Commonly Consumed Research Articles

Level of Heavy Metals in Commonly Consumed Leafy Vegetables Sold in Major Markets within Ibadan Metropolis, South Western, Nigeria

Level of Heavy Metals in Commonly Consumed Leafy Vegetables Sold in Major Markets within Ibadan Metropolis, South Western, Nigeria

Annual Effective Dose Estimation from Radon Concentration in Commonly Consumed Bottled Water in Northcentral Nigeria

Radon (222Rn), the heaviest among the noble gas in the periodic table of element, is radioactive nuclide that is naturally available in rocks, soil and water. In this study, a total of ten (10) brands of commonly consumed commercial bottled water in northcentral Nigeria were collected and assigned for their radon concentration using liquid scintillation counter (LSC). The highest radon (222Rn) concentration of 0.073 Bq/l was recorded in C Way bottled water while Mr. V bottled water recorded the lowest 222Rn concentration value of 0.016 Bq/l. These values were below the parametric reference level of 11.1 Bq/l set by United State of America Environmental Protection Agency and lower than the permissible limit of 100 Bq/l by World Health Organization (WHO) and European Union. Computed total annual effective dose due to ingestion and inhalation of waterborne radon recorded the highest mean value of 0.187 μSv/y in C Way Bottled water and lowest value of 0.041 μSv/y in Mr. V bottled water. Mean total annual effective dose recorded for all the bottled water samples were found to be significantly lower than the safety limit of 0.1 mSv/y recommended by WHO. The likelihood of any radiation incidence among the public due to consumption of commercial bottled water is therefore negligible.

Assessment of Parasitic Contaminations of Commonly Consumed Vegetables Sold in Two Markets in Jos South L.G.A, Plateau State

Assessment of Parasitic Contaminations of Commonly Consumed Vegetables Sold in Two Markets in Jos South L.G.A, Plateau State

Fatty Acid Profile and Thermal Behavior of Fat-Rich Edible Insect Oils Compared to Commonly Consumed Animal and Plant Oils.

This study compared the physicochemical properties of edible insect oils from silkworm (Bombyx mori) pupa (SP), sago palm weevil (Rhynchophorus ferrugineus) larva (PW), and bamboo caterpillar (Omphisa fuscidentalis; BC) to oils from chicken skin (CK), beef back fat (BF), pork back fat (PF), salmon belly (SB), sea bass belly (BB), coconut (C), and peanut (P). The fatty acid profiles and thermal behaviors (crystallization and melting) of the extracted oils were evaluated. PW and BC oils had more saturated fatty acids (SFAs) than CK, PF, SB, BB, and P oils. SP oil had equivalent SFA content to CK and BB oils. Insect oils exhibited similar monounsaturated fatty acid concentrations in all samples, except C oils. PW and BC oils exhibited a higher content of palmitoleic acid than the other oils. SP oils contained polyunsaturated fatty acids similar to those in SB and BB oils, which were higher than those in PW, BC, CK, BF, and PF oils. SP oil also exhibited the highest concentration of α-linolenic acid (C18:3 n-3). Arachidonic acid (0.01-0.02 g/100 g) in all insect oils was lower level compared to CK, BF, PF, SB, and BB oils. SP oil (0.03 g/100 g) exhibited a slightly higher level of eicosapentaenoic acid compared to PW (0.01 g/100 g) and BC (0.01 g/100 g) oils. The insect oils were liquid at ambient temperature, solid below -15°C, and required less energy (△Hm-max) for melting than other samples. This study indicated that insects, particularly SP, could serve as an alternative source of fat to meet its growing demand.

Examining the Artificial Sweeteners in Commonly Consumed Beverages, Chewing Gums, Chocolates, and Mouthwashes using HPLC and TLC Methodology

Background: Artificial sweeteners (AS) are synthetic compounds extensively used in food and beverages industriesdue to its techno-functional role as alternatives to table sugar. Many studies report the adverse health effect on useof such compounds beyond its permitted limit. Hence, the aim of present study is to analyzed the AS contents inselected commonly consumed beverages and food products.Methods: High-Performance Liquid Chromatography and Thin Layer Chromatography methodology was usedto carry out the analysis.Results: Concentration of Ace-K ranged from 7 to 14 mg/100 ml, sucralose from 83 to 93 mg/100 ml, and aspartame11mg/100ml in beverages. In mouthwashes, saccharin ranged from 102 to 140 mg/100g. Among chocolates,saccharine was observed from 9 to 13 mg/100g. Chewing gums contained 9 to 193 mg/100 g of aspartame,118mg/100g of Ace-K, and 82 to 155 mg/100g of sucralose.Conclusion: The data could help in public awareness as well as regulatory bodies in monitoring the levels of ASfound in food products and beverages with officially permitted limits.

Development and Optimization of a Meal Planning Exchange List of Commonly Consumed Breakfast in Peshawar

Development and Optimization of a Meal Planning Exchange List of Commonly Consumed Breakfast in Peshawar

Minimal Effective Dose of Beans Required to Elicit a Significantly Lower Glycemic Response Than Commonly Consumed Starchy Foods: Predictions Based on In Vitro Digestion and Carbohydrate Analysis.

Beans elicit lower glycemic responses (GRs) than other starchy foods, but the minimum effective dose (MED) to reduce GR is unknown. We sought to determine the MED of beans compared to common starchy foods. Overnight-fasted healthy volunteers consumed ¼c (phase 1, n = 24) or ½c (phase 2, n = 18) of black, cranberry, great northern, kidney, navy and pinto beans and corn, rice, pasta and potato (controls), with blood glucose measured before and for 2 h after eating. GRs (incremental areas under the curves, iAUCs) after beans were consumed were compared to those of controls by ANOVA followed by Dunnett's test. To qualify for MED, beans had to elicit an effective reduction in GR, defined as a statistically significant reduction in iAUC of ≥20% (i.e., a relative glycemic response, RGR, ≤80). Outcomes from in vitro digestion were compared with in vivo RGR. Both doses of all six beans effectively reduced GR versus all four starchy controls, except for ¼c and ½c cranberry and pinto vs. corn, ¼c great northern and navy vs. corn and ¼c navy and pinto vs. potato. MED criteria were met for 18 comparisons of the ¼c servings, with four of the remaining six met by the ½c servings. The overall mean ± SEM RGR vs. controls was similar for the ¼c and ½c servings: 53 ± 4% and 56 ± 3%, respectively. By multiple regression analysis, RGR = 23.3 × RDS + 8.3 × SDS - 20.1 × RS + 39.5 × AS - 108.2 (rapidly digested starch, p < 0.001; slowly digested starch, p = 0.054; resistant starch, p = 0.18; available sugars, p = 0.005; model r = 0.98, p = 0.001). RGR correlated with in vitro glucose release (r = 0.92, p < 0.001). The MED of beans is ¼ cup. For n = 30 comparisons (n = 24 beans vs. controls, n = 6 controls vs. each other), an effective reduction in GR was predicted from in vitro carbohydrate analysis with 86% sensitivity and 100% specificity.

Effect of Ultraviolet Irradiation on Vitamin D in Commonly Consumed Mushrooms in Thailand.

This study examined the effect and stability of ultraviolet B (UV-B) irradiation and subsequent cooking on vitamin D content in commonly consumed mushrooms in Thailand. Eight varieties of mushrooms were exposed to two-sided UV-B lamps for up to 3 h in a patented cabinet, followed by vitamin D content analysis. Thereafter, the four mushroom varieties with the highest vitamin D content were exposed to UV irradiation, cooked, and analyzed for various forms of vitamin D using LC-MS-MS. The results showed that vitamin D2 in all varieties of mushrooms significantly increased (p < 0.05) after UV-B irradiation according to the exposure time. The highest level of vitamin D2 was found in enokitake mushrooms. In addition, 25-OH D2 and vitamin D4 contents increased after UV-B irradiation in enokitake mushrooms. The vitamin D2 true retention in all cooked mushrooms ranged from 53 to 89% and was highest in stir-fried mushrooms. With economic investment, the two-sided UV-B cabinet has the potential to increase the vitamin D content in commercial mushroom production.

Detection of Parasitic Contamination of Commonly Consumed Vegetables Sold at Obollo-Afor Market, Nigeria

Detection of Parasitic Contamination of Commonly Consumed Vegetables Sold at Obollo-Afor Market, Nigeria

In Vitro Bioactivities of Commonly Consumed Cereal, Vegetable, and Legume Seeds as Related to Their Bioactive Components: An Untargeted Metabolomics Approach Using UHPLC-QTOF-MS2.

We conducted a comprehensive evaluation of the antioxidant, anti-obesity, anti-diabetic, and anti-glycation activities associated with the consumption of broccoli, red cabbage, alfalfa, and buckwheat seeds. Additionally, we explored the relationship between these biological activities and the profiles of amino acids, polyphenols, and organic acids identified in the seeds. Our findings demonstrated that red cabbage, broccoli, and buckwheat extracts exhibited significantly higher antioxidant potential compared to the alfalfa extract. Moreover, buckwheat displayed the most significant capacity for inhibiting alpha-glucosidase. Remarkably, broccoli and red cabbage demonstrated substantial anti-glycation and lipase inhibitory potentials. We identified the presence of amino acids, polyphenols, and organic acids in the extracts through untargeted metabolomics analysis. Correlation analysis revealed that pyroglutamic acid positively correlated with all the investigated functional properties. Most polyphenols made positive contributions to the functional properties, with the exception of ferulic acid, which displayed a negative correlation with all tested biological activities. Furthermore, gluconic acid and arabinonic acid among the organic acids identified displayed a positive correlation with all the functional properties. These results strongly support the anti-diabetic, anti-obesity, and anti-glycation potential of red cabbage, broccoli, and buckwheat seeds.

Monitoring of Pesticide Residues in Commonly Consumed Medicinal Agricultural Products

Monitoring of Pesticide Residues in Commonly Consumed Medicinal Agricultural Products

Parasitic Contamination of Commonly Consumed Fresh Fruits Sold At Tiko and Limbe Municipality Markets, South West Region of Cameroon

The disease transmission potential and safety of fruits sold in the cities of Limbe and Tiko, Cameroon, for consumption was assessed with respect to their contamination by ova and cysts of parasites. In sub- aharan-Africa, protozoan parasites and soil transmitted helminths are the leading intestinal parasites causing significant morbidity and mortality. This explains the frequency and high prevalence of intestinal parasitic infections in this region affecting nearly all inhabitants at some point of their lives. Fresh fruits are one of the main components of a healthy diet. A total of 424 different fruit types were randomly collected with 210 samples in the rainy season and 214 samples in the dry season from both towns for parasitological examination using normal saline sedimentation and zinc sulphate flotation techniques. The results showed that out of the 424 samples examined, 97 were contaminated with parasites giving an overall contamination rate of 22.9%. The rainy season had a higher contamination rate 29.5% than the dry season 16.4%. Among the fruits, mangoes, plum, pear, pawpaw were the most frequently contaminated and apples and watermelon were the least contaminated. The protozoans detected include E. histolytica/E. dispar (29.4%) being the most frequent, followed by E. coli (11.8%), Giardia lamblia, (6.1%) and Isospora belli (2.4%) being the least. The helminthic parasites detected included Ascaris lumbricoides (12.4%) being the most prevalent while the others were E. vermicularis (8.8%), T. trichuria(5.9%), Trichostrongyloides specie(5.9%), Taenia specie, F. buski, Ancylostoma specie, F. hepatica and O. sinensis 2.9% each. Fruits are still a means by which parasites are transmitted in the population considering the vast variety detected on different fruits and the high contamination rate. Therefore, emphasis should be put on educating the population about the importance of washing their fruits thoroughly and more than once before consumption. Vendors should also be educated on the proper means to display fruits for purchase by consumers and limit the touching of fruits by different consumers before purchase.

Vitamin D Content in Commonly Consumed Mushrooms in Thailand and Its True Retention after Household Cooking.

This study investigated the vitamin D level of nine species of cultivated mushrooms and three species of wild mushrooms commonly consumed in Thailand and the effect of cooking on their vitamin D content. Cultivated mushrooms were obtained from three wholesale markets, while wild mushrooms were collected from three trails in a conservation area. Mushrooms from each source were separated into four groups: raw, boiled, stir-fried, and grilled. Different forms of vitamin D were analyzed using liquid chromatography with tandem mass spectrometry (LC-MS/MS). The analyzed method demonstrated good linearity, accuracy, and precision, as well as being low in the limit of detection and limit of quantitation. Results showed that vitamin D2 and ergosterol (provitamin D2) were the major forms of vitamin D found in the mushrooms. Both raw cultivated and wild mushrooms had wide ranging ergosterol contents (7713-17,273 μg/100 g edible portion, EP). Lung oyster mushroom and termite mushroom contained high levels of vitamin D2 (15.88 ± 7.31 and 7.15 ± 0.67 μg/100 g EP, respectively), while other mushroom species had negligible amounts (0.06 to 2.31 μg per 100 g EP). True retention (TR) levels of vitamin D2 after boiling, stir-frying, and grilling were not significantly different (p > 0.05) (with estimated marginal means ± standard error 64.0 ± 2.3%, 58.8 ± 2.3%, and 64.7 ± 3.6% TR, respectively). Consuming cooked lung oyster mushrooms, in particular, along with regular exposure to sunlight should be promoted to reduce the incidence of vitamin D deficiency.

Forecasting the Degradation of Vitamin C Concentration in Commonly Consumed Vegetable Cabbage (Brassica oleracea) dipped in Different Pre-treatment Solutions

Vitamin C is considered an essential vitamin that is commonly found in most fruits and vegetables. It is susceptible to easy degradation, especially during pre-treatment and storage. This study aimed at forecasting the degradation of vitamin C in commonly consumed vegetable (cabbage) dipped in different pre-treatment solutions at different time intervals. The samples after dipping at different time intervals were prepared for analysis. Evaluation of the ascorbic acid content of the vegetable was determined using High-Performance Liquid Chromatography (HPLC). This consists of an isocratic elution procedure with ultraviolet-visible detection at 245 nm. The half-lives and rate constants were calculated using the integrated law method. Forecasts were determined using time series analysis. Degradation of vitamin C in this study followed a first-order kinetic model, and the average coefficient of determination (R2-value) was greater than 0.9413. The rate constants of vitamin C degradation for the vegetable dipped in different pretreatment solutions (sodium chloride, sodium benzoate, sodium metabisulfite and vinegar) at different time intervals were 0.0804, 0.1049, 0.0706 and 0.0553 minutes-1; half-lives were 8.2322, 7.3896, 10.9675, and 12.1086 minutes, respectively. The vegetable dipped in different pretreatments for 90 minutes exhibited ln(C) forecast of -2.2057, -4.6307, -1.1746, and 0.0789, respectively. The coefficient of correlation for sodium chloride, sodium benzoate, sodium metabisulfite, and vinegar are 0.084, 0.093, 0.063 and 0.059 respectively. The kinetic models were formulated using predicted initial contents, processing time, and measured contents. The vegetable dipped in vinegar pretreatment solution using ln(C) =ln(C0) - 0.0553t gave the best model. From the results, the most appropriate pretreatment solution for enhancing the shelf life of cabbage is synthetic vinegar (prepared from acetic acid) because it has a lower rate constant, lower coefficient of correlation, and the longest half-life.

Macronutrients level in Commonly Consumed South Indian Breakfast Meals: An Analytical Study

The present study aims to develop a database on the macronutrient contents in 23 types of commonly consumedSouth Indian breakfast meals. AOAC methods were followed analysing protein, fat, total dietary fibre (TDF)and ash, whereas modified-Anthrone for available-carbohydrates to document the macronutrient contents. Themacronutrient contents of all the breakfast meals were investigated on both meal (since all the foods are consumedin wet form) and dry basis. On meal basis, moisture ranged from 40.9 to 82.8%, protein 1.8 to 5.9%, ash 1.2 to2.8%, fat 0.9 to 8.5%, TDF 0.9 to 5.2% and available-carbohydrate 12.2 to 41.4% respectively. Whereas on dry basis,moisture content ranged from 1.1 to 4.4%, protein 6.8 to 13.8%, ash 2.5 to 7.1%, fat 5.4 to 20.3%, TDF 2.2 to 12.4%and available-carbohydrate 49.6 to 71.8%. The data could be used for monitoring the macronutrient intake frombreakfast foods while dealing with energy balance

Effects of Cooking Methods on Heavy Metals in Commonly Consumed Roots and Tubers

Effects of Cooking Methods on Heavy Metals in Commonly Consumed Roots and Tubers

Analysis of Minerals and Toxic Elements in Commonly Consumed Herbal Medicines in Zahedan, Iran, and Associated Human Health Risk Assessment

Herbal medicines (HMDs) are widely used in some countries. However, a consumer's health may be threatened when pollutants are present in HMDs and a high quantity of these medications is consumed. This work was conducted to evaluate the accumulation of toxic elements and the potential human health risks associated with high consumption of HMDs in Zahedan, Iran. In this study, 15 brands of popular HMDs were selected from five pharmacies. In each pharmacy, three HMD samples were randomly chosen, for a total of 225 samples, and evaluated for 11 elements. Inductively coupled plasma-optical emission spectrometry was used to analyze cadmium (Cd), lead (Pb), nickel (Ni), chromium (Cr), copper (Cu), iron (Fe), zinc (Zn), manganese (Mn), and aluminum (Al) in each sample. Total arsenic (As) and mercury (Hg) were measured by atomic absorption spectrometry. The human health risk of each element from ingestion of each HMD was estimated. The mean concentrations of these elements in different types of HMDs were highly variable and significantly different within the same type of HMD (P < 0.001). All samples contained detectable concentrations of target elements. However, the mean concentrations of each element in all HMDs were significantly lower than the legal limit published by the World Health Organization. The outcomes of this work indicated that for both children and adults, the target hazard quotient (THQ) for each metal and the hazard index (HI) for all metals in all types of HMDs were significantly lower than the acceptable limit (THQ and HI = 1). The incremental lifetime cancer risk (ILCR) for each carcinogenic metal and the total carcinogenic risk (TCR) for all carcinogenic metals also were lower than the acceptable limit (ILCR and TCR = 10-4).

Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil

Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil

Heavy Metals in Commonly Consumed Root and Leafy Vegetables in Dhaka City, Bangladesh, and Assessment of Associated Public Health Risks

BackgroundExcess accumulation of heavy metals in frequently consumed food (e.g., vegetables, fruits) is a serious threat to human health. The concentration of heavy metals in four root vegetables and five leafy vegetables collected from the Kawran Bazar fresh vegetable market of Dhaka, Bangladesh, were analyzed. Average daily intake (ADI), hazard quotient (HQ), and hazard index (HI) were also estimated to assess the human health risks posed by the intake of heavy metals from the consumption of the studied vegetables. Apparent differences in the concentration of heavy metals present in different vegetables were observed.ResultsThe presence and degree of contamination was assessed for chromium (Cr), cadmium (Cd), lead (Pb), nickel (Ni), copper (Cu), zinc (Zn), iron (Fe), and manganese (Mn). Concentrations of Cr, Cd, Ni, and Cu exceeded the maximum permissible limit (MPL) in some root vegetables. Cr, Cd, Pb, Ni, Cu, Zn, and Fe concentration were higher in most studied leafy vegetables. ADI was found to be lower than the maximum permitted tolerable daily intake in most cases except Cr (0.202 mg/person day) and Fe (19.681 mg/person day) for the consumption of turnip and mint, respectively. Hazard quotient of Cr for turnip (1.121) and Zn for spinach (1.104), as well as the hazard indices of turnip (1.541), mustard (1.663), spinach (2.113), coriander (1.925), and mint (2.834), exceeded unit value, signifying potential health hazard from the dietary intake of the studied vegetables.ConclusionsHigher concentrations of heavy metals were found in leafy vegetables compared to the root vegetables. Hence, the consumption of leafy vegetables has higher potential health risks than root vegetables. This study suggests that regular monitoring of heavy metals in vegetables is essential to prevent health risks associated with consuming heavy metal contaminated vegetables.

Potency of Ginger (Zingiber officinale) in Commonly Consumed Beverages. The Phytochemical and Antioxidant Approach in a Nasarawa State, Nigeria Environment

Zingiber officinale is a well known and widely used herb, which contains several interesting bioactive constituents and possesses health promoting properties. The phyotochemical screening and proximate composition of Zingiber officinale were investigated. The rhizomes of ginger were collected, treated and chopped into tiny pieces. These were dried at room temperature for 14 days and milled into fine powder using a mortar and pestle. The resulting powdered sample was subjected to phytochemical tests. The results of the phytochemical screening shows that saponins was absent in ethanol extract, present in petroleum ether extract and absent in aqueous extract, flavonoids was present at higher level in ethanol extract, moderately present in petroleum ether extract but absent in aqueous extract, tannins was present in all extracts, cardiac glycoside was present in both ethanol and petroleum extracts but absent in aqueous extract, Phlobatannins was present in all extracts, anthraquinone was highly present in ethanol extract but present in both petroleum ether and aqueous extracts however, carbohydrates, reducing sugars and combined reducing sugars were present in all extracts. Similarly, proximate analysis results obtained in percentage were average moisture content: 46.98%, ash content: 13.64%, protein content: 13.7%, fat content: 3.5% and crude fiber content: 75% values of the rhizomes. The results indicated that ginger rhizome is an excellent natural remedy for a wide range of ailments. DOI: 10.7176/JEES/12-3-03 Publication date: March 31 st 2022