HAFEZ, H., ABD EL- SALAM, A., HAMED, G. (2018). STUDIES ON THE EFFECT OF ALUMINUM, ALUMINUM FOIL AND SILICON BAKED CUPS ON ALUMINUM AND SILICON MIGRATION IN CAKES. Egyptian Journal of Agricultural Research, 96(2), 565-574. doi: 10.21608/ejar.2018.135752
HODA H. HAFEZ; AMERA M. ABD EL- SALAM; GADA H. HAMED. "STUDIES ON THE EFFECT OF ALUMINUM, ALUMINUM FOIL AND SILICON BAKED CUPS ON ALUMINUM AND SILICON MIGRATION IN CAKES". Egyptian Journal of Agricultural Research, 96, 2, 2018, 565-574. doi: 10.21608/ejar.2018.135752
HAFEZ, H., ABD EL- SALAM, A., HAMED, G. (2018). 'STUDIES ON THE EFFECT OF ALUMINUM, ALUMINUM FOIL AND SILICON BAKED CUPS ON ALUMINUM AND SILICON MIGRATION IN CAKES', Egyptian Journal of Agricultural Research, 96(2), pp. 565-574. doi: 10.21608/ejar.2018.135752
HAFEZ, H., ABD EL- SALAM, A., HAMED, G. STUDIES ON THE EFFECT OF ALUMINUM, ALUMINUM FOIL AND SILICON BAKED CUPS ON ALUMINUM AND SILICON MIGRATION IN CAKES. Egyptian Journal of Agricultural Research, 2018; 96(2): 565-574. doi: 10.21608/ejar.2018.135752
STUDIES ON THE EFFECT OF ALUMINUM, ALUMINUM FOIL AND SILICON BAKED CUPS ON ALUMINUM AND SILICON MIGRATION IN CAKES
aluminium toxicity is well recognized in some diseases, the most effective is observed in Alzheimer's disease. The interaction between food and metal pan can be a potential source of aluminium pollution. Recently, silicone cups are used as healthy and safe cups in baking cakes instead of aluminium cups. In this study, aluminium and silicon levels were determined at three types of cake (orange cake, milk cake and control cake). The cake samples were baked in the aluminium cup, aluminium foil cup and silicon cup. The aluminium content increased with a prolonged storage time of cake in all types of cups. The level of aluminium was (6.4- 12.17, 7.04- 14.47 and 9.02- 15.47 mg/kg) in cake baked in aluminium foil cup after zero time, 10 and 20 days of storage respectively that followed by the level of aluminium in the cake in the metallic aluminium cup after zero time, 10 and 20 days of storage (3.4-4.3,3.57-5.6 and 8.06 -13.43 mg/kg) respectively. On the other hand, the silicon level showed little increasing during storage time and ranged from 5-10, 7.3 -17.67 and 8.33-19 mg/ kg at zero time, 10 days and 20 days respectively in all samples. The minimum level of silicone was 5 mg/kg in control cake at zero time. The results clearly indicate that the use of aluminium foil cups for baking contributes significantly to the daily intake of aluminium through the baked cakes. According to the World Health Organization (WHO), the obtained aluminium values considered to be unacceptable. Finally, excessive consumption of aluminium has extreme health risk effects.
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