Comparative Study of Leaching of Aluminium from Aluminium, Clay, Stainless Steel, and Steel Cooking Pots

Abstract

Analyses on the absorption of aluminium by rice boiled in distilled water in a variety of containers, such as old and new aluminium pots, clay receptacles, stainless steel pots, and steel pots, were carried out. 10 g of rice was taken as a representative sample. Colorimetric analysis of classical methods was used to determine the concentration of aluminium. The control for aluminium was 350 ± 130 μ g/g. The new aluminium pots had a concentration of 126 ± 64 μ g/g, old aluminium pots had 314 ± 128 μ g/g, new clay pots had 132 ± 68 μ g/g, old clay pots had 195 ± 137 μ g/g, new steel pots had 241.00 ± 200 μ g/g, old steel utensils had 186.83 ± 75.18 μ g/g, new stainless steel utensils had 294.83 ± 163 μ g/g, and old stainless steel utensils had 289.00 ± 75.155 μ g/g. Aluminium leaching was detected in all forms of new and old cooking utensils, and leaching was below and within the control concentration range. Old aluminium pots had the highest concentration of leaching while new steel pots had the least leaching of aluminium. However, the aluminium contamination of the foods tested was insufficient to constitute a hazard to health.