Mineral contents of some plants used as condiments in Turkey (English)

in Food Chemistry ; 84 , 3 ; 437-440
Food Chemistry
Elsevier Ltd ; 2003

AbstractMineral 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.

Commercial Copyright fee: €39.00 Basic fee: €4.00 Total price: €43.00


Academic Copyright fee: €39.00 Basic fee: €2.00 Total price: €41.00


Download is DRM protected.

Buy PDF

Document information


Table of contents – Volume 84, Issue 3

Show all volumes and issues

Tables of content are generated automatically and are based on records of articles contained that are available in the TIB-Portal index. Due to missing records of articles, the volume display may be incomplete, even though the whole journal is available at TIB.

325
Impact of nitrogen and potassium fertiliser application on quality of CTC teas
Venkatesan, S / Ganapathy, M.N.K | 2003
329
Antioxidant activity of propolis of various geographic origins
Kumazawa, Shigenori / Hamasaka, Tomoko / Nakayama, Tsutomu | 2003
341
Varietal and processing effects on the volatile profile of Australian olive oils
Tura, Debora / Prenzler, Paul D. / Bedgood, Danny R. Jr. / Antolovich, Michael / Robards, Kevin | 2003
351
Volumetric properties of aqueous solutions of some cyclohexylsulfamates at 25.0(degree)C
Rudan-Tasic, Darja / Klofutar, Cveto | 2004
351
Volumetric properties of aqueous solutions of some cyclohexylsulfamates at 25.0 °C
Rudan-Tasic, Darja / Klofutar, Cveto | 2003
359
Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds)
Murkovic, Michael / Piironen, Vieno / Lampi, Anna M. / Kraushofer, Tanja / Sontag, Gerhard | 2003
367
Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds)
Siegmund, Barbara / Murkovic, Michael | 2003
375
Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions
Andrés, A.I. / Cava, R. / Ventanas, J. / Muriel, E. / Ruiz, J. | 2003
383
Does caffeine bind to metal ions?
Kolaylı, Sevgi / Ocak, Miraç / Küçük, Murat / Abbasoǧlu, Rıza | 2003
389
Determination of iron, copper, manganese, zinc, lead, and cadmium in mushroom samples from Tokat, Turkey
Turkekul, Ibrahim / Elmastas, Mahfuz / Tüzen, Mustafa | 2003
393
Antioxidant efficacy of sesame cake extract in vegetable oil protection
Suja, K.P. / Abraham, John T. / Thamizh, Selvam N. / Jayalekshmy, A. / Arumughan, C. | 2003
401
Composition of varieties of chestnuts from Galicia (Spain)
De La Montaña Mı́guelez, J. / Mı́guez Bernárdez, M. / Garcı́a Queijeiro, J.M. | 2003
405
Metals bioaccumulation by bay bolete, Xerocomus badius, from selected sites in Poland
Malinowska, E. / Szefer, P. / Falandysz, J. | 2003
417
Influence of deep fat frying on some nutritional parameters of novel food based on mushrooms and fresh soft cheese
Krbavčić, Ines Panjkota / Barić, Irena Colić | 2003
421
Relationships between conformational changes and antimicrobial activity of lysozyme upon reduction of its disulfide bonds
Touch, Visalsok / Hayakawa, Shigeru / Saitoh, Koichi | 2003
429
Apparent specific volumes and tastes of cyclamates, other sulfamates, saccharins and acesulfame sweeteners
Birch, Gordon G. / Haywood, Kieran A. / Hanniffy, Gary G. / Coyle, Catherine M. / Spillane, Wm.J. | 2003
437
Mineral contents of some plants used as condiments in Turkey
Özcan, M | 2003
441
Proteolytic potential in white muscle of sea bass (Dicentrarchus labrax L.) during post mortem storage on ice: time-dependent changes in the activity of the components of the calpain system
Delbarre-Ladrat, Christine / Verrez-Bagnis, Véronique / Noël, Joëlle / Fleurence, Joël | 2003
447
Heat-treated milk differentiation by a sensitive lactulose assay
Marconi, Emanuele / Messia, Maria Cristina / Amine, Azize / Moscone, Danila / Vernazza, Francesco / Stocchi, Francesco / Palleschi, Giuseppe | 2003
451
Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions
Osborn, Hannah T. / Akoh, Casimir C. | 2003
457
Citrus limon: a source of flavonoids of pharmaceutical interest
Del Rı́o, J.A. / Fuster, M.D. / Gómez, P. / Porras, I. / Garcı́a-Lidón, A. / Ortuño, A. | 2003
463
Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils
Christopoulou, E. / Lazaraki, M. / Komaitis, M. / Kaselimis, K. | 2003
475
Detection of pressed hazelnut oil in virgin olive oil by analysis of polar components: improvement and validation of the method
Zabaras, D / Gordon, M.H | 2003
485
A simple, fast and reliable methodology for the analysis of histidine dipeptides as markers of the presence of animal origin proteins in feeds for ruminants
Aristoy, M.-Concepción / Soler, Cristina / Toldrá, Fidel | 2003
493
Carboxyl esterase-alcohol oxidase based biosensor for the aspartame determination
Odacι, Dilek / Timur, Suna / Telefoncu, Azmi | 2003
497
ANCM Bibliography
| 2003
CO2
Editorial Board
| 2003

Similar titles