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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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Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties
Scopus
Havuzumuzda 76 atıf almış
Physical and chemical properties of seven poppy varieties (2001 mavi hat, Ankara 94, Kocatepe 96, Kemerkaya, Karahisar 96, Şuhut 94, Afyon Kalesi 95) were investigated. Weight of 1000 seeds, moisture, crude protein, crude ash, crude fibre, HCI-insoluble ash, crude energy and crude oil contents of all seven varities of poppy seeds were established between 0.29-0.429 g, 3.39-4.76%, 11.94-13.58%, 4.92-6.25%, 22.63-30.08%, 0.72-1.68%, 6367.0-6740.5 kcal/100g and 32.43-45.52%, respectively. P,Ca, K, Mg, Na and Fe contents were established in the samples. Free fatty acid, iodine value, refractive index, unsaponifiable material, saponification number, pH and tocopherol contents of these 7 poppy seed oils were measured.The poppy seed oils contained an appreciable amount of β-tocopherol (309.5 ppm-567.3 ppm). Stearic, palmitic, oleic, linoleic and linolenic were determined as the main fatty acids. Poppy seed and oil having high nutritive value were recommended for processing as healthy food products. Linoleic acid was established as the dominant fatty acid in all varieties.
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Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey