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Apr 13, 2018Keywords:
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Detection of aluminium in different culinary media using black Eriochrome T
Abstract
Local kitchen utensils are usually used in the preparation of food in Burkina Faso. The interactions between food and aluminium local kitchen utensils can be a potential source of aluminium released which can contribute to aluminium ingestion in the human body. Hence, it is important to identify the possible effects of such an interaction. The aim of this study was to determine the quantity of aluminium released in local culinary media used in Burkina Faso employing black Eriochrome T (BET). The results showed that the aluminium contents in cooked food vary according to the cooking media, the temperature and the cooking duration but were below standard rate. Moreover, the results showed that aluminium leaching was higher in salted solutions than in the other boiling media. This is probably related to the presence of chloride ions in this media. But, the results of this study suggest that there is a little concern about possible aluminium accumulation in different culinary media.
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Keywords: Aluminium, colorimetric, cooking, local kitchen utensils, BET, Burkina Faso
