Study of Elements Released from Various Cooking Utensil After Heating on Cooking Utensil of Aluminum, Stainless Steel, Titanium-coated Stainless Steel and Teflon and Their Potential Health Hazards

Manogari Sianturi, Fajar L. Gultom, Faradiba Faradiba, Patricya V. Heumasse, Faris Febriza

Abstract


Alloy products is widely used as raw material in daily life, one of which used as material for cooking utensils. High thermal conductivity, very high resistance to corrosion, high stability, biocompatibility, low specific weight, very low toxicity, heat resistance and affordable prices are public references in choosing raw materials for cooking utensils. The migration of metal elements from cooking utensil materials into food can cause potential health hazards to humans. This study investigated metal release from  the cooking utensils material into a solution of water and sodium bicarbonate by cooking the solution in four different types of cooking pots. Before determining the metal elements that were released from the alloys of the cooking utensils material, the composing of the cooking utensils were examined quantitatively by X-Ray Fluorescence (XRF) and Scanning Electron Microscopy- Energy Dispersive X-ray (SEM-EDX). The elements released from the material in contact with the solution detected by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) were Al, Si, Ca, Fe, Cr, Ni, Ti, Mn, Mg and Na elements. The highest to smallest elemental concentrations detected in the solution of the cooking utensil material studied were elements of Na, Si, Mg, Al, Ca, Fe, Ni, Mn, Ti and Cr with concentrations of 2400.4900, 52.02610, 4.90241, 1.64646, 1.57894, 0.106696, 0.02521, 0.02146, 0.008743 and 0.00635 levels/ppm of each element from the various cooking utensil materials studied.

 


Keywords


Alloy;cooking utensils; health hazards; XRF; SEM-EDX; ICP-OES.

Full Text:

PDF

References


Jellesen MS, Rasmussen AA, Hilbert LR. A review of metal release in the food industry. Mater Corros. 2006;57(5):387–93.

Conti ME. Heavy metals in food packagings. CRC Press, Boca Raton, FL, USA; 2007.

Achmad RT, Auerkari EI. Effects of chromium on human body. Annu Res Rev Biol. 2017;1–8.

Ankar-Brewoo G, Darko G, Abaidoo R, Dalsgaard A, Johnson P-N, Ellis W, et al. Health risks of toxic metals (Al, Fe and Pb) in two common street vended foods, fufu and fried-rice, in Kumasi, Ghana. Sci African. 2020;e00289.

Rana MN, Tangpong J, Rahman MM. Toxicodynamics of lead, cadmium, mercury and arsenic-induced kidney toxicity and treatment strategy: a mini review. Toxicol reports. 2018;5:704–13.

Nerin C, Aznar M, Carrizo D. Food contamination during food process. Trends food Sci Technol. 2016;48:63–8.

Cancer IA for R on. Arsenic, metals, fibres and dusts. IARC Monogr Eval Carcinog risks to humans. 2012;

Semwal AD, Padmashree A, Khan MA, Sharma GK, Bawa AS. Leaching of aluminium from utensils during cooking of food. J Sci Food Agric. 2006;86(14):2425–30.

Mazinanian N, Hedberg YS. Metal release mechanisms for passive stainless steel in citric acid at weakly acidic pH. J Electrochem Soc. 2016;163(10):C686.

Demont M, Boutakhrit K, Fekete V, Bolle F, Van Loco J. Migration of 18 trace elements from ceramic food contact material: Influence of pigment, pH, nature of acid and temperature. Food Chem Toxicol. 2012;50(3–4):734–43.

Mazinanian N, Wallinder IO, Hedberg Y. Comparison of the influence of citric acid and acetic acid as simulant for acidic food on the release of alloy constituents from stainless steel AISI 201. J Food Eng. 2015;145:51–63.

Dalipi R, Borgese L, Casaroli A, Boniardi M, Fittschen U, Tsuji K, et al. Study of metal release from stainless steels in simulated food contact by means of total reflection X-ray fluorescence. J Food Eng. 2016;173:85–91.

Lau O, Luk S. A survey on the composition of mineral water and identification of natural mineral water. Int J food Sci Technol. 2002;37(3):309–17.

Weidenhamer JD, Kobunski PA, Kuepouo G, Corbin RW, Gottesfeld P. Lead exposure from aluminum cookware in Cameroon. Sci Total Environ. 2014;496:339–47.

Kadar C, Maculan R, Feuerriegel S. Public decision support for low population density areas: An imbalance-aware hyper-ensemble for spatio-temporal crime prediction. Decis Support Syst [Internet]. 2019;119(March):107–17. Available from: https://doi.org/10.1016/j.dss.2019.03.001

Patlolla AK, Barnes C, Hackett D, Tchounwou PB. Potassium dichromate induced cytotoxicity, genotoxicity and oxidative stress in human liver carcinoma (HepG2) cells. Int J Environ Res Public Health. 2009;6(2):643–53.

Chen C-Y, Wang Y-F, Huang W-R, Huang Y-T. Nickel induces oxidative stress and genotoxicity in human lymphocytes. Toxicol Appl Pharmacol. 2003;189(3):153–9.

M’Bemba-Meka P, Lemieux N, Chakrabarti SK. Nickel compound-induced DNA single-strand breaks in chromosomal and nuclear chromatin in human blood lymphocytes in vitro: role of oxidative stress and intracellular calcium. Mutat Res Toxicol Environ Mutagen. 2005;586(2):124–37.

Bai Y, Long C, Hu G, Zhou D, Gao X, Chen Z, et al. Association of blood chromium and rare earth elements with the risk of DNA damage in chromate exposed population. Environ Toxicol Pharmacol. 2019;72:103237.

Chiu Leung C, Yu TS. I., & Chen, W.(Mayo de 2012). Silicosis. Lancet. 379(9830):2008–18.

Seo JW, Park TJ. Magnesium metabolism. Electrolyte blood Press. 2008;6(2):86–95.

Naughton DP, Petróczi A. Heavy metal ions in wines: meta-analysis of target hazard quotients reveal health risks. Chem Cent J. 2008;2(1):1–7.

Valko M, Rhodes Cj, Moncol J, Izakovic MM, Mazur M. Free radicals, metals and antioxidants in oxidative stress-induced cancer. Chem Biol Interact. 2006;160(1):1–40.

Iwegbue CMA. Composition and daily intakes of some trace metals from canned beers in Nigeria. J Inst Brew. 2010;116(3):312–5.


Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Manogari Sianturi, Fajar L. Gultom, Faradiba Faradiba, Patricya V. Heumasse, Faris Febriza

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.