**Author details**

*Electrochemical Impedance Spectroscopy*

chemical impedance spectroscopy.

kitchen utensils are worn;

leaf,…) made in this material;

**Acknowledgements**

analyses.

to take for limit risk of aluminum migration in foods:

utensil, products absorb more easily this material.

conclude that variations of the impedance spectra in Niquist Z diagram based on the cooking time confirms the development of a protective oxide layer (alumina) of this alloys in electrochemical tests, resulting in an increase of the polarization resistance jointly with a decrease in the capacity of the double layer. Electrochemical tests showed a good efficacy of the sample in the broken rice media and having a good resistance to corrosion comparatively to salt water media. The low resistance to corrosion of sample in the salt water media is certainly caused by chloride ions. Susceptibility to corrosion by pitting has been confirmed by the method of electro-

Analysis of two local kitchen utensils with known composition and with various

cooking media frequently used in Burkina Faso showed that aluminum content released increases with temperature influence, cooking time, and media. However, insignificant values of aluminum concentration released at room temperature in all solution are may be caused by the short stocking time, may be a decreasing of stocking temperature or another factor not deal with in this study. This study permits to update literature data and must support agribusiness and socio-economic interest of local kitchen utensils made in Burkina Faso according to the area. As precaution

• Avoid using spoil kitchen utensils, aluminum migrate more easily when

• Avoid cooking or preserving food in kitchen utensil in aluminum. Food will absorb more aluminum if it is cooked or preserved in kitchen utensil (pan,

• Avoid cooking vegetable or acid foods as tomatoes, citrus fruit in aluminum

The lead author is grateful to the Academy of Research and Higher Education (ARES) for providing funds for her PhD study. He is also grateful to Professor Jean Boukari Legma, the CHANI laboratory of Belgium and the staff of the Burkina Faso Institute of Environment and Agronomic Research (INERA) for the laboratory assistant who contributed a lot to the success of the study during data collection and

**48**

Jacques Sawadogo1 \* and Jean Boukari Legma2

1 National Centre for Scientific and Technological Research (CNRST), Ouagadougou, Burkina Faso

2 Faculty of Science and Technologies, Saint Thomas Aquinas University (USTA), Ouagadougou, Burkina Faso

\*Address all correspondence to: jacques.sawadogo@ulb.ac.be

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
