Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas
Cheese consumption provides humans with minerals, proteins, carbohydrates, and vitamins. In Mexico, several cheese varieties are produced, each with its texture, scent, and flavor. The artisanal cheeses made in the states of Tabasco and Chiapas—including, among others, the varieties named <i>c...
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MDPI AG
2023-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/23/7907 |
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| author | Francisco Anguebes-Franseschi Mohamed Abatal Claudia Alejandra Ucán Alejandro Ruiz Marín Francisco Tamayo-Ordoñez Yunuen Canedo-López Luis Perez-Reda Siprian Damás-Damas |
| author_facet | Francisco Anguebes-Franseschi Mohamed Abatal Claudia Alejandra Ucán Alejandro Ruiz Marín Francisco Tamayo-Ordoñez Yunuen Canedo-López Luis Perez-Reda Siprian Damás-Damas |
| author_sort | Francisco Anguebes-Franseschi |
| collection | DOAJ |
| description | Cheese consumption provides humans with minerals, proteins, carbohydrates, and vitamins. In Mexico, several cheese varieties are produced, each with its texture, scent, and flavor. The artisanal cheeses made in the states of Tabasco and Chiapas—including, among others, the varieties named <i>crema</i> (cream), <i>doble crema</i> (double cream), <i>oaxaca</i>, <i>panela</i>, <i>fresco</i>, <i>bola</i>, <i>poro</i>, <i>cotija</i>, and <i>asadero</i>—have a high demand in the domestic and foreign markets. The intensification of anthropic activity in these states causes an increased emission to the environment of contaminants like heavy metals, which could reach human foodstuffs through the food chains. In particular, heavy metal contents in cheeses consumed daily by these states’ local populations might represent a public health risk. Because of that, our objectives in this work were to determine the concentrations of lead, cadmium, nickel, copper, zinc, and iron in artisanal cheeses produced in the states of Tabasco and Chiapas and to determine the values of the hazard quotient (<i>HQ</i>), total hazard quotient (<i>THQ</i>), and cancer risk total (<i>CRT</i>) for adult and young men and women. The results of our analyses of cheese samples from the states of Tabasco and Chiapas showed that the average concentrations (mg kg<sup>−1</sup>) of cadmium (0.0023 ± 0.002, 0.0023 ± 0.002 mg kg<sup>−1</sup>, respectively, for each state), lead (0.0047 ± 0.00, 0.0051 ± 0.002), nickel (0.0039 ± 0.0046, 0.0031 ± 0.0039), copper (0.0199 ± 0.021, 0.0202 ± 0.022), zinc (0.1611 ± 0.18, 0.194 ± 0.21), and iron (61.84 ± 4.23, 65.76 ± 6.61 mg kg<sup>−1</sup>), the first three values lower than the limits established by the FAO/WHO and <i>Codex Alimentarius</i>. The value of <i>THQ</i> that we obtained was less than one, and that of <i>CRT</i> was within the limits established by the US-EPA, which means that the consumption of artisanal cheeses from Tabasco and Chiapas by humans does not imply a risk of disease or cancer. |
| first_indexed | 2024-03-09T01:46:24Z |
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| spelling | doaj.art-ddb510728dae4806adf0614c4eca10f02023-12-08T15:22:43ZengMDPI AGMolecules1420-30492023-12-012823790710.3390/molecules28237907Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and ChiapasFrancisco Anguebes-Franseschi0Mohamed Abatal1Claudia Alejandra Ucán2Alejandro Ruiz Marín3Francisco Tamayo-Ordoñez4Yunuen Canedo-López5Luis Perez-Reda6Siprian Damás-Damas7Facultad de Química, Universidad Autónoma del Carmen, Calle 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Ciudad del Carmen 24180, Campeche, MexicoFacultad de Ingeniería, Universidad Autónoma del Carmen, Campus III, Avenida Central S/N, Esq. Con Fracc. Mundo Maya, Ciudad del Carmen 24115, Campeche, MexicoFacultad de Química, Universidad Autónoma del Carmen, Calle 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Ciudad del Carmen 24180, Campeche, MexicoFacultad de Química, Universidad Autónoma del Carmen, Calle 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Ciudad del Carmen 24180, Campeche, MexicoFacultad de Química, Universidad Autónoma del Carmen, Calle 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Ciudad del Carmen 24180, Campeche, MexicoFacultad de Química, Universidad Autónoma del Carmen, Calle 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Ciudad del Carmen 24180, Campeche, MexicoFacultad de Química, Universidad Autónoma del Carmen, Calle 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Ciudad del Carmen 24180, Campeche, MexicoFacultad de Química, Universidad Autónoma del Carmen, Calle 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Ciudad del Carmen 24180, Campeche, MexicoCheese consumption provides humans with minerals, proteins, carbohydrates, and vitamins. In Mexico, several cheese varieties are produced, each with its texture, scent, and flavor. The artisanal cheeses made in the states of Tabasco and Chiapas—including, among others, the varieties named <i>crema</i> (cream), <i>doble crema</i> (double cream), <i>oaxaca</i>, <i>panela</i>, <i>fresco</i>, <i>bola</i>, <i>poro</i>, <i>cotija</i>, and <i>asadero</i>—have a high demand in the domestic and foreign markets. The intensification of anthropic activity in these states causes an increased emission to the environment of contaminants like heavy metals, which could reach human foodstuffs through the food chains. In particular, heavy metal contents in cheeses consumed daily by these states’ local populations might represent a public health risk. Because of that, our objectives in this work were to determine the concentrations of lead, cadmium, nickel, copper, zinc, and iron in artisanal cheeses produced in the states of Tabasco and Chiapas and to determine the values of the hazard quotient (<i>HQ</i>), total hazard quotient (<i>THQ</i>), and cancer risk total (<i>CRT</i>) for adult and young men and women. The results of our analyses of cheese samples from the states of Tabasco and Chiapas showed that the average concentrations (mg kg<sup>−1</sup>) of cadmium (0.0023 ± 0.002, 0.0023 ± 0.002 mg kg<sup>−1</sup>, respectively, for each state), lead (0.0047 ± 0.00, 0.0051 ± 0.002), nickel (0.0039 ± 0.0046, 0.0031 ± 0.0039), copper (0.0199 ± 0.021, 0.0202 ± 0.022), zinc (0.1611 ± 0.18, 0.194 ± 0.21), and iron (61.84 ± 4.23, 65.76 ± 6.61 mg kg<sup>−1</sup>), the first three values lower than the limits established by the FAO/WHO and <i>Codex Alimentarius</i>. The value of <i>THQ</i> that we obtained was less than one, and that of <i>CRT</i> was within the limits established by the US-EPA, which means that the consumption of artisanal cheeses from Tabasco and Chiapas by humans does not imply a risk of disease or cancer.https://www.mdpi.com/1420-3049/28/23/7907food analysishealthphysical chemistry |
| spellingShingle | Francisco Anguebes-Franseschi Mohamed Abatal Claudia Alejandra Ucán Alejandro Ruiz Marín Francisco Tamayo-Ordoñez Yunuen Canedo-López Luis Perez-Reda Siprian Damás-Damas Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas Molecules food analysis health physical chemistry |
| title | Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas |
| title_full | Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas |
| title_fullStr | Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas |
| title_full_unstemmed | Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas |
| title_short | Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas |
| title_sort | determination of the concentration of heavy metals in artisanal cheeses produced in the mexican states of tabasco and chiapas |
| topic | food analysis health physical chemistry |
| url | https://www.mdpi.com/1420-3049/28/23/7907 |
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