Diet based on cereal, vegetables, oleaginous and dried fish are providing essential metallic elements. It can be also a source of exposure to toxic metallic elements. The aims of this study were to evaluate the contents on nine metallic trace elements (Fe, Zn, Mn, Co, Cd, Pb, Cu, Ni, Cr) in some major raw foodstuffs including rice, maize, peanut, tomato and dried fish in Burkina Faso and assess the health risk of these elements. Two hundred twenty-two samples were collected and analyzed by atomic absorption spectrometry. The health risk assessment was based on the United States Environment Protection Agency (USEPA) model. Iron and Zinc were the elements with the highest concentrations in the investigated foodstuffs. The iron highest median value (68.80 mg/kg) was observed in dried fish followed by maize (43.09 mg/kg) and peanuts (28.92 mg/kg). Rates of 77.95%, 66.66% and 32.5% obtained respectively fro tomato, maize and rice samples were above the maximum limit of lead set by Codex Alimentarius while 47.6%, 71.16% and 0% of maize, tomato and rice samples respectively have shown concentration above the maximum limit of cadmium. Chromium had shown higher contribution rate to the maximum daily intake of 167.11%, 34%, 2% and 8.53% for rice, maize and peanut respectively. A non-cancer risk situation has been observed on rice, maize and peanut consumption. None of the index risk values was above the threshold set by USEPA.

The availability of scientific information useful for the orientation of artisanal and industrial tinctorial practices to ensure the protection of the environment and the health of artisans and consumers remains a major concern for a large number of actors. Qualitative, quantitative analyses and structural identifications works using spectrophotometric, chromatographic and spectral methods were carried out on the total aqueous extract from leaves of A. leiocarpus. This extract was used to dye skeins of cotton fibers. With an extraction yield of about 5 %, A. leiocarpus leaves gave a total flavonoid content of the order 458.759±27.773 mgEQ/g of dye powder. Hydrolysable and condensed tannins rates are 13.25 % and 12.96 %, respectively. The HPTLC chromatographic profile of the dye showed that the extract of the A. leiocarpus leaves contains flavonols. The elongation vibrations νO-H and νC-O respectively of alcohols and oxide ethers in infra-Red testify to the presence of flavonic-type dyeing molecules which, by the phenomenon of co-pigmentation, contribute to the final shades in tinctorial practice. High-performance liquid chromatography coupled with mass spectroscopy revealed the presence of major flavonoid molecules such as quercetin 3-O-rhamnoside, quercetin 3-O-glucuronide and kaempferol 3-O-hexoside. Tinctorial practice techniques applied to skeins of cotton fibers have resulted in shades of various colours ranging from anise to chartreuse green. In addition to being a natural acid dye, the textile dye extracted from A. leiocarpus leaves can be classified in the group of metal dyes in terms of the quality of the shades obtained with the use of mordants such as alum, hydrated iron and copper sulphates.

Léa Kilô Adam Bayala-Yaї, Philippe Augustin Nikièma, Bazoin Sylvain Raoul Bazié, Fulbert Nikièma, and Jacques Simpore. Prev Nutr Food Sci 2025;30:502-8. https://doi.org/10.3746/pnf.2025.30.5.502

Background and Aim: The use of pesticides in vegetable production can cause public health problems because these agrochemicals can leave residues in foodstuffs and disrupt the appropriate functioning of the organism. The aim of this study was to assess the level of contamination of lettuce and tomato by pesticide residues. Materials and Methods: This study was conducted from February 12 to May 3, 2021, in concerned five market gardening sites in the city of Ouagadougou. A survey was conducted among 58 market gardeners selected at random from the sites of Boulmiougou, Tanghin No. 1 and 2, Bissigin, and the National School of Public Health. Simultaneously, 25 lettuce samples and 25 tomato samples were collected in a randomized manner for the examination and determination of pesticide residues using the quick, easy, cheap, effective, rugged, and safe method. Results: The market gardening population was predominantly represented by women who had a low level of education. The cultivated species were a mixture of exotic cultures and traditional cultures. These crops were treated with various pesticides, the most common of which belonged to the organochlorine family. The tomato was the crop most contaminated by pesticide residues. However, no active ingredient from the synthetic pyrethroid family was found on lettuce or tomato. Conclusion: Raising the awareness of market gardeners on good practices in the use of pesticides and on alternative methods to synthetic phytosanitary products is of paramount importance for the health of consumers.

Charcoal- or wood-cooked chicken is a street-vended food in Burkina Faso. In this study, 15 samples of flamed chicken and 13 samples of braised chicken were analyzed for 15 priority polycyclic aromatic hydrocarbons (PAHs) with a high-performance liquid chromatography-fluorescence detector. A face-to-face survey was conducted to assess the consumption profiles of 300 men and 300 women. The health risk was assessed based on the margin of exposure (MOE) principle. BaP (14.95–1.75 μg/kg) and 4PAHs (BaP + Chr + BaA + BbF) (78.46–15.14 μg/kg) were eight and five times more abundant at the median level in flamed chickens than in braised ones, respectively. The contents of BaP and 4PAHs in all flamed chicken samples were above the limits set by the European Commission against 23% for both in braised chickens. Women had the highest maximum daily consumption of both braised (39.65 g/day) and flamed chickens (105.06 g/day). At the estimated maximum level of consumption, women were respectively 3.64 (flamed chicken) and 1.62 (braised chicken) times more exposed to BaP and 4PAHs than men. MOE values ranged between 8140 and 9591 for men and between 2232 and 2629 for women at the maximum level of consumption of flamed chickens, indicating a slight potential carcinogenic risk.