Scopus
YÖKSİS Eşleşti
Monitoring of changes in the macroand micro-element and heavy metal contents of soaked, roasted, boiled chickpea (Cicer arietnum L.) grains and processed waters
Journal of Food Safety and Food Quality · Ağustos 2024
YÖKSİS Kayıtları
Monitoring of changes in the macro- and
micro-element and heavy metal contents
of soaked, roasted, boiled chickpea (
Cicer arietnum L.) grains and processed
waters
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE · 2024 SCI-Expanded
ÖĞRETİM GÖREVLİSİ NESİM DURSUN →
Makale Bilgileri
DergiJournal of Food Safety and Food Quality
Yayın TarihiAğustos 2024
Cilt / Sayfa75 · 106-111
Scopus ID2-s2.0-105031424812
Özet
In this study, the effects of different processing ways such as roasting, soaking and boiling on heavy metal, macro and micro element contents of chickpea grains were investigated. P and K amounts of raw (control) and processed chickpea seeds were measured between 59.20 (Boiled chickpea) and 4238.69 mg/kg (control) to 600.77 (Boiled chickpea water) and 7883.69 mg/kg (Dry roasted chickpea), respectively. Fe and Mn amounts of raw (control) and processed chickpea seeds were recorded between 0.59 (Soaked chickpea water) and 58.87 mg/kg (Dry roasted chickpea) to 0.63 (Boiled chickpea water) and 27.04 mg/kg (Dry roasted chickpea), respectively. Al ve As contents of raw and processed chickpea seeds were measured between 0.75 µg/g (Boiled chickpea water) and 17.81 (control) to 3.93 (Boiled chickpea) and 9.50 µg/g (Dry roasted chickpea), respectively. In addition, Pb amounts of chickpea seeds were determined between 0.188 (Boiled chickpea) and 0.928 µg/g (Dry roasted chickpea).
Yazarlar (5)
1
Mehmet Musa Özcan
2
Duygu Akçay Kulluk
3
Fatma Gökmen Yılmaz
4
Mustafa Özcan
5
Nesim Dursun
Anahtar Kelimeler
Chickpea
cooking ways
heavy metals
ICP-OES
macro-and micro element
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
1
Atıf
5
Yazar
5
Anahtar Kelime