Impact of Artificial Ripening Agents (Paracetamol and Calcium Carbide) on Heavy Metal and Vitamin Composition of Plantain (Musa paradisiaca) Fruit
Umelo, M. C *
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
Owuamanam C.I
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
Nwosu, J.N
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
Nwakaudu, A.A
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
Odimegwu, E.N
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
Olawuni, I.A
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
Ibeabuchi, J.C
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
Oguwike, C.
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
Okezie, F.P
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
Anaeke E. J
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
Ugwoezuonu, J.N
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Fruit ripening is a natural process in which fruits go through physical and chemical changes and gradually become sweet, coloured, soft and palatable. This study assessed the impact of artificial ripening agents (Paracetamol and Calcium Carbide) on the heavy metals and vitamin composition of plantain (Musa paradisiaca). Heavy metals were determined using an Atomic Absorption Spectrophotometer, while vitamin contents were analysed using a UV-Vis Spectrophotometer. Plantains ripened with paracetamol showed the presence of heavy metals:3.97 mg/kg for Lead, 1.87 mg/kg for Arsenic, and 1.04mg/kg for Cadmium, all exceeding FAO/WHO permissible limits (0.1mg/kg for Pb,0.003 mg/kg for As and 0.02 mg/kg for Cd). These heavy metals were not detected in naturally ripened plantains. Paracetamol ripening reduced all measured vitamins (A, B3, B6, C, and E), with vitamins A and C most affected. Vitamin A decreased from 12.63µg/100g in naturally ripened fruit to 5.68µg/100g and 9.37µg/100g in paracetamol and calcium carbide ripened samples, respectively. Vitamin C declined from 19.67 mg/100g to 6.32 mg/100g (paracetamol) and 10.46 mg/100g (calcium carbide). The reduction in vitamins was attributed to the accelerated ripening process. Similar trends were observed for calcium carbide. In conclusion, the use of artificial ripening agents poses health hazards due to toxic metal contamination and nutritional loss. Regulatory enforcement by agencies like NAFDAC is recommended to ban hazardous ripening practices, following the example of countries like India, Pakistan, Bangladesh, Sri Lanka and Nepal.
Keywords: Artificial, ripening, heavy metals, vitamins, health, hazard