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pbp 2020, 2(2): 24-27 |
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pirhadi M, Ahmadi M, Jahed Khaniki1 G, Mirzaei M, Mahmoudi B, Sadighara P. Investigation of the amount of Aluminum after milling in Iranian flours. pbp 2020; 2 (2) :24-27
URL: http://pbp.medilam.ac.ir/article-1-59-en.html
URL: http://pbp.medilam.ac.ir/article-1-59-en.html
Mohadeseh Pirhadi1 
, Mehdi Ahmadi1 , Gholamreza Jahed Khaniki11 , Morteza Mirzaei2 , Babak Mahmoudi3 , Parisa Sadighara * 4
, Mehdi Ahmadi1 , Gholamreza Jahed Khaniki11 , Morteza Mirzaei2 , Babak Mahmoudi3 , Parisa Sadighara * 4
1- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
2- Food & Drug Administration, Alborz, University of Medical Sciences, Karaj, Iran
3- Department of Environmental Health, Engineering, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran. ,parisasss@yahoo.com
2- Food & Drug Administration, Alborz, University of Medical Sciences, Karaj, Iran
3- Department of Environmental Health, Engineering, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran. ,
Abstract: (1553 Views)
Introduction
Wheat is one of the most widely consumed cereals in the world, especially in Asian countries. There is always a possibility to have carcinogenic toxic agents during the bread preparation process. This study aimed to investigate the influence of the milling process on aluminum contamination levels in produced flours in Alborz province.
Materials and methods
After preparing 60 samples of wheat, Sangak flour, Lavash or Taftoon flour from flour milling factories in Alborz province, the concentration of aluminum was quantified by ICP-OES. Data analysis was performed using Prism and SPSS software.
Findings
The milling machine affected the amount of aluminum level in the samples in the present study. The contamination level of aluminum has increased after the milling process. The highest average concentration of aluminum was 1.959 ± 0.560 mg/kg.
Conclusion
Bread is considered the main food source for the Iranian people. To preserve food security and decreasing the food contamination, Continuous monitoring and Enforce strict regulation is essential to maintain the quality of wheat and flour in the market. In the present study, the average concentration of aluminum in wheat and flour samples of Alborz province was in agreement with the standard set by the EU, Codex, and Iran.
Wheat is one of the most widely consumed cereals in the world, especially in Asian countries. There is always a possibility to have carcinogenic toxic agents during the bread preparation process. This study aimed to investigate the influence of the milling process on aluminum contamination levels in produced flours in Alborz province.
Materials and methods
After preparing 60 samples of wheat, Sangak flour, Lavash or Taftoon flour from flour milling factories in Alborz province, the concentration of aluminum was quantified by ICP-OES. Data analysis was performed using Prism and SPSS software.
Findings
The milling machine affected the amount of aluminum level in the samples in the present study. The contamination level of aluminum has increased after the milling process. The highest average concentration of aluminum was 1.959 ± 0.560 mg/kg.
Conclusion
Bread is considered the main food source for the Iranian people. To preserve food security and decreasing the food contamination, Continuous monitoring and Enforce strict regulation is essential to maintain the quality of wheat and flour in the market. In the present study, the average concentration of aluminum in wheat and flour samples of Alborz province was in agreement with the standard set by the EU, Codex, and Iran.
Type of Study: Research |
Subject:
Phytochemistry
Received: 2020/10/9 | Accepted: 2020/10/18 | Published: 2021/01/2
Received: 2020/10/9 | Accepted: 2020/10/18 | Published: 2021/01/2
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