Detection of selected trace elements in yogurt components |
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| Authors: | Marcela Capcarova Lubos Harangozo Tomas Toth Loretta Schwarczova Alica Bobkova Robert Stawarz |
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| Affiliation: | 1. Department of Animal Physiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic;2. Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic;3. Department of European Policies, Faculty of European Studies and Regional Development, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic;4. Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic;5. Institute of Biology, Pedagogical University of Cracow, Cracow, Poland |
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| Abstract: | The objective of this study was to determine the concentrations of Cu, Cd, Pb, Mn, Cr, Co, Ni, Zn, and Hg in the white and fruit parts of commercially available yogurts (n = 30) from Nitra markets (Slovak Republic). The results were correlated to determine their relationships. Three yogurt fruit flavors were chosen and tested, strawberry (n = 10), blueberry (n = 10), and cherry (n = 10). The elements were analyzed using atomic absorption spectrophotometry. Higher concentrations of toxic elements, such as Cd and Pb, were found in the fruit parts of the yogurt, and in some cases, the tolerable limit was exceeded. The white part of the yogurt was not contaminated by toxic elements. White yogurt is a good source of nutrients for humans, but the fruit part in yogurt requires detailed monitoring and improvements in the processing techniques. |
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| Keywords: | Yogurt fruit trace elements toxicity correlations |
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