Determination of nickel in hydrogenated fats and selected chocolate bars in Czech Republic

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60162694:G44__/17:43889562

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Determination of nickel in hydrogenated fats and selected chocolate bars in Czech Republic

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Determination of nickel in hydrogenated fats and selected chocolate bars in Czech Republic

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/EE2.3.30.0052" target="_blank" >EE2.3.30.0052: Rozvoj výzkumu a vývoje na Univerzitě Hradec Králové za účasti postdoktorandů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

217

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

456-460

Kód UT WoS článku

000384851800058

EID výsledku v databázi Scopus

2-s2.0-84985023169