دراسة التلوث بالمعادن الثقيلة لبعض مشروبات السوبيا في مدينة جدة

Abstract EN

The research included sampling for three months (twice monthly) of some traditional beverages (white sobia and red sobia) from ten locations in Jeddah.

The concentration of some heavy metals was measured.

Results showed that lead was not detected in any sample of white and red sobia over the three-month experiment.

Nickel was found in white sobia only in location No.

2 (Al-Gameah district), and in red sobia only in location No.

1 (Al-Gameah district).

Cadmium was found in white and red sobia samples only in the two sampling locations 2 and 3 (Al-Gameah district).

Chromium was not detected in white and red sobia in the locations No.

3 (Al-Gameah district), 4 (Quiza district), 5 (Al-Escan street) and 8 (Al Safa district) during the experiment period.

The highest chromium mean concentration in the remaininmg locations was found in white sobia samples taken from location No.

10 (Al-Naseam district) with a value of 0.014 mg /L along the experiment period and in red sobia samples taken from location No.

10 (Al-Naseam district) with a value of 0.050 mg/L in second sampling month.

Copper, iron and zinc elements were found during the whole experiment period in all white and red sobia samples taken from all sampling locations.

The highest mean values of copper concentration were detected in location 2 (Al-Gameah district) with a value of 0.081 mg/L of the white sobia samples, and in location 7 (Al-Escan street) with a value of 0.119 mg/L of red sobia samples.

The highest mean values of iron concentration in white sobia samples were detected in location 6 (Al-Safa district) with a value of 0.863 mg/L and in location 6 (Al-Safa district) with a value of 0.893 mg/L in red sobia samples.

The highest mean values of zinc concentration in white and red sobia samples were found in location 2 (Al-Gameah district) with a value of 0.366 mg/L and 0.087 mg/L, respectively.

It is recommended to raise the awareness between consumers and beverages producers about avoidance of food poisoning.

It is also recommended to tightly control production facilities of beverages including raw materials and tools used in the production.