Determination of Residual Nickel in Some Hydrogenated Fat Products in Markets of Brack Alshatti

Abstract

Nickel can be  found naturally in foods and beverages of plant or animal origin, which plays an essential role in the enzymes action involved in the metabolism process. It can also exist the food chain as additives during the manufacturing process or as  a result of contamination. To estimate nickel in some hydrogenated oils, it was extracted from the samples using the organic solvent toluene with a mixture of nitric and sulphuric acid, and then estimated using an atomic absorption spectrophotometer. The study showed that the presence of residual nickel in all samples of hydrogenated fat products, at concentrations exceeded the permissible limit set by the World Health Organization (WHO). The Ni concentration in samples was significantly higher, varying ranging between 0.717 - 1.288 mg/kg. The results showed the presence of high concentrations of nickel in all food products subject to the study. Which may expose the consumer to danger of health problems that can result from this element. There is also a need for more studies to evaluate the risks resulting from eating various hydrogenated vegetable oils rich in nickel or other elements.