Comparison of extraction induced by emulsion breaking, ultrasonic extraction and wet digestion procedures for determination of metals in edible oil samples in Turkey using ICP-OES

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dc.authoridBakircioglu Kurtulus, Yasemin/0000-0003-3013-5793
dc.authoridBakircioglu, Dilek/0000-0003-3384-0340
dc.authorwosidBakircioglu Kurtulus, Yasemin/Q-2570-2017
dc.authorwosidYURTSEVER, SELCUK/KJL-5322-2024
dc.authorwosidBakircioglu, Dilek/Q-2648-2017
dc.contributor.authorBakircioglu, Dilek
dc.contributor.authorKurtulus, Yasemin Bakircioglu
dc.contributor.authorYurtsever, Selcuk
dc.date.accessioned2024-06-12T11:00:02Z
dc.date.available2024-06-12T11:00:02Z
dc.date.issued2013
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe content of elements (Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn) in edible oils (sunflower, hazelnut, canola, corn and olive oils) from Turkey was determined using inductively coupled plasma optical emission spectrometry (ICP-OES) after ultrasonic extraction, wet digestion, and extraction induced by emulsion breaking procedures (EIEB). In order to evaluate the best sample preparation procedure, EIEB procedure was compared by ultrasonic extraction and wet digestion procedures. The results in the samples (minimum-maximum in mg kg(-1)) were : 0.022-0.058, Cr 0.126-7.106, Cu 0.570-4.504, Fe 8.004-12.588, Mn 0.035-0.054, Ni 0.908-2.182, Pb 0.099-0.134 and Zn 2.206-8.982. The EIEB procedure was found to be fast, reliable, simple, and excellent in comparison with the other studied procedures. The recovery test was performed by spiking the samples with known amounts of the metals in the form of organometallic standards and applying the EIEB procedure. The recoveries were in the range of 96-109%. (C) 2012 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2012.10.089
dc.identifier.endpage775en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue2-3en_US
dc.identifier.pmid23411174en_US
dc.identifier.scopus2-s2.0-84873718416en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage770en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2012.10.089
dc.identifier.urihttps://hdl.handle.net/20.500.14551/20678
dc.identifier.volume138en_US
dc.identifier.wosWOS:000316039500007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_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.subjectEdible Oilen_US
dc.subjectMetalen_US
dc.subjectICP-OESen_US
dc.subjectExtraction Induced By Emulsion Breakingen_US
dc.subjectUltrasonic Extractionen_US
dc.subjectWet Digestionen_US
dc.subjectAtomic-Absorption-Spectrometryen_US
dc.subjectVegetable-Oilsen_US
dc.subjectHeavy-Metalsen_US
dc.subjectCopperen_US
dc.subjectVarietiesen_US
dc.subjectIronen_US
dc.subjectPlasmaen_US
dc.subjectNickelen_US
dc.subjectBlacken_US
dc.titleComparison of extraction induced by emulsion breaking, ultrasonic extraction and wet digestion procedures for determination of metals in edible oil samples in Turkey using ICP-OESen_US
dc.typeArticleen_US

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