Journal
JOURNAL OF SAUDI CHEMICAL SOCIETY
Volume 14, Issue 1, Pages 131-137Publisher
ELSEVIER
DOI: 10.1016/j.jscs.2009.12.020
Keywords
Al cook wares; Al leaching; Meat extract; Milk; Weight loss; Provisional Tolerance Weekly Intake (PTWI); Polarization methods
Categories
Funding
- Sabec Company
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A method of estimating Al leaching from Al cook ware in some meat extracts and liquid milk was investigated. In the present work four kinds of Al cook wares from four countries were chosen from the local market. Extracts of boiled meat (lamb, chicken, and fish) were used to make 10-50% (w/v) concentrations. In addition liquid fresh milk and long life milk were diluted to make 10-50% (v/v) concentrations. Weight loss (WL) method, atomic absorption, polarization method, and surface study were applied. The estimated Al intake per person from WL in 30% meat extract and milk range from 8.16 to 12.75 mg/h with fish extract having the highest leaching and chicken extract having the lowest leaching. Atomic absorption gave comparable results to that of WL. Comparing the present results with the Provisional Tolerance Weekly Intake of Al approved by the FDA/WHO shows that Al leaching from Al cook wares may add high doses of Al into the diet. (C) 2009 King Saud University. All rights reserved.
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