Biochemical analytical procedures in estimations of zinc, lead and cadmium in ghee

Abstract EN

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.