Effects of Cooking Methods on Heavy Metals in Commonly Consumed Roots and Tubers Beihrozi Jecinta B1, Dr. Akansha2, Dr. Rikhari Aditi3,* 1Department of Nutrition and Dietetics, Sharda School of Allied Health Sciences, Sharda University, Greater Noida, (U.P.) India 2Department of Nutrition and Dietetics, Sharda School of Allied Health Sciences, Sharda University, Greater Noida, (U.P.) India 3Department of Nutrition and Dietetics, Sharda School of Allied Health Sciences, Sharda University, Greater Noida, (U.P.) India *Corresponding Author, Dr. Aditi Rikhari, Department of Nutrition and Dietetics, Sharda School of Allied Health Sciences, Sharda University, Greater Noida, 201310, India, E-mail: aditi.rikhari@sharda.ac.in
Online Published on 12 January, 2024. Abstract This study investigated the effects of cooking methods on the levels of heavy metals in commonly consumed roots and tubers. Samples of commonly consumed foods, such as Potato (Solanum tuberosum), onion (Allium cepa), and ginger (Zingiber officinale) were collected from local weekly markets of Greater Noida West, India. The heavy metals were detected in raw, boiled and grilled. Metal such as Pb, As, Cd, Hg, Cu and Zn were analyzed using a standard method called ICP-MS. A comparison of the concentration of Pb, As, Cd, Hg, Cu, and Zn in crops by different cooking methods shows that the heavy metals contents were significantly reduced after employing two cooking methods i.e., boiling and grilling. However, after implementing different cooking methods, it was found that the concentration of Pb, Cd, and As in onion, Hg in potato, and Cu and Cd in ginger were higher than the permissible limits set by WHO/FAO. Overall, the effects of cooking methods on heavy metals are complex and dependent on several factors, including the type of heavy metal, the cooking method used, and the type of food being cooked. Top Keywords Heavy Metals, Boiling, Grilling, Roots and tubers, ICP-MS, Permissible limit. Top |