Lead levels in cocoa almonds (Theobroma cacao L.) sold in the canton of Quinindé, Ecuador
DOI:
https://doi.org/10.34140/bjbv7n4-019Palavras-chave:
environmental impact, lead, cocoa beans, businessesResumo
Ecuador leads the world in the production of fine aroma cocoa, accounting for 62% of global output, although its quality is compromised by the presence of heavy metals, especially lead (Pb). This research evaluates lead contamination in cocoa beans grown in the canton of Quinindé, Ecuador, by analyzing samples from points of sale, including a reference sample. The Graphite Furnace Atomic Absorption Spectroscopy (GFAAS) technique was used, calibrated with certified standards and a linear curve with R² = 0.9907, allowing accurate quantification in the range of 0.01 to 0.1 mg/kg. To assess the severity of the contamination, international regulatory references were used (EU: 1 ppm and FAO: 3 ppm). This resulted in an average of 4.15 ± 0.76 mg/kg, exceeding the maximum permissible limits. In turn, a risk assessment was carried out, where the contamination index (CI) was calculated, which ranged from 2.87 to 4.42, indicating severe contamination. In addition, the potential ecological risk index (Er) remained below 40 in all samples, indicating a low to moderate environmental risk. However, the environmental impact (IIA) highlighted severe environmental damage at all sampling points, noting that in the parameters evaluated, the reference sample was the one that presented the highest impact indices in each of the parameters evaluated. In conclusion, lead contamination poses a potential risk to human health and the ecosystem, suggesting the need for mitigation strategies and stricter regulations on heavy metal control in the cocoa production chain.
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