Ion chromatographic determination of perchlorate in foods consumed in Hatay region

Basit Öğe Kaydı
dc.contributor.authorSungur, Sana
dc.contributor.authorSangun, M. Kemal
dc.date.accessioned2024-09-18T20:54:09Z
dc.date.available2024-09-18T20:54:09Z
dc.date.issued2011
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractRecently, the exposure to perchlorate was emphasised as an important risk factor for human and especially newborn health. A number of studies were focused on this matter. In this study, samples of soil, vegetable (cabbage, spinach, lettuce, carrot, tomato, red cabbage), fruit (orange, mandarin, lemon, grapefruit), water, milk and fish were taken from 8 different regions of Hatay (Samandag, Kirikhan, Reyhanli, Amik Plain, Dortyol, Yayladagi, Altinozu, Erzin). An ion chromatography system (Shimadzu C196-E039A model) was used to determine the concentrations of perchlorate in the samples. 2.5 mM Phthalic acid and 2.4 mM tris (hydroxymethyl)aminomethane solutions (pH = 4) were used as the mobile phase. A flow rate of 1.5 ml min(-1) and oven temperature of 40 degrees C were used during the analysis. The foods had perchlorate concentrations in the range of 0.236-1.218 mu g kg(-1). The perchlorate concentration varied from 0.30 +/- 0.01 to 0.94 +/- 0.021 mu g l(-1) in milk samples. Perchlorate concentrations were determined to be lower in the drinking waters (0.44 +/- 0.031 mu g l(-1)) compared to irrigation waters (0.59 +/- 0.03 mu g l(-1)). Perchlorate concentrations of the fish samples were ranged from 0.38 +/- 0.01 to 0.61 +/- 0.01 mu g kg(-1). (C) 2010 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkeyen_US
dc.description.sponsorshipThis research (107T923) was supported by the Scientific and Technological Research Council of Turkey. The authors would like to thank the Scientific and Technological Research Council of Turkey for financial support.en_US
dc.identifier.doi10.1016/j.foodchem.2010.10.068
dc.identifier.endpage331en_US
dc.identifier.issn0308-8146
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-78650214723en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage326en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2010.10.068
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11627
dc.identifier.volume126en_US
dc.identifier.wosWOS:000286855100050en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPerchlorateen_US
dc.subjectThyroid diseaseen_US
dc.subjectIon chromatographyen_US
dc.subjectHatayen_US
dc.titleIon chromatographic determination of perchlorate in foods consumed in Hatay regionen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
[ N/A ]
İsim:
Tam Metin / Full Text
Boyut:
592.53 KB
Biçim:
Adobe Portable Document Format
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu