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Chromium speciation analysis in bread samples.

Maria Elisa Soares1, Elsa Vieira, Maria de Lourdes Bastos

  • 1REQUIMTE, Laboratory of Toxicology, Faculty of Pharmacy, University of Porto Rua Anibal Cunha 164, 4099-030 Porto, Portugal.

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|November 13, 2009
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This study analyzed chromium levels in bread, finding total chromium up to 50.9 microg/kg and hexavalent chromium up to 6.82 microg/kg. Bread contributes significantly to daily total chromium intake, up to 10% of the Reference Daily Intake.

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Area of Science:

  • Environmental Science
  • Food Chemistry
  • Analytical Chemistry

Background:

  • Chromium's essentiality and toxicity depend on its species, necessitating speciation analysis.
  • Human foodstuffs, like bread, require chromium speciation analysis due to potential health implications.
  • Understanding chromium levels in bread is crucial for dietary intake assessments.

Purpose of the Study:

  • To validate a method for determining total and hexavalent chromium in bread.
  • To quantify total and hexavalent chromium concentrations in various bread types.
  • To assess the contribution of bread consumption to daily chromium intake.

Main Methods:

  • Validated a method involving wet acid digestion for total chromium.
  • Employed selective alkaline extraction for hexavalent chromium.
  • Utilized Electrothermal Atomic Absorption Spectrometry (ETAAS) for determination.

Main Results:

  • Analyzed 152 bread samples for total and hexavalent chromium.
  • Total chromium: 47.3 +/- 20.0 microg/kg (white) and 50.9 +/- 22.2 microg/kg (whole).
  • Hexavalent chromium: 5.65 +/- 5.44 microg/kg (white) and 6.82 +/- 4.88 microg/kg (whole).

Conclusions:

  • Calculated daily intake up to 12.7 microg/day (total) and 1.98 microg/day (hexavalent) based on bread consumption.
  • Bread can contribute up to 10% of the Reference Daily Intake for total chromium.
  • The validated method provides accurate speciation analysis of chromium in bread.