Speciation of chromium in bread and breakfast cereals.
Bread and breakfast cereals are a major constituents of the human diet, yet their Cr(VI) content is not known. Chromium(VI) was determined in these products by high resolution continuum source atomic absorption spectrometer (HR-CS AAS) after leaching Cr(VI) with 0.10molL(-1) Na2CO3. The results showed that 33-73% of total Cr (58.17±5.12μgkg(-1)-156.1±6.66μgkg(-1)) in bread exist as Cr(VI) and the highest total Cr content was found in brown bread. It was shown that Cr(III) is oxidized to Cr(VI) during toasting of bread. Chromium(VI) content in breakfast cereals ranged between 20.4±4μgkg(-1) and 470.4±68μgkg(-1). Therefore, it can be concluded that bread and breakfast cereals contains Cr(VI) which does not exceed maximum acceptable concentration (MAC) of 0.003mgkg(-1)bw(-1)day(-1) through daily consumption of half a bowl (65g) of breakfast cereal and four slices of toasted (122g) or untoasted bread (160g).
Department of Chemistry, Tshwane University of Technology, P.O. Box 56208, Arcadia 0007, Pretoria, South Africa.
Mpho Wendy
MW
Mathebula
Department of Chemistry, Tshwane University of Technology, P.O. Box 56208, Arcadia 0007, Pretoria, South Africa. Electronic address: MandiwanaKL@tut.ac.za.
Khakhathi
K
Mandiwana
Department of Chemistry, Tshwane University of Technology, P.O. Box 56208, Arcadia 0007, Pretoria, South Africa.
Nikolas
N
Panichev
D001939:Bread / Q000032:analysis*; D062408:Breakfast; D002857:Chromium / Q000032:analysis*; D004032:Diet; D002523:Edible Grain / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D013054:Spectrophotometry, Atomic
D002857:Chromium
Bread; Cereals; Chromium; High-Resolution Continuum Source Atomic Absorption Spectrometer; Speciation