Mobility of aluminum and mineral elements between aluminum foil and bean cake (Moimoi) mediated by pH and salinity during cooking

• Published in: SN applied sciences Vol. 2; no. 3; p. 348
• Main Authors: Duru, Chidi Edbert, Duru, Ijeoma Akunna
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 01-03-2020; Springer Nature B.V
• Subjects: 1. Chemistry (general); Aluminum; Alzheimer's disease; Applied and Technical Physics; Atomic absorption spectrophotometry; Beans; Chemistry/Food Science; Chromium; Cooking; Demineralization; Demineralizing; Earth Sciences; Engineering; Environment; Food; Health risk assessment; Health risks; Heavy metals; Iron; Leaching; Magnesium; Manganese; Materials Science; Metal concentrations; Metal foils; Metals; Nickel; Pastes; Research Article; Salinity; Salinity effects; Spectral analysis; Spectrophotometers; X-ray fluorescence; Zinc; Demineralization; Aluminum foil; Leaching; Bean cake; Salinity
• ISSN: 2523-3963; 2523-3971
• DOI: 10.1007/s42452-020-2170-0

The dependence of pH and salinity on the leaching of aluminum and allied metals from aluminum foil into bean cake during cooking was studied. Concentration of metals in the foil samples and prepared bean cake were determined using energy dispersive X-ray fluorescence and atomic absorption spectrophotometers respectively. Analysis of aluminum foil brands sold within the study area showed that they all contained aluminum, magnesium, iron, zinc, manganese, chromium and nickel with mean concentrations ranging between 972.45–977.10 g/kg, 16.21–19.84 g/kg, 2280–5710 mg/kg, 1140–1260 mg/kg, 400–410 mg/kg, 80–90 mg/kg and 480–540 mg/kg respectively. Maximum leaching of aluminum into bean cake wrapped in aluminum foil was observed in the saline bean paste followed by alkaline and acidic pastes. The increase in the concentration of iron and zinc in the bean cake samples indicated that these metals coleached with aluminum into the food during cooking. The loss of magnesium, nickel, manganese and chromium from the bean cakes after cooking suggested that demineralization of this food material occurred simultaneously with the leaching of aluminum, iron and zinc into it. The hazard quotient model indicated that all the metals that leached into the bean cake were at concentrations that could pose serious health risks to consumers.