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Assessment of Leaching of Sdeded Toxic Metals in Some Pottery Processed Foods

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dc.contributor.advisor Mehari, Tetemke(PhD)
dc.contributor.author Tadesse, Mahlet
dc.date.accessioned 2022-04-07T08:01:47Z
dc.date.available 2022-04-07T08:01:47Z
dc.date.issued 2015-06
dc.identifier.uri http://etd.aau.edu.et/handle/123456789/31201
dc.description.abstract Raw materials from uni nspected sources used for making of cooking utensils could be a potential sou rce for high tox ic metal in food prepared in these utensils. Therefore, in the present work, the level of selected meta ls (Pb, Cd, and AI) in clay pots was determi ned. The clay pots were obta ined from two sites kechene and legeberi Ihe areas are selecled because of the raw materials used to make them were brought from suspected places for metal contaminat ion. In addition, leaching of those metals in some foods (bean stew, tomato sauce and coffee) prepared us ing these materials were investigated. Furthermore, factors that can influ ence metal leaching like frequent usage of the pots were also studied. Clay pots were crushed while the food and coffee samples were lyophilized and digested in a closed microwave digestion system. The levels of meta ls were determined using flame atom ic absorption spectrophotometer (FAAS). The results showed that level of metals in clay pot from legeberi were Pb (26.7±0.0 mg/kg), Cd (S.6±0. 1 mg/kg) and AI (38.74±0.7 mg/kg) and clay pot from kechene had Pb content (0.6±OJ mg/kg), Cd (0.3±0.0 mg/kg) and AI (8.92±0.3 mg/kg). In addi tion, the level of metals leaching in food samples prepared using clay pots from legeberi showed tomato sauce Pb in range (from 9.6±0.0 mg/kg to 13+0.0 mg/kg). Cd (from O.S±O.O mg/kg to 1.2±0.0 mg/kg) and AI (from 1 t.S3±OA mg/kg to 1504 ±OJ). The bean stew prepared usi ng clay pots from /egeberi had Pb in the range (fromI.2±0.0 mg/kg to 3.3±0.0 mg/kg), Cd (from 0.14 ±O.O mg/kg to OJ8 ±O.O mg/kg) and AI (from I 0.8±0.2 mg/kg to 13.5 ±0.3 mg/kg), whereas the coffee samples brewed in coffee pot from legeberi showed Pb in range (from I.6±0.0 mg/kg to 3.9±0.0 mg/kg), Cd (from 0.18 ±O.O mg/kg to 0.34 ±O.O mg/kg) and AI (from 1.9±0.0 mg/kg to 3.8 ±O. I mg/kg). However. Pb and Cd were not detected in any of the food prepared using clay pot from kechene . The level of AI in food samples prepared in clay pot from kechene was tomato sauce in range (from I O.S±O.S mg/kg to 11.3±0.6 mg/kg), bean stew (fromI 0. 1±0.3 mg/kg to 10A±OA mg/kg) and coffee (from t. 1±0.0 mg/kg to 2.1 ±O.O mg/kg). Results of the present in vestigation ind icates that metal (Pb, Cd and AI) content of clay pot from /egeberi was signiticantly higher (p<O.OS) than clay pots from kechene. In this manner, food samples prepared using clay pot from legeberi had high level of metals (Pb, Cd and AI) beyond the permi ssible limit allowed by WHO, for Pb (0 .0 I mg/kg), Cd (0.003 mg/kg), and AI (I mg/kg) in food. Simi lar trend was observed for AI content of food prepared using clay pot from kechene.Therefore, metals (Pb, Cd, and AI) leaching due to cooking in legeberi clay pot and AI in clay pot from kechene could be a public health concern . Keywords: leaching; toxic metal s; clay pot; cooking frequency en_US
dc.language.iso en en_US
dc.publisher Addis Ababa University en_US
dc.subject leaching en_US
dc.subject toxic metals en_US
dc.subject clay pot en_US
dc.subject cooking frequency en_US
dc.title Assessment of Leaching of Sdeded Toxic Metals in Some Pottery Processed Foods en_US
dc.type Thesis en_US

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