Determination of Some Metals Which are Important for Food Quality Control in Bread

Demirözü, Bediha; Saldamlı, İlbilge; Gürsel, B; Uçak, A; Çetınyokuş, F; Yüzbaşı, Nuray

doi:10.1006/jcrs.2002.0491

Cited by 16 publications

(9 citation statements)

References 6 publications

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“…Copper is vital at low concentration for biological systems and plays strategic roles in the maintenance of the body system, growth, anti-inflammatory actions and production of red blood cells, haemoglobin and bones [30]. The result of this study is higher than the findings of several authors [14,2] who worked on the metal content of some ingredients in bread samples in Turkey and Nigeria (0.10 mg/kg and 0.098 -0.13 mg/kg) respectively. However, values reported in this study are lower than 2.134-2.331 mg/kg reported by Feyzi et al [30] in bread products in Iran.…”

Section: Concentration Of Trace Metals In Other Bread Ingredientscontrasting

confidence: 62%

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Trace Metals Contamination in Bread Ingredients and Bread from Bakeries in Nigeria

Akpambang

Onifade

2020

AJACR

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Bread loaves and bread ingredients (wheat flours, salt, sugar, yeast and water) were randomly sampled from ten bakeries within Akure metropolis of south western Nigeria and analysed to determine their safety levels for human consumption with respect to trace metal contents. The trace metals (Cu, Zn, Mn, Cr, Cd and Pb) were analysed in the samples using flame atomic absorption spectrophotometer. Results obtained revealed that toxic trace metals such as Cr, Cd and Pb were not detected in any of the samples. However, the levels of essential trace metals such as Cu, Zn and Mn had range of values in mg/kg: (0.039 – 0.091), (0.837 – 3.310) and (0.035 – 3.148); (0.056 – 0.091), (0.034 – 2.755) and (0.054 – 1.054) in the wheat flours and bread samples analysed respectively. This study revealed that the bread ingredients and loaves of bread sampled contained essential trace metals at levels that could not threaten the health of consumers over prolonged regular consumption.

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Section: Concentration Of Trace Metals In Other Bread Ingredientscontrasting

confidence: 62%

“…The effect of environmental pollution on contamination of foods and on their safety for human consumption is a global menace and widely addressed [10,13,9,14]. Trace elements are toxic elements which can enter into the food and affect the health of people who consume the contaminated foods [15].…”

Section: Introductionmentioning

confidence: 99%

Trace Metals Contamination in Bread Ingredients and Bread from Bakeries in Nigeria

Akpambang

Onifade

2020

AJACR

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“…20) produced in different local bakeries. The maximum copper levels in bread samples, found by Demirozu [21], were 9.6 mg kg −1 . It is difficult to assess health risk of copper for celiac consumers from rice and vegetables since there is no standard maximum limit for this element in food.…”

Section: Resultsmentioning

confidence: 91%

Determination of trace elements in gluten-free food for celiac people by ICP-MS

Orecchio

Amorello

Raso

et al. 2014

Microchemical Journal

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This paper is the first analytical approach to the study of twenty heavy metals in the gluten-free foods for celiac people. Only the ICP-MS technique was used. One of the advantages about the use of ICP-MS for this characterization is the high sensitivity that improved the limits of quantification levels for some elements that are present at low quantities in some samples.The concentration values of As, Ba, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Se, Sn, V and Zn in seventeen glutenfree food samples are reported. The highest arsenic and molybdenum levels were measured in Rice noodle from China (0.088 and 0.47 mg kg −1 , respectively). The highest concentrations of some metals (Cu, Ba, Cd, Pb, Hg, Sr and V) were found in bread and breadstick samples produced in different bakeries located at Palermo. To examine the overall heavy metal concentrations in all gluten-free samples analyzed, metal pollution index (MPI) was calculated. Gluten-free foods analyzed contain levels of trace elements under the limits tolerated by the law. Considering the average concentrations of some trace elements found in the present study, it can be concluded that they are inadequate if compared with the recommended daily intake by international organisms, providing from 1.1 to 53% of the RDI for the essential metals. These conclusions are in good agreement to some authors affirming that commercial gluten-free cereal foods, made of refined flours or starches, are of lower nutritional value compared to their wheat counterparts. The metal pollution index and health risk index of heavy metals also suggest that Cd, Pb and Ni contamination in most of the test gluten-free food had potential for human health risk due to consumption of food at contaminated not industrial laboratory. Considering our data, health risk index was lower than 1 for all the samples except nickel in a sample of pasta.

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“…However, these results are below the recommended levels for cereal‐based products . The levels of cadmium found using this method are below those found by other authors in similar matrices …”

Section: Resultsmentioning

confidence: 99%

“…23 The levels of cadmium found using this method are below those found by other authors in similar matrices. [24][25][26][27]…”

Section: Application To Real Samplesmentioning

confidence: 99%

Determination of cadmium in bread and biscuit samples using ultrasound‐assisted temperature‐controlled ionic liquid microextraction

Santos

Korn

et al. 2019

J Sci Food Agric

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BACKGROUND In the present work, a simple and rapid method was proposed for the preconcentration of cadmium using ultrasound‐assisted temperature‐controlled ionic liquid microextraction (TC‐IL‐LPME). The dispersion of the ionic liquid (1‐Hmim[PF6]) in the aqueous phase was performed by heating it in an ultrasonic bath, followed by cooling in an ice bath. After centrifugation, the enriched phase was dissolved in 45% (w/w) nitric acid solution to reduce viscosity, and the cadmium content was measured employing electrothermal atomic absorption spectrometry (ET‐AAS). The 2‐(5‐bromo‐2‐pyridylazo)‐5‐diethylaminophenol reagent (Br‐PADAP) was used as a complexing agent. RESULTS Under optimized conditions, the method had a detection limit of 2.0 ng L−1 and an enrichment factor of 24. The accuracy of the method was evaluated through the analysis of the certified reference material of brown bread (BCR‐191). The method was applied to the determination of cadmium in samples of bread and biscuit. The limit of detection of the solid samples was 0.10 μg kg−1. The recovery of cadmium in the samples varied between 93% and 107%. CONCLUSION The proposed method is presented as a simple, cheap, ecological and a sensitive alternative for the determination of cadmium in bread and biscuit samples. © 2019 Society of Chemical Industry

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Determination of Some Metals Which are Important for Food Quality Control in Bread

Cited by 16 publications

References 6 publications

Trace Metals Contamination in Bread Ingredients and Bread from Bakeries in Nigeria

Trace Metals Contamination in Bread Ingredients and Bread from Bakeries in Nigeria

Determination of trace elements in gluten-free food for celiac people by ICP-MS

Determination of cadmium in bread and biscuit samples using ultrasound‐assisted temperature‐controlled ionic liquid microextraction

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