+ All Categories
Home > Documents > BIOCHEMICAL ANALYTICAL PROCEDURES IN ESTIMATIONS OF … · BIOCHEMICAL ANALYTICAL PROCEDURES IN...

BIOCHEMICAL ANALYTICAL PROCEDURES IN ESTIMATIONS OF … · BIOCHEMICAL ANALYTICAL PROCEDURES IN...

Date post: 03-Jan-2020
Category:
Upload: others
View: 12 times
Download: 1 times
Share this document with a friend
20
SCVMJ, XIII (1) 2008 141 BIOCHEMICAL ANALYTICAL PROCEDURES IN ESTIMATIONS OF ZINC, LEAD AND CADMIUM IN GHEE. B.G.A. Fahmy* and S. A. Abd El-Fatah ** Biochemistry, Nutritional Deficiency Diseases and Toxicology Department*- Giza Lab** Animal Health Institute Dokki-Cairo ABSTRACT Ghee is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor and its nutritive values. The Ghee was collected from different regions of areas around Cairo city in clouding industrial and farm landing areas. The zinc, lead and cadmium were determined the in ghee samples. The zinc concentrations were ranged between (80.56 ± 6.84 - 89.56 ± 4.05) (μgm/kg). The lead concentrations were ranged between (99.07 ± 1.45 - 108.68 ± 3.67) (μgm/kg). The cadmium concentrations were ranged between (81.4 4± 6.34 - 88.35 ± 7.87) (μgm /kg). Heat treatment trials were done to decrease or/and eliminate the lead, cadmium concentrations in ghee but it was accompanied by changes in sensory and physical properties. It was demonstrated that no sign- ificant differences the Ghee composition between different regions and areas. The concentrations of zinc, lead and cadmium were lower both international and Egyptian permissible rules. It is concluded that the contribution from ghee to the total intake of lead and cadmium is toxicologically insignificant and that ghee product is only a minor source of the essential element zinc. INTRODUCTION Ghee is a dairy ingredient alm- ost manufacture in Middle East and Asia. Commercial ghee is sweet butt- er, a by-product from churning sweet cream, into butter into ghee (Sodini et al., 2006). Top-selling supermarket food products included full-fat milk, white bread, sugar, butter and ghee (Hamilton et al., 2007). The ghee ca- ke products were differentiated by tex- tural acceptability (overall texture, so- ftness, and moistness); Odor, Overall liking and taste influenced overall acceptance and purchase intent (Sae- Eaw et al., 2007). Ghee "Butter", causes too high energy contribution taken from dietary fats of whole daily energy, a high dietary fat contribution (37-38% even 40% of total energy) with over-cons- umption of saturated fatty acids (Raz- anamahefa et al., 2005). Ghee (clarif- ied butter) has generally been assumed to be hypercholestrolaemic on the ba- sis of its composition (Shankar et al.,
Transcript

SCVMJ, XIII (1) 2008 141

BIOCHEMICAL ANALYTICAL PROCEDURES IN

ESTIMATIONS OF ZINC, LEAD AND CADMIUM IN GHEE. B.G.A. Fahmy* and S. A. Abd El-Fatah **

Biochemistry, Nutritional Deficiency Diseases and Toxicology Department*-

Giza Lab** Animal Health Institute –Dokki-Cairo

ABSTRACT Ghee is a dairy ingredient widely used in the food industry because of its

emulsifying capacity and its positive impact on flavor and its nutritive values.

The Ghee was collected from different regions of areas around Cairo city in

clouding industrial and farm landing areas.

The zinc, lead and cadmium were determined the in ghee samples. The zinc

concentrations were ranged between (80.56 ± 6.84 - 89.56 ± 4.05) (μgm/kg).

The lead concentrations were ranged between (99.07 ± 1.45 - 108.68 ± 3.67)

(μgm/kg). The cadmium concentrations were ranged between (81.4 4± 6.34 -

88.35 ± 7.87) (μgm /kg). Heat treatment trials were done to decrease or/and

eliminate the lead, cadmium concentrations in ghee but it was accompanied by

changes in sensory and physical properties. It was demonstrated that no sign-

ificant differences the Ghee composition between different regions and areas.

The concentrations of zinc, lead and cadmium were lower both international and

Egyptian permissible rules. It is concluded that the contribution from ghee to the

total intake of lead and cadmium is toxicologically insignificant and that ghee

product is only a minor source of the essential element zinc.

INTRODUCTION

Ghee is a dairy ingredient alm-

ost manufacture in Middle East and

Asia. Commercial ghee is sweet butt-

er, a by-product from churning sweet

cream, into butter into ghee (Sodini et

al., 2006). Top-selling supermarket

food products included full-fat milk,

white bread, sugar, butter and ghee

(Hamilton et al., 2007). The ghee ca-

ke products were differentiated by tex-

tural acceptability (overall texture, so-

ftness, and moistness); Odor, Overall

liking and taste influenced overall

acceptance and purchase intent (Sae-

Eaw et al., 2007).

Ghee "Butter", causes too high

energy contribution taken from dietary

fats of whole daily energy, a high

dietary fat contribution (37-38% even

40% of total energy) with over-cons-

umption of saturated fatty acids (Raz-

anamahefa et al., 2005). Ghee (clarif-

ied butter) has generally been assumed

to be hypercholestrolaemic on the ba-

sis of its composition (Shankar et al.,

142 Fahmy & Abd El-Fatah.

2005). Ghee depends mainly on its

constituents on the food compositions

of fat (Baer et al, 2001).The nutriti-

onal and rheological properties of bu-

tter depend on the fatty acid compos-

ition of milk. Therefore, feeding oil

seeds rich in unsaturated fatty acids is

likely to affect butter properties and in

consequence to ghee (Hurtaud and

Peyraud 2007).

Several disadvantage of butter

and ghee consumptions, compared to

animals fed the "butter" diet, exhibited

lower plasma and liver triglyceride

concentration (Bayindir et al., 2002),

increased beta-oxidation, decreased

hepatic lipogenesis (Morise et al., 2006),

changes in leukocyte membrane fatty

acid composition (Erman et al., 2006),

lowered postprandial concentrations of

factor VII coagulant activity (Delgado-

Lista et al 2008), increased positively

risks associated with benign prostatic

hyperplasia (BPH) risk (Hurtaud and

Peyraud, 2007) and observe an assoc-

iation of increase cancer risk (Pan et

al., 2004). The highest percentage of afl-

atoxin contamination was found in

butter and vegetable oil which may

reach to (42.5%) (Koirala et al.,

2005). Chemical residues in food were

problem faced the Egyptian consumer.

The nutritional habits are quite diff-

erent with past fifty years. Animal

Butter is past was a principle food

staff in Egyptian feeding, but with

new modern concept of life, this nut-

ritional system was changed due to se-

veral factors, either due economical

purpose or nutritional disadvantage of

animal butter. These changes were rel-

ated to changes in the consumption of

certain key foods (Marhol et al., 2007),

such as the increased consumption of

fruit and vegetables with trends are in

line with accepted nutritional guide-

lines (Prynne et al., 2005). Butter and

ghee were long stands food staffs

either put into daily temperature or

frozen (-20 °C) or refrigerated storage

(5 °C) (Krause et al., 2008).

Epidemiologic studies have su-

ggested that some dietary factors may

play a role in the etiology of appearing

the effect of polluted materials, but the

findings have been inconsistent.

However, the relationship bet-

ween the presence of trace element

like zinc element and environmental

polluted like lead and cadmium in the

ghee and these properties is still unk-

nown. The implication is that it might

be worthwhile monitoring, with sele-

ction of the least contaminated comm-

odities, to reduce the lead, cadmium

and usefulness of zinc exposure of the

general population. This could have

health consequences, because daily

intakes are higher than the tolerable

levels for a considerable part of the

human population. Heavy metals like

lead and cadmium and trace element

like zinc, it presence and concentr-

SCVMJ, XIII (1) 2008 143

ations were not fully covered in the

Egyptian Ghee (animal butter).

Aim and the objectives of the

study were to: 1. Determine these ele-

ment presence and its concentrations

in ghee butter. 2. Trials to eliminated

and/or decrease it is content in the

butter and the properties of butter and

determine the effect of heat treatment

on this residue.

MATERIAL & METHODS

Among 345 of ghee samples

from buffalo milk source (250- 500

gm), twenty samples/region of animal

ghee were collected, different sources

(industrial manufacture factory (F) and

farm, manual product privet (P) and

different region of Cairo with total 120

samples (Table 1). The chosen sam-

ples were selectively chosen as acce-

ptable and insured source productions

of animal butter, farmers and producer

with good repetitions. Many samples

were refused and denied as either

cheated with foreign oils plant or mar-

garine from plant source or other

unusual purpose of cheating.

The samples were packed into

500-g capacity opaque plastic Rexcel

containers. A total of 20 butters sam-

ples (eight from each region) were

stored at 4°C. All analyses were perf-

ormed in duplicate. In procedures, the

butter was sampled after purchased

split into three aliquots. One aliquot

was used to test the effect of direct

detections of selected variables and

the other two were used to test the

effect of thermal (heat) regime (trea-

tment) in at least two regimes on sele-

cted variables composition of ghee.

Ghee (Butter) was washed

twice with cold water (10°C) in the

churn. Washed butter was worked in

the churn into a homogeneous mass.

Butter was packaged by hand with a

spatula into 500-mL cream plastic

cups (diameter: 10 cm, depth: 8 cm).

Four cups were conserved at -20°C

for heavy metals extraction, and ther-

mal properties of butter fat; 10 cups

were conserved at 4°C for rheological

properties and sensory analysis.

Physicochemical Properties of Butter:

1. Sensory analysis:

5 cups of butter per manuf-

actured butter (n = 5) stored at 4°C

were sent to Milk and Dairy product

laboratory – Animal Health Research

Institute – Egypt by refrigerated

transport (4°C) 2 wk after manuf-

acture.

Butters were subjected to the

sensory analysis panel composed of 10

trained panelists. In single sessions,

each panel member had to evaluate

spread-ability at 4°C, odor (total inte-

nsity, rancid, cream, milk, grass, hay,

and hazelnut). Flavor (total intensity,

rancid, acidity, bitterness, cream, milk,

grass, hazelnut, and metal), firmness

and melting in the mouth giving a

score between 0 and 10 (the more

intense the criteria was, the greater the

144 Fahmy & Abd El-Fatah.

score). Spread-ability consisted in

scoring the ease to spread with a knife

a homogeneous sample of butter at

4°C on a Rusk.

2. Determination of Moisture: Moisture was determined by

drying each sample for 5 h in a vac-

uum oven at 100°C (AOAC, 1995).

3. Determination of Fat Content:

Fat content was determined by

the ether extraction method as desc-

ribed by Guzman-Gonzalez et al.

(1999). Extracted lipids were then dil-

uted to 10 mg of lipids per mL with

1:2 chloroform methanols and kept in

a freezer (−20°C) until analysis.

4. Determination of Ash:

Ash content was determined by

ignition for 16 h at 550°C in an elec-

tric muffle furnace (AOAC, 1995).

Dry matter was measured by

recording the mass lost by a sample of

ghee butter of 5 g during drying in an

oven at 102°C for 15 h. Fat was extr-

acted from dry butter previously obta-

ined using 60mLof n-hexane. The

extraction residue (nonfat DM) was

dried at 102 °C ± °C until it

reached a constant mass. Butter DM

was calc-ulated by dividing the

difference betw-een the original

sample mass and wa-ter mass by the

original sample mass. Butter fat

content was calculated as follows:

Fat content = [m butter m water + m

nonfat)]m butter

All measurements were carried

out in triplicate.

5. Determination of lead, cadmium

and zinc in the butter:

From the preliminary proce-

dures, one aliquot was used to test the

effect of direct detections of selected

variables Zinc was determined in bu-

tter as follows: Organic matter in the

sample was destroyed by alternately

heating for 2 d at 450 °C and adding

concentrated nitric acid (Baker Instra

Analyzed, J. T. Baker Chemical), whi-

ch was evaporated to dryness on a hot

plate.

For lead and cadmium determi-

nations: after injection of the sample

into the graphite furnace, the sample

was ashed in a stream of oxygen at

650 ° C and then further ashed at

1,100 °C with argon as the purge gas.

The detection limit was 0.7 ng/g

(Hayashi et al, 1982).

For Zn determinations: The re-

sulting ash was diluted with 2% nitric

acid to a concentration between 0.1

and 1.0 μg Zn/ml, and the zinc was

measured using an atomic absorption

spectrophotometer (Model 5000, Pe-

rkin-Elmer, Norwalk, CT). Analytical

accuracy was monitored intermittently

by assaying zinc in bovine liver sam-

ples (Standard Reference Material)

(Saito et al., 1988). A screening method for deter-

mination of lead and cadmium in bu-

tter food was developed. The sample

SCVMJ, XIII (1) 2008 145

(5 g) is digested with HNO3-H2SO4-

HClO4 in a centrifuge tube attached to

a straight glass tube that prevents loss

of HNO3 by volatilization. After dige-

stion, potassium iodide, H2SO4, and

MIBK (4-methyl 2-pentanone) are ad-

ded, and the metals are extracted with

MIBK as metal iodides (Saito et al.,

1988).

The MIBK solution is injected

and the metals are determined by

flame polarized Zeeman atomic absor-

ption spectrometry. Recoveries of

metals from butter were satisfactory.

The analytical results agreed with

certified and/or reference values. This

method is simple and safe for routine

analysis of cadmium (Hayashi et al,

1982), lead, and zinc in foods (Saito et

al., 1988).

5. Effect of heat treatment on lead,

cadmium and zinc on butter:

The heat procedures, two ali-

quots were used to test the effect of

heat treatment in at least two regimes

on selected variables composition of

butter.

Regime 1: The oven temperature was

programmed for 40°C for 5 min, then

increased from 40 to 60 °C at 3°C

/min, held at 60°C for 10 min, raised

to 70°C at 5°C /min, and finally held

at 70°C for 20 min.

Regime 2: The oven temperature was

programmed for 45°C for 5 min, then

increased from 45 to 65 °C at 5°C

/min, held at 65°C for 10 min, raised

to 75°C at 5°C /min, and finally held

at 80°C for 20 min.

Regime 3: The oven temperature was

programmed for 50°C for 5 min, then

increased from 50 to 75°C at 5°C

/min, held at 75°C for 10 min, raised

to 85°C at 5°C /min, and finally held

at 90°C for 20 min.

Regime 4: The oven temperature was

programmed for 60°C for 5 min, then

increased from 60 to 80°C at 3°C

/min, held at 80°C for 10 min, raised

to 90°C at 5°C /min, and finally held

at 90°C for 20 min.

Regime 5: The samples were heated at

60°C for 5 min, cooled at 2°C /min

from 60 to -40°C, and then heated at

2°C/min from -40 to 60°C (Midda-

ugh et al.,1988).

6. Statistical analysis:

Statistical analysis was perf-

ormed according to methods and for-

mula of Snedecor and Cochran (1980).

RESULTS

No statistical difference betw-

een the industrial ghee butter manu-

facture factories and privet farms in its

content of lead, cadmium and zinc

observed.

146 Fahmy & Abd El-Fatah.

Table (1): The butter samples distributions in Cairo city.

Region

North Cairo South Cairo

Shoubra el

kima Kalioub

Shibin el

kanater

El

Moniuoub

El

Hawamdia El Aiate

Source F P F P F P F P F P F P

Sample 10 60 20 30 5 46 10 41 20 32 5 65

% 14.28 85.72 39.21 58.89 9.81 90.19 19.62 80.38 39.91 58.89 7.15 92.85

Butter

% 20% 15% 15% 15% 15% 20%

345 70 51 51 51 52 70

Sample

% 28.57% 40% 40% 40% 40% 28.57%

Total number: 345 butter sample. Selected samples: 20 samples/ region.

Total selections: 240. F = farm or industrial production. P = local or private

producer.

Table (2): Fat% and T. solid % Composition of butter samples.

Region

North Cairo South Cairo

Shoubra el

kima Kalioub

Shibin el

kanater

El

Moniuoub

El

Hawamdia El Aiate

Fat %

81.36 81.00 82.89 81.91 83.98 80.91

± 4.06 ±4.05 ±4.14 ±4.09 ±4.19 ±4.04

T. Solid

%

83.43 84.31 83.66 83.85 84.19 83.41

±4.17 ±4.21 ±4.18 ±4.19 ±4.21 ±4.17

Mean ± standard error.

SCVMJ, XIII (1) 2008 147

Table (3): Lead, zinc and cadmium concentrations (μg/Kg) were in animal

butter samples in Cairo city.

Region

North Cairo South Cairo

Shoubra

el kima Kalioub

Shibin el

kanater

El

Moniuoub

El

Hawamdia El Aiate

Zinc

(μg/Kg)

84.78 88.50 89.56 80.56 84.36 86.89

±8.78 ±6.88 ±4.05 ±6.84 ±5.77 ±5.67

Lead

(μg/Kg)

*** ***

108.68 106.58 104.00 103.34 99.07 100.15

±3.67 ±2.53 ±7.44 ±8.45 ±1.56 ±0.88

Cadmium

(μg/Kg)

83.35 87.65 88.35 81.44 84.10 85.89

±9.87 ±8.77 ±7.76 ±6.34 ±9.88 ±8.59

Mean ± standard error.

*, **, *** significant level at different level of probability P<0.05, 0.01

and 0.001.

Table 3 demonstrated no sign-

ificant difference between different

locality of Cairo city of its content of

measured items (lead, zinc and cadm-

ium). The zinc concentrations were

ranged between 80.56 ± 6.84 (μg/Kg)

in El Moniuoub region (South Cairo)

to 89.56 ± 4.05 (μg/Kg) in Shibin el

kanater (north Cairo). No significant

difference between either south Cairo

(El Aiate; El Hawamdia and El Mon-

iuoub regions)(86.89± 5.67; 84.36 ±

5.77 and 86.89 ± 5.67 (μg/Kg), respe-

ctively) and north Cairo (Shoubra el

kima; Kalioub and Shibin el kanater

region)( 84.78 ± 8.78; 88.50 ± 6.88

and 89.56 ± 1.05 (μg/Kg), respect-

ively). The lead concentrations were

ranged between 99.07±1.56 (μg/Kg) in

El Hawamdia region (South Cairo) to 108.68 ± 3.67(μg/Kg) in Shoubra el kima (north Cairo). Lower in south Cairo (El Hawamdia, El Aiate and El Moniuoub regions) (99.07±1.56; 100.15 ± 0.88 and 103.34 ± 8.45(μg/Kg), respectively) than in north Cairo (Sh-ibin el kanater, Kalioub and Shoubra el kima)(104.00±7.44;106.58 ± 2.53 and 108.68±3.67(μg/Kg), respectively).

The cadmium concentrations

were ranged between 81.44±6.34

(μg/Kg) in El Moniuoub region (South

Cairo) to 88.35 ± 7.87 (μg/Kg) in Shi-

bin el kanater (north Cairo). Lower in

south Cairo (El Aiate; El Moniuoub

and El Hawamdia regions) (85.89±8.59;

84.10± 9.88 and 81.44 ± 6.34 (μg/Kg),

respectively) than in north Cairo (Sho-

ubra el kima; Kalioub and Shibin el

kanater region)(83.35±9.87; 87.65±

142 Fahmy & Abd El-Fatah.

8.77 and 88.35 ± 7.76 (μg/Kg), respectively).

Table (4): Effects of different thermal treatments (heat) of animal butter

were on the concentrations of different measured items (lead,

zinc and cadmium) concentrations. Regime Regime 1 Regime 2 Regime 3 Regime 4 Regime 5

Zinc

(μg/Kg)

*** ***

88.50 89.56 76.56 74.36 86.89

±5.88 ±4.05 ±4.84 ± 6.77 ±5.67

Lead

(μg/Kg)

*** ***

105.68 106.58 89.00 88.73 104.07

±3.67 ±2.53 ±4.44 ±3.45 ±4.56

Cadmium

(μg/Kg)

** *

87.65 88.35 77.44 79.10 87.89

±8.77 ±7.76 ±6.34 ±9.88 ±8.59

Mean ± standard error.

*, **, *** significant level at different level of probability P<0.05, 0.01

and 0.001.

The concentrations of lead,

cadmium and zinc different according

to the different heat regimes (Table 4);

the regime 1 and 2 and 5 is much hig-

her concentrations of the lead, cadm-

ium concentrations (105.68 ± 3.67; 87.65

± 8.77 and 88.50 ± 5.88 (μg/Kg),

respectively) in regime 1; (106.58±2.53;

88.35±7.76 and 89.56 ±4.05 (μg/Kg) ,

respectively ) in regime 2 and (104.07

± 4.56; 87.89 ± 8.59 and 86.89 ± 5.67

(μg/Kg) , respectively) in regime 5 than

regime 3 (89.00 ± 4.44 (P<0.001); 77.44

± 6.34 (P<0.01) and 76.56 ± 4.84

(P<0.001) (μg/Kg),respectively) and in

regime 4 (87.34 ± 3.45 (P<0.001);

79.10 ± 9.88 (P<0.05) and 74.36 ±

6.77 (P<0.001) (μg/Kg), respectively).

Table (5): Sensor and physical properties observed of fresh and after

different thermal treatments (heat) of animal ghee butter.

Spread ability Firmness and

melting Flavor odor Ghee

8 7 Creamy Slight rancid Fresh ghee

10 9 Slight brownish Rancid Heat treated

ghee

SCVMJ, XIII (1) 2008 149

DISCUSSION

Ghee by definitions is a pro-

ducts obtained extensively from milk

and/or fat enriched milk products of

varies animal species by means of pro-

cess that result in the near removal of

water and non fat solids (similar to

anhydrous milk fat) and in the deve-

lopment of characteristics flavor and

texture (Francis, 2000). Even so most

ghee contains some non-fat solids to

enhance the flavor typically. Ghee is

manufacture by fretting butter to tem-

perature well above those during anh-

ydrous milk fat (AMF) manufacture.

The high temperature treatment of the

non-fat milk solids and milk fats lead

to development of strong buttery fla-

vor. However traditional ghee, as pro-

duced in Middle East and Asia has a

more rancid taste due to less-soph-

isticated methods of manufacture. in

the European countries community are

also producing ghee by adding ethyl

butyrate to AMF (Rajah and Burgess,

1991). Alternative synthetic flavors

have been developed to added ghee

flavor notes to butter oil (Wadhwa

and Jain 1992).

Ghee manufacture in Cairo city

Ghee diets rich in saturated

fatty acids ("butter" diet) (Morise A, et

al., 2006). Ghee butter is often crit-

icized for its poor nutritional value and

spread-ability compared with marga-

rines (Brodin, 1989). In Cairo, Egypt,

The most animal butter producer

(ghee) were local or private farmers

(58.89 - 92.85%) than farm or ind-

ustrial producer (7.15 - 39.21%)

(Table 1), easily it can arranged the

butter (Ghee) industrial producer as

Kalioub (north Cairo); El Hawamdia

(south Cairo) followed by El Moni-

uoub (south Cairo); Shoubra el kima

(north Cairo); Shibin el kanater (north

Cairo) and El Aiate (south Cairo),

respectively. Most of them depend on

its local productions experience with

low regulatory industrials procedures

and protocols. In the other side, can

easily determined how taken manage-

ment the health in its protocols and

procedures. The result of (Table 1)

indicated the ghee butter productions

still at local or farmer producer or low

educated and trained people more than

the industrial productions in Egypt.

Fat % and total solid % of ghee:

No differences between the fat

% and total solid % between different

ghee samples (Table 2) observed. No

significant difference between differ-

ent regions in the ghee and butter fat

and total solid % composition between

different regions and locality on either

north or south Cairo. The previous

150 Fahmy & Abd El-Fatah.

result can be explained that ghee prod-

uctions depend mainly on local cow

breed or buffalo with the same genetic

and productions ability. However, the

relationship between the proportion of

grass in the diet and/or ration type and

these properties of butter or ghee is

still unknown. In Egypt, the relation-

ship between the proportion of grass in

the diet or/and ration type and the

properties of milk and butter were

undetermined. Milk yield linearly inc-

reased with the proportion of fresh

grass in the diet and induced a linear

decrease in fat content with decrease

milk fat globule size (Couvreur et al.,

2006) which will surly affect ghee

production.

On the other hand, low creative

ability in the producers which loss the

motive and economical ability to dev-

elop a new technique or create a new

market to distribute. Ghee (clarified

butter) has generally been assumed to

be hypercholesterolaemic on the basis

of its composition but any study fall to

support or refute the assumption why

old Egyptians was trained to consume

ghee in its native character every mor-

ning with health and long living prop-

erties. The high total cholesterol/HDL

cholesterol ratio (Shankar et al., 2005)

in ghee which may due to only three

(lauric, myristic, and palmitic) content

have been associated with raising total

cholesterol levels in plasma (German

and Dillard., 2006), with their indivi-

dual variable effects towards raising

low-density lipoproteins and raising

the level of beneficial high-density

lipoproteins. With noting that the cho-

lesterol-modifying response of indivi-

duals to consuming saturated fats is

also variable, and therefore the comp-

osition, functions and biological prop-

erties of ghee fat will need to be re-

evaluated as the food marketplace mo-

ves increasingly towards more person-

alized diets with affect it is modern

concept of live and the atherogenicity

index.

On the other hand, triacylg-

lycerols, fatty acid, and polycyclic trit-

erpene compositions (Di Vincenzo et

al., 2005) of ghee butter may another

source and difference between Oleic

acid in one area and stearic acid in

other may affect compositions but not

affect total fat% which fat compo-

sition need further geographic study.

Zinc, Lead and cadmium concentra-

tions in ghee:

The study does not indicate

any adverse effect of ghee manuf-

acture on trace minerals or heavy

metals content. Table 3 demonstrated

no significant difference between diff-

erent locality of Cairo city of its con-

tent of measured items (lead, cadmium

and zinc) except in tow regions.

The zinc concentrations were

narrow ranged between 80.56 ± 6.84

(μgm/kg) in El Moniuoub region (So-

uth Cairo) to 89.56 ± 4.05 (μgm/kg) in

SCVMJ, XIII (1) 2008 151

Shibin el kanater (north Cairo). No

significant difference between either

south Cairo (El Aiate; El Hawamdia

and El Moniuoub regions) and north

Cairo (Shoubra el kima; Kalioub and

Shibin el kanater region) but decr-

eased in industrial regions (El Hawa-

mdia and Kalioub regions) than land

farming regions (El Aiat and Shibin el

kanater) but in manner different than

that of lead and cadmium concentr-

ations. Zinc concentrations in Ghee

were between the ranges of zinc

availability in similar foods of plant

and animal origin. In the present art-

icle, we cannot examined ghee-zinc

characteristics for possible relation-

ships with zinc availability, including

the solubility or molecular size of zinc

compounds after an in vitro enzymatic

digestion and the contents of phytic

acid, minerals, amino acids, carboh-

ydrate and fatty acids relative to the

zinc content of the ghee. In butter, the

amounts of the foods (dry weight)

required to provide (0.25 mmol zinc)

was 0.702 g. Relative to availability

from zinc chloride, zinc availability

from foods such as chicken, milk, and

peanut butter was greater when dete-

rmined using 98 rather than 16

micrograms zinc in the meal (Hunt et

al.,1989). In other studies amino acids

(tyrosine, methionine, histidine and

tryptophan) appeared to be positively

associated with zinc availability may

due to differences in zinc binding or

peptides containing these amino acids

through zinc-binding properties and/or

specific sites facilitating peptide abso-

rption. Phytic acid, Copper Fe/Zn

molar ratios has long been recognized

as an inhibitor of zinc availability

(Solomons et al 1983 and Sandstrom

et al 1984).

In comparing with the present

studies, our data below that listed,

16.7 - 66.7 μg/g (Holak, 1980), Zn/g

and the coefficient of variation for 20

independent analyses was 8% with

recoveries was 96 +/- 3 μg /g (Solc-

haga et al.,1986). The Zn concentra-

tions in ghee is higher than Zn(II)

content in olive oil samples and the

repeatability was 98.92% and obtained

recoveries were 83.35 +/- 1.72 with

theoretic detection limits were 14.3 ng

g(-1) and concentrations range were

157.00-385.22 ng g (-1) (La Pera et

al., 2002).

The lead concentrations were

ranged between low in El Hawamdia

region (South Cairo) to high in

Shoubra el kima (north Cairo). Lower

in south Cairo (El Hawamdia, El Aiate

and El Moniuoub regions) than in

north Cairo (Shibin el kanater, Kali-

oub and Shoubra el kima), respec-

tively). Increased in industrial regions

(El Moniuoub regions; Kalioub and

Shoubra el kima) than land farming

regions (El Aiat and Shibin el kan-

ater). The result was blow the legal

rules or limits. There was statistical

difference between the different regi-

ons of Cairo present especially present

152 Fahmy & Abd El-Fatah.

in El Hawamdia and El Aiat, two

explanations in attendance observed

first increase lead concentrations in

the Cairo air due to automotive atten-

dance increase and industrial waste

products which is problem to Cairo city.

Rapid and direct procedures

for determining lead in dairy products

by atomic absorption spectrometry

were described. The reliability of the

procedure was checked by comparison

with the acid mineralization procedure

and by analyzing 3 certified reference

milk samples (Vias et al., 1999). Other

several methods for the determination

of lead were presented (Wong et al.,

1978). Mainly it involves atomic abs-

orption spectrophotometry digesting a

food sample with nitric acid under

pressure and using aliquots of the

solution for analysis by suitable tech-

niques. Our tabulated data were below

0.3-3.0 microgram/gm that reported by

Holak, (1980), 10.0 ng/g salt (Alvarez

et al.,1986),0.7 microgram Pb/gm

(Solchaga et al.,1986).

The tabulated result also was

below results (Szłyk et al., 2004) and

using different methods (Mounicou et

al., 2003); concentrations range was

32.64-156.48 ng g(-1) Pb (II) content

in olive oil (La Pera L, et al., 2002).The

contents of lead in various milk and

dairy products consumed in Turkey

was rages 0.19-2.94 mg/L (p < 0.01)

for Pb (Tokutoglu et al., 2004).

The bioavailability of Pb was

generally below 10% and the concent-

rations measured in ghee were in

lower range. Virtually most of Pb was

found in the ghee after the manu-

facture which indicates either it's lev-

els milk and dairy product or polluted

from air or careless handling.

Since the 1960s a massive dec-

line in the land volume of the Egypt

has occurred as a result of the dive-

rsion of the supplying Nile River by

high dam and industrial development

schemes. The contaminated sediment

of the industrial former has been disse-

minated over the surrounding area by

winds or through water. This deterior-

ation of the ecosystem has created a

hazardous situation for the health of

approximately 22 million people live

in Cairo and 80 million in Egypt. This

study was undertaken to assist in

investigating the degree of exposure to

metals, especially persistent heavy

metals, the most vulnerable period and

to provide guidelines for future res-

earch.

The cadmium concentrations

were ranged between low in El Mon-

iuoub region (South Cairo) to high in

Shibin el kanater (north Cairo). Lower

in south Cairo (El Aiate; El Moniuoub

and El Hawamdia regions) than in

north Cairo (Shoubra el kima; Kalioub

and Shibin el kanater region).

Increased in industrial regions (El Ha-

wamdia and Kalioub regions) were

SCVMJ, XIII (1) 2008 153

than land farming regions (El Aiat and

Shibin el kanater) but in manner diff-

erent than that of lead concentrations.

These values were lower than the

maximum permitted concentration for

cadmium in milk and butter in Egypt,

which is currently set at 0.05 mg/kg.

Our result below the cadmium

results determined in other food pro-

duct (0.10-1.0 microgram/g) (Holak,

1980 and Marletta and Favretto

1983), 0.4 ppb (Alvarez et al., 1986),

0.7 microgram Cd/g (Solchaga et al.,

1986). These value lower than samples

of peanut products (peanut butter, raw,

roasted and crushed peanuts from vari-

ous commercial producers) (Tinggi,

1998); butter (Ataniyazova et al., 2001)

and cocoa powders and related pro-

ducts (Mounicou et al.,2003); Cd (II)

concentrations range were 15.94-58.51

ng g(-1) in olive oil (La Pera et al.,

2002) and the contents of potentially

toxic elements cadmium in various

milk and dairy products consumed in

Turkey was ranges were 0.00-674.28

microg/L for Cd (Tokutoglu et al.2004).

All samples came from areas

located within 5-10 km of the southern

border of factories in north Cairo (Sh-

oubra el kima region) where car batt-

eries factors were hold. Further epide-

miological research is needed to

elucidate the health implications of

these pollutants on perinatal and mate-

rnal health, including lactation. More

importantly, an investigation should

be initiated to identify the emission

sources of persistent organic pollutants

in Cairo city and adjacent regions.

Although Concentrations only was

measured but bioavailability of cadm-

ium (Cd) were determined in different

geographical origins in indirect dire-

ctions. Particular attention must paid

to the fractionation of these metals,

which was investigated by determ-

ining the metal fraction soluble in

extracting solutions acting selectively

with regard to the different classes of

legends. The targeted classes of Cd

species included: water-soluble comp-

ounds, polypeptide and polysaccharide

complexes, and compounds soluble in

simulated gastrointestinal conditions.

The bioavailability of Cd was unme-

asured in ghee. The data obtained as a

function of the geographical origin of

the samples indicated strong differ-

ences not only in terms of the total Cd

and concentrations, but also with

regard to the bioavailability of these

metals. The Cd concentrations in ghee

as (Table 2) demonstrated, of which

10-50% was potentially bioavailability

(Mounicou et al., 2003). It result indi-

cted the dangers of these elements.

Virtually all the Cd presented in ghee

was became bioavilable which Excee-

dation of permissible tolerable weekly

intake (PTWI) of cadmium as it was

stated, in (26%) of estimated in 1997

year, and (14%) in 1998 diets were

above PTWI (Stopnicka et al., 1999

and Kumar et al., 2006). Other impor-

tant point was the nutrition of adoles-

154 Fahmy & Abd El-Fatah.

cent and in boarding schools. In

addition to the major constituent ele-

ment found at % level, several other

essential elements such as Na, K, Ca,

Mg, V, Mn, Fe, Cu, and Zn have also

been found in microg/g amounts and

ultratrace (ng/g) amounts of Au and

Co. These seem to remain chelated

with organic ligands derived. The cad-

mium is biologically produced non-

particles and are taken along with

milk, butter, honey, or ghee (a prep-

aration from milk); thus, this makes

these elements easily assailable, elimi-

nating their harmful effects and enha-

ncing their biocompatibility.

Effect of thermal regime (treatm-

ents) on measured minerals in ghee:

The concentrations of lead, ca-

dmium and zinc different according to

the different heat regimes (Table 4);

the regime 1 and 2 and 5 is much hi-

gher concentrations of the lead, cad-

mium concentrations (105.68 ± 3.67;

87.65 ± 8.77 and 88.50 ± 5.88, respe-

ctively) in regime 1; (106.58±2.53;

88.35±7.76 and 89.56 ±4.05, respec-

tively ) in regime 2 and (104.07 ±

4.56; 87.89 ± 8.59 and 86.89 ± 5.67,

respectively) in regime 5 than regime

3 (89.00 ± 4.44 (P<0.001); 77.44 ±

6.34 (P<0.01) and 76.56 ± 4.84

(P<0.001) ,respectively) and in regime

4 (87.34 ± 3.45 (P<0.001); 79.10 ±

9.88 (P<0.05) and 74.36 ± 6.77

(P<0.001), respectively).

Although scientific explanat-

ions of the decrease the lead; cadmium

and zinc concentrations were unavai-

lable. It may due to aggressive metals

extraction procedure or due Lead and

cadmium were determined with graph-

ite furnace on a solution of the ashed

sample. This decrease associated with

changes in rheological and thermal

Properties of ghee (Table 5).

Sensor, Rheological and thermal

Properties of ghee

The heat treatment affect on

the Sensor and physical properties

(Table 5) with increasing rancid odor

with change in color and affecting

firmness and melting properties and

spread ability which may affect the

consumer and it is buying ability. The

only explanations to changes in this

property due to change in butter flavo-

ring components such as diacetyl, but-

yric acid, acetoin, propylene glycol, 2-

nonanone, and triacetin and bag comp-

onents such as p-xylene and perfluo-

rinated alcohol 8:2 telomer (Rosati et

al.,2007).

The increase in the melting

enthalpy of the ghee and in the final

melting temperature with the increa-

sing proportion of temperature can

also be explained by the modifications

of the crystalline structure formation

and their stability to heating caused by

triglycerides and thus FA composi-

tions (Lagiou et al.,1999) (MMF frac-

tion would be correlated to the cont-

SCVMJ, XIII (1) 2008 155

ents of C4:0-C16:0-C16:0 and C16:0-

C16:0-C18:1 triglycerides, and to the

C4:0/C18:1 and C16:0/C18:1 ratios

and linear decrease in palmitic acid),

associated with decrease in butter

hardness and the texture improvement

and the increase in moisture content

(Goude´dranche et al., 2000). Also,

changes had higher concentrations of

conjugated linoleic acid, transvaccenic

acid, and unsaturated fatty acids (Baer

et al., 2001; Hurtaud et al. 2002;

Desroches et al, 2005; Couvreur et

al.,2006 and Schmid et al., 2008) wh-

ich need further examinations .

Conclusion: 1. Little studies have recently been

devoted to the determination of lead

and cadmium in ghee, in view of the

toxicity of these metals and the impo-

rtance of ghee in the diet of human.

2. The range of the lead and cadmium

content found in these products (ghee)

is comparable with recent literature

data concerning uncontaminated sam-

ples. 3. The method used is a rapid, repr-

oducible, and accurate determination

of lead, cadmium and zinc in dairy

products (ghee) and can be used in the

analysis of marketed formulations in

the milk and dairy industry.

4. The variability that can expect

generally was high for ghee.

5. The results for lead, cadmium and

zinc in ghee product were in the parts

per billion range and compare well

with literature data.

6. The intake of lead, cadmium and

zinc from milk and milk products and

ghee is less than 1% of the total

Egyptian food intake of these elem-

ents.

7. It is concluded that the contribution

from ghee to the total intake of lead

and cadmium is toxicologically insig-

nificant and that ghee product is only a

minor source of the essential element

zinc.

REFERENCES

Alvarez De Eulate MJ, Montoro R, Ybaez

N, De La Guardia M.(1986): Determination

of cadmium, copper, and lead in sodium

chloride food salts by flame atomic

absorption spectroscopy. J Assoc Off

Anal Chem.; 69 (5): 871-3.

A.O.A.C.(Association of Official Ana-

lytical Chemists)(1995): Official Meth-

ods of Analysis. 16th ed. AOAC, Gaith-

ersburg, MD.

Ataniyazova OA, Baumann RA, Liem

AK, Mukhopadhyay UA, Vogelaar EF,

Boersma ER.(2001): Levels of certain

metals, organochlorine pesticides and

dioxins in cord blood, maternal blood,

human milk and some commonly used

nutrients in the surroundings of the Aral

Sea (Karakalpakstan, Republic of Uzbe-

kistan). Acta Paediatr.; 90 (7) : 801-8.

Baer R.J., Ryali J., Schingoethe D.J.,

Kasperson K.M., Donovan D.C., Hipp-

en A.R., Franklin (2001):Composition

and properties of milk and butter from

cows fed fish oil. J Dairy Sci.; 84(2):

156 Fahmy & Abd El-Fatah.

345-53.

Bayindir O, Ozmen D, Mutaf I, Turgan

N, Habif S, Gülter C, Parildar Z, Uysal

A.(2002): Comparison of the effects of

dietary saturated, mono-, and n-6 poly-

unsaturated fatty acids on blood lipid

profile, oxidant stress, prostanoid synth-

esis and aortic histology in rabbits.

Ann. Nutr. Metab. ;46 (5): 222-8.

Brodin, D. (1989): La tartinabilite´ du

beurre: Me´thodes d’appre´ciation, ame´li-

oration par cristallisation fractionne´e.

Ph.D. Thesis, University of Caen, France.

Couvreur S, Hurtaud C, Lopez C,

Delaby L, Peyraud JL.(2006): The lin-

ear relationship between the proportion

of fresh grass in the cow diet, milk fatty

acid composition, and butter properties.

J. Dairy Sci.; 89(6):1956-69.

Couvreur,S.C.; Hurtaud, C. Lopez, L.

Delaby, and J. L. Peyraud*(2006):The

Linear Relationship Between the Propo-

rtion of Fresh Grass in the Cow Diet,

Milk Fatty Acid Composition, and

Butter Properties. J. Dairy Sci., 89:

1956–1969.

Delgado-Lista J, Lopez-Miranda J,

Cortés B, Perez-Martinez P, Lozano A,

Gomez-Luna R, Gomez P, Gomez MJ,

Criado J, Fuentes F, Perez-Jimenez F.

(2008): Chronic dietary fat intake mod-

ifies the postprandial response of hem-

ostatic markers to a single fatty test

meal. Am J Clin Nutr. 87(2): 317-22.

Desroches S, Chouinard PY, Galibois

I, Corneau L, Delisle J, Lamarche B,

Couture P, Bergeron N.(2005): Lack of

effect of dietary conjugated linoleic

acids naturally incorporated into butter

on the lipid profile and body composi-

tion of overweight and obese men. Am.

J. Clin. Nutr.;82 (2):309-19.

Di Vincenzo D, Maranz S, Serraiocco

A, Vito R, Wiesman Z, Bianchi G

(2005): Regional variation in shea

butter lipid and triterpene composition

in four African countries. J. Agric Food

Chem. 21; 53 (19): 7473-9.

Erman F, Aydin S, Demir Y, Akcay F,

Bakan E.(2006):Determination of satu-

rated and unsaturated Fatty acids amo-

unt in leukocyte membranes from subj-

ects fed with solid and fluid oils. J

Biochem Mol Biol., 30; 39(5): 516-21.

Francis, J. F.(2000): Encyclopedia of

food science and Technology, vol. 1 p.

191-200. John Wiley and Sons Inc, New

York.

German JB, Dillard CJ.(2006): Comp-

osition, structure and absorption of milk

lipids: a source of energy, fat-soluble

nutrients and bioactive molecules. Crit.

Rev. Food Sci Nutr.; 46(1): 57-92.

Goude´dranche, H., J. Fauquant, and

J. L. Maubois. (2000): Fractionation of

globular milk fat by membrane microf-

iltration. Lait 80: 93–98.

Guzman-Gonzalez, M., F. Morais, M.

Ramos, and L. Amigo. (1999):

Influence of skimmed milk concentrate

replac-ement by dry dairy products in a

low fat set-type yoghurt model system.

SCVMJ, XIII (1) 2008 157

I: Use of whey protein concentrates,

milk protein concentrates and skimmed

milk powder. J. Sci. Food Agric. 79:

1117–1122.

Hamilton S, Mhurchu CN, Priest P.

(2007): Food and nutrient availability in

New Zealand: an analysis of super-

market sales data. Public Health Nutr.;

10(12):1448-55.

Hayashi M, Ito O, Ohira S, Akuzawa Y.

(1982): Transfer of lead and cadmium

from cow milk to butter. Bull Environ

Contam. Toxicol.; 29(6): 658-64.

Holak W.(1980): Analysis of foods for

lead, cadmium, copper, zinc, arsenic,

and selenium, using closed system sa-

mple digestion: collaborative study. J

Assoc Off Anal Chem.; 63(3): 485-95.

Hunt Janet R., Phyllis E. JohnsoN and

Patricia B. Swan (2002): Dietary Cond-

itions Influencing Relative Zinc Avai-

lability from Foods to the Rat and Corr-

elations with In Vitro Measurements. J.

Nutrition, 34: 234-238.

Hurtaud C and Peyraud JL. (2007):

Effects of feeding camelina (seeds or

meal) on milk fatty acid composition

and butter spreadability. 13: J Dairy Sci.

2007 Nov;90(11): 5134-45.

Koirala P., Kumar S., Yadav B.K.,

Premarajan K.C. (2005): Occurrence of

aflatoxin in some of the food and feed in

Nepal. Indian J. Med. Sci., 59 (8): 331-

336.

Krause AJ, Miracle RE, Sanders TH,

Dean LL, Drake MA. (2008): The

effect of refrigerated and frozen storage

on butter flavor and texture. J Dairy

Sci.,91(2): 455-65.

Kumar A, Nair AG, Reddy AV, Garg

AN. (2006): Bhasmas: unique ayurvedic

metallic-herbal preparations, chemical

characterization. Biol. Trace Elem. Res.,

109(3): 231-54.

La Pera L, Lo Curto S, Visco A, La

Torre L, Dugo G. (2002): Derivative

potentiometric stripping analysis (dPSA)

used for the determination of cadmium,

copper, lead, and zinc in Sicilian olive

oils. J. Agric. Food Chem.,22 ; 50(11):

3090-3.

Lagiou P, Wuu J, Trichopoulou A,

Hsieh CC, Adami HO, Trichopoulos D.

(1999): Diet and benign prostatic hyper-

plasia: a study in Greece. Urology.,

54(2): 284-90.

Marhol P, Dlouhý P, Rambousková J,

Pokorný R, Wiererová O, Hrncírová D,

Procházka B, Andel M. (2007): Higher

content of C18:1 trans fatty acids in

early human milk fat of Roma breast-

feeding women. Ann Nutr Metab.,

51(5): 461-7.

Marletta GP, Favretto LG. (1983):

Preliminary investigation on the balance

of lead and cadmium content in milk

and its by-products. Z. Lebensm. Un-

ters. Forsch.;176(1): 32-5.

Middaugh, R. P., R. J. Baer, D. P. Cas-

per, D. J. Schingoethe, and S. W. Seas.

(1988): Characteristics of milk and bu-

tter from cows fed sunflower seeds. J.

Dairy Sci. 71: 3179–3187.

158 Fahmy & Abd El-Fatah.

Morise A, Mourot J, Boué C, Combe

N, Amsler G, Gripois D, Quignard-Bo-

ulangé A, Yvan-Charvet L, Fénart E,

Weill P, Hermier D.(2006): Gender-

related response of lipid metabolism to

dietary fatty acids in the hamster. Br. J.

Nutr.; 95 (4): 709-20.

Mounicou S, Szpunar J, Andrey D,

Blake C, Lobinski R.(2003) Concen-

trations and bioavailability of cadmium

and lead in cocoa powder and related

products. Food Addit Contam. ;20(4):

343-52.

Pan SY, Ugnat AM, Mao Y, Wen SW,

Johnson KC; (2004): A case-control

study of diet and the risk of ovarian

cancer. Cancer Epidemiol Biomarkers

Prev.; 13(9): 1521-7.

Prynne CJ, Paul AA, Mishra GD, Gre-

enberg DC, Wadsworth ME.(2005):

Changes in intake of key nutrients over

17 years during adult life of a British

birth cohort. Br. J. Nutr.; 94 (3): 368-76.

Rajah, K.K. and K. J. Burgess. (1991):

milk fat society of dairy technology, pp

37-43. Huntingdon .U.K.

Razanamahefa L, Lafay L, Oseredczuk

M, Thiébaut A, Laloux L, Gerber M,

Astorg P, Berta JL (2005) :Dietary fat

consumption of the French population

and quality of the data on the compo-

sition of the major food groups Bull

Cancer. 92((7): 647-57.

Rosati JA, Krebs KA, Liu X.(2007): Emissions from cooking microwave po-

pcorn. Crit Rev Food Sci Nutr., 47(8):

701-9.

Sae-Eaw A, Chompreeda P, Prinyaw-

iwatkul W, Haruthaithanasan V, Suw-

onsichon T, Saidu JE, Xu Z.(2007):

Acceptance and purchase intent of US

consumers for non-wheat rice butter

cakes. J. Food Sci.;72 (2): S92-7.

Saito I, Oshima H, Kawamura N, Yam-

ada M.(1988): Screening method for

determination of high levels of cadm-

ium, lead, and copper in foods by

polarized Zeeman atomic absorption

spectrometry using discrete nebulization

technique. J. Assoc. Off. Anal. Chem.;

71(4) :829-32.

Schmid A, Collomb M, Bee G, Büti-

kofer U, Wechsler D, Eberhard P, Sie-

ber R.(2008): Effect of dietary alpine

butter rich in conjugated linoleic acid on

milk fat composition of lactating sows.

Br. J. Nutr. 18(2): 1-7.

Shankar SR, Bijlani RL, Baveja T,

Jauhar N, Vashisht S, Mahapatra SC,

Mehta N, Manchanda SC.(2002): Eff-

ect of partial replacement of visible fat

by ghee (clarified butter) on serum lipid

profile. Indian J. Physiol Pharmacol.,

46(3): 355-60.

Shankar SR, Yadav RK, Ray RB, Bij-

lani RL, Baveja T, Jauhar N, Agarwal

N, Vashisht S, Mahapatra SC, Mehta

N, Manchanda SC.(2005): Serum lipid

response to introducing ghee as a partial

replacement for mustard oil in the diet

of healthy young Indians. Indian J Phy-

SCVMJ, XIII (1) 2008 159

siol Pharmacol.; 49 (1) : 49-56.

Snedecor, G. W. and Cochran, W. (1980):

Statistical Methods. The Iowa State Un-

iversity Press, Ames, IA.

Sodini I, Morin P, Olabi A, Jiménez-

Flores R. (2006) Compositional and fu-

nctional properties of buttermilk: a com-

parison between sweet, sour, and whey

buttermilk. J. Dairy Sci.; 89(2): 525-

536.

Solchaga M, Montoro R, De La Gua-

rdia M.(1986):Flame absorption spectr-

oscopic determination of cadmium, co-

pper, iron, lead, and zinc in mussels. J.

Assoc Off Anal Chem., 69 (5) :874-6.

Solomons,N. W., Pineda, O., Viteri, F.

& Sandstead, H. H. (1983) Studies on

the bioavailability of zinc in humans

mechanism of the intestinal interaction

of iron and zinc. Nutr. 113: 337-349.

Stopnicka B, Jerulank I, Szamrej IK,

Bartosiewicz Z.(1999): Wojewódzka

Stacja Sanitarno - Epidemiologiczna

Oddział Higieny Zywności, Zywienia

iPrzedmiotów Uzytku, Białystok. [The

evaluation of nutrition quality of adole-

scents living in residential schools at the

province of Białystok]. Rocz Panstw

Zakl Hig.; 50(2): 191-208.

Szsyk E, Szydłowska-Czerniak A.(2004):

Determination of cadmium, lead, and

copper in margarines and butters by

galvanostatic stripping chronopotentio-

metry. J. Agric Food Chem. 52(13):

4064-4071.

Tinggi U.(1998):Cadmium levels in

peanut products. Food Addit. Contam.;

15 (7) :789-92.

Tokutoglu O, Aycan S, Akalin S, Ko-

çak S, Ersoy N.(2004):Simultaneous

differential pulse polarographic determ-

ination of cadmium, lead, and copper in

milk and dairy products. J Agric Food

Chem.; 52(7): 1795-9.

Vias P, Pardo-Martnez M, Campillo N,

Hernndez-Crdoba M.(1999) Fast deter-

mination of lead and copper in dairy

products by graphite furnace atomic

absorption spectrometry. J. AOAC Int.;

82 (2): 368-73.

Wadhwa, B. K., and M. K. Jain. (1992):

chemistry of ghee flavor- a review.

Indian J. Dairy Sci. 44:372–374.

Wong N.P., LaCroix D.E., Alford

J.A.(1978): Mineral content of dairy

products. I. Milk and milk products. J

Am Diet Assoc.; 72 (3): 288-91.

160 Fahmy & Abd El-Fatah.

الملخص العربى

خطوات كيميائيه تحليله فى تقدير الزنك والرصا ص و الكا دميوم فى السمن البلدى

عبد الفتاح. فهمى و شها ب ا.ا.با سم ج

–معهد بحوث صحه الحيوان –قسم الكيمياء الحيويه وامراض النقص الغذائى والسموم ومعمل الجيزه القاهره –الدقى

االضا فات الغذائيه المميزه التى تستخدم فى الطعا م لما له من الفوائد يعتبر السمن البلدى من

.الكثيره واحتوائه على الدهون فى صوره نقيه وبتركيزات عاليه

تم تجميع العينات من منا طق مختلفه فى شما ل وجنوب القاهره الكبرى وتم قياس وتقدير كل

وكا ن تركيز . ا من الفالحين والمصانع المحليهمن الزنك والرصا ص والكا دميوم من عينات تم تجمعه

وكان تركيز الرصا ص (. كجم/ ميكروجرام ) 6.50 ± 65.08الى 8.66 ± 65.08الزنك بين

اما الكادميوم فكان تركيزه فى السمن (. كجم/ ميكروجرام )7.89 ± 556.86الى 5.60 ± 55.59

المعا مله الحراريه قد (. كجم/ رام ميكروج) 9.69 ± 66.70الى 8.76 ± 65.66البلدى بين

استخدمت لكى يتم االقالل تركيزات الرصاص والكادميوم ولكنها كانت مصاحبه بتغير فى الصفا ت

.الفيزيقيه والطبيعيه للسمن

بالرغم من ان تركيزات كل من الرصا ص والكا دميوم كانت اقل من تلك المسموح بها بالنسبه

ريه االان يساعد فى ذلك ان السمن البلدى قد تراجع فى اولويا ت البيت الى اللوائح الدوليه والمص

. المصرى وال يعتبر من مصادر امداد المستهلك بعنصر حيوي مثل الزنك


Recommended