Investigation of Released Cadmium and Lead from Different Colors of Over Glaze Designs to Food Stuff in Different Conditions

Author

Department of Chemistry, Damghan Branch, Islamic Azad University, P. O. Box 36716-39998, Damghan, Iran

Abstract

In this paper, leaching of lead and cadmium was investigated from porcelain over glaze designs between different colors.  Also the effect of microwave heating was considered on leaching of lead and cadmium.  Dishes were selected with a decor with the dominant color of gray, red, yellow, blue, and dark blue. Amounts of cadmium and lead which leached from the container by acetic acid and orange juice were measured according to the standard ASTM C738.  The results showed that especially in the red and dark blue colors cadmium and lead could be released easily by either acetic acid or orange juice, and these amounts were much higher than the permissible standard amount. Also microwave heating could enhance releasing of lead and cadmium from decorated dinnerware. 

Keywords

References

Oliveira, E. D., 2003. Sample preparation for
atomic spectroscopy: evolution and future
trends J. Braz. Chem. Soc., 14, 174-182.
Omolaoye, J. A., A. Uzairu, and C.E. Gimba, 2010.
Heavy metal assessment of some ceramic
products imported into Nigeria from China
Archives of Applied Science Research, 2
(5),120-125.
Sheets, R. W., 1997. Extraction of lead, cadmium
and zinc from overglaze decorations on
ceramic dinnerware by acidic and basic food
substances, Science of The Total Environment,
, 167-175.
ECFA, 44th Report of joint FAO-WHO, expert
committee on food additives, WHO, Geneva,
Color Lead Concentration mg kg-1 Cadmium Concentration mg kg-1
juice 24-h juice micro juice 2 min juice 24-h juice micro juice 2 min
Grey 0.03 Ë‚0.01 Ë‚0.01 Ë‚0.001 Ë‚0.001 Ë‚0.001
Blue 0.017 Ë‚0.01 Ë‚0.01 Ë‚0.001 Ë‚0.001 Ë‚0.001
Dark Blue 0.18 0.09 0.05 0.003 Ë‚0.001 Ë‚0.001
Red 0.21 0.07 0.02 0.12 0.02 Ë‚0.001
Orange 0.018 Ë‚0.01 Ë‚0.01 0.017 0.005 Ë‚0.001
J. Chemical Health Risks 2(1): 19-21, 2012

Files

History

  • Receive Date: 10 March 2012
  • Revise Date: 22 April 2021
  • Accept Date: 29 October 2018

Share

How to cite

Statistics