Öz
Legumes such as red lentil and chickpeas are the most important products in our region also has a structure rich in mineral substance. However, very little work has been done in this area in our region. In this study, contents of mineral elements such as K, Ca, Mg, Zn, Fe, Cu, Cd, Pb, Cr, As, Se, V, Sn, Mn, Si and Ni were determined by inductively coupled plasma optic emission spectrometry (ICP-OES) method in registered six red lentil and two chickpea cultivars by GAP International Agricultural Research and Training Center (GAPUTAEM). In addition, the determination of the element concentrations of the species and the comparison of the element amounts in lentils and chickpeas were also evaluated. Element concentrations in lentil varieties are listed in descending order as follows K> Mg> Ca> Fe> Si> Zn> Sn> Mn> Cu> Ni> Cr> Se> V> Cd> Pb> As, while in chickpea cultivars are; K> Ca> Mg> Fe> Zn> Si> Mn> Sn> Cu> Ni> V> Cr> Se> Pb> Cd> As has been in the form. In the study were found that registred lentils and chichpeas varieties to be rich in terms of potassium element. On the other hand in the chickpeas cultivars calcium content is higher than lentils types.In addition, toxic heavy metals Cd, Pb and As concentrations were determined to be below the limit values. The results showed us that legumes are very important mineral resources. Lentils and chickpeas are very similar in terms of macro and micro element contents.Additionally, it was observed that they had a nutritionally safe mineral structure.
Anahtar Kelimeler
Kaynakça
- Anonim 2020. Baklagil Sektör Politika Belgesi 2019-2023, 2019, Ankara 2019.https://www.tarimorman.gov.tr/TAGEM/Belgeler/yayin/Baklagil%20Sekt%C3%B6r%20Politika%20Belgesi%202019-2023.pdf
- Babaoğlu M 2013. http://www.ttae.gov.tr/12.01.2013,
- Baysal A 1996. Beslenme, Ankara, 1996, 110-130, 258-260.
- Bilge İ. 1998. Saldamlı, Gıda Kimyası, Ankara, 379-392.
- Erdoğan S 2002.Çeşitli bakliyat ürünlerinde bazı metallerin spektroskopik yöntemlerle analizleri.Yüksek Lisans Tezi, Kimya Anabilim Dalı. Malatya
- Erdoğan S, Erdemoğlu, SB, Kaya, S. 2006. Optimisation of microwave digestion for determination of Fe, Zn, Mn and Cu in various legumes by flame atomic absorption spectrometry J Sci Food Agric 86:226–232
- Ereifej K.I, Haddad SG 2001. Chemical composition of selected jordanian cereals and legumes as compared with the FAO, Moroccan, East Asian and Latin American tables for use in the Middle East Trends in Food Science and Tecnology 11, 374-378
- FAO 1982. Twenty-sixth Report of the joint FAO/WHO Expert Committee on Food Additives (1982). Evaluation of certain Food Additives and Contaminants. WHO Technical Report Series, No. 683
- Gündüz T. 2004. Çevre Sorunları, Gazi Kitabevi, Ankara
- Keskin H.1987. Besin Kimyası, İstanbul, 369-380.
- Levy J. 1998. Immunonulrition: The pediatric Experience, Nutrition, 14; 641-647.
- Momen, AA, Zachariadis GA, Anthemidis AN, Stratis JA 2006. İnvestigation of four digestion procedures for multi-element determination of toxic and nutrient elements in legumes by inductively coupled plasma-optical emission spectrometry Analytica Chimica Acta 565, 81–88
- Onianwa PC, Adeyemo AO, Idowu OE, Ogabiela EE 2001. Copper and Zinc contents of Nigerian foods and estimate of the adult dietary intakes, Food Chemistry, 72,89-95. Özyılmaz G 1999. İskenderun Körfezinde Endüstri Kuruluşlarının Neden Olduğu Hava ve Toprak Kirliliği, Mustafa Kemal Üniversitesi Fen Bilimleri Enstitüsü Kimya Anabilim Dalı, Antakya
- Reyes MNM, Cervera ML, Campos RC, De la Guardia M. 2010. Total content of As, Sb, Se, Te and Bi in Spanish vegetables, cereals and pulses and estimation of the contribution of these foods to the Mediterranean Daily intake of trace elements. Food Chemistry 122, 188–194
- Salama AK, Radwan M 2005. Heavy metals (Cd, Pb) and trace elements (Cu, Zn) contents in some foodstuffs from the Egyptian market. Emir. J. Agric. Sci. . 17 (1): 34-42 TÜİK 2019. Kuru baklagiller, 2018-2019, www.tuik.gov.tr.Türkiye İstatistik Kurumu, Ankara.
- Vaessen HAMG., Van de Kamp C.G 1990. Reference-material-based collaborative test of flame atomic absorption spectroscopic determination of calcium and magnesium in foods and biological materials, Z. Lebensm Unters Forsch, 19: , 199-204.
- WHO 1996. Trace elements in human nutrition and health. Geneva
Öz
Legumes such as red lentil and chickpeas are the most important products in our region also has a structure rich in mineral substance. However, very little work has been done in this area in our region. In this study, contents of mineral elements such as K, Ca, Mg, Zn, Fe, Cu, Cd, Pb, Cr, As, Se, V, Sn, Mn, Si and Ni were determined by inductively coupled plasma optic emission spectrometry (ICP-OES) method in registered six red lentil and two chickpea cultivars by GAP International Agricultural Research and Training Center (GAPUTAEM). In addition, the determination of the element concentrations of the species and the comparison of the element amounts in lentils and chickpeas were also evaluated. Element concentrations in lentil varieties are listed in descending order as follows K> Mg> Ca> Fe> Si> Zn> Sn> Mn> Cu> Ni> Cr> Se> V> Cd> Pb> As, while in chickpea cultivars are; K> Ca> Mg> Fe> Zn> Si> Mn> Sn> Cu> Ni> V> Cr> Se> Pb> Cd> As has been in the form. In the study were found that registred lentils and chichpeas varieties to be rich in terms of potassium element. On the other hand in the chickpeas cultivars calcium content is higher than lentils types.In addition, toxic heavy metals Cd, Pb and As concentrations were determined to be below the limit values. The results showed us that legumes are very important mineral resources. Lentils and chickpeas are very similar in terms of macro and micro element contents.Additionally, it was observed that they had a nutritionally safe mineral structure.
Anahtar Kelimeler
Kaynakça
- Anonim 2020. Baklagil Sektör Politika Belgesi 2019-2023, 2019, Ankara 2019.https://www.tarimorman.gov.tr/TAGEM/Belgeler/yayin/Baklagil%20Sekt%C3%B6r%20Politika%20Belgesi%202019-2023.pdf
- Babaoğlu M 2013. http://www.ttae.gov.tr/12.01.2013,
- Baysal A 1996. Beslenme, Ankara, 1996, 110-130, 258-260.
- Bilge İ. 1998. Saldamlı, Gıda Kimyası, Ankara, 379-392.
- Erdoğan S 2002.Çeşitli bakliyat ürünlerinde bazı metallerin spektroskopik yöntemlerle analizleri.Yüksek Lisans Tezi, Kimya Anabilim Dalı. Malatya
- Erdoğan S, Erdemoğlu, SB, Kaya, S. 2006. Optimisation of microwave digestion for determination of Fe, Zn, Mn and Cu in various legumes by flame atomic absorption spectrometry J Sci Food Agric 86:226–232
- Ereifej K.I, Haddad SG 2001. Chemical composition of selected jordanian cereals and legumes as compared with the FAO, Moroccan, East Asian and Latin American tables for use in the Middle East Trends in Food Science and Tecnology 11, 374-378
- FAO 1982. Twenty-sixth Report of the joint FAO/WHO Expert Committee on Food Additives (1982). Evaluation of certain Food Additives and Contaminants. WHO Technical Report Series, No. 683
- Gündüz T. 2004. Çevre Sorunları, Gazi Kitabevi, Ankara
- Keskin H.1987. Besin Kimyası, İstanbul, 369-380.
- Levy J. 1998. Immunonulrition: The pediatric Experience, Nutrition, 14; 641-647.
- Momen, AA, Zachariadis GA, Anthemidis AN, Stratis JA 2006. İnvestigation of four digestion procedures for multi-element determination of toxic and nutrient elements in legumes by inductively coupled plasma-optical emission spectrometry Analytica Chimica Acta 565, 81–88
- Onianwa PC, Adeyemo AO, Idowu OE, Ogabiela EE 2001. Copper and Zinc contents of Nigerian foods and estimate of the adult dietary intakes, Food Chemistry, 72,89-95. Özyılmaz G 1999. İskenderun Körfezinde Endüstri Kuruluşlarının Neden Olduğu Hava ve Toprak Kirliliği, Mustafa Kemal Üniversitesi Fen Bilimleri Enstitüsü Kimya Anabilim Dalı, Antakya
- Reyes MNM, Cervera ML, Campos RC, De la Guardia M. 2010. Total content of As, Sb, Se, Te and Bi in Spanish vegetables, cereals and pulses and estimation of the contribution of these foods to the Mediterranean Daily intake of trace elements. Food Chemistry 122, 188–194
- Salama AK, Radwan M 2005. Heavy metals (Cd, Pb) and trace elements (Cu, Zn) contents in some foodstuffs from the Egyptian market. Emir. J. Agric. Sci. . 17 (1): 34-42 TÜİK 2019. Kuru baklagiller, 2018-2019, www.tuik.gov.tr.Türkiye İstatistik Kurumu, Ankara.
- Vaessen HAMG., Van de Kamp C.G 1990. Reference-material-based collaborative test of flame atomic absorption spectroscopic determination of calcium and magnesium in foods and biological materials, Z. Lebensm Unters Forsch, 19: , 199-204.
- WHO 1996. Trace elements in human nutrition and health. Geneva
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Ziraat, Veterinerlik ve Gıda Bilimleri |
| Bölüm | ARAŞTIRMA MAKALESİ (Research Article) |
| Yazarlar | |
| Yayımlanma Tarihi | 30 Haziran 2022 |
| Gönderilme Tarihi | 24 Mayıs 2021 |
| Kabul Tarihi | 28 Temmuz 2021 |
| Yayımlandığı Sayı | Yıl 2022Cilt: 25 Sayı: 3 |
2022-JIF = 0.500
2022-JCI = 0.170
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