Table 4.
Aluminum content in food samples—raw samples versus the highest found aluminum concentrations in the samples wrapped and baked in aluminum foil
| Food samples | Raw (Dry mass mg/kg) | Raw (Wet mass mg/kg) | The highest concentration (Dry mass mg/kg) | The highest concentration (Wet mass mg/kg) | Noticea |
|---|---|---|---|---|---|
| Hermelín | – | 4.46 ± 0.12 | 1.68 ± 0.02 | bM foil E | |
| Tomato | 1.70 ± 0.02 | 0.08 ± 0.00 | 7.78 ± 0.18 | 0.37 ± 0.02 | Foil A |
| Paprika | – | 1.32 ± 0.03 | 0.10 ± 0.00 | M foil E | |
| Karlovarský knedlík | 2.31 ± 0.02 | 1.07 ± 0.02 | 1.88 ± 0.42 | 0.90 ± 0.01 | Foil E |
| Pork roast | – | 15.87 ± 0.07 | 6.90 ± 0.08 | M foil E | |
| Pork neck | – | 4.91 ± 0.06 | 1.74 ± 0.00 | M foil E | |
| Chicken breasts | – | 5.25 ± 1.48 | 1.70 ± 0.04 | M foil C | |
| Chicken legs | – | 3.6 ± 0.2 | 1.24 ± 0.03 | M foil D |
Abbreviations: M, marinated; NM, not marinated.
a
Indication in which aluminum foil the Al concentration was the highest.
b
M indicating marinated samples.