Leaching of arsenic from glazed and nonglazed potteries into foods


Ciftci T. , HENDEN E.

SCIENCE OF THE TOTAL ENVIRONMENT, cilt.569, ss.1530-1535, 2016 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 569
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.scitotenv.2016.06.245
  • Dergi Adı: SCIENCE OF THE TOTAL ENVIRONMENT
  • Sayfa Sayıları: ss.1530-1535

Özet

Potteries are traditionally used for cooking and storing foods in Turkey, the Mediterranean, and Middle East regions. Leaching of inorganic arsenic into the traditional white bean dish cooked in pottery has been determined for the first time in the literature. Accuracy of this method was validated by the analysis of a certified reference material, commercially marketed standard solutions, and arsenic spiked solutions. Locally available potteries were examined for the leaching studies. Variation in the leachability of inorganic arsenic from the potteries by acetic acid versus the number of use was studied. The concentrations of arsenic leached by 4% acetic acid decreased by the usage number. The glazed potteries released arsenic at lower concentrations to leaching by acetic acid than the same group of nonglazed potteries. The concentrations of leached arsenic were relatively high in the white bean dish, where the leach of arsenic from the potteries to acetic acid was low. All of the potteries examined released inorganic arsenic to white bean dish in concentrations that exceed the daily BMDL0.5 (210 mu g/day). However, because the potteries are used only about once a month, direct application of the daily dietary intake limits is not appropriate. According to the weekly BMDL0.5, the estimated contribution from arsenic was in the range of 34-79% of BMDL0.5. The results of this study showed that the potteries are the potential sources of arsenic. Pottery oiling in ovens, which is another traditional procedure before using the potteries, reduced the leaching of arsenic to foods. (C) 2016 Elsevier B.V. All rights reserved.