ANALYSIS OF VARIATION IN CONCENTRATION OF ESSENTIAL AND NON ESSENTIAL ELEMENTS IN CANNED AND FRESH FOOD
Identifieur interne : 000482 ( Main/Curation ); précédent : 000481; suivant : 000483ANALYSIS OF VARIATION IN CONCENTRATION OF ESSENTIAL AND NON ESSENTIAL ELEMENTS IN CANNED AND FRESH FOOD
Auteurs : Uzaira Rafique ; Sumreen Iqbal ; Saadia Faiz ; Aasia HashmiSource :
- Journal of Food Processing and Preservation [ 0145-8892 ] ; 2009-04.
Abstract
Essential (copper, nickel and zinc) and nonessential (cadmium, lead and tin) elements were determined in canned and fresh food samples employing the technique of Flame Atomic Absorption Spectrophotometry. Food samples were purchased from the shelves of local markets of Rawalpindi, Islamabad and Wah Cantt, Pakistan. Canned food samples were analyzed to study the effect of temperature, time and pH on concentration of elements. To determine the magnitude of variation in concentration of elements in canned food, elemental analysis was performed on samples (food and medium) upon initial opening, and samples upon 4 weeks after opening. The physical observation of the canned food samples was also made to determine the internal coating (lacquer), headspace level and pH of the medium upon opening the can. The result showed that concentration of elements in canned food samples was greater than fresh food, and it increases with increasing time and temperature but decreases with increasing pH. A low concentration of elements was found related to fully lacquered cans, high pH of medium, low nitrate concentration and small headspace. The concentration of elements in each sample was compared statistically.
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DOI: 10.1111/j.1745-4549.2008.00241.x
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Uzaira Rafique<affiliation><wicri:noCountry code="no comma">E-mail: fjwuenv@yahoo.com</wicri:noCountry></affiliation><affiliation><wicri:noCountry code="subField">46000</wicri:noCountry></affiliation><affiliation><wicri:noCountry code="subField">46000</wicri:noCountry></affiliation><affiliation><wicri:noCountry code="subField">46000</wicri:noCountry></affiliation>Le document en format XML
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