Determination of Some Metals Which are Important for Food Quality Control in Bread |
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| Institution: | 1. Ministry of Agriculture and Rural Affairs, Provincial Control Laboratory, Yenimahalle 06170, Ankara, Turkey;2. University of Hacettepe, Food Engineering Department, Beytepe, 06532, Turkey;3. Ministry of Agriculture and Rural Affairs, Provincial Control Laboratory, Samsun, Turkey;1. Department of Neurology, Brigham and Women''s Hospital, Harvard Medical School, 75 Francis Street, Boston, MA 02115, United States;2. Center for Neuro-oncology, Dana Farber Cancer Institute, Harvard Medical School, 450 Brookline Avenue, Boston, MA 02115, United States;3. Department of Pathology, Brigham and Women''s Hospital, Boston Children''s Hospital, and Harvard Medical School, 75 Francis Street, Boston, MA 02115, United States;4. Department of Medical Oncology, Center for Molecular Oncologic Pathology, Dana-Farber Cancer Institute, 450 Brookline Avenue, Boston, MA 02115, United States;5. Department of Neurosurgery, Brigham and Women''s Hospital, Harvard Medical School, 75 Francis Street, Boston, MA 02115, United States;6. Department of Biostatistics, Dana Farber Cancer Institute, Harvard Medical School, 450 Brookline Avenue, Boston, MA 02115, United States;7. Department of Radiology, Brigham and Women''s Hospital, Harvard Medical School, 75 Francis Street, Boston, MA, United States;8. Castle Biosciences Inc., 3330N 2nd Street, Suite 207, Phoenix, AZ 85012, United States;1. Oral Medicine University of Murcia, Murcia, Spain;2. Pathology, University of Murcia, Murcia, Spain;1. Department of Materials Test Engineering (WPT), TU Dortmund University “TUD”, Baroper Str. 303, 44227 Dortmund, Germany;2. Institute of New Materials and Nanotechnologies, National University of Science and Technology “MISIS”, Leninsky Prospect, 4., Moscow 119991, Russia;1. Water and Health Laboratory, Cyprus International Institute for Environmental and Public Health in association with Harvard School of Public Health, Cyprus University of Technology, Limassol, Cyprus;2. Harvard-Cyprus Program, Department of Environmental Health, Harvard School of Public Health, Boston, MA, USA;3. Environmental Engineering Laboratory, Department of Chemical Engineering, Aristotle University of Thessaloniki, University Campus, Bldg. D, Rm 318, 54124 Thessaloniki, Greece;4. Chemical Process and Energy Resources Institute, Centre for Research and Technology Hellas, 57001 Thessaloniki-Thermi, Greece;1. Department of Medicine, Division of Radiation Oncology, McMaster University, Hamilton, Ontario, Canada;2. Department of Medicine, Division of Medical Oncology, McMaster University, Hamilton, Ontario, Canada;3. Department of Medicine, Division of Cardiology, McMaster University, Hamilton, Ontario, Canada;4. Department of Oncology, Clinical Epidemiology and Statistics, McMaster University, Escarpment Cancer Research Institute, Hamilton, Ontario, Canada;5. Department of Pathology and Molecular Medicine, McMaster University, Hamilton, Ontario, Canada |
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| Abstract: | This study is the small part of the big project related to the metallic contamination in foodstuff. The work presented here allowed determination the level of iron, copper, zinc, lead and cadmium in bread samples obtained from 20 bakeries in Ankara and Samsun, Turkey. The atomic absorption spectrophotometry method was used to determine these metals. The mean values of iron, copper, zinc, lead, and cadmium levels were found as 19·2±8·1 mg/kg-dry weight (dw), 2·1±1·0 μg/kg-dw, 10·0±3·0 μg/kg-dw, 86·8±176·0 μg/kg-dw, and 12·2±6·1 μg/kg-dw, respectively. No significant differences were found in copper and lead levels of samples obtained from bakeries in general, and in copper and cadmium levels of the samples from different provinces (P>0·05), while they were considered significant in iron, zinc, and cadmium levels of samples in general, and in iron, zinc and lead levels of samples from different provinces (P<0·05). |
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