Concentrations of toxic and essential elements in Lebanese bread

R.B. Khouzam , P. Pohl , B. Al Ayoubi , F. Jaber (1, 2) , Ryszard Lobinski (3)

1 Laboratoire d'Analyse des Composés Organiques
2 Laboratoire d'Analyse de Pesticides et de Polluants Organiques
3 IPREM - Institut des sciences analytiques et de physico-chimie pour l'environnement et les materiaux

Concentrations of 20 minor, trace, and ultratrace elements relevant to human health (Ag, Al, As, Cd, Co, Cr, Cu, Fe, Hg, Li, Mn, Mo, Ni, Pb, Sb, Se, Si, Sn, V, and Zn) were determined in three varieties of Lebanese bread (white and brown double loaf bread, Saj bread) sampled at five geographical regions (Grand Beirut, South of Lebanon, North of Lebanon, Mount of Lebanon, and Beka'a) during the wet and dry seasons. The analyses were carried out by double-focusing sector-field inductively coupled plasma-mass spectrometry (DF-SF-ICP-MS). The data were discussed in terms of nutritional elements supplied by type of bread, the risk of contamination by toxic elements (As, Cd, Pb) owing to the manufacturing process, and variations related to geographic distribution and seasonal sampling.

Mots clés: analysis; Bread; Lebanon; MS trace elements; Sector-field inductively coupled plasma-mass spectrometry (SF-ICP-MS)

Domaines: Chimie analytique

R.B. Khouzam, P. Pohl, B. Al Ayoubi, F. Jaber, Ryszard Lobinski. Concentrations of toxic and essential elements in Lebanese bread. Pure and Applied Chemistry, 2012, 84 (2), pp.181--333. ⟨10.1351/PAC-CON-11-07-22⟩. ⟨hal-01517933⟩