Determination and comparison of some trace elements in different chocolate types produced in Turkey

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dc.contributor.authorDaǧdelen, Adnan Fatih
dc.contributor.authorBiricik, Günnur
dc.contributor.buuauthorGüldaş, Metin
dc.contributor.departmentUludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.tr_TR
dc.contributor.orcid0000-0002-5187-9380tr_TR
dc.contributor.researcheridU-1332-2019tr_TR
dc.contributor.scopusid35617778500tr_TR
dc.date.accessioned2022-06-23T12:23:40Z
dc.date.available2022-06-23T12:23:40Z
dc.date.issued2008
dc.description.abstractDifferent chocolate types belonging to plain chocolate, milk chocolate and chocolate with pistachio that were supplied from different markets in Bursa, Turkey were investigated for trace element contents. Determinations of mercury (Hg), arsenic (As), iron (Fe), copper (Cu) and zinc (Zn) were performed by using Flame Atomic Absorption Spectrometry (FAAS), while the other elements (lead (Pb), cadmium (Cd) and nickel (Ni)) were determined by Graphite Furnace Atomic Absorption Spectrometry (GFAAS). According to chocolate types, contents ranged from 0.03 to 0.04 (Pb), 0.02 to 0.04 (Hg), 0.02 to 0.03 (Cd), 0.01 to 0.02 (As), 1.29 to 4.78 (Ni), 5.74 to 10.61 (Cu), 2.52 to 3.67 (Fe) and 12.11 to 16.68 mg kg(-1) (Zn), respectively. The levels of Cu, Zn and Fe were highest in chocolate with pistachio samples. The contents of Hg and Ni were highest in milk and plain chocolates, respectively. Arsenic (As) was highest in both chocolate types (milk chocolate and chocolate with pistachio). There was no difference among the chocolate types in terms of Pb and Cd contents (p<0.01). The heavy metal contents of the analyzed samples are within the ranges reported by the WHO and Turkish Food Codex regarding to chocolate and other foods.en_US
dc.identifier.citationGüldaş, M. vd. (2008). "Determination and comparison of some trace elements in different chocolate types produced in Turkey". Journal of Food, Agriculture and Environment, 6(3-4), 90-94.en_US
dc.identifier.endpage94tr_TR
dc.identifier.issn1459-0255
dc.identifier.issue3-4tr_TR
dc.identifier.scopus2-s2.0-55349148356tr_TR
dc.identifier.startpage90tr_TR
dc.identifier.urihttp://hdl.handle.net/11452/27374
dc.identifier.volume6tr_TR
dc.identifier.wos000260597200020tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWfl Publicationen_US
dc.relation.collaborationYurtiçitr_TR
dc.relation.journalJournal of Food, Agriculture and Environmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPistacia veraen_US
dc.subjectTheobroma cacaoen_US
dc.subjectAtomic absorption spectrometryen_US
dc.subjectChocolateen_US
dc.subjectHeavy metalsen_US
dc.subjectMicrowave digestionen_US
dc.subjectTrace elementsen_US
dc.subjectLeaden_US
dc.subjectFood science & technologyen_US
dc.subject.scopusCocoa Powder; Chocolate; Cadmiumen_US
dc.subject.wosFood science & technologyen_US
dc.titleDetermination and comparison of some trace elements in different chocolate types produced in Turkeyen_US
dc.typeArticle
dc.wos.quartileQ4en_US

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