Using azomethine-H method determination of boron contents of various foods consumed in Hatay Region in Turkey

SUNGUR Ş., Okur R.

Food Chemistry, cilt.115, sa.2, ss.711-714, 2009 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 115 Sayı: 2
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.foodchem.2008.11.103
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.711-714
  • Anahtar Kelimeler: Azomethine-H method, Boron concentration, Food, Fruit, UV-vis spectroscopy, Vegetable
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

In this study, samples of soil and plant (32 species of vegetable and 17 species of fruit) were collected from six different regions of Hatay (Amik Plant, Reyhanli{dotless}, Ki{dotless}ri{dotless}khan, Samandaǧ, Dörtyol and İskenderun). The azomethine-H method was used to determine boron content of samples. Furthermore, the correlation among boron content of soil with boron content of plants was investigated. The boron concentrations in the soil samples, were determined between 32.43 (±2.90) and 93.43 (±2.75) ppm. High concentrations of boron were found in thyme (10.44 ± 0.17), mint (6.96 ± 0.15), red cabbage (6.45 ± 0.15), broad-bean (6.28 ± 0.14), quince (5.41 ± 0.11), pomegranate (5.27 ± 0.13) and orange (4.08 ± 0.10). Minimal concentration of boron were found in pumpkin (0.76 ± 0.01), white radish (0.97 ± 0.01), plum (1.16 ± 0.02) and cucumber (1.17 ± 0.01). Most of the foods had boron concentrations in the range of 1.48-3.60 ppm. © 2008 Elsevier Ltd. All rights reserved.