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Article

Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas

by
Francisco Anguebes-Franseschi
1,*,
Mohamed Abatal
2,
Claudia Alejandra Ucán
1,
Alejandro Ruiz Marín
1,
Francisco Tamayo-Ordoñez
1,
Yunuen Canedo-López
1,
Luis Perez-Reda
1 and
Siprian Damás-Damas
1
1
Facultad de Química, Universidad Autónoma del Carmen, Calle 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Ciudad del Carmen 24180, Campeche, Mexico
2
Facultad de Ingeniería, Universidad Autónoma del Carmen, Campus III, Avenida Central S/N, Esq. Con Fracc. Mundo Maya, Ciudad del Carmen 24115, Campeche, Mexico
*
Author to whom correspondence should be addressed.
Molecules 2023, 28(23), 7907; https://doi.org/10.3390/molecules28237907
Submission received: 11 October 2023 / Revised: 28 November 2023 / Accepted: 28 November 2023 / Published: 2 December 2023
(This article belongs to the Special Issue Recent Advances and Future Challenges in Food Analysis II)
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Abstract

Cheese consumption provides humans with minerals, proteins, carbohydrates, and vitamins. In Mexico, several cheese varieties are produced, each with its texture, scent, and flavor. The artisanal cheeses made in the states of Tabasco and Chiapas—including, among others, the varieties named crema (cream), doble crema (double cream), oaxaca, panela, fresco, bola, poro, cotija, and asadero—have a high demand in the domestic and foreign markets. The intensification of anthropic activity in these states causes an increased emission to the environment of contaminants like heavy metals, which could reach human foodstuffs through the food chains. In particular, heavy metal contents in cheeses consumed daily by these states’ local populations might represent a public health risk. Because of that, our objectives in this work were to determine the concentrations of lead, cadmium, nickel, copper, zinc, and iron in artisanal cheeses produced in the states of Tabasco and Chiapas and to determine the values of the hazard quotient (HQ), total hazard quotient (THQ), and cancer risk total (CRT) for adult and young men and women. The results of our analyses of cheese samples from the states of Tabasco and Chiapas showed that the average concentrations (mg kg−1) of cadmium (0.0023 ± 0.002, 0.0023 ± 0.002 mg kg−1, respectively, for each state), lead (0.0047 ± 0.00, 0.0051 ± 0.002), nickel (0.0039 ± 0.0046, 0.0031 ± 0.0039), copper (0.0199 ± 0.021, 0.0202 ± 0.022), zinc (0.1611 ± 0.18, 0.194 ± 0.21), and iron (61.84 ± 4.23, 65.76 ± 6.61 mg kg−1), the first three values lower than the limits established by the FAO/WHO and Codex Alimentarius. The value of THQ that we obtained was less than one, and that of CRT was within the limits established by the US-EPA, which means that the consumption of artisanal cheeses from Tabasco and Chiapas by humans does not imply a risk of disease or cancer.
Keywords: food analysis; health; physical chemistry food analysis; health; physical chemistry

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MDPI and ACS Style

Anguebes-Franseschi, F.; Abatal, M.; Alejandra Ucán, C.; Ruiz Marín, A.; Tamayo-Ordoñez, F.; Canedo-López, Y.; Perez-Reda, L.; Damás-Damas, S. Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas. Molecules 2023, 28, 7907. https://doi.org/10.3390/molecules28237907

AMA Style

Anguebes-Franseschi F, Abatal M, Alejandra Ucán C, Ruiz Marín A, Tamayo-Ordoñez F, Canedo-López Y, Perez-Reda L, Damás-Damas S. Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas. Molecules. 2023; 28(23):7907. https://doi.org/10.3390/molecules28237907

Chicago/Turabian Style

Anguebes-Franseschi, Francisco, Mohamed Abatal, Claudia Alejandra Ucán, Alejandro Ruiz Marín, Francisco Tamayo-Ordoñez, Yunuen Canedo-López, Luis Perez-Reda, and Siprian Damás-Damas. 2023. "Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas" Molecules 28, no. 23: 7907. https://doi.org/10.3390/molecules28237907

APA Style

Anguebes-Franseschi, F., Abatal, M., Alejandra Ucán, C., Ruiz Marín, A., Tamayo-Ordoñez, F., Canedo-López, Y., Perez-Reda, L., & Damás-Damas, S. (2023). Determination of the Concentration of Heavy Metals in Artisanal Cheeses Produced in the Mexican States of Tabasco and Chiapas. Molecules, 28(23), 7907. https://doi.org/10.3390/molecules28237907

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