Assessment of Potentially Toxic and Essential Metals in Commonly Consumed Tomato Ketchup Brands from Local Markets in...

Tomato ketchup is susceptible to contamination by potentially toxic metals, which may pose a risk to human health. Present study was intendant to quantify 17 potentially toxic/essential elemental concentrations in 15 commercial brands of tomato (Lycopersicon esculentum L.) ketchup samples. Health risks were evaluated using estimated daily intake, health risk index (HRI), target hazard quotient (THQ), and the target cancer risk (TCR) indices for adults and children. The samples were quantified by using ICP OES technique after acid digestion method. The elements were determined in mg/kg: Al (3.375-16.25), Pb (0.374-3.125), Zn (0.625-3.750), Cr (0.091-2.602), Cu (0.345-1) and Cd (0.125-0.34). The HRI values for Al, Cd, Pb and Cr were greater than unity. The TCR values exhibited Cd, Pb and Cr as the most potent contaminants in the samples. Principal component analysis, hierarchal clustering and correlations revealed that metals sources may be common origin. Cd, Cr, Pb, Al were found higher than the acceptable limits. Multivariate CA and PCA revealed significant anthropogenic contributions of the metals in tomato ketchup. HRI values for Cd, Al, Cr, and Pb exceeded safe limits indicating a high non-carcinogenic risk. TCR shows that Cr and Cd concentration may cause cancer to consumers over long-time ingestion. Hence, it is of utmost importance that healthcare providers, researchers, and policy makers may use these results to monitor and identify sources of toxic and essential elements in tomato ketchup brands, for ensuring public health, food safety and regulatory issues.