DETERMINATION OF THE LEVELS OF TRACE ELEMENTS IN SOME CANNED FOODS
DETERMINATION OF THE LEVELS OF TRACE ELEMENTS IN SOME CANNED FOODS
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Date
2009-09
Authors
UMAR, Zubair Muhammad
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Abstract
X–Ray Fluorescence analytical technique (XRF) was employed for the screening of
samples of canned sardine fish and canned tomato pastes for the concentration
levels of trace elements in them. The results obtained revealed the presence of Br,
Cu, Fe, Nb, Ni, Zn and Zr in the two canned sardine fish samples while in the four
brands of canned tomato pastes, As, Br, Cr, Cu, Fe, Pb Ti, V and Zr were detected.
All the elements detected showed concentration levels that are very high and far
above the maximum limits set by most Countries, Health Agencies and International
Organizations. This implies that their level of safety to humans is low and can
constitute a threat to human health. It is therefore important to continuously monitor
these products and their consumption since they are widely consumed in Nigeria.
Description
A THESIS SUBMITTED TO THE:
POSTGRADUATE SCHOOL,
AHMADU BELLO UNIVERSITY, ZARIA
NIGERIA
IN PARTIAL FULFILLMENT FOR THE AWARD OF
M.SC DEGREE IN ANALYTICAL CHEMISTRY
DEPARTMENT OF CHEMISTRY,
AHMADU BELLO UNIVERSITY, ZARIA
NIGERIA
SEPTEMBER 2009
Keywords
DETERMINATION,, LEVELS OF TRACE ELEMENTS,, CANNED FOODS