An Approach of Laser-Induced Breakdown Spectroscopy to Detect Toxic Metals in Crushed Ice Ball

This paper deals the application of laser-induced breakdown spectroscopy (LIBS) to toxic metals used as pigment in crushed ice-ball samples. The present work highlights the advantages of LIBS as in situ, real-time analytical tool for rapid detection of toxic or heavy metals like lead (Pb) and chromium (Cr) and non toxic elements like carbon (C), nitrogen (N), magnesium (Mg), calcium (Ca), sodium (Na), and potassium (K) in crushed ice-ball of different colors (red, green, yellow, pale yellow, and orange) collected from five different areas, with minimal sample preparation. For rapid surveillance of toxic metals we have used multivariate analysis, that is, principal component analysis (PCA) with the LIBS spectral data of ice-ball samples. This study suggests that LIBS coupled with PCA may be an instant diagnostic tool for identification and classification of adulterated and nonadulterated samples. 1. Introduction Many studies have shown that our acceptance of the food is difficult where the color of a food does not meet our expectations and aesthetics quality [1–4]. Thus, colors play very important role in our acceptance of food. Ice balls are prepared from crushed ice topped with sweetened colored syrup and served in the form of a ball in stick. Two types of food colors are frequently used in food and ice bar products: (i) natural or bio colors like carotenoids, flavnoids, anthocyanidins, chlorophyll, betalain, curcumin, and so forth, which are extracted from plants, and (ii) synthetic colors like Sunset Yellow FCF, Tartrazine, Ponceau 4R, Carmoisine, Erythrosine, Brilliant Blue FCF, Fast Green FCF, and Indigocarmine. The maximum permissible level of synthetic food colors that can be added either single or in mix proportion is 100？ppm [5]. Instead of the previous permitted colors, some street vendor’s and small-scale ice-ball makers use low-grade nonpermitted colors like clothes color, copper sulphate, vermilion (mercury sulphide), lead chromate, lead sulphate, and so forth, for gaining undue profits which leads to serious health problems and potential dangers, like cancer, lead poisoning, embryo toxicity, teratogenicity, dermatitis, and eczema from repeated exposures [5–8]. Adulteration is the mixing of inferior quality material or inferior substance to the superior product, which reduces the nature, quality and originality in taste, color, odor, and nutritional value causing ill effects on the health of the consumers. As a result of these malpractices, the ultimate victim is a consumer, who innocently takes adulterated foods, and, leads to serious