Some metals in table olives

Abstract

Metals in olives are important both from nutritional and toxicological viewpoints. Some metals, particularly iron, copper, and zinc, are essential substances for the human body, and their deficiency can have chronic and acute effects. But even these elements can have toxic effects depending on the chemical form, dose, route of absorption, and a host of other factors. Other metals, especially heavy metals, such as lead and cadmium, are well known as potentially toxic elements. Diseases caused by improper nutrition, including the consumption of food contaminated by trace elements, constitute serious problems in today's world. Heavy metal toxicity can result in damaged or reduced mental and central nervous function, lower energy levels, and damage to blood composition, lungs, kidneys, liver, and other vital organs. Long-term exposure may result in slowly progressing physical, muscular, and neurological degenerative processes that mimic Alzheimer's disease, Parkinson's disease, muscular dystrophy, multiple sclerosis and cancer. Metal contamination can take place during the handling and processing of foods, from farm to the point of consumption. Hence, the importance of being able to monitor low-level concentrations of metals in food to ensure that levels are not exceeded. Foods have been analyzed for different elements up to μg kg-1 levels using different techniques such as atomic emission spectrometry (AES), atomic absorption spectrometry (AAS), induced coupled plasma atomic emission (ICP-AES) and induced coupled plasma mass spectrometry (ICP-MS).