Determination and evaluation of the amount of aluminium contained in the meal and other foods cooked in the aluminium utensils

In this study, different Turkish meals were cooked in utensils made from old Al utensil, new aluminium utensil, clay utensil, aluminium folyo utensil, steel utensil, PTFE utensil, glass with boron utensil and tinned copper utensil. Then the Al concentrations in meals were determined by flame atomic absorption spectrometry. Yoghurt was also fermented in different utensils, described above. In addition, yoghurt was made sour in described utensils and Al concentrations in all the yoghurt samples were determined by flame atomic absorption spectrometry. The increased Al concentrations were found in the meals cooked in old aluminium utensils and this increase was high when tomato sour was used. This is attributed to the acidity of tomato sour. The less Al concentrations were found in the meals cooked in glass with boron utensils. The increased Al concentrations were also found in the yoghurt samples fermented in old aluminium utensils. This increase was wery high when the yoghurt was made sour. The less Al concentrations were found in the fermented yoghurt utensils. Key Words: Aluminium Determination, Analysis of Meals and Yoghurt, Atomic Absorption Spectrometry.