Toxic and essential elements in butter from the Black Sea region, Turkey

Dervisoglu M., Gul O., Yazıcı F., Güvenç D., Atmaca E., Aksoy A.

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, cilt.7, sa.1, ss.49-53, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 7 Sayı: 1
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1080/19393210.2013.842940
  • Dergi Adı: FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.49-53
  • Anahtar Kelimeler: Black Sea region, butter, ICP-MS, essential elements, toxic elements, TRACE-METAL LEVELS, DAIRY-PRODUCTS, CHEESE, MILK, FOODS
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

In this study, 88 randomly selected samples of butter produced in the Black Sea region of Turkey were purchased from different retail markets during different periods and investigated for toxic and essential elements content. Quantitative analyses of elements in the samples were performed using an inductively coupled plasma-mass spectroscopy (ICP-MS). Mean concentrations of As, Cr, Cu, Fe, Mn, Ni, Pb, Se and Zn in the butter samples were 18.93, 100.32, 384.66, 4199.1, 887.47, 168.64, 56.13, 16.34 and 384.66 mu gkg(-1), respectively. Cd and Co were detected in 19 (mean content 0.29 mu gkg(-1)) and 81 (mean content 3.81 mu gkg(-1)) samples of 88 butter samples, respectively. However, the dietary intake of these elements by the population of the Black Sea region is currently well below the dietary reference intake (DRI) and provisional tolerable weekly intake (PTWI) levels of essential and toxic elements.