# Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS
## 3 Results and Discussion
### The Results of Elemental Analysis Using ICP-MS Technique for Cooked Food
Notably, aluminum migration is more pronounced compared to the other elements; the pots used in the present study contain more than 99 wt.% (weight percent) aluminum, so the migration of aluminum was observed to be higher than the remaining minor elements in the cooking pots where the driving force for metal ion migration is strongly dependent on the metal ions' concentration gradients. The concentration of toxic elements (As, Cd, and Pb) in the \begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample Code**} & \multicolumn{6}{c}{**Elements Concentration (\(\mu\)g/g)**} \\ \cline{2-11}  & \multicolumn{2}{c}{**Al**} & \multicolumn{2}{c}{**Fe**} & \multicolumn{2}{c}{**As**} & \multicolumn{2}{c}{**Cd**} & \multicolumn{2}{c}{**Pb**} \\ \cline{2-11}  & * **AVE** & * **SD** & **AVE** & **SD** & **AVE** & **SD** & **AVE** & **SD** & **AVE** & **SD** \\ \hline AC-1 & 80.17 & 5.997 & 6.493 & 0.4941 & 0.0053 & 0.0007 & 0.0005 & 0.00004 & 0.0056 & 0.00084 \\ \hline AC-2 & 133.7 & 8.501 & 8.922 & 0.6759 & 0.0172 & 0.0014 & 0.0008 & 0.00009 & 0.0087 & 0.00092 \\ \hline AC-3 & 129.4 & 6.277 & 9.296 & 0.8298 & 0.0113 & 0.0011 & 0.0002 & 0.000019 & 0.0078 & 0.00089 \\ \hline AC-4 & 130.1 & 9.304 & 11.98 & 0.9419 & 0.0279 & 0.0026 & 0.0001 & 0.000012 & 0.0084 & 0.00091 \\ \hline AC-5 & 157.9 & 8.722 & 14.45 & 1.1573 & 0.0265 & 0.0012 & 0.0010 & 0.00013 & 0.0039 & 0.00049 \\ \hline AS-5 & 145.4 & 7.697 & 9.171 & 0.7209 & 0.0267 & 0.0031 & 0.0007 & 0.00011 & 0.0054 & 0.00078 \\ \hline ACP-5 & 252.7 & 7.793 & 17.22 & 1.3158 & 0.0292 & 0.0021 & 0.0002 & 0.00003 & 0.0034 & 0.00053 \\ \hline APP-5 & 221.0 & 6.085 & 9.401 & 0.3199 & 0.0182 & 0.0017 & 0.0009 & 0.00014 & 0.0025 & 0.00037 \\ \hline \hline \end{tabular}  
* AVE refers to an average of three replicates and SD indicates the standard deviation.  
\end{table} 
Table 6: The ICP-MS elemental analysis results of food prepared by aluminum pots. \begin{table}
\begin{tabular}{l c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Raw Materials**} & \multicolumn{6}{c}{**Elements Concentration (\(\mu\)g/g)**} \\ \cline{2-11}  & \multicolumn{2}{c}{**Al**} & \multicolumn{2}{c}{**Fe**} & \multicolumn{2}{c}{**As**} & \multicolumn{2}{c}{**Cd**} & \multicolumn{2}{c}{**Pb**} \\ \cline{2-11}  & \multicolumn{2}{c}{*** **AVE**} & \multicolumn{2}{c}{*** **SD**} & **AVE** & **SD** & **AVE** & **SD** & **AVE** & **SD** & **AVE** & **SD** \\ \hline Rice & 15.20 & 1.017 & 10.94 & 0.5971 & 0.0892 & 0.0064 & 0.0313 & 0.0027 & 0.1261 & 0.0029 \\ \hline Dry Lemon & 58.61 & 3.876 & 84.06 & 5.303 & 0.0262 & 0.0012 & 0.0137 & 0.0013 & 0.2101 & 0.0192 \\ \hline Clove & 83.48 & 7.047 & 79.39 & 4.953 & 0.0173 & 0.0009 & 0.0062 & 0.0005 & 0.4919 & 0.0253 \\ \hline Black pepper & 134.4 & 9.630 & 131.6 & 7.834 & 0.0436 & 0.0017 & 0.0169 & 0.0013 & 0.2819 & 0.0171 \\ \hline Cardamom & 48.22 & 2.549 & 52.62 & 2.405 & 0.2691 & 0.0199 & 0.0716 & 0.0061 & 0.6583 & 0.0346 \\ \hline Kabsa Spices & 110.2 & 5.696 & 192.2 & 8.893 & 0.0696 & 0.0053 & 0.0374 & 0.0002 & 0.3814 & 0.0235 \\ \hline Cinnamon & 55.53 & 3.006 & 40.17 & 2.472 & 0.2284 & 0.0061 & 0.0543 & 0.0034 & 1.1688 & 0.0746 \\ \hline Meat & 11.64 & 0.487 & 24.12 & 1.463 & 0.0071 & 0.0003 & 0.0092 & 0.0007 & 0.0360 & 0.0024 \\ \hline Tomato Sauce & 16.10 & 0.5096 & 15.32 & 1.204 & 0.0150 & 0.0011 & 0.0203 & 0.0016 & 0.0158 & 0.0014 \\ \hline Table Salt & 21.55 & 1.361 & 14.54 & 1.005 & 0.1330 & 0.0014 & 0.1663 & 0.0134 & 0.3698 & 0.0307 \\ \hline \hline \end{tabular}  
* AVE refers to an average of three replicates and SD indicates the standard deviation.  
\end{table} 
Table 5: The average elemental concentration in raw ingredients. cooked food appears to be relatively small, and any variations observed from one run to another can be disregarded due to the low concentrations of these elements. Figure 1b reveals insignificant changes in the content of migrated elements to the food when spices were added (AC-3 sample) compared to the AC-2 sample.