مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

رهایش فلزات سنگین از سیخ های کبابی و ظروف یک‌بارمصرف آلومینیومی به مواد غذایی

نوع مقاله : پژوهشی اصیل

نویسنده
استادیار گروه تغذیه و بهداشت مواد غذایی، دانشکده بهداشت، دانشگاه علوم پزشکی بقیه‌اله، تهران، ایران
چکیده
دریافت فلزات سمی از طریق ظروف پخت و پز غذا باعث نگرانی روزافزون متخصصان سلامت و بهداشت شده است. چنین مصرفی خطر جدی برای سلامت انسان دارد. در مطالعه حاضر، مهاجرت فلزات کادمیوم، سرب، قلع، آهن، آلومینیوم و کروم از سیخ­های کبابی استیل و آلومینیومی و همچنین ظرف یکبار مصرف آلومینیومی به مواد غذایی شامل گوجه، کباب کوبیده، کباب جوجه و برنج بررسی شد. بر اساس نتایج، در مورد گوجه فرنگی طی فرآیند کباب کردن هم مهاجرت و هم خروج فلزات به همراه آب صورت گرفت طوریکه مهاجرت به فلزاتی مرتبط بود که به طور طبیعی در گوجه خام وجود نداشتند (به عنوان مثال قلع که غلظت آن به ppm ۱۸ رسید). به طور کلی، مهاجرت آلومینیوم از سیخ آلومینیومی و آهن از سیخ استیل به مواد غذایی در مقایسه با سایر عناصر بارزتر بود که به دلیل ایجاد شیب غلظتی بیشتر این یون­های فلزی در دو نوع سیخ می‌باشد. کمترین سطح مهاجرت به کباب جوجه اتفاق افتاد. در همین راستا، هیچ مسطح مهاجرتی از فلزات سرب، کادمیوم و قلع به جوجه از هر دو نوع سیخ مشاهده نشد. به نظر می­رسد pH بالاتر گوشت مرغ با این نتیجه در ارتباط باشد. در مورد ظرف پوش­برگ آلومینومی مهاجرت تنها دو فلز Al و Fe از پوشبرگ به برنج به طور معنی­داری انجام گرفت طوریکه مقدار این فلزات به ترتیب 2 و 8/2 برابر افزایش یافت. در همه مواد غذایی بررسی شده مقدار THQ و HI کمتر از 1 بودند (به جز قلع در گوجه کبابی) که نشان می­دهد مهاجرت فلزات سنگین به مواد غذایی از ظروف مورد بررسی نگران کننده نیست. با این وجود، مطالعه حاضر بر ضرورت ایجاد  سیاست­های مربوط به مواد و نوع ظروف طبخ مواد غذایی مورد استفاده در آشپزخانه­ها برای محافظت از مصرف­کنندگان از طریق به حداقل رساندن خطرات بهداشتی مرتبط با مهاجرت عناصر تأکید می­کند.

 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Heavy Metals Release from Grilled Skewers and Disposable Aluminum Containers into Food

نویسنده English

Mohammad Nejatian
Assistant Professor of Food Science and Technology, Department of Nutrition and Food Hygiene, School of Public Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
چکیده English

The intake of toxic metals from cooking utensils through food is of growing concern to the health  community. This intake poses serious risk to human health. In the present study, the migration of cadmium, lead, tin, iron, aluminum and chromium from steel and aluminum skewers as well as aluminum disposable containers to tomatoes, Koobideh, chicken kebab and rice investigated. According to the results, in the case of tomatoes, during the grilling, both migration and leaching of metals along with water took place, so that the migration was related to metals that were not naturally present in raw tomatoes (for example, tin concentration was increased upto 18 ppm). Generally, the migration of aluminum and iron were observed to be higher than the remaining minor elements in the aluminum and steel skewers, respectively, which is due to the higher concentration gradient of these metal ions in two types of skewers. The lowest level of migration occurs in grilled chicken. In this regard, no migration level of lead, cadmium and tin metals was observed in chickens from both types of skewers. It seems that the higher pH of chicken meat is related to this result. In the case of the aluminum foil cookware, the migration of only two metals, Al and Fe, to rice was significantly done, so that the amount of these metals increased by 2 and 2.8 times, respectively. THQ and HI values ​​were less than 1 in all examined foods (except for tin in grilled tomatoes), which shows that the migration of heavy metals to food from the examined cookwares is not a concern. Nevertheless, the present study emphasizes the necessity of establishing policies related to the materials and types of food cookware used in kitchens to protect consumers by minimizing the health risks associated with the migration of elements.

 

کلیدواژه‌ها English

Metal release
Cookware
food safety
inductivity coupled plasma (ICP)
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