Scopus
Mineral contents of some plants used as condiments in Turkey
Food Chemistry · Ocak 2004
Makale Bilgileri
DergiFood Chemistry
Yayın TarihiOcak 2004
Cilt / Sayfa84 · 437-440
Scopus ID2-s2.0-0242438728
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, Pb 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. © 2003 Elsevier Ltd. All rights reserved.
Yazarlar (1)
1
Mehmet Musa Özcan
Anahtar Kelimeler
Condiments
Mineral contents
Spice
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
200
Atıf
1
Yazar
3
Anahtar Kelime