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2014 | 27 | 2 | 71-75
Tytuł artykułu

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

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
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.
Słowa kluczowe
Wydawca

Rocznik
Tom
27
Numer
2
Strony
71-75
Opis fizyczny
Daty
wydano
2014-06-01
otrzymano
2014-04-23
zaakceptowano
2014-05-30
online
2014-11-25
Twórcy
autor
  • Chair and Department of Food and Nutrition, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, Poland
  • Department of Laboratory Diagnostics, Medical University of Lublin, Chodzki 1, 20-093 Lublin, Poland, magdalenahalabis@gmail.com
  • Chair and Department of Food and Nutrition, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, Poland
autor
  • Chair and Department of Food and Nutrition, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, Poland
  • Department of Laboratory Diagnostics, Medical University of Lublin, Chodzki 1, 20-093 Lublin, Poland
autor
  • Chair and Department of Pharmacology and Pharmacodynamics, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, Poland
Bibliografia
  • 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.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.-psjd-doi-10_2478_cipms-2014-0016
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