Detection of selected trace elements in yogurt components

ABSTRACT

The objective of this study was to determine the concentrations of Cu, Cd, Pb, Mn, Cr, Co, Ni, Zn, and Hg in the white and fruit parts of commercially available yogurts (n = 30) from Nitra markets (Slovak Republic). The results were correlated to determine their relationships. Three yogurt fruit flavors were chosen and tested, strawberry (n = 10), blueberry (n = 10), and cherry (n = 10). The elements were analyzed using atomic absorption spectrophotometry. Higher concentrations of toxic elements, such as Cd and Pb, were found in the fruit parts of the yogurt, and in some cases, the tolerable limit was exceeded. The white part of the yogurt was not contaminated by toxic elements. White yogurt is a good source of nutrients for humans, but the fruit part in yogurt requires detailed monitoring and improvements in the processing techniques.

KEYWORDS:

• Yogurt
• fruit
• trace elements
• toxicity
• correlations

Acknowledgments

The authors thank MSc. Michaela Sumerova for her assistance related to the sample collection and analyses.

Funding

This work was financially supported by the VEGA project 1/0760/15 and KEGA project 006/SPU-4/2015. This work was co-founded by European Community under project no. 26220220180: Building research Center “Agrobiotech.”