Evaluation of aluminum migration into foodstuffs from aluminium cookware
Subject Areas :
Food Science and Technology
محسن Radi
1
,
صدیقه Amiri
2
1 - -Assistant Professor of Food Science and Technology, College of Agriculture, Yasouj Branch, Islamic Azad University, Yasouj, Iran.
2 - Assistant Professor of Food Science and Technology, Young Researchers Club, Yasouj Branch, Islamic Azad University, Yasouj, Iran.
Received: 2013-03-01
Accepted : 2014-09-26
Published : 2014-05-22
Keywords:
Aluminum cooking pans,
Aluminum migration,
Contaminant,
Abstract :
Nowadays, the existence of aluminum in human diet as a food contaminant has attracted the concerns of many researchers. It seems that the cooking pans are common sources of aluminum exposure through foodstuffs in Iran. The aim of this study was to evaluate the migration of aluminum from cooking containers into foodstuffs. For this purpose, solutions with different concentrations of citric acid, sodium chloride, fat, protein and sugar were prepared and migration of aluminum into these solutions was measured using atomic absorption spectrometry. Results showed that salt and citric acid concentrations could enhance aluminum migration; whereas, acid concentration was more effective than salt due to its corrosive effect. The intensity of heat processing and the duration of heat treatment had direct relation with aluminum migration. The aluminum content of cooked foods in aluminum cooking pans was also significantly more than control samples.
References:
Abdel-Aal, R.A., Assi, A.A.A. and Kostandy, B.B. (2011). Rivastigmine reverses aluminum-induced behavioral changes in rats. European Journal of Pharmacology, 659: 169–176.
Appendini, A. and Hotchkiss, J.H. (2002). Review of antimicrobial food packaging. Innovative Food Science & Emerging Technologies, 3: 113–126.
Fimreite, N., Hansen, O.O. and Pettersen, H.C. (1997). Aluminum concentrations in selected foods prepared in aluminum cookware, and its implications for human health. Bulletin of Environmental Contamination and Toxicology,58: 1–7.
Mitkus, R.J., King, D.B., Hess, M.A., Forshee, R.A. and Walderhaug, M.O. (2011). Updated aluminum pharmacokinetics following infant exposures through diet and vaccination. Vaccine, 29: 9538– 9543.
Muller, M., Anke, M. and Illing-Gunther, H. (1998). Aluminium in foodstuffs. Food Chemistry, 61: 419–428.
Neelam, B.M. and Kaladhar, M. (2000). Risk of increased aluminum burden in the Indian population: contribution from aluminum cookware. Food Chemistry, 70: 57–61.
Ranau, R., Oehlenschlager, J. and Steinhart, H. (2001). Aluminium levels of fish fillets baked and grilled in aluminium foil. Food Chemistry, 73: 1–6.
Rodushkin, I. and Magnusson, A. (2005). Aluminium migration to orange juice in laminated paperboard packages. Journal of Food Composition and Analysis, 18: 365–374.
Pharm, K.M.G.D. (2010). Aluminum contamination in products used in parenteral nutrition: Has anything changed? Nutrition, 26: 585–594.
Zubaidy, E.A.H., Mohammad, F.S. and Bassioni, Gh. (2011). Effect of pH, salinity and temperature on aluminum cookware leaching during food preparation. International Journal of Electrochemical Science, 6: 6424–6441.
Verissimo, M.I.S. and Gomes, T.S.R. (2008). Aluminium migration into beverages: Are dented cans safe? Science of the Total Environment, 405: 385–388.
Verissimo, M.I.S., Oliveira, J.A.B.P. and Gomes, M.T.S.R. (2006). Leaching of aluminium from cooking pans and food containers. Sensors and Actuators, 118: 192–197.
Turhan, S. (2006). Aluminium contents in baked meats wrapped in aluminium foil. Meat Science, 74: 644–647.
