Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products
Considering the nutritional values, breadstuff plays a big part in covering human nourishment needs and constitutes a base of all day diet. Moreover, bread is an excellent source of numerous vitamins and minerals the abundance of which depends on the degree of grinding. Thus, it seems to be very imp...
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| Format: | Article |
| Language: | English |
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Sciendo
2014-06-01
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| Series: | Current Issues in Pharmacy and Medical Sciences |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/cipms-2014-0016 |
| _version_ | 1818688929655685120 |
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| author | Bawiec Piotr Halabis Magdalena Marzec Zbigniew Kot Andrzej Solski Janusz Gawel Kinga |
| author_facet | Bawiec Piotr Halabis Magdalena Marzec Zbigniew Kot Andrzej Solski Janusz Gawel Kinga |
| author_sort | Bawiec Piotr |
| collection | DOAJ |
| description | Considering the nutritional values, breadstuff plays a big part in covering human nourishment needs and constitutes a base of all day diet. Moreover, bread is an excellent source of numerous vitamins and minerals the abundance of which depends on the degree of grinding. Thus, it seems to be very important to know the composition and level of bio-elements. That is why the main target of this study was to evaluate the concentration of selected trace elements: chromium (Cr), nickel (Ni), iron (Fe) and manganese (Mn) in wheat grain, wheat bran, different wheat and rye flour types and variety of breadstuff also with addition of grains and seeds from different bakeries and mills. Another task was to analyze if the technological process has an influence on secondary despoil of bread goods with heavy metal elements. The analyzed trace elements were measured with a precise and accurate atomic absorption spectrophotometric method (AAS) and the results were expressed in mg/kg of selected sample. Obtained results show that bread and grain products are a good source of trace elements like chromium, nickel, iron and manganese. However, the higher levels of chromium and nickel in bread goods could rather be an effect of impurity caused by a technological process in mill and bakeries. |
| first_indexed | 2024-12-17T12:02:01Z |
| format | Article |
| id | doaj.art-bbeb7000439e4133a38400680fb3289e |
| institution | Directory Open Access Journal |
| issn | 2084-980X 2300-6676 |
| language | English |
| last_indexed | 2024-12-17T12:02:01Z |
| publishDate | 2014-06-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Current Issues in Pharmacy and Medical Sciences |
| spelling | doaj.art-bbeb7000439e4133a38400680fb3289e2022-12-21T21:49:47ZengSciendoCurrent Issues in Pharmacy and Medical Sciences2084-980X2300-66762014-06-01272717510.2478/cipms-2014-0016cipms-2014-0016Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked productsBawiec Piotr0Halabis Magdalena1Marzec Zbigniew2Kot Andrzej3Solski Janusz4Gawel Kinga5Chair and Department of Food and Nutrition, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, PolandDepartment of Laboratory Diagnostics, Medical University of Lublin, Chodzki 1, 20-093 Lublin, PolandChair and Department of Food and Nutrition, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, PolandChair and Department of Food and Nutrition, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, PolandDepartment of Laboratory Diagnostics, Medical University of Lublin, Chodzki 1, 20-093 Lublin, PolandChair and Department of Pharmacology and Pharmacodynamics, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, PolandConsidering the nutritional values, breadstuff plays a big part in covering human nourishment needs and constitutes a base of all day diet. Moreover, bread is an excellent source of numerous vitamins and minerals the abundance of which depends on the degree of grinding. Thus, it seems to be very important to know the composition and level of bio-elements. That is why the main target of this study was to evaluate the concentration of selected trace elements: chromium (Cr), nickel (Ni), iron (Fe) and manganese (Mn) in wheat grain, wheat bran, different wheat and rye flour types and variety of breadstuff also with addition of grains and seeds from different bakeries and mills. Another task was to analyze if the technological process has an influence on secondary despoil of bread goods with heavy metal elements. The analyzed trace elements were measured with a precise and accurate atomic absorption spectrophotometric method (AAS) and the results were expressed in mg/kg of selected sample. Obtained results show that bread and grain products are a good source of trace elements like chromium, nickel, iron and manganese. However, the higher levels of chromium and nickel in bread goods could rather be an effect of impurity caused by a technological process in mill and bakeries.https://doi.org/10.2478/cipms-2014-0016trace elementschromiumnickelironmanganesebread |
| spellingShingle | Bawiec Piotr Halabis Magdalena Marzec Zbigniew Kot Andrzej Solski Janusz Gawel Kinga Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products Current Issues in Pharmacy and Medical Sciences trace elements chromium nickel iron manganese bread |
| title | Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products |
| title_full | Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products |
| title_fullStr | Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products |
| title_full_unstemmed | Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products |
| title_short | Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products |
| title_sort | evaluation of chromium nickel iron and manganese content in wheat flour bran and selected baked products |
| topic | trace elements chromium nickel iron manganese bread |
| url | https://doi.org/10.2478/cipms-2014-0016 |
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