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Abstract,  International journal of electrochemical science, 2011

The intake of aluminum from cooking utensil is of growing concern to the health of the community. In the present work, leaching of aluminum from aluminum utensils in different food solutions was investigated. Two aluminum utensil of different origin were chosen from the available local market. Minced meat was used with two types of water, drinking and tap. Two techniques for analysis were used, weight loss (WL) measurement and inductively coupled plasma- mass spectrometry (ICP-MS). The results showed little variation between the whole meat and meat extract solution. The latter was chosen for all experimental work. Different solutions were examined starting from water, different concentrations of meat extract, 40% meat extract solution with tomato juice, citric acid, and table salt. The results of the two measurements were almost consistent. The amount of leaching of aluminum was found to be high in the cooking solutions using all the above additives. According to the world health organization (WHO), the obtained values can be considered to be unacceptable related to their limitations which indicate a high risk to the consuming community.