Tesfaye, Binyame (2015) Metal Leaching from Traditional Cookware: Could it Be a Public Health Concern? Masters thesis, Addis Ababa University.
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Abstract
Geogenic and anthropogenic activities are the bases for the contamination and entrance of metals into the food chain and poses health risk. Therefore, in the present work, leaching of some selected metals (Aluminium, Iron, Lead and Nickel) in traditional cooking pot manufactured in unstandardized condition was investigated. Factors that can influence metal leaching from cooking wares such as pH of food, cooking duration and cooking frequency were studied. Sauce was made simulating the usual preparation. Levels of metals were determined by Flame Atomic Absorption Spectrophotometer following high temperature assisted wet acid digestion in a closed model. In addition, same metals were determined in sauce prepared in a beaker as a control to rule out the effect of metal concentration in a sauce. To study the effect of pH and boiling duration on the level of metal leaching, buffers of Sodium citrate (pH 4.0) and Tris (pH 7.0 and 9.0) was boiled for 2 hrs. and samples were regularly drawn every 12 min. for the first one hour and every 30 min. for the next one hour of boiling. The mean (±SD) Al content of the foodstuffs was; onion (9.82±0.17 mg/kg); berbere, (18.8±0.35 mg/kg); shiro powder, (39.15±0.27 mg/kg); and tomato, (1.6±0.04 mg/kg). The Fe content of the foodstuffs was ranged from 15.2±0.2 to 30.51±0.4 mg/kg. Nickel content was found to be highest in shiro powder (3.42 ±0.66 mg/kg), followed by Berbere (2.80±0.66 mg/kg), tomato (0.92±0.08 mg/kg), and onion (0.64±0.23 mg/kg). The level of Al (38.38±0.3 mg/kg) and Fe (55.07 ± 2.11) in tomato sauce prepared in a beaker was found to be significantly different (p<0.001) as compared with first time (Al, 203.68±2.03 mg/kg; Fe, 112.62±1.1 mg/kg), second time (Al, 176.82±2.8 mg/kg; Fe, 109.79±3.4 mg/kg), third time (Al, 152.69±3.2 mg/kg ;Fe, 84.76 ± 1.23 mg/kg), and fourth time (Al, 142.94±2.7 mg/kg; Fe, 67.20±0.6 mg/kg) usage of the cooking pot. However, lead was not detected in any of the food. Acidic pH had higher (p<0.001) leaching effect on Al (17.4±1.9 mg/kg) and Fe (2.80±1.6) compared to leaching at alkaline (Al, 12.64±4.1 mg/kg Fe, 0.99±0.3 mg/kg) and neutral pH (Al, 1.5±0.5 mg/kg Fe, 0.5±0.3 mg/kg). In addition, cooking duration had a significant increasing effect (p<0.001) on leaching of Al and Fe at all pH values. Similarly, the interaction of pH and boiling duration had significant (p<0.001) on leaching of Al and Fe. Results of the present investigation indicate that leaching of metals from unstandardized traditional cooking wares is significant and could be public health concern. In addition, acidic pH and cooking duration increases metal leaching.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | cooking pot; leaching; Metals; cooking frequency; pH; boiling duration |
| Subjects: | Q Science > Q Science (General) R Medicine > RA Public aspects of medicine R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine T Technology > T Technology (General) |
| Divisions: | Africana |
| Depositing User: | Selom Ghislain |
| Date Deposited: | 19 Sep 2018 13:11 |
| Last Modified: | 19 Sep 2018 13:11 |
| URI: | http://thesisbank.jhia.ac.ke/id/eprint/5425 |
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