Evaluation of Silicon Concentration in Milk from Different Species and in Certain Dairy Products in Egypt | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 9, Volume 8, Issue 2, February 2017, Page 117-119 PDF (185.8 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2017.37137 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mounira M. Ahmed1; Magda Abd El Aziz1; H. M. Sobhy2; W. Z. Azer2; M. A. El Nawawy3 | ||||
| 1Animal Production Res. Institute, Agric. Res. Center, Ministry of Agric. | ||||
| 2Institute of Africa Research and Studies – Cairo University | ||||
| 3Food science Dept., Fac. of Agric., Ain Shams University. | ||||
| Abstract | ||||
| Silicon plays an important role in bone formation and connective tissue metabolism. Although biological interest in this element has recently been increased, limited information exists about the silicon concentration of foods. Further knowledge relating the relationship between dietary silicon and human health, reliable silicon concentration in food is required. Therefore, the object of this study focused on the silicon concentration in some Egyptian milk and some dairy products. Milk from different species and some dairy products commonly consumed in Egypt were analyzed for silicon concentration. The samples were analyzed using Agilent microwave plasma atomic emission spectrometry following microwave- assisted digestion with nitric acid. The results revealed the linearity of this method and the recovery ranged from 98 – 100 % for milk and 96 – 98 for cheese. The data showed the highest concentration of silicon was found in camel milk (mean = 3.34 ± 0. 12 ppm), lowest concentration in buffalo milk (mean = 0.20 ± 0.01 ppm). Also, it was found the mean values of silicon in goat and cow milk were = 2.28 ± 0.09 ppm and 0.94 ± 0.03 ppm, respectively. The mean values of fresh skim milk and skim milk powder were 0.80 ± 0.04 and 33.11 ± 2.3, respectively. The silicon concentration in processed cheese was higher than that in soft cheese. However, yogurt was of the highest silicon concentration, compared to fresh milk and cheeses. The present study provided the importance of the primary data obtained dealing with the silicon concentration of some Egyptian milks and dairy products. | ||||
| Keywords | ||||
| silicon; skim; Buffalo; cow; camel; goat milk; Soft cheese; Processed cheese; yoghurt; microwave plasma atomic emission spectrometry | ||||
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