Determination of trace element contents of baby foods from Turkey

Saracoglu S., Saygi K. O., Uluozlu O. D., TÜZEN M., Soylak M.

FOOD CHEMISTRY, vol.105, no.1, pp.280-285, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 105 Issue: 1
  • Publication Date: 2007
  • Doi Number: 10.1016/j.foodchem.2006.11.022
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.280-285
  • Keywords: trace elements, baby foods, atomic absorption spectrometry, Turkey, INFANT FORMULA, METAL CONTENT, MILK, IRON, SPECTROMETRY, ANATOLIA, SPICES, COPPER
  • Erciyes University Affiliated: Yes


The levels of trace elements in different types of baby foods consumed in Turkey were determined by flame and graphite furnace atomic absorption spectrometry. Dry, wet and microwave digestion procedures were compared and the microwave digestion method was found to be the best. The accuracy of the method was ensured by using a standard reference material (NIST-SRM 8418 Wheat Gluten). The levels of elements in analyzed samples were found to be under legal limits. The range of the investigated elements were 0.52-4.38 mu g/g, 0.22-7.20 mu g/g, 1.02-67.5 mu g/g, 0.92-37.2 mu g/g, 0.12-0.32 mu g/g, 2.02-68.8 mu g/kg, 10.7-66.8 mu g/kg, 0.05-10.3 mu g/g, 2.67-25.4 mu g/kg for Cu, Mn, Fe, Zn, Se, Cr, Al, Ni and Co, respectively. (C) 2006 Elsevier Ltd. All rights reserved.