Trace metal levels and some chemical parameters in herby cheese collected from south eastern Anatolia-Turkey

Vural A., NARİN I., Erkan M. E., SOYLAK M.

ENVIRONMENTAL MONITORING AND ASSESSMENT, cilt.139, ss.27-33, 2008 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 139
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1007/s10661-007-9806-z
  • Dergi Adı: ENVIRONMENTAL MONITORING AND ASSESSMENT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.27-33
  • Anahtar Kelimeler: Herby cheese, chemical parameters, ash and wet digestion, trace metal, atomic absorption spectrometry, TURKISH WHITE CHEESE, DAIRY-PRODUCTS, COPPER, ZINC, CADMIUM, MILK
  • Erciyes Üniversitesi Adresli: Evet

Özet

Due to the consumption of the herby cheese in south eastern Anatolia-Turkey is at high ratio, chemical parameters such as dry matter, pH, acidity, aCl, protein, fat and trace metal contents in 50 different herby cheeses produced at this region have been determined in the presented study. The content of lead, copper, cobalt, nickel, chromium, cadmium, and iron have been analyzed by flame atomic absorption spectrometer in air/acetylene flame after combination ash digestion method and wet digestion method. The mean concentration of lead, copper, cobalt, nickel, chromium and cadmium in our samples are higher than literature values except iron.