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Chromium in food products

Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Chromium plays an important role in human and animal bodies. According to the oxidation state chromium can be advantageous for human health and, simultaneously possesses toxic properties. In this work the studies concerning the chromium content in the total and Cr (VI) forms in selected and frequently used during breakfast food products were presented. The largest quantities of the metal occur in raw cereal products (non-roasted buckwheat or brown rice bread) and herbs such as garlic or mint. The lowest chromium contents were observed in raw and UHT milk samples.
Rocznik
Strony
27--34
Opis fizyczny
Bibliogr. 19 poz.
Twórcy
  • Institute of General Food Chemistry, Lodz University of Technology, 90-924, Lodz, Poland
autor
  • Institute of General Food Chemistry, Lodz University of Technology, 90-924, Lodz, Poland
Bibliografia
  • 1. Györi Z, Prokisch J. Determination of the chromium content of Hungarian winter wheat. J Agric Food Chem 1999, 47:2751-2754.
  • 2. Gupta AK, Sinha S. Chromium levels in vegetables and grains grown on tannery effluent irrigated area of Jajmau, Kanpur, India: influence on dietary intake. Bull Environ Contam Toxicol 2006, 77:658-664.
  • 3. Soares ME, Vieira E, Bastos M. Chromium speciation analysis in bread samples. J Agric Food Chem 2010, 58:1366-1370.
  • 4. Cubadda F, Raggi A, Marconi E. Effects of processing on five selected metals in the durum wheat food chain. Microchem J 2005, 79:97-102.
  • 5. Piotrowski JK. Fundamentals of toxicology. WNT, Warszawa, Poland, 2006, pp. 160-164.
  • 6. Kot A, Zaręba S, Wyszogrodzka-Koma L. Assessment of chromium and nickel contents in selected cereal products. Bromat Chem Toksykol 2011, 44:176-180.
  • 7. Mateos CJ, Aguilar MV, Martínez-Para MC. Determination of the Chromium Content in Commercial Breakfast Cereals in Spain. J Agric Food Chem 2003, 51:401-405.
  • 8. Mateos CJ, Aguilar MV, Martínez-Para MC. Chromium content in breakfast cereals depending on cereal grains used in their manufacture. Eur Food Res Technol 2005, 220:42–46.
  • 9. Lendinez E, Lorenzo ML, Cabrera C, López MC. Chromium in basic foods of the Spanish diet: seafood, cereals, vegetables, olive oils and dairy products. Sci Total Environ 2001, 278:183-189.
  • 10. Başgel S, Erdemoğlu SB. Determination of mineral and trace elements in some medicinal herbs and their infusions consumed in Turkey. Sci Total Environ 2006, 359:82-89.
  • 11. Błoniarz J, Zareba S, Rahnama M. Examination of nickel and chromium contents in selected herbs, herbal fruit teas and their infusions. Przegl Lek 2004, 61 Suppl 3:58-62.
  • 12. Kumpulainen JT. Chromium content of foods and diets. Biol Trace Elem Res 1992, 32:9-18.
  • 13. Wilplinger M, Schonsleben Y, Pfannhauser W. Chromium contents in Austrian foods. Z Lebensm-Unters Forsch 1995, 201:521-523.
  • 14. Bratakos MS, Lazos ES, Bratakos SM. Chromium content of selected Greek foods. Sci Total Environ 2002, 290:47-58.
  • 15. Cary EE, Kubota J. Chromium concentration in plants: effects of soil chromium concentration and tissue contamination by soil. J Agric Food Chem 1990, 38:108-114.
  • 16. Garcia E, Cabrera C, Lorezo ML, López MC. Chromium levels in spices and aromatic herb. Sci Total Environ 2000, 247:51-56.
  • 17. Ambusha AA, McCrindle RI, McCrindle ME. Speciation of chromium in cow’s milk by solid-phase extraction/dynamic reaction cell inductively coupled plasma mass spectrometry (DRC-ICP-MS). J Anal At Spectrom 2009, 24:502-507.
  • 18. Ataro A, McCrindle RI, Botha BM, McCrindle CME, Ndibewu PP. Quantification of trace elements in raw cow’s milk by inductively coupled plasma mass spectrometry (ICP-MS). Food Chem 2008, 111:243–248.
  • 19. Lameiras J, Soares ME, Bastos ML, Ferreira M. Quantification of total chromium and hexevalent chromium in UHT milk by ETAAS. Analyst, 1998, 123:2091-2095.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-dc43b365-911b-4492-a23d-b9158c4f06a5
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