Study of Elements Released from Various Cooking Utensil After Heating on Cooking Utensil of Aluminum, Stainless Steel, Titanium-coated Stainless Steel and Teflon and Their Potential Health Hazards

Manogari Sianturi, Fajar L. Gultom, Faradiba Faradiba, Patricya V. Heumasse, Faris Febriza


Alloy products is widely used as raw material in daily life, one of which used as material for cooking utensils. High thermal conductivity, very high resistance to corrosion, high stability, biocompatibility, low specific weight, very low toxicity, heat resistance and affordable prices are public references in choosing raw materials for cooking utensils. The migration of metal elements from cooking utensil materials into food can cause potential health hazards to humans. This study investigated metal release from  the cooking utensils material into a solution of water and sodium bicarbonate by cooking the solution in four different types of cooking pots. Before determining the metal elements that were released from the alloys of the cooking utensils material, the composing of the cooking utensils were examined quantitatively by X-Ray Fluorescence (XRF) and Scanning Electron Microscopy- Energy Dispersive X-ray (SEM-EDX). The elements released from the material in contact with the solution detected by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) were Al, Si, Ca, Fe, Cr, Ni, Ti, Mn, Mg and Na elements. The highest to smallest elemental concentrations detected in the solution of the cooking utensil material studied were elements of Na, Si, Mg, Al, Ca, Fe, Ni, Mn, Ti and Cr with concentrations of 2400.4900, 52.02610, 4.90241, 1.64646, 1.57894, 0.106696, 0.02521, 0.02146, 0.008743 and 0.00635 levels/ppm of each element from the various cooking utensil materials studied.



Alloy;cooking utensils; health hazards; XRF; SEM-EDX; ICP-OES.

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