MIGRATION OF IRON AND ALUMINUM FROM DIFFERENT COOKWARES TO FABA BEAN AFTER COOKING CYCLES AND STORAGE REFRIGERATED

Document Type : Review Article

Authors

1 Department of Enviromental Basic Sciences Institute for Environmental Studies and Research, Ain Shams University

2 Department of Food Scienc,Faculty of Agriculure, Ain Shams University

3 Regional Center for Food and Feed, Agricultural Research Center

Abstract

Metals supply for humans is fullfiled from food stuffs. This process is affectd by many factore i.e. cooking, packaging and handling. The aim of this work is to investigate the migration of iron and aluminum from cookware to cooked faba bean and we choosed faba bean because it high content of iron metal and it need long time for cooking. Cookwares used for the experiment were aluminum, stainless steel and enameld steel. Iron and aluminum metals were analyzed in faba bean before and after cooking for three cycles and upon storage for one week. Results revealed that aluminum
migrated from aluminum cookware to cooked faba bean as it was increased from 22.29 to 43.2 mg/kg in faba bean at the second cooking cycle. For other cookwares no migration for aluminum metal after cooking. Also iron metal migrated from all cookwares to cooked faba bean, iron migrated from aluminum cookware to cooked faba bean as it was increased from 53.5 to 66.96 mg/kg at the second cooking cycle. In case of enameled and stanless steel cookwares iron migrated as it was increased from 53.5 to 115.5 mg/kg at the third cooking cycle in enameld cookware and increased from 53.5 to 77.3 mg/kg at the first cooking cycle in stainless steel cookware. Study the migration of iron and aluminum after storage for 7 days at 3oc the results indicated the occurrence of the migration of iron and aluminum metals in some cooking cycles and decreasing in some other cooking cycles.

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