Quintaes Késia Diego, Farfan Jaime Amaya, Tomazini Fernanda Mariana, Morgano Marcelo Antônio
Universidade Estadual de Campinas, Núcleo de Estudos e Pesquisas em Alimentação, Instituto de Tecnologia de Alimentos, Centro de Pesquisa e Desenvolvimento de Química de Alimentos e Nutrição, Campinas, SP, Brasil.
Arch Latinoam Nutr. 2006 Sep;56(3):275-81.
Culinary utensils may release some inorganic elements during food preparation. Mineral migration can be beneficial for as long as it occurs in amounts adequate to the needs of the consumer or no toxicological implications are involved. In this study, the migrations of Fe, Mg, Mn, Cr, Ni and Ca, along seven cooking cycles were evaluated for two food preparations (polished rice and commercial tomato sauce, the latter as an acid food), performed in unused stainless steel, cast iron and soapstone pans, taking refractory glass as a blank. Minerals were determined by inductively coupled plasma optical emission spectrometry (ICP OES). The utensils studied exhibited different rates, patterns and variability of migration depending on the type of food. Regression analysis of the data revealed that, as a function of the number of cycles, the iron pans released increasing amounts of iron when tomato sauce was cooked (y = 70.76x + 276.75; R2 = 0.77). The soapstone pans released calcium (35 and 26 mg/kg), magnesium (25 and 15 mg/kg) into the tomato sauce and rice preparations, respectively. Additionally, the commercial tomato sauce drew manganese (3.9 and 0.6 mg/kg) and some undesirable nickel (1.0 mg/kg) from the soapstone material, whereas the stainless steel pans released nickel at a lower rate than steatite and in a diminishing fashion with the number o cooking cycles, while still transferring some iron and chromium to the food. We conclude that while cast iron and glass could be best for the consumer's nutritional health, stainless steel and steatite can be used with relatively low risk, provided acid foods are not routinely prepared in those materials.
烹饪器具在食物制备过程中可能会释放一些无机元素。只要矿物质迁移的量符合消费者的需求或不涉及毒理学问题，那么这种迁移就是有益的。在本研究中，针对两种食物制备情况（精米和市售番茄酱，后者为酸性食物），在未使用过的不锈钢锅、铸铁锅和皂石锅中进行了七个烹饪周期，以耐火玻璃作为空白对照，评估了铁、镁、锰、铬、镍和钙的迁移情况。通过电感耦合等离子体发射光谱法（ICP OES）测定矿物质含量。所研究的器具根据食物类型表现出不同的迁移速率、模式和变异性。数据的回归分析表明，随着烹饪周期数的增加，烹饪番茄酱时铸铁锅释放的铁量增加（y = 70.76x + 276.75；R2 = 0.77）。皂石锅分别向番茄酱和米饭制品中释放了钙（35和26毫克/千克）、镁（25和15毫克/千克）。此外，市售番茄酱从皂石材料中提取了锰（3.9和0.6毫克/千克）和一些有害的镍（1.0毫克/千克），而不锈钢锅释放镍的速率低于皂石，且随着烹饪周期数的增加而减少，同时仍会向食物中转移一些铁和铬。我们得出结论，虽然铸铁锅和玻璃锅对消费者的营养健康可能是最佳选择，但不锈钢锅和皂石锅在相对较低风险的情况下也可以使用，前提是不经常用这些材料制备酸性食物。
