Kurumun Atıf Alan Makalesi
Atıf Alan Yayın
Mineral contents of some plants used as condiments in Turkey
Scopus
Toplam 223 atıf DOI
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.
Atıf Kaynağı
Atıf Yapan Yayın
Mineral contents and proximate composition of Pistacia vera kernels
Scopus
Havuzumuzda 14 atıf almış
The mineral contents of Pistacia vera kernels were determined by inductively coupled plasma-atomic emission spectroscopy (ICP-AES). The minimum and maximum values of K, P, Ca, Mg, and S elements ranged from 6,333 to 8,064 mg/kg, 3,630 to 5,228 mg/kg, 1,614 to 3,226 mg/kg, 1,716 to 2,402 mg/kg, and 1,417 to 1,825 mg/kg, respectively. In addition, the mean values of Fe, Zn, Cu, Mn, B, Mo, Cr and Ni elements were determined as 42.48, 20.52, 12.81, 7.48, 11.31, 0.106, 0.511 and 1.67 mg/kg, respectively. Ash levels of kernels were found between 2.28 % (Urfa) and 2.79 % (Halebi). In addition, crude oil and protein contents were determined between 48.8 % (Halebi) to 55.3 % (Siirt) and 23.33 % (Uzun) to 27.16 % (Halebi), respectively. © 2014 Springer International Publishing.
Atıf Yapan Makale Bilgileri
Kurumlar (2)
King Saud University
Riyadh, Saudi Arabia
Selçuk Üniversitesi
Selçuklu, Turkey