Determination of nickel in hydrogenated fats and selected chocolate bars in Czech Republic
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F17%3A50005084" target="_blank" >RIV/62690094:18470/17:50005084 - isvavai.cz</a>
Alternative codes found
RIV/60162694:G44__/17:43889562
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0308814616313061" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0308814616313061</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2016.08.066" target="_blank" >10.1016/j.foodchem.2016.08.066</a>
Alternative languages
Result language
angličtina
Original language name
Determination of nickel in hydrogenated fats and selected chocolate bars in Czech Republic
Original language description
Nickel is a metal that can be present in products containing hardened edible oils, possibly as leftover catalyst from the vegetable oil hardening process. Nickel may cause toxic effects including the promotion of cancer and contact allergy. In this work, nickel content was determined in hydrogenated vegetable fats and confectionery products, made with these fats, available on the Czech market using newly developed method combining microwave digestion and graphite furnace AAS. While concentrations of 0.086 ± 0.014 mg.kg−1 or less were found in hydrogenated vegetable fats, the Ni content in confectionery products was significantly higher, varying between 0.742 ± 0.066 and 3.141 ± 0.217 mg.kg−1. Based on an average consumer basket, daily intake of nickel from vegetable fats is at least twice as low as intake from confectionery products. Based on results, the levels of nickel in neither vegetable fats nor confectionery products, do not represent a significant health risk.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
<a href="/en/project/EE2.3.30.0052" target="_blank" >EE2.3.30.0052: Development of Research at the University of Hradec Kralove with the participation of postdocs</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food chemistry
ISSN
0308-8146
e-ISSN
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Volume of the periodical
217
Issue of the periodical within the volume
1
Country of publishing house
GB - UNITED KINGDOM
Number of pages
5
Pages from-to
456-460
UT code for WoS article
000384851800058
EID of the result in the Scopus database
2-s2.0-84985023169