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Chromium content in breakfast cereals depending on cereal grains used in their manufacture

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Abstract

The total chromium content of a wide variety of breakfast cereals ( n =241) classified by cereal grain or blend of their (15 groups) was determined by graphite furnace atomic absorption spectroscopy (GFAAS) following acid mineralization with HNO3-H2SO4-HClO4. The reliability of the analytical method was validated. Differences in chromium content were found between breakfast cereals with different ingredients. The chromium content ranged from 0.12±0.01 μg/g of bran cereals to 0.35 μg/g of wheat-oat-rice-corn and corn-rice cereals.

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Acknowledgements

The authors thank Kellogg’s, Pascual and Nestlé for the breakfast cereals. This work was supported in part by the grant U.A. 004/96. CJ Mateos Vega was supported by the grant FPI CAM-96.

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Authors and Affiliations

  1. Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Alcalá, 28871, Alcalá de Henares, Madrid, Spain

    C. J. Mateos, M. V. Aguilar & M. C. Martínez-Para

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  1. C. J. Mateos
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  2. M. V. Aguilar
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  3. M. C. Martínez-Para
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Correspondence to M. V. Aguilar.

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Mateos, C.J., Aguilar, M.V. & Martínez-Para, M.C. Chromium content in breakfast cereals depending on cereal grains used in their manufacture. Eur Food Res Technol 220, 42–46 (2005). https://doi.org/10.1007/s00217-004-0993-3

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  • DOI: https://doi.org/10.1007/s00217-004-0993-3

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