Scholarly record

ENVIRONMENT IMPACT ON THE VEGETABLES QUALITY IN THE MITROVICA REGION

Sebahate Jonuzi

Abstract

Purpose of the scientific research – Table of contents Research into the chemical parameters for the quality of vegetables. Qualitative and technological evaluation of plant raw materials (vegetables), improvement and optimization of technologi cal processes and systems for controlling the existing qualities to produce protected and high quality food items. In order to conduct an analysis of vegetables in the region of Mitrovica for Pb, Zn, Cu, and Cd metal content, the ripe samples will be taken from at least three locations in Mitrovica, and one sample from another region (Rahovec) in order to compare the presence of metals in each one of the samples. 1. Basic hypothesis to be considered: Considering that the quality of raw materi als for food depends on the conditions they are cultivated, and in particular on the envi ronmental factors like water, air and soil, which results in consumption or not of that product, either as a fresh product or as a technologically processed one for the sake of health protection. Because the quality of food raw material depends on the conditions in which it is cultivated and in particular the environment elements such as water, ai r and soil and the implications this has on health, this product, be it fresh or technologic ally prepared will or will not be released for consumption. The environmental pollution in the region of Mitrovica has high rates, and consumption of vegetables poses health risks. The human being is a creature of his habitat (environment) and at the same time, the human being is the habitat’s biggest manipul ator. Throughout the largest part of his existence, the man has had restricted availability of food. For over two million years, when man liv ed as an herbivorous and necrophagous creature the world could not sustain more than a hundred million people. Later, after domesticating plants and animals, around ten thousand years ago, and began to modify and shape his habitat as needed. Taking into consideration our feeding needs and the efforts of science and technology to meet such needs it becomes necessary to study the potential risks of pollution, which may threaten the humans. Pollution is always relative as it is related with the production, processing and sale of food items dedicated for man; these are all complex actions and employ a series of technologies. It is exactly in this context that th e current criteria used to determine the amount of pollution and the risk it poses for man or animals, depending on the type of pollution, may become significant .[1] 11th International Multidisciplinary Scientific GeoConference SGEM2011 www.sgem.org International Multidisciplinary Scientific GeoConference SGEM 2011 298 1.1. What is pollution? The definition of the term “pollution” is expressed in many ways, referring more to the environment, and in this context it provides the following phrasing: human activity unavoidably and progressively creates and dumps materials and energy on the environment; when these materials and ener gy create risks or become changeable to create risks for the man’s hea lth, his wellbeing or his resource s directly or indirectly are polluted. This definition indicates that some desi rable activities may create unwanted secondary effects: a substance may be considered as a po llutant simply because it is not at the right place at the right moment and at the adequate quantity. Food always contains a various amount of “alien” substances and in fact, th e potential for pollution is always present, existent. When we say that something is polluted, in fact we are judging a certain quantity of the alien substance in this something. 1.2. Food pollution Food contains matter that enables metabolic, mechanic processes and the growth of an organism. By food we imply the entire feed: processed or non-processed beverages, coloring agents, conserving agents and all other materials that are added to food materials with the purpose of improving quality and nutritive values. Food includes other additives too but not all matter that is incorporated directly unintentionally thus becoming food contaminants. The following groups can be distinguished as alien matter that can be found in food: 1. Materials or additives that directly a nd intentionally are added to the food with the purpose of improving its nutritive value and to modify food items (additives); 2. Materials that are incorporated in the food externally after their use in food (contaminants). Contaminants are such external materials that enter food. For example, to protect agricultural plants and animals from pests, diseases and weed, we use pesticides. Food contaminants come from: Microbial (bacterial toxins, mycotoxins) External environment (heavy metals, polyaromatic hydrocarbon etc) Agro-chemicals (pesticide, nitrate, nitrite, artificial fertilizers etc). Animal waste. Machinery and packaging (toxic metals, monomers, PVC, colorants) Processing (acids, buffering agents, and various solvents) Other waste (cleaning tools, detergents, soaps etc) Radioactive matter etc. Food contaminants may influence directly, as an expression of their toxicity, or indirectly through their interaction with other matter or secondary products. 2. Methods to be applied during the research: Chemical preparation of the samples 11th International Multidisciplinary Scientific GeoConference SGEM2011 www.sgem.org Ecology and Environmental Protection 299 Samples to be analyzed for their chemical parameters like Pb, Zn, Cu, and Cd. Samples to be analyzed with the SAA method-using techniques as needed (flames, hydrides or graphic ovens) Analysis to be conducted at the KPHI laboratory. 2.1. Sample extraction for micro-biological analysis Importance of taking samples; Quota for various food products are determ ined (quantity of vol ume and weight of samples that are taken and the rules for ex tracting them with the purpose of conducting the micro-biological analysis); Conditions and tools should be as sterile as possible for the MMAM samples pepper (1), carrot (2) and tomato (3); While taking the material for analysis c onditions that ensure sterility should be met (avoid any possibility of contamination while extracting the sample); Hands should be washed and disinfected in advance; Tools for sample extraction (spoon, pincers) are rinsed in alcohol and burnt over a flame; The sample is placed within a sterile containe r (bottle, jar) that are covered with sterile cotton pad or glass lid and covered on top with clean (sterile) paper. 3. Expected Results An analysis of metals Pb, Zn,Cu and Cd Region of Rahovec Type of sample pepper (1), carrot (2) and tomato (3). Tested Parameters Standard Method Permitted Limits Test Results 1 2 3 Unit Value Lead (Pb) AOAC 999.11 mg/k g 1.0 0.023 0.098 0.121 Zinc (Zn) AOAC 999.11 mg /kg 2.956 4.696 1.660 Copper (Cu) AOAC 999.11 mg /kg 0.694 0.646 0.515 Cadmium (Cd) AOAC 999.11 mg/kg 0.05 <0.0141 <0.0141 <0.0141 An analysis of metals Pb, Zn,Cu and Cd Region of Mitrovica Str. Ulqini Type of sample pepper (1), carrot (2) and tomato (3). Tested Parameters Standard Method Permitted Limits Test Results 1 2 3 Unit Value Lead (Pb) AOAC 999.11 mg/kg 1.0 0.071 0.434 0.214 11th International Multidisciplinary Scientific GeoConference SGEM2011 www.sgem.org International Multidisciplinary Scientific GeoConference SGEM 2011 300 Zinc (Zn) AOAC 999.11 mg /kg 5.368 5.123 3.185 Copper (Cu) AOAC 999.11 mg/kg 0.592 0.608 0.378 Cadmium (Cd) AOAC 999.11 mg/kg 0.05 <0.0141 <0.0141 <0.0141 An analysis of metals Pb, Zn,Cu and Cd Region of Mitrovica Str. Sami Gazhi Type of sample pepper (1), carrot (2) and tomato (3). Tested Parameters Standard Method Permitted Limits Test Results 1 2 3 Unit Value Lead (Pb) AOAC 999.11 mg/kg 1.0 0.020 0.899 0.124 Zinc (Zn) AOAC 999.11 mg /kg 3.237 4.622 1.974 Copper (Cu) AOAC 999.11 mg/kg 0.487 0.984 0.290 Cadmium (Cd) AOAC 999.11 mg/kg 0.05 <0.0141 <0.0141 <0.0141 An analysis of metals Pb, Zn,Cu and Cd Region of Mitrovica, Zhabar i ulet Type of sample pepper (1), carrot (2) and tomato (3). Tested Parameters Standard Method Permitted Limits Test Results 1 2 3 Unit Value Lead (Pb) AOAC 999.11 mg/kg 1.0 0.227 0.484 0.551 Zinc (Zn) AOAC 999.11 mg /kg 3.159 4.128 2.237 Copper (Cu) AOAC 999.11 mg/kg 0.552 0.952 0.520 Cadmium (Cd) AOAC 999.11 mg/kg 0.05 <0.0141 <0.0141 <0.0141 3.1. Metals, their salts and toxicological problems Lead (Pb) Lead absorption by adults is 8 % , and children over 40%,; - Ca, Fe, fats and proteins interfere with lead absorption. Some contents, like tetraethyl and tetramethyl , used in fuel and anti-oxidants (to increase the octane count, are toxic. A quantity of the metal is deposited in the soft tissues, but 90 % of it is deposited in bones. Lead is deposited in other organs, especially in the proximal renal tubes as a complex of newly synthesized proteins in a granular presence. 11th International Multidisciplinary Scientific GeoConference SGEM2011 www.sgem.org Ecology and Environmental Protection 301 Lead concentration in blood, expressed by mcg/l, indicates recent contamination. The organic composition of Pb, tetraethyl and tetramethyl, after absorption is distributed inside the organism and de-alk alized in the liv er into trialchylic metabolites, which are quite toxic. Organs that are mostly affected by lead are the nerve system, kidneys, erythropoietic system (obstructing the Hb synthesis) and bone s. In contaminated areas the quantity of Pb that is inhaled may vary from 40 mcg/ l - 1 mcg/l, is absorbed either by mouth through food or drinks and may vary from 0,1 to 2 mg / day, with an average daily value of 0,3 mg/day. We should note that the Pb absorption is only 5-10 % of the quantity taken through the mouth and only 5% of inhaled quantity. The tolerable limits by OMS (ADI = 7,5 mg/kg) are out of touch with the reality; studies suggest much lower levels and vary around 0,05 mg/kg for raw weight. Research involving cattle that have taken f ood at locations 50 mete rs from the highway with a Pb content varying 20 to 250 ppm, indicate the following results: • muscle tissue 0,24 ppm, - liver 1,65 ppm, - kidney 1,58 ppm and bones 24,99 ppm. 3.2. Legal limits and recommended limits in food Food for animals: Simple food 10 ppm, composite food 5 ppm and green forage 40 ppm. In all types of mollusks and lamelibrans, regardless of the ar ea, the maximum limit has been set at 2 ppm. • depending on the metallic packaging and th e technology (gluing, various welding etc): • meat conserves 1,15 ppm, fish conserves 1,25 ppm • mollusk conserves 1,25-2 ppm, crustacean conserves 2-3 ppm. England and France have lower limits f.e. 0,2 ppm in fruit juice and 0,5 ppm in all other food types etc. Cadmium (Cd) Cd is a metal of white-silverish color and soft . It is rarely found in nature and cannot be found in free state but can be obtained by the melting and cleaning of zinc and lead. The Cd quantity in earth crust is in the value of 0,15-0,50 ppm. Compared to other metals, man started to use Cd very recently. It wa s identified as a metal in 1817 and its widespread use started around the ‘40s of 20 th century. It was considered as a contaminant only in the last 30 years. Cd metabolism in humans • it has a long semi-biological life and progressive accumulation in the organism. • it appears that humans have no effective mechanisms to eliminate Cd from the organism!? • anyhow, melatonina that compounds with it may be one of the protective mechanisms but it is responsible also for the selective accumulation of Cd in kidneys and indirectly for its toxic effects in this organ. • oral inhalations of Cd in humans reaches up to 5 % , • the absence of proteins and Ca in foods increases Cd absorption by the digestive tract. 11th International Multidisciplinary Scientific GeoConference SGEM2011 www.sgem.org International Multidisciplinary Scientific GeoConference SGEM 2011 302 • in addition, Fe deficiency (low levels of ferritin), increases Cd absorption up to 15 % of the dosage. Oral absorption is higher in women than in men. Cd quantity taken with food may vary from 0,2 - 5 mcg daily. • The body accumulates Cd in the liver and kidneys where about 50 % of total bodily Cd can be found. The quantity of Cd in the cortical part of the kidneys is 1,5 times higher than in any other part of the body. • Cd concentration in the liver increases progressively with age until 50-60 years. Starting from this age the level of Cd in the liver either does not change or decreases. • Total body content in adults varies from 5 - 60 mg and in those who smoke it is even higher. The bodily semi-life (t 1/2 ) of Cd is evaluated to be up to 30 years. From a study conducted with Tokyo residents it resulted that: -total bodily content of Cd in people aged 10 - 30 years old reached up to 30 mg; -in people aged 30-55 years old to 45 mg, and in people aged 50-60 years old it reached 55 mg. Observations on Cd absorption through food! • Cd absorption in one week in mg was: -Germany 0,20; - Poland 0,13 ; -Japan 0,27 ; - Belgium 0,35 ; -Denmark 0,21; -Italy 0,38; -USA 0,23, etc. A mixed committee FAO/OMS has assessed that the daily quantity of Cd should be limited to at least 1mcg/kg of body weight in order to maintain the value of Cd in the cortical part of the kidneys under 50 mg / kg. For this reason a provisional weekly tolerable dosage of 400 to 500 mcg per individual has been proposed. Toxic effects It has been calculated that the daily quantity of 250-300 mcg Cd, taken with food can lead to critical concentration of Cd in the cortical area of the kidneys. • through respiratory ways Cd may cause acute poisoni ng due to irritant fumes that lead to massive lung edema. • taken orally, similar effects like the one s caused by other meta ls: nausea, vomiting, diarrhea, dehydration even death caused by shock. • chronic poisoning is mainly caused in the renal level and manifested by chronic poisoning and mainly manifested in proteinuria, albuminuria, glycosuria, etc. • other damages may be caused to testicles, bones and neuro-toxic effects. [2] REFERE1CES [1] [FVP-2007] Renata Kongolli – Fruit and vegetable processing technology, pp 39-72 [2] [FS/C-2005] Rozana Troja – Food science / food chemistry, pp 172-174 11th International Multidisciplinary Scientific GeoConference SGEM2011 www.sgem.org

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DOI resolver: doi.org/10.5593/sgem2011/s20.120

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