Inorganic Contaminants in Plant-Based Yogurts Commercialized in Brazil.

This study aimed to evaluate the content of 11 inorganic elements (Al, Cr, Co, Ni, As, Mo, Cd, Sb, Ba, Hg, and Pb) in commercial plant-based and animal-based yogurts for comparison purposes. The samples were mineralized using a simple and fast ultrasound-assisted acid digestion method at 80 °C for 35 min, and the determination of inorganic elements was performed by ICP-MS. The method was validated according to the INMETRO guide, obtaining recoveries from 80 to 110%, precision from 6 to 15%, and a limit of quantification (LOQ) ranging from 200 µg/kg (Al) to 4 µg/kg (other elements). The element concentrations in the plant-based yogurts were Al(<LOQ-9019.05); Cr(<LOQ-88.14); Co(<LOQ-40.56); Ni(31.71-700.46); As(<LOQ-10.61); Mo(<LOQ-355.70); Cd(<LOQ-4.37); Sb and Hg(<LOQ); Ba(<LOQ-1505.71), and Pb(<LOQ-21.58) µg/kg. The elements Mo and Ba were quantified only in the animal-based yogurts, with levels of 72.54 and 160.76 µg/kg, respectively. The results showed a large variation in the concentration of inorganic elements, which demonstrates the importance of knowing the composition of plant-based foods to ensure the safety and health of consumers.