Heavy metals including Lead (Pb), Cadmium (Cd), Arsenic (As) and Aluminium (Al) were analysed in oilseeds, noodles, tea leaves and their processed or cooked products to study the effects of food processing methods on migration of heavy metals. The heavy metals were determined with ICP-MS and ICP-OES following microwave-assisted acid digestion. Heavy metals in oilseeds, noodles and teas were reduced by extracting oils, boiling noodles, and infusing teas. And the transfer of heavy metals into boiling water and infusion tea was increased as the boiling and infusion time is increased. Heavy metals in foods are water soluble and heavy metals in foods would be decreased when foods are processed or cooked with water. Furthermore, it is needed to determine the migration rates in other cooked foods and assess the risk of heavy metals with concentrations calculated by the migration rates.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.