Evaluation of the impact of hydrogen-rich water on the deaccumulation of heavy metals in butter

Alwazeer D., Ceylan M. M., Bulut M., Koyuncu M.

Journal of Food Safety, cilt.42, sa.6, 2022 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42 Sayı: 6
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/jfs.13005
  • Dergi Adı: Journal of Food Safety
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, INSPEC, Veterinary Science Database
  • Hatay Mustafa Kemal Üniversitesi Adresli: Hayır

Özet

The transfer of heavy metals to products during food processing forms serious health concerns. The impact of cultured-cream butter washing with hydrogen-rich water (HRW) on the deaccumulation of arsenic (As), cadmium (Cd), antimony (Sb), mercury (Hg), and lead (Pb) in butter was evaluated. Raw cultured-cream butter was washed with ordinary water or HRW prepared with molecular hydrogen (H2) and magnesium (Mg). While ordinary water-washed butter samples exhibited an increase in As (7%), Cd (62%), and Pb (206%) and a decrease in Sb (26%) and Hg (17%) levels, HRW samples showed a decrease in As, Cd, Sb, and Hg levels ranged between 14 and 74% except for Pb that increased by only 29% (Mg) and 3% (H2). The proposed method is a green and eco-friendly strategy to solve the transfer problem of heavy metals to food products.