Abstract
Aluminum leaching from Al cookware in different vegetable extract solutions is studied. Four kinds of Al cookware from different countries were chosen from the local market: China(C), India(I), Saudi Arabia(S) and Syria(Y). The determination of alloying elements was carried out by ICP-MS (Inductively coupled plasma using Mass Spectrometer). Extracts of six vegetables were prepared (tomato, onion, potato, green been, carrots and zucchini) to make 10-50% (w/v) concentrations. Gravimetric method and Atomic absorption method were used. The surface study was done using SEM. It was found that Al leaching from Al cookware into vegetable extract solutions depends upon Al composition, kind of vegetable extracts, water quality, table salt (NaCl), temperature, and immersion time. The estimated Al intake in 30% vegetable extract ranged from 4.56-5.85 mg/hr for potato extract to the highest value of 7.44-16.44 mg/hr for tomato extract. Comparing the present results with the Provisional Tolerable Weekly Intake of Al approved by the FDA/WHO of 1mg/kg body weight per week showed that Al leaching from Al cook wares in some vegetable extracts may add large doses of Al into the diet. Thus monitoring of Al intake for the elderly, children, and those with renal problems is recommended.