Journals / Kafkas Üniversitesi Veteriner Fakültesi Dergisi / 2012 / Cilt: 18 - Sayı: 2

Mineral contents and heavy metal contamination in kashar cheeses consumed in Erzurum province, Turkey

Erzurum’da tüketime sunulan kaşar peynirlerinin mineral madde içeriği ve ağır metal kontaminasyonu

Pages
205–208
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was not determined any statistical differences in mineral substances and heavy metal levels between fresh and ripened kashar cheese samples.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study was carried out to determine the mineral substances and heavy metal contents of fresh and ripened kashar cheeses consumed in Erzurum province, Turkey.
📊
Key Findings & Data:A total 50 samples (37 fresh and 13 ripened kashar samples) were obtained randomly from retail outlets.
💡
Conclusion & Impact:It was not determined any statistical differences in mineral substances and heavy metal levels between fresh and ripened kashar cheese samples.
🔬Design:Research Article
📍Scope:50 samples
⚙️Variables:arsenik · kalsiyum · peynir

Abstract

This study was carried out to determine the mineral substances and heavy metal contents of fresh and ripened kashar cheeses consumed in Erzurum province, Turkey. A total 50 samples (37 fresh and 13 ripened kashar samples) were obtained randomly from retail outlets. Mineral substances and heavy metals contamination levels were detected with inductively coupled plasma-optical emission spectrometry (ICP-OES). The average levels of the mineral substances and heavy metals in the kashar cheeses were determined as; calcium 2265.57±614.14 mg/kg, potassium 1555.46±552.31 mg/kg, sodium 4693.31±1886.12 mg/kg, magnesium 129.34±32.05 mg/kg, iron 1.65±0.80 mg/kg, zinc 15.66±3.41 mg/kg, copper 0.39±0.35 mg/kg, manganese 0.15±0.09 mg/kg, nickel 0.27±0.24 mg/ kg, lead 1.77±1.72 mg/kg and arsenic 0.0001±0.001 mg/kg. It was not determined any statistical differences in mineral substances and heavy metal levels between fresh and ripened kashar cheese samples.

Özet

Araştırma, Erzurum’da tüketime sunulan taze ve olgunlaşmış kaşar peynirlerinde mineral madde ve ağır metal içeriklerinin belirlenmesi amacıyla yapıldı. Perakende satış yerlerinden toplanan 50 adet (37 taze ve 13 adet olgunlaşmış kaşar peyniri numunesi) peynir numunesinde mineral madde ve ağır metal kontaminasyon düzeyleri indüktif eşleşmiş plazma optik emisyon spektroskopisi (ICP-OES) ile belirlendi. Peynir örneklerindeki ortalama mineral madde ve ağır metal içerikleri; kalsiyum 2265.57±614.14 mg/kg, potasyum 1555.46±552.31 mg/kg, sodyum 4693.31±1886.12 mg/kg, magnezyum 129.34±32.05 mg/kg, demir 1.65±0.80 mg/kg, çinko 15.66±3.41 mg/kg, bakır 0.39±0.35 mg/kg, mangan 0.15±0.09 mg/kg, nikel 0.27±0.24 mg/kg, kurşun 1.77±1.72 mg/kg ve arsenik 0.0001±0.001 mg/kg olarak tespit edildi. Taze ve olgunlaşmış kaşar peynirlerinin mineral madde ve ağır metal içerikleri arasında önemli fark (P>0.05) saptanmadı.

🔖

Cite This Article

ÖZLÜ, H., ATASEVER, M. A., URÇAR, S., ATASEVER, M. (2012). Mineral contents and heavy metal contamination in kashar cheeses consumed in Erzurum province, Turkey. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 18 - Sayı: 2, 205–208. https://ajindex.com/articles/272941

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (15)

  1. Aydemir Atasever M, Çanakçı Adıgüzel G, Atasever M, Özturan K: Determination of aflatoxin M1 levels in some cheese types. Kafkas Univ Vet Fak Derg, 16, 87-91, 2010
  2. Gonzalez-Martin I, Hernandez-Hierro JM, Revilla I, Vivar-Quintana A, Lobos Ortega I: The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectro- scopy with a fibre-optic probe. Food Chem, 127, 147-152, 2011
  3. Yüzbaşı N, Sezgin E, Yıldırım Z, Yıldırım M: Changes in Pb, Cd, Fe, Cu and Zn levels during the production of kasar cheese. J Food Quality, 32, 73-83, 2009
  4. Bakırcıoğlu D, Bakırcıoğlu Kurtuluş Y, Uçar G: Determination of some trace metal levels in cheese samples packaged in plastic and tin containers by ICP-OES after dry, wet and microwave digestion. Food Chem Toxicol, 49, 202- 207, 2011
  5. Belgaied JE: Release of heavy metals from Tunisian traditional earthenware. Food Chem Toxicol, 41, 95-98, 2003
  6. Metin M: Süt Teknolojisi. Sütün Bileşimi ve İşlenmesi
  7. Baskı, s. 801-806, Ege Üniversitesi Mühendislik Fakültesi, No: 33, Bornova, İzmir, 2001
  8. Hu H: Human Health and Toxic Metals. In, McCally M (Ed): Life Support: The Environment and Human Health. MIT Press, 2002
  9. Mendil D: Mineral and trace metal levels in some cheese collected from Turkey. Food Chem, 96, 532-537, 2006
  10. Kılıç S, Karagözlü C, Uysal H, Akbulut N: İzmir piyasasında satılan bazı peynir çeşitlerinin kalsiyum, fosfor, sodyum ve potasyum düzeyleri üzerine bir değerlendirme. Gıda, 27 (3): 229-234, 2002
  11. Yüzbaşı N, Demirözü B: Determination of some essential minerals in cheese and milk. Gıda, 27 (6): 449-504, 2002
  12. Yalçın Ö, Tekinşen KK: Konya’da tüketime sunulan beyaz salamura, tulum ve kaşar peynirlerinin ağır metal içeriklerinin araştırılması. Etlik Vet Mikrobiyol Derg, 22, 5-10, 2010
  13. Acar O: Determination and evaluation of copper, lead, iron and zinc contamination levels in cheese and tahini halva by atomic absorption spectro- metry. Int J Food Safety, 13, 45-53, 2011
  14. Cichoscki AJ, Valduga E, Valduga AT, Tornadijo ME, Fresno JM: Characterization of Prato cheese, a Brazilian semi-hard cow variety: Evolution of physico-chemical parameters and mineral composition during ripening. Food Control, 13, 329-336, 2002
  15. Fresno JM, Prieto B, Urdiales R, Sarmiento RM, Carballo J: Mineral content of some Spanish cheese varietes. Differentiation by source of milk and by variety from their content of main and trace elem