Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products

Abstract

Considering the nutritional values, breadstuff plays a big part in covering human nourishment needs and constitutes a base of all day diet. Moreover, bread is an excellent source of numerous vitamins and minerals the abundance of which depends on the degree of grinding. Thus, it seems to be very important to know the composition and level of bio-elements. That is why the main target of this study was to evaluate the concentration of selected trace elements: chromium (Cr), nickel (Ni), iron (Fe) and manganese (Mn) in wheat grain, wheat bran, different wheat and rye flour types and variety of breadstuff also with addition of grains and seeds from different bakeries and mills. Another task was to analyze if the technological process has an influence on secondary despoil of bread goods with heavy metal elements. The analyzed trace elements were measured with a precise and accurate atomic absorption spectrophotometric method (AAS) and the results were expressed in mg/kg of selected sample. Obtained results show that bread and grain products are a good source of trace elements like chromium, nickel, iron and manganese. However, the higher levels of chromium and nickel in bread goods could rather be an effect of impurity caused by a technological process in mill and bakeries.

Assessment of genetically modified maize MON 89034 × 1507 × NK603 × DAS‐40278‐9 and subcombinations independently of their origin for food and feed uses, import and processing, under Regulation (EC) No 1829‐2003 (application EFSA‐GMO‐NL‐2013‐112)

“…Manganese is an essential dietary mineral which is a component of a number of metalloenzymes involved in amino acid, lipid and carbohydrate metabolism. Nuts, dried fruits and chocolate are the main dietary sources of manganese; cereal‐based products also contribute to its intake mainly due to the levels found in wheat grain (25 mg/kg, Bawiec et al., ). A decrease of up to approximately 6% is observed in the GM maize as compared to the non‐GM comparator.…”

The Evaluation of Some Heavy Metals in Commonly Wheat Bread With Their Daily Intake

“…Variation in Ni concentration between bread types could be an influence of equipment which was used during the bread making process. A similar observation was reported by (Bawiec et al, 2014). Furthermore, it may be due to used water and soil type of grown wheat (Ofori et al, 2016).…”

“…The high variation of Cr in studied bread samples may be due to use of metals during the baking process. But, the variation of Cr concentration may be due to type of used flour, environment and soil type of wheat grain grown and used water for preparation of bread yeast (Bawiec et al, 2014).…”

Nutritional features of flour blends composed of durum wheat and lupin

“…(2013), while Bawiec et al . (2014) reported an increase from 0.09 to 0.31 mg kg −1 with the decrease of wheat flour refining degree. Levels of Ni of 0.02 mg kg −1 were reported by Plustea et al .…”

“…Ni has recently become the object of attention by the European Food Safety Agency (EFSA), which has raised its tolerable daily intake (TDI) from 2.8 to 13 lg kg À1 of body weight (Schrenk et al, 2020). In wheat flour, levels of Ni from 0.08 to 0.09 mg kg À1 were observed by Tejera et al (2013), while Bawiec et al (2014) reported an increase from 0.09 to 0.31 mg kg À1 with the decrease of wheat flour refining degree. Levels of Ni of 0.02 mg kg À1 were reported by Plustea et al (2022) in LF.…”