STUDIES ON THE EFFECT OF ALUMINUM, ALUMINUM FOIL AND SILICON BAKED CUPS ON ALUMINUM AND SILICON IN CAKES

Abstract: Aluminum toxicity is well recognized in some diseases, the most effect is observed in Alzheimer's disease. The interaction between food and metal pan can be a potential source of aluminum pollution. Recently, silicon cups are used as healthy and safe cups in baking cakes instead of aluminum cups. In this study, aluminum and silicon levels were determined at three types of cake (orange cake, milk cake and control cake). The cake samples were baked in aluminum cup, aluminum foil cup and silicon cup. The aluminum content increased with prolonged storage time of cake in all types of cups. The level of aluminum was (12.17, 14.47 and 15.47 mg/kg) in orange cake baked in aluminum foil cup after zero time, 10 and 20 day of storage respectively that followed by the level of aluminum in orange cake in metallic aluminum cup after zero time, 10 and 20 days of storage (3.75-5.6 and 13.43 mg/kg) respectively. On the other hand the silicon level increased during storage time and ranged from 5-10, 7.3 -17.67 and 8.33-19 mg/ kg at zero time, 10 days and 20 days respectively in all samples. The minimum level of silicone was 5 mg/kg in control cake at zero time. The results clearly indicate that the use of aluminum foil cups for baking contributes significantly to the daily intake of aluminum through the baked cakes. According to the World Health Organization (WHO), the obtained aluminum values considered to be unacceptable. Finally, excessive consumption of aluminum has an extreme health risk effects. So, silicone cup can be used instead of aluminum cup in cake baking as safe option.
Publication year 2018
Organization Name
Author(s) from ARC
External authors (outside ARC)
    غادة حسين حامد معهد بحوث تكنولوجيا الاغذيه
Publication Type Journal
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