抽象的

Evaluation of essential and toxic metals in bakery foods consumed in Chittagong (Bangladesh).

Jewel Das, Suman Das, Md.Abu Bakar, Apollo Biswas, Monir Uddin.

The concentration of essential metals such as potassium (K), Iron (Fe), Calcium (Ca), Copper (Cu), Magnesium (Mg), Cobalt (Co), Zinc (Zn) & Manganese (Mn) and toxic metals such as Lead (Pb), Cadmium(Cd), Chromium (Cr) & Nickel (Ni) were evaluated in Bakery Foods consumed in Chittagong, Bangladesh. In the sampling step fourty samples of eleven types of Bakery food item were collected and analyzed after dry ashing by usingAtomicAbsorption Spectrometer (AAS). The essential metal evaluation in the investigated samples indicated the following range of concentration: K: 2.18 -162.62mg kg-1, Fe: 1.01-33.47mg kg-1,Ca: 4.86-138.06 mg kg-1,Cu: 0.05-5.14mg kg-1,Mg: 35.55-593.26mg kg-1,Co:BDL, Zn: 1.02- 14.80 mg kg-1,Mn: 1.34-9.62 mg kg-1. The essentialmetals concentration is in the range of human necessities. Pb, Cd, Cr and Ni were not detected at the ppmlevel in 67.5%, 87.5%, 100%and 72.5 %of analyzed bakery food sample respectively while in few food samples the concentrations of toxic metals were found: Pb: 0.06-1.21 mg kg-1, Cd: 0.08-0.47 mg kg-1, Ni: 0.49- 2.94 mg kg-1. All analyzed bakery products are safe to human health considering the recommended daily allowance (RDA) and maximum permissible limits (MPL) value of Pb, Cd, Cr and Ni. The information obtained from the present investigation is expected to be useful to the general people of this region in selecting bakery foods as their diets. 2013 Trade Science Inc. - INDIA.