ESTIMATION OF TRACE METAL CONTENTS IN LOCALLY-BAKED BREADS
Abstract
In order to establish base line levels, estimation of some essential trace metals (Cu, Fe, Mn & Zn) has been conducted in four brands of fifteen locally baked breads of Rawalpindi /Islamabad area employing Atomic Absorption Spectrophotometry (AAS). The samples were digested in a mixture of nitric acid and perchloric acid and the analysis was done with air-acetylene flame. The reliability of the procedure employed was verify by analyzing Standard Reference Material, i.e., wheat flour (NBS-SRM-1567) for its Cu, Fe, Mn and Zn contents which were in good agreement with the certified values. The results revealed that brown breads contained higher amount of Fe 177.3 g g 1 and Zn 19.27 g g 1 while levels of Cu 21.90 g g 1 was found higher in the samples of plain bread. The determined metal concentrations in the bread samples were compared with the reported values for other countries. The effect of kneading/baking/slicing processes on the concentration levels of these metals was also studied. The daily intake of these metals through this source was calculated and compared with the recommended dietary allowance.References
B. Demirozu and I. Saldamli, Turkish J. Eng.
Environ. Science 26 (2002) 361.
R. Gholam J. Khaniki, M. Yunesian, A.H.
Mahvi and S.H. Nazmara, J. Agri. Soc. Sci. 1
(2005) 301.
M. Lugowska, E. Stryjewska and S. Rubel, J.
Electroanal. Chem. Interfacial Electrochem.
(1987) 263.
E. Stryjewska, S. Rubel, A. Hension and
G. Henrion, Fresenius Z. Anal. Chem. 327
(1987) 679.
K. Ikebe and R. Tanaka, Shokuhin Eiseigaku
Zasshi 24 (1983) 282.
P. N. Elene, S. E. Fábio, T. Luciano and
D. Tatiana, Food Chem. 112 (2009) 727.
N. Khalid, S. Rahman, R. Ahmad and I.H.
Qureshi, Intern. J. Environ. Anal. Chem. 28
(1987) 133.
A. M. Islam, A. Kar, S. K. Diswas, D.A. Hadi,
and A.H. Khan, J. Radioanal. Nucl. Chem.
(Articles) 97 (1986) 113.
M. Wasim, N. Khalid, A. Asif, M. Arif and J.
H. Zaidi, J. Radioanal. Nucl. Chem. 292
(2012) 1153.
L. Perring, D. Andrey M. Basic-Dvorzak and
D. Hammer, J. Food Compos. Analysis 18
(2005) 655.
R. P. Maas and S. A. Dressing, Anal. Chem.
(1983) 808.
E. G. Zook, F. E. Greene and E. R. Morris,
Cereal Chem. 47 (1970) 720.
V. A. Maihara and M. B. A. Vasconcellos, J.
Radioanal. Nucl. Chem. 122 (1988) 161.
I. Jawad and S. H. Allafaji, Aust. J. Basic
Appl. Sci. 6, No. 10 (2012) 88.
R. Gholam and J. Khaniki, Pak. J. Nutrition 4
(2005) 294.
R. C. Hoseney, Principle of Cereal Science
and Technology. American Association of
Cereal Chemists Inc, St Paul., Minnesota.
nd Edition, USA (1994).
N. B. Kashlan, V. P. Stnivastava, N.A.
Mohanna, Y. K. Motawa and M. S.
Mameesh, Food Chem. 39, (1991) 205.
WHO, Technical Report Series 880: (1995).
B. Welz and M. Sperling, Atomic Absorption
Spectrometry. Wileyâ€VCH, Weinheim (1999).
L. Klaus and L. Robert, Mineral Composition
of U.S. and Canadian Wheat and Wheat
Blends, J. Agric. Food Chem. 25 (1987) 806.
C. F. Moffat and K. J. Whittle, Environmental
Contaminants in Foods. Academic Press,
London (1999).
