P1-80 Arsenic and Lead Concentrations in Shelf-stable Commercial Apple Juices and Fresh Apple Ciders in Michigan

Monday, August 1, 2016
America's Center - St. Louis
Loan Cao, Michigan State University, East Lansing, MI
Leslie Bourquin, Michigan State University, East Lansing, MI
Introduction: The presence of heavy metals such as arsenic and lead in fruit juices has been raised as a concern because of their toxic nature.  Prior surveys of arsenic concentrations in apple juice have not considered the source of the fruit and/or juice concentrate used in the juice manufacture.  Therefore, it is unclear if differences exist between juices produced from apple juice concentrate (which, in the US, would largely be produced using imported apple juice concentrate) and fresh juices produced from domestic apples.

Purpose: This research was conducted to assess the concentrations of metals, particularly arsenic (As) and lead (Pb), in samples of shelf-stable apple juice and fresh apple cider obtained retail operations and cider mills throughout Michigan.

Methods: Samples of shelf-stable apple juice (n=17) and fresh apple cider (n=78) were obtained in the fall of 2015. Samples were analyzed for concentrations of arsenic, lead and other metals by inductively coupled plasma mass spectrometry (ICP-MS). 

Results: There was a highly significant difference (P<0.001) in total arsenic concentrations detected in shelf-stable apple juices and fresh apple ciders.  The mean±SEM for As was 2.59±0.36 µg/L in shelf-stable apple juices and 0.37±0.17 µg/L in fresh apple ciders.  No samples contained As concentrations in excess of 10 µg/L.  Lead concentrations did not differ between shelf-stable apple juices and fresh apple ciders, with mean concentrations of 1.5±0.9 and 1.8±0.4 µg/L in apple juices and ciders, respectively.  The maximum Pb concentration detected in any sample was 28 µg/L.

Significance: The As and Pb concentrations detected in this study were consistently less than current advisory levels indicated by FDA for these metals.  Fresh apple ciders manufactured using local apples contained significantly lower concentrations of As compared to shelf-stable apple juices, which are largely manufactured using imported apple juice concentrate.