Some metals in table olives

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dc.contributor.buuauthorŞahan, Yasemin Bengü
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.researcheridABE-6748-2020tr_TR
dc.contributor.scopusid25629856600tr_TR
dc.date.accessioned2022-06-24T12:30:08Z
dc.date.available2022-06-24T12:30:08Z
dc.date.issued2010
dc.description.abstractMetals in olives are important both from nutritional and toxicological viewpoints. Some metals, particularly iron, copper, and zinc, are essential substances for the human body, and their deficiency can have chronic and acute effects. But even these elements can have toxic effects depending on the chemical form, dose, route of absorption, and a host of other factors. Other metals, especially heavy metals, such as lead and cadmium, are well known as potentially toxic elements. Diseases caused by improper nutrition, including the consumption of food contaminated by trace elements, constitute serious problems in today's world. Heavy metal toxicity can result in damaged or reduced mental and central nervous function, lower energy levels, and damage to blood composition, lungs, kidneys, liver, and other vital organs. Long-term exposure may result in slowly progressing physical, muscular, and neurological degenerative processes that mimic Alzheimer's disease, Parkinson's disease, muscular dystrophy, multiple sclerosis and cancer. Metal contamination can take place during the handling and processing of foods, from farm to the point of consumption. Hence, the importance of being able to monitor low-level concentrations of metals in food to ensure that levels are not exceeded. Foods have been analyzed for different elements up to μg kg-1 levels using different techniques such as atomic emission spectrometry (AES), atomic absorption spectrometry (AAS), induced coupled plasma atomic emission (ICP-AES) and induced coupled plasma mass spectrometry (ICP-MS).en_US
dc.identifier.citationŞahan, Y. (2010). "Some metals in table olives". ed. Preedy, V. R. ve Watson, R. R. Olives and Olive Oil in Health and Disease Prevention, 299-306.en_US
dc.identifier.endpage306tr_TR
dc.identifier.scopus2-s2.0-84882832006tr_TR
dc.identifier.startpage299tr_TR
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-374420-3.00032-2
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/B9780123744203000322
dc.identifier.urihttp://hdl.handle.net/11452/27386
dc.identifier.wos000311115400033tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosBKCISen_US
dc.language.isoenen_US
dc.publisherElsevier Academicen_US
dc.relation.journalOlives and Olive Oil in Health and Disease Preventionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBlack olivesen_US
dc.subjectManganeseen_US
dc.subjectPollutionen_US
dc.subjectCadmiumen_US
dc.subjectContaminationen_US
dc.subjectValidationen_US
dc.subjectBursatr_TR
dc.subjectUrbanen_US
dc.subjectLeaden_US
dc.subjectFooden_US
dc.subjectFood science & technologyen_US
dc.subjectNutrition & dieteticsen_US
dc.subject.scopusOlea; Lactobacillus Pentosus; Starter Culturesen_US
dc.subject.wosFood science & technologyen_US
dc.subject.wosNutrition & dieteticsen_US
dc.titleSome metals in table olivesen_US
dc.typeArticle
dc.typeBook Chapter

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