Assessment of dietary exposure to inorganic chloride, phosphate, and sulphate bread additives by ion chromatography with conductometric detection
Maria Balcerzak , A. Rudnik , M. Jelińska
AbstractBread is one of basic human dietary items. Bread products commercially available usually contain fl our, water, yeast or sourdough, and numerous functional additives, among them inorganic chlorides (mainly NaCl), phosphates, and sulphates, modifying physicochemical properties of fi nal products to be attractive for consumers. Various kinds (whole-wheat, rye, and wheat rye) of Polish commercial breads were examined for contents of chlorides, phosphates, and sulphates by combination of water extraction and ion chromatography with conductometric detection. The evaluated amounts of the analytes corresponded to 0.58–1.06 g of chlorides (1–1.8 g NaCl), 100–300 mg of phosphates, and 10–130 mg of sulphates in 100 g (ca. two slices) of bread, which means that bread can be an important source of inorganic ions for humans, in particular in case of high consumption.
|Journal series||Acta Alimentaria : an international journal of food science, ISSN 0139-3006 [1588-2535], (A 15 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||food safety, bread, chlorides, phosphates, sulphates, ion chromatography|
|Score|| = 15.0, ArticleFromJournal|
= 15.0, ArticleFromJournal
|Publication indicators||: 2016 = 0.265; : 2017 = 0.384 (2) - 2017=0.383 (5)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.