Evaluation of aluminium concentrations in samples of chocolate and beverages by electrothermal atomic absorption spectrometry

Samples of chocolate, cocoa, tea infusions, soft drinks and fruit juice hav e been examined by electrothermal atomic absorption spectrometry (ETA-AAS) for the presence of aluminium (Al). Fruit juices and chocolate were analyse d after an adequate sample preparation; the other products were evaluated d irectly. Sampling was performed in duplicate for 248 independent samples. T he mean Al concentration in chocolate was 9.2 +/-7.5 mg kg(1), and individu al values were correlated with the per cent of cocoa in samples (Y=0:63+0:2 7X, r=0:78, p<0:0001). Al concentration in commercial tea infusions ranged from 0.9 to 3.3 mg l(1) (<(X)over bar>=1.80 +/- 65 mg l(1)), whereas in lab oratory-prepared samples it was 2.7 +/-0.93 mg l(1). In soft drinks, the co ncentrations of Al were lower, ranging from 9.1 to 179 mul(1); the highest values were observed in samples of orange squash ((X) over bar= 114 +/- 56 mug l(1)). Apricot juice showed the highest Al level ((X) over bar =602 +/- 190 mug l(1)), being statistically different from that of pear ((X) over b ar =259 +/- 102 mug l(1)), but not different from that of peach juice ((X) over bar =486 +/- 269 mug kg(1)). Toxicologically, the amount of Al derivin g from the consumption of these products is far below the acceptable daily intake of 1 mg kg(1) body weight indicated by the FAO/WHO, and it is a very low percentage of the normal Al dietary intake.