Der Pharma Chemica
Journal for Medicinal Chemistry, Pharmaceutical Chemistry and Computational Chemistry

Abstract

Aluminium uptake by some foods from the aluminium cookware during cooking and effect of fluoride on the uptake

Author(s): T. V. R. K. Rao, Pallavi Kumari, Archana Yadav, Kumari Kanchan Mishra

Aluminimum uptake by some foods from the aluminium cookware during cooking has been studied. Various food items studied were pulses of green gram (Phaseolus aureus Roxb), red gram (Cajanas cajan) and lentil (Lens escunenta), vegetables of potato (Solanum tuberosum), cabbage (Brassica oleracea), and chutneys of tomato (Lycopersicon esculentum) and tamarind (Tamarindus indica). Affect of the presence of fluoride in the cooking water on the uptake of aluminium by the foods from the aluminium cookware has also been studied. Results revealed an aluminimum uptake of 21.6 to 32.1 mg/100gm by the pulses. The vegetables uptook comparatively lower amount (4.41 to 13.54 mg) of Al. The chutneys uptook larger quantity (18.24 to 22.51 mg) of Al. pH seems to be one of the factor in deciding the quantity of aluminium uptake from the cookware. Other factors such as complexones/chelating agents of the food might also be the factors, ruling the Al uptake. Presence of fluoride (5 ppm) in the cooking water resulted in an enhanced uptake (20.09 to 43.26%) of Al from the cookware.


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