Migration of iron, aluminium, calcium, magnesium and silicon from ceramic materials into food simulant
2017
Cakste, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Kuka, M., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Soil and Plant Sciences | Kuka, P., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Soil and Plant Sciences
Ceramics are widely used as kitchen ware. Pottery in contact with food can be a source of various compounds from clay and glazing. The potential migration of toxic lead and cadmium from ceramic is well-known and is evaluated by the specific maximum migration levels (acceptable limits being set by the Food Contact Materials Regulation (EC) 1935/2004). Besides lead and cadmium other elements have been detected in glazed ceramic ware that could migrate during food processing. Migration experiments were performed on 10 commercially available glazed and unglazed stewing potteries (produced in Latvia and China). The migration of iron, aluminium, calcium, magnesium and silicon from the ceramics was carried out in 4% (v/v) acetic acid water solution (24, 48 and 72 h at 20◦ C; 30, 60 and 90 min at 180◦ C). The concentrations of elements which had migrated into the test solutions were measured by absorption spectrometry (Fe, Al and Si) and titration (summary Ca and Mg). The migration of iron, aluminium, calcium, magnesium and silicon was observed in all tested ceramics samples. Overall, the migration of studied elements was higher in unglazed stewing potteries and increased with temperature. Migration was decreased in repeatedly used ware.
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