Record number :
1959615
Title of article :
Chromium and manganese levels in convenience and fast foods: In vitro study of the dialyzable fraction
Author/Authors :
Carmen Cabrera-Vique، نويسنده , , Carmen and Bouzas، نويسنده , , Paula R.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2009
Pages :
7
From page :
757
To page :
763
Abstract :
Chromium and manganese presence was determined in a total of 170 samples of convenience and fast foods widely consumed in Spain. Electrothermal atomic absorption spectrometry was used as analytical technique. Reliability of the procedure was checked. Cr levels ranged from 0.01 to 1.10 μg/g (fresh weight of edible portion). The most elevated levels were found in beef and pork based-food, food with a greater content of spices and aromatic herbs, whole cereals, dry fruits and cheese. Mn levels ranged from 0.15 to 2.90 μg/g (fresh weight of edible portion). The most elevated levels of Mn were found in chicken and pork-based foods and sauces. Mean Cr and Mn dialyzable fraction estimated by in vitro assays ranged from 0.38% to 1.05% and from 7.75% to 15.60%, respectively. These findings revealed that certain convenience and fast foods contribute a considerable fraction of Cr and Mn dietary intake.
Keywords :
Manganese , Convenience foods , Fast foods , Dialyzable fraction , Chromium , Dietary intake
Journal title :
Food Chemistry
Serial Year :
2009
Link To Document :
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