Risk of consumption of calcium propionate in bulk breads in Tabriz

Abstract

Introduction: The side effects of calcium propionate as a preservative on human health have caused an increase in sensitivity and the importance of controlling its amount in food. Therefore, the measurement of calcium propionate concentration and its risk assessment in all kinds of bulky breads is very important. Bread is one of the most essential and important food items regarded the main and critical food consumed by people worldwide.Aim: The aim of this study was to investigate the prevalence of calcium propionate using in bread samples collected from different areas of Tabriz city. Material and method: In this study, 40 bread samples were evaluated after homogenization and addition of 0.05 M disodium ethylene diamine tetra acetate, sodium hydroxide and hydroxylnaphthol blue reagent and then titration with EDTA. Data analysis was performed using one-way analysis of variance and Duncan's multi-range test with a confidence percentage of 95% for the significance of the difference in means, using SPSS software. Result: Data analysis according to categorical ANOVA showed that there was no significant difference (P<0.05) in the amount of calcium propionate between traditional and industrial samples of types of fried, bulky and toasted breads.The results of this study showed that the average concentration of calcium propionate in types of traditional and industrial toasted, fried and bulk breads is 2152.75, 1729.57 and 1674.31 mg/kg, respectively. The highest average concentration was observed in toasted breads and the lowest average concentration was observed in bulk breads.Out of 21 samples of toasted bread, 13 samples (61%) were higher and 8 samples (39%) were lower than the permissible amount determined in the national standard of Iran (1500 mg/kg). The highest concentration of calcium propionate in toast was 3775.9 mg/kg and the lowest was 1.25 mg/kg.Out of 7 fried bread samples, 3 samples (33%) were higher than the allowed amount and 4 samples (67%) were lower. The highest concentration of calcium propionate in fried bread was 3772.6 mg/kg and the lowest was 0 mg/kg. Out of 12 bulk bread samples, 6 samples (50%) were more than the standard acceptable limits and 6 samples (50%) were less. The highest concentration of calcium propionate in bulk breads was 3764.17 mg/kg and the lowest was 0 mg/kg.The findings of the risk index(HQ) showed that the amount of risk of exposure to calcium propionate concentration in adults in fried, toasted and bulk breads was 2.3885, 2.9728 and 2.3121, respectively. Also, the amount of risk of exposure to calcium propionate concentration in children in fried, toasted and bulk breads was 0.8057, 1.0029 and 0.7799 respectively. The highest daily intake of calcium propionate in adults (2.9728) and children (1.0029) was assigned to toast bread samples. The lowest intestinal absorption of calcium propionate was observed in adults (2.3121) and children (0.7799) in bulk bread samples. Conclusion: Based on the results of the evaluation of calcium propionate consumption risk indicators in bread samples collected in Tabriz city, it showed that the risk index of exposure to calcium propionate for adults in all types of bread was in the unsafe range, but the amount of calcium propionate for children in Toast bread was in the unsafe range and the rest of the breads (fried and bulky) were in the safe range.