# 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
Figure 1c demonstrates that there is no significant change in the elemental concentration that migrated into the cooked food when cooking with tap water (AC-3) vs. mineral water (AC-4). Figure 1d shows a significant increase in the concentration of Al and Fe in the cooked food when the heating time is extended to 8 h at 70 \({}^{\circ}\)C (AC-5 sample). The results consistently indicate that aluminum is the primary element that migrates from aluminum cooking pots, while the remaining elements such as Fe migrate with lower concentrations in comparison to aluminum. The toxic elements (As, Cd, and Pb) are present in minor concentrations in the cooked food under all cooking conditions, remaining below the acceptable limits. Figure 2 illustrates the impact of different types of aluminum cooking pots on the concentration of elements that migrate into the food. A substantial increase in aluminum concentration in the cooked food is observed when using aluminum pressure cookers. The highest aluminum concentration (252.7 \(\upmu\)g/g) was observed in the food cooked with  
Figure 1: The elements migrated to the cooked food from manufacturer (1) aluminum cooking pot (AC) under various cooking conditions: **(a)** the effect of tomato sauce (AC2 vs. AC1); **(b)** the effect of added spices (AC3 vs. AC2); **(c)** the effect of mineral water (AC4 vs. AC3); and **(d)** the effect of long-time heating (8 h @ 70 \({}^{\circ}\)C) (AC5 vs. AC3). the ACP pressure cooker (ACP-5 sample). Food acidity, heating time, and the type of aluminum pot (traditional or pressure cookers) played a significant role in the concentration of elements that migrated into the food. Based on the present results, special attention is needed for aluminum concentration due to its considerable variation under various processing variables. The aluminum content increased from 80.17 ug/g (AC-1 sample) to 133.7 ug/g when tomato sauce was added (AC-2 sample). Further increases in aluminum concentration (157.9 ug/g) in cooked food were observed with extended heating times, as seen in the AC-5 sample. AC and AS aluminum cooking pots showed a nearly similar effect on the concentration of elements that migrated into the food, as indicated by the results for AC-5 (157.9 ug/g) and AS-5 (145.4 ug/g), which are presented in Table 6 and Figure 1. The pressure cookers ACP and APP exhibited the highest amount of aluminum migration into the food, with the maximum aluminum concentration detected in the food prepared with the ACP pressure cooker, reaching 252.7 ug/g. The effect of mineral water (AC-4 sample) compared to tap water (AC-3 sample) appears to have an insignificant impact on the level of elements that migrate into the food. This is likely due to minor changes in the food's acidity (pH) in both cases. Additionally, the addition of salt and spices had a minor effect on the content of elements that migrated into the food (AC-3 vs. AC-2 samples). Since the addition of various spices to the food can have conflicting effects on element migration, the net impact appears to be neutral, as shown in the results presented in Table 1 and Figure 1.