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Dergiler / Gazi University Journal of Science / 2026 / Volume: 30 Issue: 1

CONSIDERATION OF HEAVY METALS CONTAMINATION IN TURKISH FOODSTUFFS: ÇEMEN (FENUGREEK PASTE) AND HOT SPICY TOMATO DIP AND HUMAN HEALTH RISK ASSESSMENT

Kuddusi Karaboduk
Erdoğan Hasdemir
Mehmet Levent Aksu
Sayfa
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Yayın Tarihi
2017-03-14
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

The weekly intake values and health risk of the toxic metals Cd and Pb were separately evaluated.

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Amaç & Hipotez:In this study the heavy metal contents such as Fe, Co, Ni, Cu, Zn, Cr, Al, Mn, Pb, Cd in three different fenugreek pastes and hot spicy tomato dips purchased from three different markets in Ankara were investigated by the use of ICP-OES equipment .These metal may come from both the foodstuff materials or the equipment employed.
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Temel Bulgular & Veri:The metals present in the highest amounts in the samples were found to be Al (105-253 ppb) and Pb (102-114 ppb).
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Sonuç & Katkı:The weekly intake values and health risk of the toxic metals Cd and Pb were separately evaluated.
🔬Tür:Article
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Fenugreek paste · hot spicy tomato dip · heavy metal

Abstract

In this study the heavy metal contents such as Fe, Co, Ni, Cu, Zn, Cr, Al, Mn, Pb, Cd in three different fenugreek pastes and hot spicy tomato dips purchased from three different markets in Ankara were investigated by the use of ICP-OES equipment .These metal may come from both the foodstuff materials or the equipment employed. The metals present in the highest amounts in the samples were found to be Al (105-253 ppb) and Pb (102-114 ppb). The weekly intake values and health risk of the toxic metals Cd and Pb were separately evaluated.

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Bu Makaleye Atıf Yap

Karaboduk, K., Hasdemir, E., Aksu, M. L. (2017). CONSIDERATION OF HEAVY METALS CONTAMINATION IN TURKISH FOODSTUFFS: ÇEMEN (FENUGREEK PASTE) AND HOT SPICY TOMATO DIP AND HUMAN HEALTH RISK ASSESSMENT. Gazi University Journal of Science, Volume: 30 Issue: 1. https://ajindex.com/articles/1269419

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