LEAD CONTENTS IN AMARANTH FLOUR PRODUCED IN THE NORTHEAST REGION OF ARGENTINA

M.J. HIDALGO; R. BOMBEN; C. JIMÉNEZ; S. SGROPPO; M.A. CANTARELLI; E. J. MARCHEVSKY

BIOCELL

INST HISTOL EMBRIOL-CONICET

Lugar: Mendoza; Año: 2012 vol. 36 p. 101 - 150

0327-9545

The aim of this work was to study the levels of lead (Pb) in amaranth flour samples produced in the Northeast region of Argentina (Santa Fé, Chaco and Corrientes). The human toxicity of Pb islargely proved, in fact, it is able to bind to the SH-group of the proteins making enzymes inactive, or to replace other ions in metabolic functions with adverse effects on heme biosynthesis, kidney,nervous and cardiovascular systems. Numerous evidences indicate that the major exposure of Pb in food, to the general population, comes from fruits and grains. Twenty five samples were analyzed by inductively coupled plasma optical emission spectroscopy (ICPOES).Microwave-assisted acid digestion of samples was used to eliminate the organic matter. In order to assess the accuracy of the method, standard solutions were analyzed. The results of this studyshowed that the average concentrations detected, ranged from 4.2 to 16.8 mg Kg-1 of Pb. Therefore, the amaranth flours collected from the Northeast region of Argentina, contained Pb within the safe limits prescribed by the WHO in 2007. However, the possibility of punctual contaminations, mainly principally caused by the indiscriminate use of phosphate fertilizers (that could bind heavy metals), should be considered. Therefore, we consider that it is very important to continue with the application of biomonitoring plans, in order to control the levels of this toxic element in foodstuff.