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 colour characteristics of rosemary leaves
Scopus
Havuzumuzda 159 atıf almış
Rosemary leaves (Rosmarinus officinalis L., Lamiaceae) were dried by using sun, oven (50 °C) and microwave oven (700 W, 2450 MHz) drying methods. Microwave oven drying shortened the drying time more than 99% when compared to the sun and oven drying methods. K, Ca, Na, Mg and P were the most abundant elements in the rosemary samples. The mineral content of oven dried rosemary leaves was higher than that of the sun and microwave dried samples. The logarithmic and Midilli and Küçük models were shown to give a good fit to the sun and oven drying. The Page, Modified Page and Midilli and Küçük models have shown a better fit to the experimental microwave oven drying data of rosemary leaves. Microwave oven drying revealed optimum colour values. Oven drying resulted in a considerable decrease in the colour quality of the rosemary leaves. © 2007.
Atıf Yapan Makale Bilgileri
Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey