Mineral contents of some plants used as condiments in Turkey
Yükleniyor...
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER SCI LTD
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Mineral contents of thirty-two plants used as condiments in Turkey were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). All materials contained high amounts of Al, Ba, Ca, Fe, K, Mg, P and S. The highest levels of Ca, Fe. K. Mg and S were found in Thymus vulgaris, Lavandula officinalis L., Anethum graveolens L., Ocimum basilicum L. and Sinapis alba L., respectively. Bi, Cd. Li, Ph and Se contents of condiments were found to be very low. This work attempts to contribute to knowledge of the nutritional properties of these plants. These results may be useful for the evaluation of dietary information. (C) 2003 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
spice, condiments, mineral contents
Kaynak
FOOD CHEMISTRY
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
84
Sayı
3
