Assessment of dietary exposure to inorganic chloride, phosphate, and sulphate bread additives by ion chromatography with conductometric detection

Maria Balcerzak , A. Rudnik , M. Jelińska


Bread 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.
Author Maria Balcerzak (FC / CAC)
Maria Balcerzak,,
- Chair Of Analytical Chemistry
, A. Rudnik (FC / CAC)
A. Rudnik,,
- Chair Of Analytical Chemistry
, M. Jelińska (FC / CAC)
M. Jelińska,,
- Chair Of Analytical Chemistry
Journal seriesActa Alimentaria : an international journal of food science, ISSN 0139-3006 [1588-2535], (A 15 pkt)
Issue year2018
Publication size in sheets0.5
Keywords in Englishfood safety, bread, chlorides, phosphates, sulphates, ion chromatography
ASJC Classification1106 Food Science
Languageen angielski
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Score (nominal)15
ScoreMinisterial score = 15.0, 23-07-2018, ArticleFromJournal
Ministerial score (2013-2016) = 15.0, 23-07-2018, ArticleFromJournal
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2016 = 0.265; WoS Impact Factor: 2017 = 0.384 (2) - 2017=0.383 (5)
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