Czech et al. 2021 — Lead and cadmium in whole citrus fruits, peel, and pulp from European retail
This study measured lead (Pb) and cadmium (Cd) in the pulp, peel, and whole fruit of eight citrus species and cultivars purchased at a supermarket in Poland (originating from Turkey and Israel) using ICP-OES. The study compared heavy metal content across fruit fractions (peel contains higher metal concentrations than pulp) and evaluated whether use of whole citrus fruits in food processing would raise heavy metal intake to unsafe levels. Results: Pb in whole fruits ranged from 1.00 µg/100g (orange, mandarin) to 2.72 µg/100g (red grapefruit); Cd in whole fruits ranged from 0.023 µg/100g (key lime) to 0.131 µg/100g (white grapefruit). Peel contained significantly higher Pb and Cd than pulp for most varieties. The authors conclude that heavy metal levels in whole citrus fruits, while higher than in pulps, were well below the acceptable daily intake values. This study provides occurrence data for Pb and Cd in retail citrus fruits from European markets, with the key finding that peel use in whole-fruit processing products (jams, juices, nectars) increases heavy metal intake relative to pulp-only products.
Key numbers
n=72 fruits (3 fruits x 3 packages x 8 species/cultivars). Method: ICP-OES (Thermo Scientific iCAP 6500) after microwave digestion in HNO3. Metals: Pb and Cd. Units: µg/100g fresh weight (= 10 ppb = µg/kg). Pb in whole fruit (µg/100g): orange 1.00, pomelo 2.18, mandarin 1.10, lemon 1.75, key lime 2.25, red grapefruit 2.72, green grapefruit 1.96, white grapefruit 1.59. Cd in whole fruit (µg/100g): orange 0.034, pomelo 0.099, mandarin 0.043, lemon 0.038, key lime 0.023, red grapefruit 0.090, green grapefruit 0.110, white grapefruit 0.131. Pb in peel consistently higher than pulp; Cd in peel also substantially higher. Jurisdiction: PL (retail market), TR/IL (origin of fruit).
Methods (brief)
Cross-sectional retail survey. Fruits purchased from one Polish supermarket in 2019. Three fruits per package, three packages per species, fruits halved and peel/pulp separated. Freeze-dried, acid-digested (HNO3, microwave), measured by ICP-OES. Results expressed as µg/100g fresh weight. ADI comparison performed to assess food safety implications of whole-fruit use. Limitation: retail survey at single time point; all fruit from same supplier; no seasonal variation captured.
Implications
Certification: Pb and Cd in retail European citrus fruit pulp are well below regulatory action levels; peel concentrations are higher and relevant to whole-fruit processing products (citrus peel candies, zest, marmalade, juices made with whole fruit). Courses: Illustrates how processing decisions (use of peel vs. pulp only) affect dietary exposure to Pb and Cd from citrus fruits. App: Citrus fruit Pb and Cd levels are generally low; peel-containing products (marmalade, zest, whole-fruit juices) carry higher metal load than pulp-only equivalents.