z., 2018. Determination of toxic and essential metals in rock and sea salts using pulsed nanosecond laser-induced breakdown spectroscopy. Applied optics. 57(2), 295-301.