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 110
- Downloads 0
EFFECT OF IN-VITRO GASTRO-INTESTINAL DIGESTION OF SELECTED LEAFY VEGETABLES ON ANTI-INFLAMMATORY PROPERTIES
The changes in anti-inflammatory properties in six edible greens (such as Cassia auriculata, Passiflora edulis, Sesbania grandiflora, Olax zeylanica, Gymnema lactiferum and Centella asiatica) during simulating gastro-int...
FORMULATION OF READY TO SERVE DRINK FROM PALMYRAH (BORRASUS FLABELLIFER L) FRUIT AND MODIFICATION OF ITS PROCESS TO IMPROVE SOME OF ITS SELECTED PROPERTIES
Although palmyrah fruits are seasonal they have excellent chemical and physical properties for the development of food and beverages. Though there is a demand for palmyrah ready to serve the beverage, existing commercial...
EVALUATION OF MICROBIOLOGICAL QUALITY AND SAFETY OF LOCALLY PROCESSED ICE CREAM IN DHAKA CITY, BANGLADESH
Ice cream, a milk-based product, can be a good source for a microbial growth due to its nutrient content, optimal pH and long storage even though it is stored in a frozen state. A study was conducted to assess the microb...
STUDIES ON THE USE OF CHEMICAL PRESERVATIVES IN THE PRESERVATION OF ROSELLE DRINK AND PINEAPPLE FLAVOURED ROSELLE DRINK CONCENTRATES
Roselle drink concentrate and pineapple flavoured roselle drink concentrates were produced through the reduction of water used for extraction. This was with the additional intent of evaluating the effects of chemical pre...
DPPH RADICAL SCAVENGING ACTIVITIY AND TOTAL PHENOLIC CONTENT OF RAMBUTAN (Nephelium lappaceum) PEEL AND SEED
Rambutan (Nephelium lappaceum) is a tropical fruit belongs to the family (Sapindaceae) and it is native to Southeast Asia. Peel and seed are the by-product usually thrown away which may serve as a source of natural antio...