Table of Contents
ISRN Public Health
Volume 2013, Article ID 517601, 4 pages
http://dx.doi.org/10.1155/2013/517601
Research Article

Comparative Study of Leaching of Aluminium from Aluminium, Clay, Stainless Steel, and Steel Cooking Pots

1Department of Chemistry, University of Fort Hare, Alice 5700, South Africa
2Department of Chemistry, University of Ibadan, Ibadan, Nigeria

Received 17 June 2013; Accepted 22 July 2013

Academic Editors: A. R. Mawson and B. Polivka

Copyright © 2013 A. T. Odularu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Analyses on the absorption of aluminium by rice boiled in distilled water in a variety of containers, such as old and new aluminium pots, clay receptacles, stainless steel pots, and steel pots, were carried out. 10 g of rice was taken as a representative sample. Colorimetric analysis of classical methods was used to determine the concentration of aluminium. The control for aluminium was 350 ± 130 μg/g. The new aluminium pots had a concentration of 126 ± 64 μg/g, old aluminium pots had 314 ± 128 μg/g, new clay pots had 132 ± 68 μg/g, old clay pots had 195 ± 137 μg/g, new steel pots had 241.00 ± 200 μg/g, old steel utensils had 186.83 ± 75.18 μg/g, new stainless steel utensils had 294.83 ± 163 μg/g, and old stainless steel utensils had 289.00 ± 75.155 μg/g. Aluminium leaching was detected in all forms of new and old cooking utensils, and leaching was below and within the control concentration range. Old aluminium pots had the highest concentration of leaching while new steel pots had the least leaching of aluminium. However, the aluminium contamination of the foods tested was insufficient to constitute a hazard to health.