Quantitative and Chemometric Study of Patterns, Distributions and Health Status of Chromium, Cobalt, Nickel and Molybdenum in Selected Malaysian Dishes

Abstract

Data about dietary mineral elements suggest that foods have potential to play positive roles in a number of mineral deficiency cases. Mineral malnutrition is said to account for 11 per cent of the global burden of disease. These mineral elements consumed in foods have implications on degree of toxicity, health risk and safety of the foods as well as to the individuals eating them. Essential micro-elements such as Co, Cr, Ni and Mo have dual health effects. They play vital health biochemical roles. However, their presences above the upper limit or regulated range in foods are toxic and detrimental. These elements were determined by in selected Malaysian dishes in Skudai area of Johor Bahru using ICP-MS. The all-serving-units-inclusive samples were oven dried until constant weights were obtained. Wet acid digestion was carried out with nitric acid and hydrogen peroxide before instrumental determination. The values of the elements were in the ranges of chromium (1.5-80.8), cobalt (0.5-21.7), molybdenum (1.1-39.4) and nickel (5.6-341.5) μg per average serving dish. Both cluster and the principal component analysis show the existence of some exceptional foods in the list like chapatti kima with optimum element content. Overall results showed the concentrations of the essential micro elements in the dishes are significant and safe within the limit of Dietary Allowance Values.