Migration of aluminum from food contact materials to food—a health risk for consumers? Part I of III: exposure to aluminum, release of aluminum, tolerable weekly intake (TWI), toxicological effects of aluminum, study design, and methods

Environmental Sciences Europe

Table 6 Sample materials with initial weight, digestion additives and LOQ

Sample	Initial weight/initial volume	Digestion additive	LOQ
Water	–	–	0.001 mg/L
Oil	0.5 g	HNO₃, H₂O₂, H₂O	0.1 mg/kg
Citric acid	2.5 mL	HNO₃, H₂O₂, H₂O	0.02 mg/L
Citric acid	2.5 mL	HNO₃, H₂O₂, H₂O	ICP-MS 3 mg/L ICP-OES
Tea bag and granulated Tea^a (instant lemon-tea drink)	5 mL	HNO₃, H₂O₂	0.005 mg/L
Lemon juice	1 mL	HNO₃, H₂O₂, H₂O	0.025 mg/L
Apple juice with mineral water	5 mL	HNO₃, H₂O₂	0.005 mg/L
Meat filled pasta (ravioli)	1 g	HNO₃, H₂O₂, H₂O	0.025 mg/kg
Fish	1 g	HNO₃, H₂O₂, H₂O	0.025 mg/kg
Espresso	5 mL	HNO₃, H₂O₂	0.005 mg/L
Ground coffee	0.5 g	HNO₃, H₂O₂, H₂O	0.5 mg/kg

LOQ limit of quantification
^aList of ingredients according to the manufacturer: sugar, glucose, acidifier citric acid, cold-water soluble black tea extract 1.28%, vitamin C, lemon extract powder (maltodextrin, lemon juice concentrate), aroma