Deteremnation Concentration of Copper and Cobalt in Canned Foods By Atomic Absorption
Keywords:
canned food, copper, cobalt, concentration and atomic absorptionAbstract
Canned foods are widely consumed due to their convenience and long shelf life; however, they may represent a potential source of exposure to trace metals originating from raw materials, processing, or packaging. This study aimed to determine the concentrations of copper (Cu) and cobalt (Co) in selected commonly consumed canned food products available in the local markets of Al-Assaba City, Libya. Ten different canned food samples, representing various food categories and brands, were analyzed using Atomic Absorption Spectrophotometry (AAS) following wet acid digestion.
The results showed that copper concentrations varied among the analyzed samples, with higher values detected in some products such as ketchup, tomato paste, and mixed pickles, while lower concentrations were observed in fruits, mushrooms, and legumes. Cobalt concentrations in all analyzed samples were relatively low and remained within internationally acceptable limits. The observed variability in metal concentrations may be attributed to differences in food type, processing conditions, and packaging materials.
Overall, the findings indicate that although most analyzed samples contained copper and cobalt levels within permissible limits, certain products exhibited elevated copper concentrations that warrant attention. Continuous monitoring of trace metal levels in canned foods is recommended to ensure food safety and consumer protection.
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