Content of strontium, lithium and calcium in selected milk products and in some marine smoked fish.

The strontium, lithium and calcium contents have been determined in 87 samples of five kinds of milk-fermented products, as well as in 93 samples of ten kinds of marine smoked fish. The samples were purchased on the local market. The representative samples were dry ashed in quartz crucibles and the ash was treated with suitable amounts of conc. HCl and a few drops of conc. HNO3. The obtained sample solution was then used for the determination of Sr, Li and Ca by the flame atomic absorption spectrometry (AAS) method. Ca and Li were determined using the air-acetylene flame and Sr with nitrous oxide-acetylene flame, according to the manufacturer's recommendations. The contents of Sr in the fermented milk products ranged from 0.21 to 0.79 (mean 0.44 +/- 0.07) and in the marine smoked fish from 0.02 to 4.63 (mean 1.16 +/- 0.24) mg/kg of the edible form of both products. Li contents in the milk products ranged from 0.01 to 0.50 (mean 0.07 +/- 0.04) and in the smoked fish from 0.00 to 0.58 (mean 0.11 +/- 0.08) mg/kg. The calcium was highest in the milk products and ranged from 1,010 to 2,020.0 (mean 1,377 +/- 143) mg/kg. In the smoked fish calcium varied strongly and ranged from 40 to 1,052 (mean 303 +/- 53) mg/kg of the edible form. The calculated average ratio of strontium to calcium (mg Sr/1 g Ca) in the milk beverages and yogurts amounted 0.32 and in the smoked fish was 12 times as high and amounted 3.84. The main purpose of this work was to present Ca, Sr and Li together. This is justified because Sr and to some extent also Li are able to modulate Ca metabolism and vice versa.

[Amounts of selected minerals in green and black teas]. / Zawartosc wybranych skladników mineralnych w herbatach zielonych i czarnych.

The paper contains the results of 19 minerals (Ca, K, P, Na, Mg, Zn, Fe, Mn, Cu, F, Ni, Co, Cr, Li, Sr, Al, Cd, Hg, Pb) determined in green and black species of market teas. The examined minerals (except phosphorus, fluoride and mercury) were determined by ASA-method using air-acetylene flame (aluminium was determined in the nitrous oxide-acetylene flame). Mercury was determined by cold vapour method. The phosphorus and fluoride was determined by spectrophotometry methods (phosphorus in the form of phosphomolybdate blue and fluoride by use microdiffusion procedure where alizarin-fluoride complex was formed). It has been found that the examined teas are important source of potassium and low source of sodium, assuming a daily intake of 4 glasses of tea infusions. Tea drinking may be advantageous for hypertensive persons. The investigated teas are also important source of other examined minerals especially some microelements. The intake of the toxic metals with tea (Cd, Hg, Pb, Al) is low, from a centesimal to a few percent of the PTWI dose accepted by the FAO/WHO Experts. This paper presents also the first findings of the lithium and stronthium contents of examined tea species--whose physiological role still remains unknown.

Aluminium determination in foods by using spectrophotometric oxine and flame AAS methods.

Results of aluminium determinations obtained by employment of N2O-C2H2 flame AAS method and spectrophotometric oxine (SO) method in teas, fresh leaves of celery and some other food samples were compared. The samples were digested for few hours in teflon beakers with use of a mixture of concentrated acids (H2SO4 + HNO3 + HCIO4), and then transported for final destruction into platinum dishes for ashing. The obtained stock sample solutions were used for examination by both methods. The accuracy was checked with recovery test of aluminium added to the samples before decomposition. With employment of AAS-method 83.3% to 100% (mean 94.2 +/- 8.1%) of added aluminium was recovered, and in the SO method from 86.4 to 109.3% (mean 98.6 +/- 5.2%). Great care is necessary for preparation of the blank. Food products containing higher levels of aluminium (i.e. teas and herbs) can be determined directly by the employed AAS-method using 1-2 g of samples for decomposition, while foods containing low levels of aluminium need use of larger samples for decomposition (i.e. 5-10 g or even more than 50 g in the case of strawberry or fresh leaves of celery) and the obtained ash should be dissolved to as low as possible of final volume of stock sample solution. The SO method is about 7 to 10 times more sensitive than the nitrous-oxide flame AAS method and enable to determined about 2.5 micrograms of Al per sample in form of oxine complex extracted into a 5 ml chloroformic phase. In the case of AAS-method the lowest determined level of aluminium amounted about 6 micrograms/ml of the examined sample solution. The results of both methods are strong correlated, as it is showed by the correlation coefficient (r = 0.97) at the level of significance alpha = 0.05.

[Composition of nutrients and minerals in some goat milk products]. / Zawartosc skladników pokarmowych w niektórych przetworach mleka koziego.

The paper contains results of determinations of protein, fat, carbohydrates, water and minerals (Ca, P, Fe, Mn, Cu, Zn, Na, K) in 12 goat milk products. The nutrient components were determined by general approved analytical methods. Minerals like Ca, Fe, Mn, Cu, Zn, Na and K were determined by the flame ASA method. Phosphorus was determined as phosphates by colorimetric method with ammonium molybdate. Mean percentage content of protein, fat, carbohydrates and water were: 9.7-25.7; 1.4-33.5; 2.2-70.2; and 3.0-77.4 respectively. The content of minerals according to the products of goat milk were as follow: 86-1113 mg% Ca; 96-846 mg% P; 0.2-2.4 mg% Fe; 6-148 mg% Mg; 0.002-0.284 mg% Mn; 0.071-0.754 mg% Cu; 1.1-3.9 mg% Zn; 63-1281 mg% K and 27-407 mg% Na. The levels of nutrients and mineral composition of the examined goat milk products were similar to that of the cows milk products.

[Evaluation of the health aspects of goat milk]. / Ocena jakosci zdrowotnej mleka koziego.

The work contains results of determinations of protein, fat, lactose, vitamin C and minerals: Ca, P, Fe, Mn, Cu, Zn, Na, K, Cl as well as toxic metals like Hg, Cd and Pb in goat milk. The nonmineral components were determined by general approved analytical methods. Minerals like Ca, P, Fe, Mn, Cu, Zn, Na, K, Cd and Pb were determined by the flame ASA method and mercury by "cold vapour" technique. Chloride were determined by Mohr method and phosphorus as phosphates by colorimetric method with ammonium molybdate. Mean percentage content of protein, fat, lactose and ash were: 3.2 (range 2.7-3.7); 3.9 (3.2-6.5); 4.1 (3.9-4.9); 0.87 (0.84-1.00) respectively. Mean content of ascorbic acid amounted 0.53 mg/100 g (range 0.19-1.42), and the content of minerals were as follows: Ca 130 (range 102-150); P 127 (115-151); Mg 14.1 (12.6-16.3); Mn 0.026 (0.019-0.037); Cu 0.04 (0.02-0.08); Zn 0.54 (0.40-1.25); Fe 0.047 (0.020-0.097); Na 42.4 (20.8-59.5); K 163 (138-190); Cl 168 (128-180). The levels of toxic metals were mostly below the allowable limits, mercury from 3.8 to 14.5 micrograms/kg, cadmium < 0.01 micrograms/kg. In the case of lead a 40% of investigated samples were above the allowable limits.

Aluminium and fluoride in hospital daily diets and in teas.

The levels of aluminium and fluoride have been determined in hospital daily diets including breakfast, dinner and supper, as well as in black teas and herbal teas purchased from the local market. In tea, aluminium was determined directly in a sample solution by atomic absorption spectroscopy using nitrous oxide and an acetylene flame. For analysis of the hospital diet, samples containing lower levels of aluminium were analysed using a spectrophotometric method which measured aluminium in the form of a 8-hydroxyquinoline complex. Decomposition of the samples was achieved using a mixture of concentrated acids [nitric (HNO3), perchloric (HClO4) and sulphuric (H2SO4)] in platinum dishes. Fluoride was assayed by spectrophotometry using a microdiffusion procedure with a mixture of concentrated HClO4 and silver sulphate, trace amounts of the released fluoride [as hydrogen fluoride (HF)] were trapped on the alkaline surface of a Petri dish and then determined in the form of an alizarin-fluoride complex. The mean level of aluminium found in hospital daily diets amounted to 21.3 +/- 12.3 mg and the mean level of fluoride was 1.38 +/- 1.12 mg per adult person. In the 16 samples of commerically available brands of black teas, the levels of aluminium and fluoride ranged from 445 to 1552 ppm (mean = 897 +/- 264 ppm) and from 30 to 340 ppm (mean 141 +/- 85 ppm), respectively. In six herbal teas, the mean levels of aluminium and fluoride were lower, and amounted to 218.9 +/- 150.7 ppm and 6.0 +/- 6.9 ppm, respectively. This study has shown that concern about a high intake of aluminium and fluoride from these foods is unfounded.

[Occurrence of aluminum in some foodstuffs]. / Wystepowanie glinu w niektórych srodkach spozywczych.

Results of aluminium determinations in breads and biscuits as well as in fish preserves, vegetables, strawberries and teas including fruit-herb teas are presented. Also the percent of extraction of aluminium of various kind of tea leaves into the infusions was determined. The commercially available sample of foods was used for investigation. Aluminium was determined by using two methods: a spectrophotometric extraction method with-hydroxyquinoline and less sensitive AAS method with nitrous oxide-acethylene flame on PU 9100X Philips Spectrometer could with IBM compatible Computer (Hundai) provided with 9178/9X Flame Program Unicam Limited--1991. The sample was at first digested with mixture of concentrated acids (H2SO4 + HNO3 + HClO4) in teflon vessels and then finished in platinum dishes. Solutions of the destroyed samples was kept in polethylene bottles. The methods was checked by recovery tests. In the 8-hydroxyguinoline-extraction-method about 88.5% to 106.5% of the added aluminium was determined and in the AAS method it was of 75% to 100%. The highest level of aluminium was found in the eas: from 445 to 1522 mg/kg (mean 879 mg/kg) and then in herb-fruit teas (consisting of dried herbs and fruits of sloe plum, briar-rose juneberry Aronia etc.) from 45 to 379 mg Al/kg of dry matter. About 29% of the metal was extracted from teas into the infusion. Lower levels was found in breads (0.0-92.0 mg mean 29.95 mg/kg) and in the fish preserves (0.0-57.0 mg mean 18.1 mg AL/kg). Similar levels were also found in 7 kinds of popular vegetables (0.0-100 mg mean 33.3 mg Al/kg). The lowest levels was found in strawberries (0.50-3.0 mg Al/kg). It was calculated that drinking three glasses of tea daily may supply about 2.6 to 3.7% of the provisional tolerable weekly intake dose set by the Joint FAO/WHO Expert Committee. It is concluded that the obtained results are similar to those published by other authors and represents a levels normally encountered in foods, and do not create any risk for human consumption.

[The content of nitrates and nitrites in fruits, vegetables and other foodstuffs]. / Zawartosc azotanów i azotynów w owocach i warzywach oraz w niektórych innych srodkach spozywczych.

There are presented the results of the investigation of many popular fresh and frozen vegetables as well as in fresh and frozen fruits, such as different kind of apples, strawberries, currants, raspberries and many other tender fruits mainly from market and few from own allotment-cottages performed in the year 1989-1992. The nitrate and nitrite was determined according to the Griess reaction. High levels of nitrate was encountered in lettuce, frozen spinach, fennel, radishes, parsley. Many of this samples contained more than 1000 mg of KNO3/kg of fresh product, but the highest level, over the 3500 mg/kg was found in lettuce. The remaining vegetables like carrots, celery, leeks and frozen French bean contained from several dozen to more than 800 mg KNO3/kg. The level of nitrite in all samples of the investigated vegetables and fruits was very low from zero to decimal part of milligram per kg. Very low level of nitrate was found in 7 species of investigated apples (from 1.3 to 9.7 mg KNO3/kg). A little higher level of this compound was ascertained in currants, gooseberries, raspberries, cherries (from 0.0 to 36.0 mg KNO3/kg product). The highest levels of nitrate occurred in samples of strawberries (maximum to 322.3 mg KNO3/kg) but mean level amounted 58.7 mg KNO3/kg. The encountered levels of nitrate in frozen vegetables and fruits as well as in jams and stewed fruits was only little less than in fresh products. Very high level (from 355.30 to 584.53 mg KNO3/kg) was ascertained in the fruit-vegetable juice named "Rinberen" and "Malberen" to which red beet extract was used for their production. It should be pointed out that when the containers of these juice was opened and stored at the room temperature (+20 degrees C) during 30 days, no changes was observed in the level of nitrate and nitrite. In the juice prepared from blanched carrot, the rate of the reduction of nitrate to nitrite has not been lowered, when this product was storage of this juice at room temperature, the mean level of nitrite increased significantly (from 0.14 to 82.89 mg NaNO2/kg) and the level of nitrate lowered from 261.0 to 46.4 mg KNO3/kg. It should be strongly recommended for consumption the juices from carrot only fresh prepared. There are also presented the results of investigation of nitrate in fermented cheeses.(ABSTRACT TRUNCATED AT 400 WORDS)

[Evaluation of degree of freshness and value of fish and fish product t intake based on histamine and trimethylamine analysis]. / Ocena stopnia swiezosci i przydatnosci spozywczej ryb i prezetworów rybnych na podstawie zawartosci histaminy i trimetyloaminy.

The results of histamine and trimethylamine determination in three fish species (cod, herring, scomber) of various freshness are presented. In fresh fish the histamine contents were s follow: cod 0.00; scomber 1.00; and herring 0.50 mg/100 g. During storage time at room temperature (+18 degrees C), the value of the freshness indicators increased after 24 and 48 hours of storage. The highest increase was observed in scomber (21.30 and 34.00 mg/100 g), the lowest in cod (2.00 and 4.00 mg/100g). The trimethylamine value increased in different order than the histamine in the fish species. The highest TMA amount was observed in cod flesh--the lowest in scomber. According to these findings the freshness of some ready fish products was determined. The histamine level never exceeded 6 mg/100 g, always being below the "safety level" (= 10 mg/100g). The value of TMA never exceeded the limits considered for fresh fish products--15 mg N per 100 mg sample.

[Histamine and tyramine levels in selected food products]. / Poziom histaminy i tyraminy w wybranych srodkach spozywczych.

Histamine and tyramine contents were determined in parallel in fish and fish products ripening and processed cheese, yeast, wine, cabbage and sauerkraut, and tomato paste. Histamine was assayed by the colorimetric method of Hardy and Smith, and by TLC. Tyramine was determined by TLC. Levels of histamine and tyramine were found to be low in all products tested. For histamine and tyramine, respectively, they amounted: in raw fish to 0.0-8.0 and 0.0-2.6 mg/100 g, in fish products to 0.0-16.0 and 0.0-10.0 mg/100 g, and in cheeses to 0.0-0.8 and 1.3-20.0 mg/100 g. In the remaining food products (tomato paste, yeast, wine, cabbage and sauerkraut), histamine content was between 0.0-16.6 mg/100 g (highest in tomato paste), and tyramine content fluctuated between 0.0-8.0 mg/100 g (highest in sauerkraut).

[Histidine decarboxylase activity and free histidine and histamine levels in fish meat]. / Okreslenie aktywnosci dekarboksylazy histydynowej oraz poziomu wolnej histydyny i histaminy w tkance miesnej ryb.

The activity of histidine decarboxylase was determined in the meat of fresh fish (mackerel, herring, sprat) and in fish stored for 48 hours at +4 degrees C and +18 degrees C. The activity was determined measuring the increase of histamine released from a controlled amount of histidine. A rise was demonstrated in the activity of these enzymes in the meat of fish stored for 48 hours at +18 degrees C. As a result of this activity the histamine level increased considerably, particularly in the meat of these fish species in which the free histidine content exceeds 100 mg/100 g of tissue. The mean activity of histidine decarboxylase obtained in the meat of frozen and fresh fish expressed in nmol of histamine/min/mg of protein was 0.11 +/- 0.06 for mackerel meat, 0.10 +/- 0.04 for herring, and 0.08 +/- 0.04 for sprat.

[The effect of technological intervention on histamine content in fish preservation]. / Wplyw zabiegów technologicznych na zawartosc histaminy w przetworach rybnych.

The effect was studied of preliminary and proper processing (sterilization) on histamine content in 4 types of canned fish: mackerel in sauce, mackerel in tomato sauce, hake fillets in oil, and Szczecin fish with paprika. Histamine level was determined also in the meat of herring during production of pickled herring and smoked herring. The colorimetric method described by Hardy and Smith was used for histamine determination. In all analysed products at all stages of processing, including sterilization, no effect was observed of the correctly conducted technological processes on histamine level rise. The processes of fish smoking (in heat) and pickling baths of fish increased slightly the content of histamine in the finished product. The mean histamine content in pickled fish was 7.38 mg/100 g, and in smoked herring the maximal histamine value was 3.5 mg/100 g.

[Presence of nitrates and nitrites in baker's products and in certain other flour products]. / Wystepowanie azotanów i azotynów w pieczywie oraz niektórych innych przetworach z maki.

The results of the study demonstrated that the content of nitrates and nitrites in various baker's products varied from 0.96 (in wheat rolls and baguettes) to 44.07 mg KO3/kg in pumpernickel bread. In wholemeal bread, village bread, tourist bread, rye brown bread and Graham bread the content of these compounds was from 1.46 to 27.10 mg KNO3/kg. The mean content of nitrites in these bread sorts was 1.76 mg NaNo2/kg, range 0.10-4.40 mg NaNo2/kg. In white wheat flours (Wroclaw flour, cake flour and Poznan flour) the content of nitrates ranged from 1.10 to 19.08 mg KNO3/kg, and in the dishes produced from them in household was from 0.50 to 16.33 mg KNO3/kg. The content of nitrites in these flours was in the range from 0.00 to 4.16 mg NaNo2/kg, and in the products prepared from them it was from 0.00 to 1.60 mg NaNO2/kg. Eleven types were tested also of popular biscuits, wafers, gingerbread and hard cakes in which the content of nitrates was from 3.66 to 17.72 mg/kg, and that of nitrites was from 0.00 to 8.80 mg NaNo2/kg. Considering the average consumption of these products per one person in the seashore region and the mean values of nitrates and nitrites it was calculated that they provided daily about 3.9 mg KNO3 and 0.4 NaNo2, that is about 1.8% of nitrates and 7.7% of nitrites consumed by adults in daily food ration.

[Occurrence of nitrates and nitrites in certain frozen fruits, jams, stewed fruit and fruit-vegetable juices for children and in certain types of bee honey]. / Wystepowanie azotanów i azotynów w wybranych mrozonkach owocowych, dzemach, kompotach i sokach owocowo-warzywnych dla dzieci oraz w niektórych miodach pszczelich.

Nitrates and nitrites were evaluated spectrophotometrically by the method of Griess reaction, with previous reduction of nitrates to nitrites in a column filled with cadmium dust. The content of nitrates in frozen fruit (strawberries, black and red currant and plums) ranged from 2.50 to 57.38 mg KNO3/kg, with the highest content in garden strawberries. In cherry, strawberry, black and red currant jams the concentrations were from 6.30 to 97.38 mg KNO3/kg, the highest content was in cherry jam. In plum jam nitrates were found in low amounts from 11.65 to 12.09 mg/kg. In "Bobofrut" juices the nitrate content was higher than in the above products, ranging from 26.37 to 182.75 mg KNO3/kg. Nitrite content in all these groups of products was low, not exceeding 1 mg NaNO2/kg, with the exception of plum jam where the maximal value was found 1.65 mg NaNO2/kg. In stewed fruit and herb syrups and in honey nitrates ranged from 1.0 to 94.5 mg KNO3/kg. Nitrite content ranged from 0.17 to 1.92 mg/kg in herb syrups, from 0.0 to 1.20 mg/kg in stewed fruit, and from 0.0 to 0.40 mg NaNO2/kg in honey. The study showed that higher levels of nitrates were present as a rule in vegetable juices. However, the found concentrations were not harmful to the health of children, although this is possible in the case of carrot juice, especially when kept at room temperature for 24 hours.

[Changes in the levels of nitrates and nitrites in vegetables and vegetable products and vitamin C in white sauerkraut]. / Zmiany zawartosci azotanów i azotynow w warzywach i przetworach warzywnych oraz witaminy C w bialej kapuscie kiszonej.

The authors demonstrated that during souring nitrates disappear from the white sauerkraut as a mean rate of 42% after 7 days and 23% after 30 days (souring in spring 1987) and by 29% and 77% of the initial level after 7, 30 and 90 days (souring in winter-spring period 1988). After 7 days the level of l-ascorbic acid rose from a mean value of 52 mg/kg to 300 mg/kg, and after 90 days this level fell to one-half of the initial value. No significant changes were noted in the content of nitrites. A decrease of nitrates and increase of nitrite content was found in freshly obtained carrot juice (with a juice extractor). The effect of time and temperature of juice storage on the concent of nitrates and nitrites was studied.