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Determination of the chromium content in commercial breakfast cereals in Spain
Carmen José Mateos1, María Victorina Aguilar, María Carmen Martínez-Para
1Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Alcalá, E-28871 Alcalá de Henares, Madrid, Spain.
Abstract:
Chromium (Cr) is an essential element, but the content of this element in many foodstuffs, including breakfast cereals, is still unknown. For this reason, the Cr content in different types of commercially available breakfast cereals in Spain (n = 36) was determined by GFAAS following acid mineralization using HNO(3)-H(2)SO(4)-HClO(4). On validation, the method yielded a recovery rate of 99 +/- 1.08%. Results indicated that breakfast cereals are rich in Cr, with contents ranging between 0.09 +/- 0.04 and 0.55 +/- 0.08 microg.g(-)(1) and a mean content of 0.23 +/- 0.12 microg.g(-)(1). Consumption of breakfast cereals by children and adolescents in Spain could supply a Cr intake of 6.9 microg/d, i.e., 3.45-13.8% of the ESSADI and 19.72% of the RDI.
