International Journal For Multidisciplinary Research

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Quantitative Determination of Heavy Metals in Ready to Eat Food Products

Author(s) Ms. Uzma Noormohd Shaikh, Prof. Dr. Rajesh Ashok Samant
Country India
Abstract The heavy metals (such as Cd, Pb, Zn, Cu etc.) at very low concentration from aqueous solution can be analyzed using AAS, ICP-MS, spectrophotometry and Voltammetry. Each method has its advantages and limitations. Voltammetry is one of the advanced techniques with a very high detection limit. The concentration of metal up to micro-molar or lower than that can be detected using Voltammetric technique. It also can detect more than one metal in the solution provided, if they have noticeable difference in their decomposition potential. The presence of heavy metals, in various ready-to-eat food products (like noodle, pasta, soup etc.) available in local market is investigated in this work. The results indicate that these metals (such as Cd, Pb, Zn, Cu etc.) are detected in nearly all samples; however, their concentrations remain within the acceptable limits. Two different methods were used to prepare the experimental solutions of the said ready to eat food samples in this work, one is digestive juice condition and other is by ashing method. In most of the samples of noodle, pasta and soup, the amount of metals detected by using both methods are in good agreement with each other (which can be considered as validation of results). Overall it indicates that the ready to eat food products are not harmful, with respect to heavy metals, as they are not detected beyond the permissible limit.
Keywords Voltammetry, Heavy Metal, Ashing, Digestive Conditions.
Field Chemistry
Published In Volume 7, Issue 6, November-December 2025
Published On 2025-12-27
DOI https://doi.org/10.36948/ijfmr.2025.v07i06.64548
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