title: Leaching of arsenic from glazed and nonglazed potteries into foods.
abstract: Potteries are traditionally used for cooking and storing foods in Turkey, the Mediterranean, and Middle East regions. Leaching of inorganic arsenic into the traditional white bean dish cooked in pottery has been determined for the first time in the literature. Accuracy of this method was validated by the analysis of a certified reference material, commercially marketed standard solutions, and arsenic spiked solutions. Locally available potteries were examined for the leaching studies. Variation in the leachability of inorganic arsenic from the potteries by acetic acid versus the number of use was studied. The concentrations of arsenic leached by 4% acetic acid decreased by the usage number. The glazed potteries released arsenic at lower concentrations to leaching by acetic acid than the same group of nonglazed potteries. The concentrations of leached arsenic were relatively high in the white bean dish, where the leach of arsenic from the potteries to acetic acid was low. All of the potteries examined released inorganic arsenic to white bean dish in concentrations that exceed the daily BMDL0.5 (210μg/day). However, because the potteries are used only about once a month, direct application of the daily dietary intake limits is not appropriate. According to the weekly BMDL0.5, the estimated contribution from arsenic was in the range of 34-79% of BMDL0.5. The results of this study showed that the potteries are the potential sources of arsenic. Pottery oiling in ovens, which is another traditional procedure before using the potteries, reduced the leaching of arsenic to foods.
authors.affiliation: Department of Chemistry, Faculty of Science, University of Ege, 35100 Bornova, Izmir, Turkey. Electronic address: tulin.deniz.ciftci@ege.edu.tr.
authors.forename: Tülin Deniz
authors.initials: TD
authors.lastname: Çiftçi
authors.affiliation: Department of Chemistry, Faculty of Science, University of Ege, 35100 Bornova, Izmir, Turkey. Electronic address: emur.henden@ege.edu.tr.
authors.forename: Emür
authors.initials: E
authors.lastname: Henden
mesh_terms: D001151:Arsenic / Q000032:analysis*; D003297:Cooking and Eating Utensils; D004784:Environmental Monitoring; D004785:Environmental Pollutants / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D014421:Turkey
chemical_list: D004785:Environmental Pollutants; D001151:Arsenic
keywords: Arsenic; Foods; Leaching; Pottery