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Chromium content in breakfast cereals depending on cereal grains used in their manufacture |
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| Authors: | C.?J.?Mateos,M.?V.?Aguilar mailto:mvictorina.aguilar@uah.es" title=" mvictorina.aguilar@uah.es" itemprop=" email" data-track=" click" data-track-action=" Email author" data-track-label=" " >Email author,M.?C.?Martínez-Para |
| Affiliation: | (1) Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Alcalá, 28871 Alcalá de Henares, Madrid, Spain |
| 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  g/g of bran cereals to 0.35 g/g of wheat-oat-rice-corn and corn-rice cereals. |
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