Elemental composition of green coffee and its contribution to dietary intake
dc.contributor.author | Yayla, Murat | |
dc.contributor.author | Mercan, Selda | |
dc.contributor.author | Acikkol, Munevver | |
dc.contributor.author | Semen, Sevcan | |
dc.date.accessioned | 2021-03-03T15:04:39Z | |
dc.date.available | 2021-03-03T15:04:39Z | |
dc.identifier.citation | Semen S., Mercan S., Yayla M., Acikkol M., "Elemental composition of green coffee and its contribution to dietary intake", FOOD CHEMISTRY, cilt.215, ss.92-100, 2017 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.other | av_3d0179b0-f62b-4048-b362-3704b73efd70 | |
dc.identifier.other | vv_1032021 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12627/44929 | |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2016.07.176 | |
dc.description.abstract | The concentration of twenty-seven elements (Li, Be, B, Mg, Al, P, K, Ca, Cr, Mn, Co, Ni, Cu, Zn, As, Se, Sr, Mo, Cd, Sn, Sb, Ba, Hg, Pb, Bi, Th, and U) in green coffee samples and their infusions were determined by using inductively coupled plasma-mass spectrometry (ICP-MS). Prior to analysis, green coffee samples were prepared by microwave digestion, while infusions were analyzed without any pre-treatment. The accuracy and precision of the proposed methods were verified by recovery experiments. Considering samples; K, Cu, and Al had the highest mean concentrations with 6714.5 mu g g(-1), 12.1 mu g g(-1), and 25.9 mu g g(-1) among major, trace and toxic elements, respectively. The impact of brewing type on leachability of elements was also studied and the results outlined that mean leachability of elements to Turkish coffee were greater than to mud coffee. Furthermore, dietary element intakes through green coffee consumption were also estimated. This is the first study presenting wide range of elements in green coffee brews and calculating dietary intakes. (C) 2016 Elsevier Ltd. All rights reserved. | |
dc.language.iso | eng | |
dc.subject | BESLENME VE DİYETETİK | |
dc.subject | KİMYA, UYGULAMALI | |
dc.subject | Kimya | |
dc.subject | Temel Bilimler (SCI) | |
dc.subject | GIDA BİLİMİ VE TEKNOLOJİSİ | |
dc.subject | Tarım Bilimleri | |
dc.subject | Tarım ve Çevre Bilimleri (AGE) | |
dc.subject | Sağlık Bilimleri | |
dc.subject | Beslenme ve Dietetik | |
dc.subject | Tarımsal Bilimler | |
dc.subject | Ziraat | |
dc.subject | Gıda Mühendisliği | |
dc.subject | Diğer | |
dc.subject | Temel Bilimler | |
dc.subject | Mühendislik ve Teknoloji | |
dc.title | Elemental composition of green coffee and its contribution to dietary intake | |
dc.type | Makale | |
dc.relation.journal | FOOD CHEMISTRY | |
dc.contributor.department | İstanbul Üniversitesi , , | |
dc.identifier.volume | 215 | |
dc.identifier.startpage | 92 | |
dc.identifier.endpage | 100 | |
dc.contributor.firstauthorID | 80947 |
Files in this item
Files | Size | Format | View |
---|---|---|---|
There are no files associated with this item. |
This item appears in the following Collection(s)
-
Makale [92796]