Kurumun Atıf Alan Makalesi
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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.
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Evaluation of Drying Methods with Respect to Drying Kinetics, Mineral Content, and Color Characteristics of Savory Leaves
Scopus
Havuzumuzda 83 atıf almış
Sun, oven (50 °C), and microwave oven (700 W) drying of savory leaves (Satureja thymbra L.) were carried out to monitor the drying kinetics, changes in mineral content, and color degradation of the product. Oven and microwave oven drying shortened the drying time over than approximately 70% and 99% when compared to the sun and oven drying methods, respectively. Fresh and dried savory leaves had high amounts of K (8875. 2-28468. 0 mg/kg), Ca (3681. 6-9852. 03 mg/kg), Mg (1388. 0-3102. 0 mg/kg), and P (2313. 2-5045. 8 mg/kg) minerals. K, Ca, P, and Mg were the most abundant elements in savory samples. Mineral content of oven-dried savory were higher than the sun and microwave dried samples. Midilli and Küçük model was shown to give a good fit to the sun and oven drying. The Midilli and Küçük, modified page and page models exhibited high coefficient of determination (R 2) values ranging between 0. 9995 and 0. 9997, to the experimental microwave oven drying data of savory. Microwave oven drying revealed optimum color values. Oven drying resulted in a considerable decrease in color quality of savory. © 2011 Springer Science + Business Media, LLC.
Atıf Yapan Makale Bilgileri
Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey