MAJOR AND MINOR ELEMENT CONCENTRATIONS IN FERMENTED SHALGAM BEVERAGE


YILMAZ ERSAN L. , TURAN M. A.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.15, no.4, pp.903-911, 2012 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 4
  • Publication Date: 2012
  • Doi Number: 10.1080/10942912.2010.506621
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Page Numbers: pp.903-911
  • Keywords: Mineral elements, Shalgam beverage, ICP-OES

Abstract

The concentrations of sodium, potassium, calcium, magnesium, and phosphorus (major elements) and iron, manganese, tin, copper, nickel, zinc, lead, and cadmium (minor elements) were determined in fermented shalgam beverage samples of different brands randomly collected from domestic markets in Bursa province, Turkey, using inductively coupled plasma optical-emission spectrometry technique. The elements with the highest frequency were Na, K, Ca, Mg, and P and the range of these elements were 4.52-6.15 g L-1, 0.27-0.72 g L-1, 34.02-148.30 mg L-1, 30.61-75.38 mg L-1 and 8.72-82.96 mg L-1, respectively. The concentrations of heavy metals, such as Cd, Ni, Sn, and Pb, found in shalgam beverage were below 1 mg L-1 in almost all of the samples.