Evaluation of Trace Elements in Coffee and Mixed Coffee Samples Using ICP-OES Method.

This research examines the concentration of 10 trace elements including arsenic (As), lead (Pb), chromium (Cr), zinc (Zn), iron (Fe), cobalt (Co), cadmium (Cd), nickel (Ni), manganese (Mn), and aluminum (Al) from among 36 different samples of coffee (3 brands and 2 types of simple and instant) and mixed coffee (3 brands and 4 types of simple, creamy, chocolate and sugar free) collected from market of Iran's and analyzed by using ICP-OES (inductively coupled plasma-optical emission spectrometry). The recovery, limit of quantification (LOQ), and limit of detection (LOD) ranged from 93.4 to 103.1%, 0.06 to 7.22, and 0.018 to 2.166 µg/kg, respectively. The findings showed that the highest and lowest average concentrations were 498.72 ± 23.07 µg/kg (Fe) and 3.01 ± 1.30 µg/kg (As) in coffee and mixed coffee samples. Also, in all samples, the maximum concentration of trace elements was related to Fe (1353.61 µg/kg) and the minimum concentration was related to Al, As, Co, Cr, Ni, Pb, and Zn that were not detected (ND). The samples of mixed coffee had highest levels of trace elements compared to coffee samples. In coffee samples, type of instant coffee had highest levels of trace elements compared to simple coffee and mixed coffee samples. The type of creamy mixed coffee had highest levels of trace elements (except Ni and Cr) compared to other type of mixed coffee samples. Finally, trace elements were less than the standard levels of Iran and other countries (in all samples); therefore, it does not threaten Iranian consumers.

Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment.

The aim of this study was to assess the level of PAHs and associated health risks in different types of fish cooked with different methods, using the MSPE-GC/MS technique (magnetic solid phase extraction with gas chromatography/mass spectrometry). The limits of detection (LODs), limits of quantification (LOQs) and recovery percentages ranged from 0.1 to 0.63 µg/kg, 0.3-1.89 µg/kg, and 93.7 to 102.6%, respectively. The results showed that the mean of Æ©PAHs in all samples was 20.31 ± 6.60 µg/kg. Additionally, PAH4 and BaP levels in all samples were 4.58 ± 1.40 and 1.08 ± 0.36 µg/kg, respectively, which were below the European Union (EU) standard level (12 and 2 µg/kg, respectively). The results showed that among 5 types of fish, starry sturgeon had highest average total PAHs (13.24 ± 1.84 µg/kg), while Caspian Sea sprat had the lowest average total PAHs (1.24 ± 0.8 µg/kg). In terms of cooking methods (charcoal-grilled fish, fried fish and oven-grilled fish), charcoal-grilled fish had the highest average total PAH level at 25.41 ± 7.31 µg/kg, while the lowest average total PAH was found in the raw fish sample at 16.44 ± 4.63 µg/kg. The Monte Carlo Simulation was used to determine the 95% ILCRs (Incremental Lifetime Cancer Risk) due to ingestion of fish. The results showed that the ILCR for adults was 2.85E-9, while for children it was 1.32E-8. Therefore, based on these findings, it can be concluded that the consumption of fish cooked with different methods does not pose a risk to human health in terms of the amount of PAHs (ILCR < 1 × 10-4).