Determination and Evaluation of Lead Migration for Foods Prepared in Clay Pots

Chagas, Manoel P.; Teixeira, Leonardo Sena Gomes; Santana, Rafael; Trindade, Alex; Barbosa, Isa dos Santos; Dantas, Alailson F.; Korn, Maria Graças A.; Almeida, Jorge S.

doi:10.1007/s12161-019-01614-4

Cited by 4 publications

(4 citation statements)

References 27 publications

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“…Pb was not detected at all pH conditions. However, Chagas et al, [12] in their study of Pb leached from clay pot found high levels higher than 2.0 mg/kg which they attributed to the substance used for glazing the pots. The pot used in this study was not glazed but was an oven baked hardened pot.…”

Section: Effect Of Ph On the Amount Of Ptms Leached From Castmentioning

confidence: 90%

“…Cd and Hg were also detected in the leachates from the pots. Chagas et al, [12] investigated the leaching of Pb from clay pot of Brazil origin using inductively coupled Plasma Optical Emission Spectroscopy (ICP-OES). The concentration of Pb leached was found to be higher than 2.0 mg/kg, the value regulated by the Brazilian Health Regulatory Agency and the concentration increased with increase in contact time of food with the pot.…”

Section: Introductionmentioning

confidence: 99%

“…Previous researches conducted on the leaching of metals from different cook wares used specific food in their studies such as tomatoes sauce [15,17], fish stew [12], 3% acetic acid solution [11], rice [13], vegetables [18], fruit juices [19], beans [20], except Lar et al, [16], Alabi et al, [21] Alabi and Adeoluwa, [22] and Noemie et al [17] used water. With food substances, parameters such as pH cannot be easily monitored or varied.…”

Section: Introductionmentioning

confidence: 99%

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Effect of pH on the Leaching of Potentially Toxic Metals from Different Types of Used Cooking Pots

Fatunsin

Adeyeye

Olayinka

et al. 2022

J. Nig. Soc. Phys. Sci.

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Humans are exposed to Potentially Toxic Metals (PTMs) through many routes. Cooking foods in cookwares which are prone to material leaching can be an exposure route to PTMs. This study assessed the effect of pH on the leaching of some PTMs from used cooking pots into deionized water. Series of deionized waters were prepared from pH 3 to 7. Each water was brought to boil in clay, non-stick, stainless steel, cast aluminum, pressed aluminum and glass pots respectively. The PTMs leached from each sample pot were determined by Inductively Couple Plasma-Optical Emission Spectrophotometer (ICP-OES) (Agilent nu7m technologies 700 series). The deionized water from the aluminum cast pot and nonstick pot gave the highest concentration of aluminum (2273 µg/L) and Zinc (24.39 µg/L) respectively. While that from the clay pot gave the highest concentrations of Chromium and Nickel, (7.27 and 22.63 µg/L) and that from the stainless-steel pot gave the highest concentration of iron (237 µg/L) and lead (24.39 µg/L). No PTM was found in the deionized water from the glass pot. The results from this study showed more leaching of PTMs into deionized water occurred more at lower pHs (pH 3 to 5) than at neutral pH for almost all the pots. Thus, cooking of acidic foods in pots except when glass pots are used should be avoided. The results of this study therefore reveal the health implications associated with using metal pots for cooking slightly acidic foods as metals can be easily leached from the pots into the foods.

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Section: Effect Of Ph On the Amount Of Ptms Leached From Castmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of pH on the Leaching of Potentially Toxic Metals from Different Types of Used Cooking Pots

Fatunsin

Adeyeye

Olayinka

et al. 2022

J. Nig. Soc. Phys. Sci.

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“…The studies reported in the literature prevailed that extent of the migration depends on the properties of the food including oil and alcohol content and acidity level. In addition, the duration and temperature of the contact between the material and the food increased the migration (Ahmad et al, 2017;Anderson et al, 2017;Barnes et al, 2007;Belgaied, 2002;Chagas et al, 2020;Demont et al, 2012;Li, 2020a).…”

Section: Practical Applicationsmentioning

confidence: 99%

Migration of lead and cadmium from ceramic kitchenware and estimation of sampling uncertainty

Bulut

Ömeroğlu

Acoğlu

et al. 2021

J. Food Process. Preserv.

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The aims of this study were (i) to evaluate the existing analysis capacity for lead and cadmium leached from ceramic articles, (ii) to determine the migration of lead and cadmium from glazed ceramic kitchenware sold on the Turkish market, (iii) to estimate the sampling uncertainty. Traditional ceramic cooking ware and Chinese breakfast hollowware were sampled randomly from different sales points located in Bursa in 2018 (n = 96). Ceramic articles were subjected to the migration conditions specified in the legislation, and the amount of lead and cadmium was determined with the inductively coupled plasma and mass spectrometry. It was found that the current analytical method can quantify lower levels of the metals with acceptable method performance parameters. The amount of the metals migrated were far below the current permissible limits set in the legislation. Relative sampling uncertainty was estimated as 66.1% and this result was related to the heterogeneity within a lot.

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