Cobalt, chromium and nickel content of some vegetable foodstuffs

Abstract

The levels of cobalt, chromium and nickel in a wide variety of fresh, frozen and canned fruit and vegetables have been determined. The cobalt content of the 285 samples was in the range 0.01 to 0.15 parts/million, chromium in the range 0.01 to 2.64 parts/million and nickel in the range 0.01 to 1.36 parts/million. The mean levels in the fresh foodstuffs were Co, 0.02; Cr, 0.15; Ni, 0.17 parts/million; in the frozen foodstuffs the means were Co, 0.03 ; Cr, 0.23 ; Ni, 0.29 parts/million and in the canned produce the means were Co, 0.02; Cr, 0.39; Ni, 0.28 parts/million.

Stainless Steel Leaches Nickel and Chromium into Foods during Cooking

“…Tomato sauce samples, cooked in the absence of stainless steel, were found to have on average 0.130 mg/kg Ni, and 0.200 mg/kg Cr. This agrees well with previous reports of Ni in tomatoes that ranged from 0.04 mg/kg to 1.21 mg/kg (24). Tomato sauce exposed to Ni pellets during the simulated cooking procedure contained significantly higher concentrations of Ni than all other samples at 66.0 mg/kg.…”

Analysis of both cobalt and selenium in feed‐stuffs and in biological tissue by chelation‐extraction and graphite furnace atomic absorption spectroscopy

“…Although several previous reports (1,4,7,9) have shown certain metals (Cu, Zn, Mn, and Fe) to interfere with Co analysis by atomic absorption spectroscopy, those elements were not a problem in this study. Of the trace metals previously reported to interfere with Co analysis, only Cu was extracted into the MIBK by this method.…”

“…Extraction with APDC-MIBK has been used to analyze Co in a variety of fruits and vegetables by flame AAS, requiring approximately 100 g of sample per analysis (4). Experiments with a similar procedure for measuring Co in foods revealed that Fe in the sample material at concentrations greater than 70 mg/kg would interfere (5).…”

Nickel in the diet and its role in allergic dermatitis

“…The studies of Smart & Sherlock (1987) did not confirm that canned fruits con-tained significantly higher concentrations of nickel than fresh fruit (17 samples). However, in the 65 samples analysed by Koivistoinen (1980) and Thomas et al (1974), the mean level was found to be higher. There is little difference between canned vegetables and fresh vegetables.…”

“…(1974) Thomas et 01. (1974) Koivistoinen (1980), Thomas et al (1974) Koivistoinen (1980) Highest concentrations of nickel (%=2.3-15.5) occur in tea leaves and instant tea, soya protein, cocoa, walnuts, peanuts, mustard and oats. By eating some of these food items the dietary nickel intake may be increased significantly.…”