QUANTIFICATION OF ALUMINUM CONTENTS IN COOKED FOODSTUFFS FROM THREE REGIONS IN JAVA USING NEUTRON ACTIVATION ANALYSIS

Ahmad Hasan As'ari, Saeful Yusuf, Alfian Alfian

DOI: http://dx.doi.org/10.17146/tdm.2020.22.1.5817

Abstract


Aluminum is widely available in nature and the third most abundant element on earth. Improper intake of aluminum can increase toxicity and correlate with Alzheimer's disease. One source of aluminum comes from food. In this study, aluminum content in foodstuffs was analyzed using neutron activation analysis. Various foodstuffs were purchased from markets in three regions in Java, namely Bangkalan (East Java), Magelang (Central Java), and Cianjur (West Java) and cooked at a temperature above 80°C until the ready-to-eat condition. The cooked samples were freeze-dried and irradiated in the G.A. Siwabessy research reactor with neutron flux of 5x1013 neutrons.m2.s-1. Post-irradiation samples were analyzed using gamma spectrometry. The results show that the aluminum contents in each foodstuff from one region have a strong correlation with other regions (Pearson correlation coefficient r>0.9, P<0.001), indicating that the distribution of aluminum content does not differ from one region to another. The staple food category has a relatively low aluminum content with an average value of 24 mg/kg and a maximum value of 35 mg/kg. The dish category has higher aluminum content with an average value of 51 mg/kg and a maximum value of 77 mg/kg. The vegetable category has the highest content with an average value of 156 mg/kg and a maximum value of 710 mg/kg owned by caisim. Caisim is interesting for further research because of its ability to store large amounts of several elements. In general, the intake of aluminum sourced from these foods is still below the allowed value.

Keywords: Neutron activation analysis, Food safety and security, Alzheimer, Aluminum distribution, Pearson correlation


Full Text:

PDF

References


  1. Exley C. A biogeochemical cycle for aluminium? J. Inorg. Biochem. 2003. 97: 1–7.
  2. Williams R J P. Aluminium and biological systems: an introduction. Coord. Chem. Rev. 1996. 149: 1–9.
  3. Cuciureanu R, Urzică A, Voitcu M and Antoniu A. Assessment of daily aluminum intake by food consumption. Rev. Med. Chir. Soc. Med Nat lasi. 2000. 104: 107–12.
  4. Greger J. Dietary and other sources of aluminium intake. Ciba Found Symp. 1992. 169: 26–49.
  5. Sato K, Suzuki I, Kubota H, Furusho N and Inoue T. Estimation of daily aluminum intake in Japan based on food consumption inspection results: impact of food additives. Food Sci. Nutr. 2014. 2: 389–97.
  6. Domingo J L. Influence of Cooking Processes on the Concentrations of Toxic Metals and Various Organic Environmental Pollutants in Food : A Review of the Published Literature. Crit. Rev. Food Sci. Nutr. 2011. 51: 29–37.
  7. JECFA. Evaluation of certain food additives and contaminats
  8. Ferreira P C, Piai K A, Takayanagui A M M and Segura-Munoz S I. Aluminum as a risk factor for alzheimer’s disease. Rev Lat Am Enferm. 2008. 16: 151–7.
  9. Kawahara M and Kato-negishi M. Link between Aluminum and the Pathogenesis of Alzheimer’s Disease : The Integration of the Aluminum and Amyloid Cascade Hypotheses. Int. J. Alzheimer’s Dis. 2011. 276393: 1–17.
  10. Reitz C, Brayne C and Mayeux R. Epidemiology of Alzheimer disease. Nat. Rev. Neurol. 2011. 7: 137–52.
  11. Lia-yan L, Zhan-gang L, Li L and Bi-lan H. Determination of aluminum in food of flour by ICP-AES. Chinese J. Heal. Lab. Technol. 2007.
  12. Zhang H, Tang J, Huang L, Shen X, Zhang R and Chen J. Aluminum in food and daily dietary intake assessment from 15 food groups in Zhejiang. 2016. 3210:
  13. Wang X D, Liang J, Cao P, Gao P and Xu H B. Analysis of aluminum content in unprocessed grains from different areas of China. Chinese J. Prev. Med. 2019. 53: 586–9.
  14. Zioła-frankowska M F A, Kurzyca I, Novotný K and Vaculoviˇ T. Determination of aluminium in groundwater samples by GF-AAS, ICP-AES, ICP-MS and modelling of inorganic aluminium complexes. Env. Monit Assess. 2011. 182: 71–84.
  15. Erkan N, Özden Ö and Ulusoy Ş. Seasonal Micro- and Macro-Mineral Profile and Proximate Composition of Oyster (Ostrea edulis) Analyzed by ICP-MS. Food Anal. Methods. 2011. 4: 35–40.
  16. Ghoochani M, Shekoohiyan S, Yunesian M, Nazmara S and Mahvi A H. Determination of aluminum and zinc in infusion tea cultivated in north of Iran. J. Environ. Heal. Sci. Eng. 2015. 13: 49.
  17. Hua H, Jiang X and Wu S. Validation and comparable analysis of aluminum in the popular Chinese fried bread youtiao by wavelength dispersive XRF. Food Chem. 2016. 207: 1–5.
  18. Boufleur L A, Eliete C, Debastiani R, Lu M and Dias J F. Journal of Food Composition and Analysis Elemental characterization of Brazilian canned tuna fish using particle induced X-ray emission (PIXE). J. Food Compos. Anal. 2013. 30: 19–25.
  19. Nanda B B, Rao J S B, Kumar R and Acharya R. Determination of trace concentration of aluminium in raw rice samples using instrumental neutron activation analysis and particle induced gamma-ray emission methods. J. Radioanal. Nucl. Chem. 2016. 310: 1241–1245.
  20. Nanda B B, Biswal R R, Acharya R, Rao J S B and Pujari P K. Determination of aluminium contents in selected food samples by instrumental neutron activation analysis. J. Radioanal. Nucl. Chem. 2014. 302: 1471–4.
  21. Mansouri A, Alghem L H, Beladel B, Mokhtari O E K, Bendaas A and Benamar M E A. Hair-zinc levels determination in Algerian psoriatics using Instrumental Neutron Activation Analysis (INAA). Appl. Radiat. Isot. 2013. 72: 177–81.
  22. Siddique N and Waheed S. Evaluation of laboratory performance using proficiency test exercise results. J Radioanal Nucl Chem. 2012. 291: 817–23.
  23. Ho M, Tran Q, Ho V and Cao D. Quality evaluation of the k0-standardized neutron activation analysis at the Dalat research reactor. J. Radioanal. Nucl. Chem. 2016. 309: 135–43.
  24. Dung H M, Freitas M C, Blaauw M, Almeida S M, Dionisio I and Canha N H. Quality control and performance evaluation of k0-based neutron activation analysis at the Portuguese research reactor. Nucl. Inst. Methods Phys. Res. A. 2010. 622: 392–8.
  25. Datta J, Chowdhury D P, Verma R and Reddy A V R. Determination of elemental concentrations in environmental plant samples by instrumental neutron activation analysis. J Radioanal Nucl Chem. 2012. 294: 261–5.
  26. Utami S N H, Hidayati K and Attaqy R. The influence of treated waste water and manure on iron uptake and growth of caisim in entisol. E3 J. Res. Manag. 2012. 3: 37–43.
  27. As’ari A H, Yusuf S and Mulyaningsih T R. Determination of Potassium in Foodstuffs Consumed in Mamuju Indonesia by Neutron Activation Analysis Journal of Physics: Conference Series. pp 0–10
  28. Komalasari W B. Statistik Konsumsi Pangan Tahun 2018 ed L Hakim and A Sumantri. (Jakarta Selatan: Pusat Data dan Sistem Informasi Pertanian Sekretariat Jenderal Kementerian Pertanian)
  29. BPS. Rata-Rata Konsumsi per Kapita Seminggu Beberapa Macam Bahan Makanan Penting, 2007-2018. 2019.


Refbacks

  • There are currently no refbacks.


PTKRN Digital Library Mendeley