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Karolina Slawinska, Gabriela Bielecka, Karol Iwaniak, Sylwia Wosko and Ewa Poleszak

References 1. Abdalian R, Saqui O, Fernandes G, Allard JP. Effects of manganese from a commercial multi-trace element supplement in a population sample of Canadian patients on long-term parenteral nutrition. J Parenter Enteral Nutr. 2013;37(4):538. 2. Aschner JL, Aschner M. Nutritional aspects of manganese homeostasis. Mol Aspects Med. 2005;26(4-5):353. 3. Aschner M. Manganese: brain transport and emerging research needs. Environ Health Perspect. 2000;108(3):429. 4. Becker W, Kumpulainen J

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Piotr Bawiec, Magdalena Halabis, Zbigniew Marzec, Andrzej Kot, Janusz Solski and Kinga Gawel

Abstract

Considering the nutritional values, breadstuff plays a big part in covering human nourishment needs and constitutes a base of all day diet. Moreover, bread is an excellent source of numerous vitamins and minerals the abundance of which depends on the degree of grinding. Thus, it seems to be very important to know the composition and level of bio-elements. That is why the main target of this study was to evaluate the concentration of selected trace elements: chromium (Cr), nickel (Ni), iron (Fe) and manganese (Mn) in wheat grain, wheat bran, different wheat and rye flour types and variety of breadstuff also with addition of grains and seeds from different bakeries and mills. Another task was to analyze if the technological process has an influence on secondary despoil of bread goods with heavy metal elements. The analyzed trace elements were measured with a precise and accurate atomic absorption spectrophotometric method (AAS) and the results were expressed in mg/kg of selected sample. Obtained results show that bread and grain products are a good source of trace elements like chromium, nickel, iron and manganese. However, the higher levels of chromium and nickel in bread goods could rather be an effect of impurity caused by a technological process in mill and bakeries.

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Ivan Kos, Milena Jadrijević-Mladar, Ivan Butula, Mladen Biruš, Gordana Maravić-Vlahoviček and Sanja Dabelić

initio studies on hydroxyureas, J. Phys. Chem. A 112 (2008) 11756-11768; DOI: 10.1021/jp804925b. 9. I. Batinić-Haberle, I. Spasojević, R. D. Stevens, P. Hambright and I. Fridovich, Manganese(III) meso-tetrakis(ortho-N-alkylpyridyl)porphyrins. Synthesis, characterization, and catalysis of O2•-dismutation, J. Chem. Soc., Dalton Trans. (2002) 2689-2696; DOI: 10.1039/B201057G. 10. G. Maravić, J. M. Bujnicki, M. Feder, S. Pongor and M. Flögel, Alanine-scanning mutagenesis of the predicted rRNA-binding domain of ErmC’ redefines the

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Wojciech Szwerc and Ireneusz Sowa

, magnesium, sodium and potassium in milk by flame atomic spectrometry after microwave oven digestion., Analyst 120, 1, 1995. 4. Doroschuk V.O., et al.: Flame atomic absorption determination of manganese(II) in natural water after cloud point extraction., Talanta 64, 2004. 5. Heldur H., et al.: Anodic stripping voltammetric determination of cadmium in whole human blood., Electroanal.,16, 5, 2004. 6. Kozina S. A., Kushchevskaya N.F.: Inversion voltammetric determination of microconcentrations of Cd (II) and Zn (II) when they

Open access

Mateusz P. Kister, Katarzyna Borowska, Karolina A. Kister, Agnieszka Wojtowicz and Barbara Jodlowska-Jedrych

References 1. Al-Rmalli S.W., Jenkins R.O., Haris P.I.: Betel quid chewing elevates human exposure to arsenic, cadmium and lead. J. Hazard Mater., 190, 69, 2011. 2. Al-Rmalli S.W., Jenkins R.O., Haris P.I.: Betel quid chewing as a source of manganese exposure: total daily intake of manganese in a Bangladeshi population. BMC Public Health., 11, 85, 2011. 3. Boucher B.J., Mannan N.: Metabolic effects of the consumption of Areca catechu. Addict Biol., 7, 103, 2002. 4. Chang W.C. et al.: Betel nut