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

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dc.authoridSungur, Sana/0000-0001-7370-8972
dc.contributor.authorSungur, Sana
dc.contributor.authorOkur, Ramazan
dc.date.accessioned2024-09-18T20:04:41Z
dc.date.available2024-09-18T20:04:41Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn 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, Reyhanh, Kinkhan, Samandag, Dortyol and Iskenderun). 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. (C) 2008 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2008.11.103
dc.identifier.endpage714en_US
dc.identifier.issn0308-8146
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-61349106525en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage711en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2008.11.103
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8312
dc.identifier.volume115en_US
dc.identifier.wosWOS:000264687500051en_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.subjectBoron concentrationen_US
dc.subjectFooden_US
dc.subjectFruiten_US
dc.subjectVegetableen_US
dc.subjectUV-vis spectroscopyen_US
dc.subjectAzomethine-H methoden_US
dc.titleUsing azomethine-H method determination of boron contents of various foods consumed in Hatay Region in Turkeyen_US
dc.typeArticleen_US

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