The DOI matches its Crossref record.
Evaluation of aluminium concentrations in samples of chocolate and beverages by electrothermal atomic absorption spectrometry
Abstract
Samples of chocolate, cocoa, tea infusions, soft drinks and fruit juice have been examined by, electrothermal atomic absorption spectrometry (ETA-AAS) for the presence of aluminium (Al). Fruit juices and chocolate were analysed after an adequate sample preparation; the other products were evaluated directly. Sampling was performed in duplicate for 248 independent samples. The mean Al concentration in chocolate was 9.2 +/- 7.5 mg kg(-1), and individual values were correlated with the per cent of cocoa in samples (Y = 0.63 + 0.27X, r = 0.78, p < 0.0001). Al concentration in commercial tea infusions ranged from 0.9 to 3.3 mg l(-1) (mean = 1.80 +/- 65 mg l(-1), whereas in laboratory-prepared samples it was 2.7 +/- 0.93 mg l(-1). In soft drinks, the concentrations of Al were lower, ranging from 9.1 to 179 microg l(-1); the highest values were observed in samples of orange squash (mean = 114 +/- 56 microg l(-1)). Apricot juice showed the highest Al level (mean = 602 +/- 190 microg l(-1)), being statistically, different from that of pear (mean = 259 +/- 102 microg l(-1)), but not different from that of peach juice (mean = 486 +/- 269 microg kg(-1)). Toxicologically, the amount of Al deriving from the consumption of these products is far below the acceptable daily intake of 1 mg kg(-1) body weight indicated by the FAO/WHO, and it is a verv low percentage of the normal Al dietary intake.
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Aluminium is present in foods naturally or from the use of aluminium-containing food additives.
“Al is present in foods naturally or from the use of Al-containing food additives (Sepe et al., 2001; Flaten, 2002; Hayacibara et al., 2004; Yokel et al., 2008).”
From Aluminium toxicosis: a review of toxic actions and effects (2019) · cites this paper as Sepe et al., 2001
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Aluminium toxicosis: a review of toxic actions and effects
Igbokwe, I. O., Igwenagu, E., & Igbokwe, N. A. (2019) · Interdisciplinary Toxicology · doi:10.2478/intox-2019-0007 · Cited by 395
“Aluminium in food Al is present in foods naturally or from the use of Al-containing food additives (Sepe et al., 2001; Flaten, 2002; Hayacibara et al., 2004; Yokel et al., 2008).”
Background
Metadata
- Authors
- Sepe, A., Costantini, S., Ciaralli, L., Ciprotti, M., & Giordano, R.
- Affiliations
- Istituto Superiore di Sanità (IT)
- ORCID
- Ciaralli, L.
- Venue
- Food Additives and Contaminants
- Publisher
- Informa UK Limited
- Published
- 2001-09
- Volume
- 18
- Issue
- 9
- Pages
- 788-796
- ISSN
- 0265-203X (ISSN-L)
- OpenAlex
- W2016928340
- Cited by
- 34
- References
- 0
- Citations by year
- 2026: 2 · 2025: 1 · 2024: 1 · 2023: 2 · 2019: 2 · 2018: 3 · 2017: 1 · 2016: 3 · 2014: 2 · 2013: 1 · 2012: 2
- FWCI
- 0.76
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Additives & Contaminants (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Analytical Chemistry › Heavy Metals in Plants
- Physical Sciences › Chemistry › Analytical Chemistry › Analytical chemistry methods development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- aluminum, chocolate, Theobroma cacao, tea infusion, soft drinks, fruit juice, apricot juice, dietary aluminium intake, acceptable daily intake, food contamination
- MeSH terms
- Aluminum, Beverages, Cacao, Carbonated Beverages, Citrus, Food Contamination, Humans, Spectrophotometry, Atomic, Tea
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