Determination of Fe and Al contamination by NAA at preparation of traditional Mexican food |
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| Authors: | H. Arriola S. F. Monroy G M. Cruz M. |
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| Affiliation: | (1) Facultad de Química, Q. Inorgánica y Nuclear, UNAM, Coyoacán, México, 04510, D.F., México;(2) ININ, Carret.México-Toluca, 52045, México |
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| Abstract: | A study was carried out using NAA to measure the concentration of Al and Fe leached from kitchen ware into some popular Mexican sauces and juices. These elements were measured in red and green hot sauces cooked in Fe, Al and clay pans compared to a stainless steel pan. Similarly Al was measured in organe and grapefruit juices obtained using an Al extractor compared to a plastic one. |
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