Measurment Heavy Metals of Three Cultivars of Date (Phoenixdactylifera L.) From Sudan

Authors

  • Inass Omer Mohamed Malik Department of Food Technology, College of Applied and Industrial Sciences, University of Bahri, Sudan Author
  • Emtthal Ahmed Abdalla Ahmed Department of Food Technology, College of Applied and Industrial Sciences, University of Bahri, Sudan Author
  • Amna Elsiddig Ali Department of Food Technology, College of Applied and Industrial Sciences, University of Bahri, Sudan Author
  • Hatim MY Hamadnalla Department of Biochemistry, College of Applied and Industrial Sciences, University of Bahri, Sudan Author

DOI:

https://doi.org/10.47363/JBBR/2021(3)137

Keywords:

Heavy Metals, Three Cultivars

Abstract

The date palm (Phoenix dactylifera L.) is one of mankind’s oldest cultivated plants. A date palm fruit is an important component of the diet in most of the hot arid and semi-arid regions of the world. The Present study aimed at investigating two heavy metals (lead, Pb) and (cadmium, Cd) as mg/kg in three date palm cultivars cultivated in Sudan (Gondalia, Barakawi and Kulma). The results showed insignificant (p ≥ 0.05) concentration of the two heavy metals (cadmium and lead) between the various cultivars in the four local market (sites) (Libya, Bahri, Soug Sitta and workshop). Cadmium concentration was ranged from (0.006 - 0.043 mg/kg) and lead (0.02 - 0.029 mg/kg) for all cultivars at the four locations. Although most of the cultivars had comparable concentration of cadmium, workshop showed the highest (0.043 mg/kg) cadmium. Soug Sitta showed the highest levels of lead (0.029 mg/kg) among the other four locations. Results revealed that that cadmium concentrations of the study at low concentrations if compared with limit of CODEX ALIMENTARIUS COMMISSION (2011) inverse to lead concentration. Finally, new ways of exhibition and packaging of date should introduced for safety and protection from any contaminant and heavy metals, which was set as a recommendation.

Author Biographies

  • Inass Omer Mohamed Malik, Department of Food Technology, College of Applied and Industrial Sciences, University of Bahri, Sudan

    Inass Omer Mohamed Malik, Department of Food Technology, College of Applied and Industrial Sciences, University of Bahri, Sudan

  • Emtthal Ahmed Abdalla Ahmed, Department of Food Technology, College of Applied and Industrial Sciences, University of Bahri, Sudan

    Emtthal Ahmed Abdalla Ahmed, Department of Food Technology, College of Applied and Industrial Sciences, University of Bahri, Sudan

  • Amna Elsiddig Ali, Department of Food Technology, College of Applied and Industrial Sciences, University of Bahri, Sudan

    Amna Elsiddig Ali, Department of Food Technology, College of Applied and Industrial Sciences, University of Bahri, Sudan

  • Hatim MY Hamadnalla, Department of Biochemistry, College of Applied and Industrial Sciences, University of Bahri, Sudan

    Hatim M Y Hamadnalla, Department of Biochemistry, College of Applied and Industrial Sciences, University of Bahri, Sudan

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Published

2021-08-30

Issue

Vol. 3 No. 3 (2021): Volume 3 Issue 3

Section

Articles