Studies on aluminium leaching from cookware in tea and coffee and estimation of aluminium content in toothpaste, baking powder and paan masala

Determination of the Elemental Composition of Coffee Using Instrumental Methods

“…Roasted coffees (beans or ground beans) are usually purchased in local markets (Rajwanshi et al 1997;Haswell and Walmsley 1998;Jaganyi et al 1999;Magalhaes et al 1999;Martin et al 1999;Jaganyi and Madlala 2000;Anderson and Smith 2002;Vega-Carrillo et al 2002;Krejcova and Cernohorsky 2003;Santos et al 2004;Anthemidis and Pliatsika 2005;Fernandes et al 2005;Zaidi et al 2006;Filho et al 2007;Grembecka et al 2007;Santos et al 2008;Castro et al 2009;Frankova et al 2009;Ashu and Chandravanshi 2011). Powdered or ground solid coffee samples are usually subjected to further stages of the elemental analysis without any special treatment (Frankova et al 2009).…”

“…Commonly mixtures of concentrated HNO 3 and 30 % (m/m) H 2 O 2 solutions at ratios of 2:1 (dos Santos et al 2010;Castro et al 2009), 3:1 (Fernandes et al 2005;Filho et al 2007), 7:1 (Oleszczuk et al 2007;Santos et al 2008;Castro et al 2009), 10:1 (Ribeiro et al 2003), or 12:1 (dos Santos and de Oliveira 2001), mixtures of concentrated HNO 3 and HClO 4 solutions at ratios of 4:1 (Rajwanshi et al 1997) or 5:1 (dos Ashu and Chandravanshi 2011), a mixture of concentrated HNO 3 and H 2 SO 4 solutions (4:1) (Martin et al 1998a(Martin et al , 1999 or a mixture of concentrated HNO 3 and HF solutions (30:1) (Krivan et al 1993) were used for the decomposition of coffee samples. A concentrated HNO 3 solution in open and closed vessel systems (Magalhaes et al 1999;Anderson and Smith 2002;Krejcova and Cernohorsky 2003;Anthemidis and Pliatsika 2005;Frankova et al 2009) or diluted solutions of this acid, i.e., 10.5, 7.0, and 3.5 mol L −1 , in the closed vessel system (Castro et al 2009) are also established to be advantageous for the digestion of coffee.…”

“…Ratios of the sample mass (in grams) to the volume of reagents (in milliliter) applied can be 1:6.5 (dos de Oliveira 2001), 1:10 (Rajwanshi et al 1997;Anderson and Smith 2002;Anthemidis and Pliatsika 2005), 1:12.5 (Filho et al 2007), 1:15 (Castro et al 2009), 1:15.5 (Krivan et al 1993), 1:16 (Fernandes et al 2005;Oleszczuk et al 2007), 1:17.5 (Krejcova and Cernohorsky 2003), 1:24 (dos ), 1:30 (dos Santos et al 2010, 1:31.5 (Ribeiro et al 2003), 1:32 (Santos et al 2008;Castro et al 2009), 1:33.3 (Frankova et al 2009), or even 1:100 (Magalhaes et al 1999). Residues after the digestion are diluted with water to 15 (Castro et al 2009), 20 (Castro et al 2009), 25 (Krivan et al 1993;Krejcova and Cernohorsky 2003;Anthemidis and Pliatsika 2005;Fernandes et al 2005;Filho et al 2007;Oleszczuk et al 2007;Santos et al 2008;dos Santos et al 2010), 50 (Rajwanshi et al 1997; dos Santos and de Oliveira 2001;Ribeiro et al 2003;dos Santos et al 2009;Ashu and Chandravanshi 2011), or 100 mL (Magalhaes et al 1999).…”

“…For brewing natural coffee or dissolving instant coffee, ratios of the mass of coffee (in grams) to the volume of water (in milliliter) can be quite differentiated, i.e., 1:5.5 (Santos et al 2004 (Rajwanshi et al 1997). The most commonly, hot (94-105°C) de-ionized or distilled water is added to a coffee portion or vice versa and after 5 (Rajwanshi et al 1997;Krejcova and Cernohorsky 2003;Frankova et al 2009;Ashu and Chandravanshi 2011) or 15 min (Fernandes et al 2005), resulting infusions are filtered (Krejcova and Cernohorsky 2003;Grembecka et al 2007;Frankova et al 2009;Ashu and Chandravanshi 2011) or centrifuged (Fernandes et al 2005;Oliveira et al 2012).…”

“…The most commonly, hot (94-105°C) de-ionized or distilled water is added to a coffee portion or vice versa and after 5 (Rajwanshi et al 1997;Krejcova and Cernohorsky 2003;Frankova et al 2009;Ashu and Chandravanshi 2011) or 15 min (Fernandes et al 2005), resulting infusions are filtered (Krejcova and Cernohorsky 2003;Grembecka et al 2007;Frankova et al 2009;Ashu and Chandravanshi 2011) or centrifuged (Fernandes et al 2005;Oliveira et al 2012). Hot water can also be percolated through coffee beds (Santos et al 2004) or the beverage can be prepared using a pressurized espresso coffee machine (Tagliaferro et al 2007).…”