MIGRATION OF HEAVY METALS INTO WATER AND LEMON JUICE STORED IN CAST IRON CONTAINERS
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 2
Abstract
Heavy metals residues in food can create chronic and or acute poisoning in human. The rate of transmission of these metals to food through metal containers, particularly of metals leak from container that is used to cook food is important. According to the concerns regarding the migration of metals, this research aims to study the migration of cadmium, iron, chromium, molybdenum and nickel from cast iron containers into food and liquid environments. Lemon juice and water was stored in some new and used cast-iron containers for a period of time. After the metals extraction stage of samples, the contents of heavy metals in samples were measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Iron was the highest amount of metals in samples and it was measured 313.3 and 5457.8 μg/l during 72 h stored with lemon juice in new cast iron and used cast iron containers, respectively. The results showed that the using of cast iron containers for storing or cooking the food may be release some non-organic compounds especially the metals iron, chromium and nickel to more level and molybdenum and cadmium to less level. Although the iron migration can be important in terms of nutritional value if they do not have toxic risks or appropriated in more than the recommended levels. Releasing of toxic materials into food containers can be a threat for human health and it may also change in the organoleptic characteristics and the quality of food.
Authors and Affiliations
Gholamreza Jahed Khaniki
Keywords
Related Articles
- EP ID EP204657
- DOI -
- Views 82
- Downloads 0
CORRELATION OF THYROID HORMONES, CHEVON CHARACTERISTICS AND ELECTROLYTES DYNAMICS IN THERAPEUTIC WELFARE OF XYLAZINE AND ASCORBIC ACID IN BUCKS
Oxidation of anthocyanin by polyphenol oxidase (PPO) or peroxidase (POD) causes enzymatic browning. It leads to Therapeutic welfare administration of xylazine and its co-administration with ascorbic acid in bucks exposed...
PREPARATION OF SHELF STABLE READY TO SERVE (RTS) BEVERAGE BASED ON TENDER COCONUT (Cocos nucifera L.)
Tender coconut is commercially underutilized tree nut for beverage production. This research was conducted to find out the best formulation for preparation of RTS tender coconut beverage and to evaluate its composition a...
QUALITATIVE AND QUANTITATIVE ANALYSIS OF MILK FATTY ACIDS FROM DIFFERENT SUDANESE ARABI CAMELS
The objectives of this study are to determine and compare the individual fatty acids profile of camel milk fat contents and their correlation with the production systems, breed (Kenana, Butana, Nefidia), parity, and stag...
COMPARATIVE IN VITRO ANTIOXIDANT ACTIVITIES OF SIX ACCESSIONS OF AFRICAN YAM BEANS (SPHENOSTYLIS STENOCARPA L.)
African yam bean (AYB) is an underutilized legume with numerous food and medicinal properties, which are yet to be fully exploited for the benefit of human and animals. The effects of extraction medium on the total pheno...
MICROBIOLOGICAL CHANGES DURING THE PRODUCTION OF MAIZE-ACHA MASA FORTIFIED WITH SOYBEAN
The study investigated the effect of maize substitution with acha and the fortification with soybean on the microbiological characteristics of the fermenting masa. Total viable counts, lactic acid bacteria counts, yeast...