PL EN


Preferences help
enabled [disable] Abstract
Number of results
2014 | 27 | 2 | 71-75
Article title

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

Content
Title variants
Languages of publication
EN
Abstracts
EN
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.
Keywords
Publisher
Year
Volume
27
Issue
2
Pages
71-75
Physical description
Dates
published
1 - 6 - 2014
received
23 - 4 - 2014
online
25 - 11 - 2014
accepted
30 - 5 - 2014
References
  • 1. Alomary A. Wedian F.: The Influence of Baking Fuel Types on the Residues of Some Heavy Metals in Jordanian Bread. JJC, 7(1), 2012.
  • 2. Ambroziak Z.: Piekarstwo i ciastkarstwo, Wydawnictwo Naukowo Techniczne, Warszawa 1988.
  • 3. Brüggemann J., Dorfner H. H., Heckt H. et al.: Status of Trace Elements in Staple Foods from Germany 1990-1994. FAO REH Technical Series 49, 1998.
  • 4. Concise Statistical Yearbook of Poland 2012.
  • 5. Grembecka M., Kusiuk A., Szefer P.: Content of magnesium, phosphorus, zinc and iron in different kinds of bread. Bromat. Chem. Toksykol., 4, 2007.
  • 6. Isserliyska D., Karadjov G., Angelov A.: Mineral composition of Bulgarian wheat bread. Eur. Food Res. Technol., 213, 2001.
  • 7. Jorhem L.: Cadmium and Other Metals In Swedish wheat and Rye Flours. Longitudial Study, JAOAC Int., 84, 2001.
  • 8. Kot A., Zaręba S.: Produkty zbożowe źródłem żelaza i manganu, Roczn. PZH, 56(1), 2005.
  • 9. Kot A.: Chromium and Nickel Content in Cereal Products. Polish J. Environ. Stud. Vol. 16, 3A, 2007.
  • 10. Kot A.: Produkty zbożowe źródłem niklu, Nowiny Lek. 74(4), 2005.
  • 11. Maruszewska M., Bolesławska J., Przysławski J.: Preferencje osób dorosłych w zakresie spożycia przetworów zbożowych, Sympozjum Bezpieczna żywność i prawidłowe odżywianie podstawą profilaktyki zdrowotnej, Wrocław, 19-20 września 2002.
  • 12. Nikonorow M., Urbanek - Karłowska B.: Toksykologia żywności PZWL, 1987. [5]
  • 13. Sykuła-Zając A., Pawlak A.: Chromium in food products. Biotechnol Food Sci. 76 (1), 2012.
  • 14. Szczęsna T., Wojtala M., Waszkowiak K.: The effect of nutritional knowledge, education and financial situation on food preferences and nutritional habits of agricultural university students living in students house. Probl. Hig. Epidemiol. 86 (1), 2005.
  • 15. Varo P., Nuurtamo E., Saart E., et al.: Mineral Element Composition of Finish Foods, IV, Flours and Bakery Products, Acta Agricultuare Scandinavica, Suppl. 22, 1980.
Document Type
Publication order reference
YADDA identifier
bwmeta1.element.-psjd-doi-10_2478_cipms-2014-0016
Identifiers
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.