Trace Element Analysis of Algerian Cuisine: Insights from Iron, Zinc, Cobalt, Chromium, and Rubidium Content Using Instrumental Neutron Activation Analysis Method

Abstract

This work aims to assess for the first time in Algeria the concentration of five essential nutrient elements', namely: chromium (Cr), cobalt (Co), iron (Fe), rabidium (Rb), and zinc (Zn), in a dozen commonly consumed Algerian food items chosen and ordered according to their Algerian cuisine availability: bread, flour, spaghetti, bean, lentils, tomatoes, zucchini, eggs, beef, Sardina pilchardus (sardine), Merlangius merlangus Linnaeus, 1758 (whiting), and Mullus barbatus (red mullet) fish. Instrumental neutron activation analysis (INAA) was used for this study due to its ability and high sensitivity to detect trace-level concentrations. Among these items, results showed that beef exhibits notably elevated levels of Cr (4.02 mg/kg) and Rb (9.41 mg/kg), whereas M. barbatus fish emerges as a significant source of Zn (268 mg/kg). Lentils have substantial Fe content (151 mg/kg), emphasizing their nutritional significance. Additionally, zucchini demonstrates considerable levels of both Cr (2.17 mg/kg) and Rb (6.38 mg/kg). These findings underscore the diverse elemental profiles of staple Algerian cuisine foods, delineating their potential dietary contributions and highlighting essential sources of these micronutrients.