Heavy metal analysis and lipid peroxidation of lipsticks distributed in Tehran, Iran

سال انتشار: 1400
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 163

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شناسه ملی سند علمی:

IHSC14_124

تاریخ نمایه سازی: 19 شهریور 1401

چکیده مقاله:

Background and Objective: The present study was designed to evaluate the levels of lead(Pb), arsenic (As), and mercury (Hg) in ۲۶ different brands of lipstick (۵۲ samples), that are widely purchased in the local markets of Tehran, Iran. Moreover, their peroxide values were determined. Cosmetics contamination with heavy metals has become a health concern, owing to the toxicity, persistent, and aggregation behavior of these toxic elements in human skin, and consequently their further migration to blood vessels, which can cause subsequent difficulties. So requires constant monitoring to ensure the consumers' safety.Materials and Methods: Quantitation of the Pb, As, and Hg ions was made with a Varian Spectra AA-۲۲۰ atomic absorption spectrometer. Lipid peroxidation was assessed in terms of peroxide number, according to the standard method defined by Iranian standard organization (ISIRI ۱۴۶۲۲).Results: The obtained results indicated that the average levels of the analyzed metals were in a good compliance with their Iranian standard levels (ISIRI ۱۴۶۲۲). None of the tested samples exceeded their acceptable limits, except for ۳ sample of lipsticks exceeded the specifications, containing levels of Pb higher than ۱۰ µg g-۱ (۲۷.۰۰, ۲۴.۵۷, and ۱۵.۳۶ µg g-۱). Moreover, the average amount of peroxide value was less than the maximum amount set by ISIRI ۱۴۶۲۲ (۱۰ meq/kg).Conclusion: Despite the mean metallic contents in lipsticks were below the defined acceptable limits and do not pose immediate health problems, the cumulative nature of these toxic metals and the increasing consumption of lipsticks among consumers can lead to health concerns in the future. So, continuous monitoring program is highly recommended. And, consumers’ knowledge of the potential risks of the frequent application of cosmetic products should be improved.

کلیدواژه ها:

نویسندگان

Parisa Sadighara

Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Zahra Fallahnejad

Department of drug and food association, Faculty of Pharmacy, University of Alborz, Karaj, Iran

Mehdi Jahanbakhsh

Food and Drug Administration, Alborz University of Medical Sciences, Karaj, Iran

Nader Akbari

Ph.D. Student, Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran