Studies of the Biochemical Effects of Arsenic Content of Carbide Induced Ripe Banana Fruit in the Rat

Abstract

Arsenic is a well-known poison and it is found in trace amount in calcium carbide use for welding purposes and secondarily use by farmers and traders in Warri Metropolis to induce ripening processes in foods. This study was designed to evaluate the concentration of arsenic in selected banana fruits within Warri metropolis. It was also designed to determine its effects on some key biochemical indices of toxicity. The atomic absorption method was used to determine arsenic content of fruits and the biochemical indices evaluated were liver body weight ratio, body weight gain, the extent of lipid peroxidation in the liver organ and plasma, and the activities of alkaline phosphatases in the plasma and liver. Results showed a high concentration of arsenic in carbide-induced ripe banana (CTB) with an average value of 0.11mg/kg wet mass of test banana relative to the carbide-free banana (CFB) control with a value of <0.001 mg/kg. Our findings also showed a slight increase in body weight and decrease in liver body weight ratio of CTB rats, but the changes were not significant P>0.05 when compared to the control (CFB). However, there was a significant (P<0.05) decrease in body weight and increase in organ body weight ratios of arsenic-only exposed rats relative to the control. The activities of alkaline phosphatase in plasma increased significantly (P<0.05) for the groups of rats exposed to CTB and arsenic only via feed relative to their respective controls. The plasma and liver malondialdehyde (MDA) levels of rats exposed to CTB and arsenic only via feed were also elevated in this present study when compared to their respective controls however, the levels were not significant (P>0.05). This study shows the possibility of Plasma -ALP alteration and changes in levels of tissue lipid peroxidation products of carbide -treated ripe banana fruits. There is therefore the need for an urgent regulation on the use of carbide in the induction of ripening of fruits.