Estimation of minerals, nitrate and nitrite contents of medicinal and aromatic plants used as spices, condiments and herbal tea

Basit Öğe Kaydı
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAkbulut, Mehmet
dc.date.accessioned2020-03-26T17:26:49Z
dc.date.available2020-03-26T17:26:49Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, the minor and major mineral contents of 31 kinds of medicinal and aromatic plant collected from the south region of Turkey in 2004 year were established by inductively coupled plasma atomic emission spectrometry (ICP-AES). The samples were composed of Al, Ca, Fe, K, Mg, Na, P and Zn. The highest mineral concentration were measured between 57.70-2962.74 mg/kg Al, 1160.04-16452.88 mg/kg Ca, 44.83-1799.5 mg/kg Fe, 3570.73-27669.72 mg/kg K, 477.17-4313.59 mg/kg Mg, 1102.62-20912.33 mg/kg Na, 443.60-9367.80 mg/kg P and 7.18-48.36 mg/kg Zn. The highest values of Ca, K and P were established in F. vulgare (bitter fennel) (16452.88 mg/kg), O. minumum (basil) (27669.72 mg/kg) and F vulgare (bitter fennel) (9367.80 mg/kg), respectively. The heavy metal contents were determined too low in all samples. Nitrate and nitrite contents of samples were analysed using the phenolicdisulphonic acid method and the diazotisation method of the American Public Health Association, respectively. These nitrate and nitrite values were established to vary widely depending on the different plant species. While nitrate contents were high in most cases and varied from 12.15 mg/kg lime flover (Tilia corata) to 238.85 mg/ kg myrtle (M. communis), nitrite contents were established between 3.69 mg/kg sesame (S. indicum) to 52.70 mg/kg basil (O. minumum). Generally, nitrate contents of samples were found very high compared with nitrite values. (c) 2007 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2007.06.045en_US
dc.identifier.endpage858en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage852en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2007.06.045
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22383
dc.identifier.volume106en_US
dc.identifier.wosWOS:000250038400057en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectmedicinal and aromatic planten_US
dc.subjectmineralsen_US
dc.subjectnitrate and nitrite contentsen_US
dc.titleEstimation of minerals, nitrate and nitrite contents of medicinal and aromatic plants used as spices, condiments and herbal teaen_US
dc.typeArticleen_US

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