Toward identification of the risk group of food products: Chemometric assessment of heavy metals content in confectionery products
2019
Kovačević, Strahinja | Lončarević, Ivana | Pajin, Biljana | Fišteš, Aleksandar | Vasiljević, Ivana | Lazović, Milana | Mrkajić, Danica | Karadžić Banjac, Milica | Podunavac-Kuzmanović, Sanja
The main raw material for cookies production is wheat flour (white or wholemeal/integral) as a nutritionally highly valuable component. In addition to the benefits it brings, this raw material is also a potential source of contamination with residues of heavy metals originating from soil and plant protection agents. Therefore, it is necessary to analyze their concentrations in both wheat flour and final products, since the wheat flour is often present in cookies and related confectionery products in a proportion >60 or 70%. The aim of this paper was to determine the content of heavy metals, including highly toxic ones (As, Cd, Hg and Pb) and essential metals with potential toxic effects (Fe, Cu, Cr, Co, Mn, Ni, Zn) in cookies, waffles and crackers available in local markets in the Autonomous Province of Vojvodina, Republic of Serbia. The present study is focused on chemometric estimation of the risk group of confectionery products containing wheat flour in an easy and efficient way. Hierarchical cluster analysis, principal component analysis, linear discriminant analysis and the sum of ranking differences analysis were applied for this purpose as chemometric tools with substantially different theoretical bases. The obtained results indicated that there is a specific group of cookies with a relatively high content of heavy metals. The group of crackers contained lower concentrations of heavy metals than the other groups of studied products. The results of the sum of ranking differences analysis indicate that there is no strict separation between the samples regarding the ratio among heavy metals contents.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library