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
Effect of drying methods on the mineral content of basil (Ocimum basilicum L.)
Scopus
Havuzumuzda 100 atıf almış
Sun drying and oven drying (50 °C) characteristics of basil (Ocimum basilicum L.) were determined. The effect of these drying methods on the mineral content of fresh, oven dried and the wire basket sun dried basil were compared. Oven drying resulted in increased drying rates and shorter drying time. Basil can be oven dried at 50 °C to 17.31% moisture content after 15 h and can be sun dried to 23.79% moisture content after 28 h. The mineral content of oven dried herbs was higher than sun dried herbs. K, P, Ca, S, Mg, Fe and Al contents were determined as main minerals in both oven and sun dried basil. © 2004 Elsevier Ltd. All rights reserved.
Atıf Yapan Makale Bilgileri
Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey