DETERMINATION OF

METALS IN SLICED BROWN

BREAD
USING FAAS

BY THABISO GWIJI 220209235

INTRODUCTION

• Trace metals such as Fe ,Ca , Cu and Zn normally occur at low level in

the biological system and they play an essential role in the body
however an excess levels of these metals can be toxic for the body [1]
[3].
• Bread is one of the most commonly used food products in South
Africa and there is little knowledge on trace metals contamination in
bread and there is a need to investigate the levels of trace metals [1].
introduction
• Flame atomic absorption spectroscopy is a technique that was used to
detect metals in sliced brown bread samples. [2]
• There mainly two methods that can be used to determine the amount
of metals in bread ,wet digestion and dry-ashing. In this context wet
digestion was used
• Wet digestion involves the chemical degradation of the samples
matrices in solution ,usually with combination of acids to increase
solubility. [1]
Methodology [4][5]

Preparation Mixing of the Preparation Measure the

Preparation of the sample with Filtration of of the stock content of
of the sample oxidizing oxidizing the sample ( Fe ,Cu ,Cu ,Z the trace
agent agent n ) solution metals
Results and discussion
results
Element concentration

(mg per kg of dried mass)

Wet
Digestion
Ca Cu Fe Zn

Trial 1 15.00 1.00 21.00 10.00

Trial 2 16.13 0.70 22.85 11.85

Trial 3 14.77 1.11 20.96 12.06

Trial 4 20.34 0.89 23.18 10.17

16. 0.925 22.00 11.02

MEAN 56

STANDAR 2. 0.15 1.02 0.94

D 24
DEVIATIO
N
DISCUSSION

• The recommended levels of Fe, Zn, Cu and Ca are 35,69 mg/kg, 20,07
mg/kg ,mg/kg and mg/kg respectively [6] WET DIGESTION,IMPORTANCE
OF THESE TRACE METALS,
• the results obtained show that the trace metals found in the sliced brown
bread were below the recommended levels by the government of South
africa, which are acceptable . The bread was nutricius and healthy for
consumption.
• The mean concentration for Fe ,Cu ,Ca and Zn were 22.00 ,0.95 ,16.56 and
11.02 respectively .the standard deviations were 1.02 ,0.15 , 2.24 and 0,94
respectively
Conclusion
• Based on the results obtained from this experiment it was found that
the concentrations of trace metals that were found in the sliced
brown bread were below the recommended level, the bread was
healthy for consumption .
references
1. https://www.researchgate.net/profile/Udiba-Udiba/publication/326044708/figure/fig1/AS:642572863172610@1530212717819/Possible-sources-of-h
eavy-metal-Contamination-during-bread-production.png
{ accessed:15-11-2023}
2. https://www.google.com/url?sa=i&url=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FAtomic_absorption_spectroscopy&psig=AOvVaw0E3z9K9hFy7a_h
FVbJ9o21&ust=1700171261553000&source=images&cd=vfe&opi=89978449&ved=0CBIQjRxqFwoTCNCfweqoyIIDFQAAAAAdAAAAABAE
{ accessed: 15-11-2023}
3. https://www.researchgate.net/publication/304571962_Qualitative_and_Quantitative_Content_Determination_of_Macro-Minor_Elements_in_Bryonia
_Alba_L_Roots_using_Flame_Atomic_Absorption_Spectroscopy_Technique

4. IRDHAWATI, Irdhawati; RIYASTINI, I Gusti Ayu Putu Yunita; MANURUNG, Manuntun. Comparison of Wet and Dry Digestions in the Analysis of Fe in
Spinach by Atomic Absorption Spectrophotometry. The Journal of Pure and Applied Chemistry Research, [S.l.], v. 11, n. 1, p. 38 - 45, apr. 2022. ISSN
2541-0733. Available at: <https://jpacr.ub.ac.id/index.php/jpacr/article/view/607>. Date accessed: 16 nov. 2023
5. : Maria das Graças Andrade Korn , Elane Santos da Boa Morte , Daniele Cristina Muniz Batista dos Santos , Jacira Teixeira Castro , José Tiago Pereira
Barbosa , Alete Paixão Teixeira , Andrea Pires Fernandes , Bernhard Welz , Wagna Piler Carvalho dos Santos , Eduardo Batista Guimarães Nunes dos
Santos & Mauro Korn (2008) Sample Preparation for the Determination of Metals in Food Samples Using Spectroanalytical Methods—A Review,
Applied Spectroscopy Reviews, 43:2, 67-92, DOI: 10.1080/05704920701723980

6. https://extranet.who.int/nutrition/gina/sites/default/filesstore/ZAF%202003%20Regulations%20on%20Fortification%20of%20Foodstuffs_0.pdf
Thank you