Evaluation of aluminum migration into foodstuffs from aluminium cookware

Subject Areas : Food Science and Technology

محسن Radi ¹ (-Assistant Professor of Food Science and Technology, College of Agriculture, Yasouj Branch, Islamic Azad University, Yasouj, Iran.)
صدیقه Amiri 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.   

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