Table Info

Table 1.

Investigation of potentially toxic metals content in food matrices through various analytical techniques

Tested food product	Tested metals	Concentration (mg/kg)	Source
ICP-MS
Fruits	Cr, Ni, Cu, As, Cd, Pb	0.06–5.4; 0.49–25; 0.11–32; 0.005–6.2; 0.004–1.1; 0.31–9.8	[20]
Vegetables (n = 3)	Cr, Ni, Cu, As, Cd, Pb	0.07–3.7; 0.07–10; 0.04–27; 0.005–6.3; 0.001–1.9; 0.06–13	[20]
Eggs (n = 2)	Cr, Ni, Cu, As, Cd, Pb	0.7–2.9; 0.10–9.1; 0.13–5.9; 0.009–0.96; 0.001–0.17; 0.005–0.77	[20]
Cereals (n = 3)	Cr, Ni, Cu, As, Cd, Pb	0.09–10; 0.04–10; 0.20–20; 0.01–7; 0.001–1.8; 0.06–11	[20]
Raw and processed rice (n = 6)	Mn, Fe, Cu, Zn, As, Cd, Pb, Se	4.7–5.4; 2.8–28.0; 1.3–1.8; 8.39–9.4; < 0.18–0.30; < 0.02; 0.02; 0.24–0.32	[22]
Fish (n = 3)	Cr, Ni, Cu, As, Cd, Pb	0.54–3.3; 0.09–20; 1.3–40; 0.01–7.1; 0.001–5.5; 0.06–4.0	[20]
Processed seafood products (n = 9)	Cu, Sn, Zn, Fe, Cd, Pb	1.87–26.33; 0.06–0.42; 9.98–64.58; 23.62–71.37; 0.02–0.31; 0.11–0.28	[21]
Canned beef (n = 44)	As, Cd, Cr, Cu, Ni, Pb, Zn	2.9 ± 1.4; 0.51 ± 0.02; 1.22 ± 0.63; 0.90 ±0 .02; 1.09 ± 0.70; 2.97 ± 0.60; 0.73 ± 0.73	[23]
Raw and processed chicken (n = 9)	Mn, Fe, Cu, Zn, As, Cd, Pb, Se	0.55–1.4; 14.7–19.8; 0.94–1.4; 11.4–22.7; < 0.18; < 0.02; 0.02–0.07; 0.67–0.76	[22]
ICP-OES
Fruit juices (n = 36)	Al, Sn, As, Cd, Hg, Pb	0.065–1.039; 0.049–0.119; 0.001–0.018; 0.0008–0.003; 0.00035; 0.027–0.066	[29]
Canned fruit (n = 36)	Al, Sn, As, Cd, Hg, Pb	0.043–1.121; 0.071–0.0141; 0.001–0.019; 0.001–0.005; 0.00035; 0.470–0.910	[29]
Vegetables (n = 2)	As, Pb, Cd, Zn, Cu, Fe, Mn, Cr, Hg, Ni, Co	1.93–5.73; 3.63–7.56; 0.56–1.56; 23.53–24.50; 9.42–16.27; 85.10–490.46; 27.20–302.23; 1.49–4.63; 3.43–4.23; 1.86–4.13; 0.63–1.86	[30]
Honey (n = 25)	As, Cd, Cr, Pb, Ni, Zn, Cu	< 0.011; 0.001–0.125; 0.172–1.220; 0.117–1.627; 0.065–1.094; 0.122–6.638; 0.027–2.872	[31]
Chicken meat (n = 50)	Cd, Pb, As, Ni, Fe, Zn, Cu	0.004–0.010; 0.018–0.036; 0.005–0.012; 0.004–0.012; 5.37–7.25; 3.25–5.29; 0.41–0.54	[32]
Nuts (n = 14)	B, Co, Cr, Cu, Fe, Mn, Mo, Ni, Se, Si, Zn, Al, As, Cd, Pb	10.72–48.36; 0.0182–1.074; 0.1423–0.9261; 10.34–28.570; 30.99–87.03; 7.766–27.870; 0.0237–1.056; 0.1362–7.751; 0.6583–0.9791; 4.627–201.7; 33.99–59.33; 3.622–1516; 0.0828–0.2872; 0.0828–0.1231; 0.1278–0.5336	[28]
F-AAS
Raw meat (n = 63)	Fe, Cu	64.60–167.43; 83.07–99.48	[34]
Liver (n = 63)	Fe, Cu	94.26–1650.60; 77.51–473.99	[34]
Food additives (n = 11)	Fe, Mn, Cd, Co, Cr, Ni, Cu, Pb, Zn	3.133–6.683; 1.319–7.611; 0.005–0.023; 0.015–0.034; 0–0.134; 0.009–0.129; 0.273–3.047; 0.024–0.270; 0.575–1.360	[37]
GF-AAS
Milk (n = 5)	Pb, Cd	0.004–0.008; 0.009–0.011	[39]
Cheese (n = 5)	Pb, Cd	0.003–0.010; 0.009–0.010	[39]
Eggs (n = 30)	Pb, Cd	0.005–0.990; 0.0008–0.690	[40]
Vegetables (n = 5,785)	Cd, Cr, Ni, Pb	< 0.001–0.340; < 0.005–0.463; < 0.005–1.900; < 0.005–0.661	[41]
Multifloral honey	Pb, Cd	< 0.003–0.360; < 0.001–0.0180	[40]
Raw meat (n = 63)	Cd, Cr, Pb, Ni	BDL–0.48; 0.46–3.15; 1.64–5.91; 3.55–7.74	[34]
Liver (n = 63)	Cd, Cr, Pb, Ni,	0.65–15.98; 0.82–3.81; 2.79–81.87; 2.71–41.42	[34]
Edible seeds (n = 10)	Cd, Ni, Fe	0.039–0.254; 0.001–0.008; 0.038–0.147	[42]
Edible oils (n = 16)	Pb, Cu, Cr, Ni, Cd	< 0.013–0.019; < 0.016–0.022; < 0.025–0.033; < 0.009–0.013; 0.008–0.019	[77]
HG-AAS
Milk (n = 5)	Hg	0.004–0.007	[39]
Cheese n = 5)	Hg	0.004–0.008	[39]
Vegetables (n = 5,785)	As, Hg	< 0.005–0.331; < 0.004–0.159	[41]
Rice (n = 13)	iAs, As (III), As (V), tAs	0.054–0.169, 0.030–0.158, 0.005–0.046, 0.083–0.258	[48]
Bread (n = 2)	As, Hg	3.404–6.453; 0.015–0.022	[4]
Sweets (n = 5)	As, Hg	3.404–12.280; 0.009–0.029	[4]
Wheat (n = 11)	As, Hg	0.05–0.295; 0–0.026	[4]
CV-AAS
Milk (n = 5)	As	0.004–0.008	[39]
Cheese (n = 5)	As	0.005–0.007	[39]
Fisk (n = 11)	Hg	0.093–0.182	[50]
Canned fish (n = 11)	Hg	< 0.0005–0.199	[51]
Fruits (n = 269)	Hg	0.0009–0.003	[52]
EDXRF
Milk and milk products (n = 9)	Mo, Pb	0.11–0.35; < 0.08	[58]
Raw and packed milk (n = 16)	Cr, Mn, Ni, Cu, Zn, As, Cd, Hg, Pb, Fe	ND–0.225; 0.024–0.099; 0.058–0.107; 0.048–0.067; 0.486–1.253; 0.031–0.039; ND–0.025; ND–0.120; 0.023–0.056; 0.452–1.633 mg/L	[59]
Vegetables (n = 24)	Mo, Pb	0.05–0.10; 0.12–0.25	[58]
Leaf vegetables (n = 16)	Zn, Cu, Ni, Co, Fe, Mn, Cr, As, Pb	10.9–219.3; 1.5–11.6; 0.7–11.6; 0.3–0.47; 40.8–193.6; 0.26–868.5; 1.7–8.8; 0.09–1.4; 0.5–12.3	[60]
Pulses (n = 15)	Mo, Pb	0.77–3.18; 0.45–0.92	[58]
Pulses (n = 3)	Mn, Fe, Co, Ni, Cu, Zn, As, Rb, Zr, Mo, Ru, Ag, Cd, In	2.157–4.569; 19.454–81.445; 1.369–9.103; 1.991–2.568; 2.325–4.408; 2.308–6.059; 0.649–0.789; 1.055–2.945; 0.715–1.158; 0.480–1.071; 0.332–1.477; 0.178–0.983; 0.302–0.675; 0.412–0.504	[61]
Eggs (n = 10)	Mo, Pb	0.15; 0.17	[58]
Fish (n = 27)	Mo, Pb	0.09–0.13; 0.11–0.15	[58]
Cereals (n = 42)	Mo, Pb	0.31–4.44; 0.11–0.82	[58]
Cereals (n = 5)	Mn, Fe, Co, Ni, Cu, Zn, As, Rb, Zr, Mo, Ru, Ag, Cd, In	1.8–2.169; 10.171–131.944; 2.513–14.433; 1.174–2.727; 2.323–3.765; 1.592–4.695; 0.474–1.174; 0.320–1.243; 0.462–1.116; 0.412–1.296; 0.359–1.429; 0.178–0.983; 0.213–0.462; 0.435–0.733	[61]
Meat (n = 15)	Mo, Pb	0.05–0.10; 0.25–0.85	[58]
TXRF
Rice (n = 10)	Ti, Cr, Mn, Fe, Ni, Cu, Zn, Rb, Sr, Ba, Pb	0.5–4.0; 0–1.6; 20–44; 13–33; 0.2–2.0; 1.7–3.1; 19–39; 0.6–35.2; 0.29–0.67; 0; 0.08–0.51	[62]
SRXRF
Coriander leaf and seeds (n = 2)	Ti, Cr, Mn, Fe, Ni, Cu, Zn, As	110–150; 40–50; 80–230; 430–1380; 20–30; 140; 320–360; 10	[57]
ASV
Cheese (n = 1)	Pb, Cd, Zn, Cu	0.014; 0.001; 0.586; 0.428	[13]
Yoghurt (n = 1)	Pb, Cd, Zn, Cu	0.007; 0.0009; 0.431; 0.399	[13]
Rice (n = 5)	Cd, Pb, Cu	0.00002–0.00005; 0.00005–0.0015; 0.00011–0.00044 mg/L	[69]
CSV
Cheese (n = 1)	Se	0.0016	[13]
Yoghurt (n = 1)	Se	0.0012	[13]

ICP-MS: inductively coupled plasma-mass spectrometry; ICP-OES: inductively coupled plasma-optical emission spectrometry; F-AAS: flame atomic absorption spectrometry; GF-AAS: graphite furnace atomic absorption spectrometry; HG-AAS: hydride generation atomic absorption spectrometry; CV-AAS: cold vapor atomic absorption spectrometry; EDXRF: energy dispersive X-ray fluorescence; TXRF: total reflection X-ray fluorescence; SRXRF: synchrotron radiation X-ray fluorescence; ASV: anodic stripping voltammetry; CSV: cathodic stripping voltammetry; BDL: below detection limit; ND: undetectable

Declarations

Author contributions

ELU: Conceptualization, Investigation, Writing—original draft, Writing—review & editing. GM: Conceptualization, Writing—review & editing, Validation, Supervision. Both of the authors read and approved the submitted version.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Not applicable.

Funding

This work was supported by two grants from the Ministry of Research, Innovation and Digitization, CNCS/CCCDI - UEFISCDI [PN-IV-P8-8.1-PRE-HE-ORG-2023-00180165, PN-IV-P8-8.1-PRE-HE-ORG-2023-0168] within PNCDI IV. The funder had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

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