Assessment of Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Cd, and Pb Concentrations in Gluten-free Foods From Saudi Arabia by Inductively Coupled Plasma Mass Spectrometry

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dc.authoridYILMAZ, ERKAN/0000-0001-8962-3199
dc.authoridSoylak, Mustafa/0000-0002-1017-0244
dc.contributor.authorMehder, A. O.
dc.contributor.authorYilmaz, E.
dc.contributor.authorSungur, A.
dc.contributor.authorSoylak, M.
dc.contributor.authorAlothman, Z. A.
dc.date.accessioned2025-01-27T21:03:34Z
dc.date.available2025-01-27T21:03:34Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe levels of arsenic, cadmium, chromium, cobalt, copper, iron, lead, manganese, nickel, and zinc in some gluten-free food samples used for celiac disease patients have been determined after microwave digestion by inductively coupled plasma mass spectrometry (ICP-MS). The concentrations were found in the range of 0.09-0.66 (As), 2.9-6.6 (Cd), 4.7-100.3 (Cr), 866-2009 (Co), 0.043-0.26 (Cu), 3.2-17.4 (Fe), 1.4-10.5 (Pb), 12.9-41.3 (Mn), 0.35-0.46 (Ni) and 0.021-0.268 (Zn) mg kg(-1). The detection limits for As, Cd, Cr, Co, Cu, Fe, Pb, Mn, Ni, and Zn were 0.33, 0.009, 0.26, 0.041, 0.17, 1.36, 0.025, 0.061, 0.042, and 0.29 mg kg(-1), respectively. The accuracy of the method was confirmed by analysis of the standard reference material SRM 1568a Rice Flour. The results were compared with related works published for gluten-free foods used around the world and it was found that the Mn and Fe levels obtained in this study were at higher levels. The highest Ni, Co, Fe, and Cr levels were in Rice Flicks. The lowest Mn, Co, Zn, As, and Cd levels were in the Rice Thins samples. A hierarchical cluster analysis of the results was performed to identify similarities between the food samples based on element component.
dc.identifier.doi10.46770/AS.2015.06.003
dc.identifier.endpage260
dc.identifier.issn0195-5373
dc.identifier.issn2708-521X
dc.identifier.issue6
dc.identifier.startpage254
dc.identifier.urihttps://doi.org/10.46770/AS.2015.06.003
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27346
dc.identifier.volume36
dc.identifier.wosWOS:000366948300003
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherAtomic Spectroscopy Press Ltd
dc.relation.ispartofAtomic Spectroscopy
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectTrace-Elements
dc.subjectBiological Samples
dc.subjectWater Samples
dc.subjectHeavy-Metals
dc.subjectCopper
dc.subjectZinc
dc.subjectContamination
dc.subjectCadmium
dc.subjectCereals
dc.subjectPeople
dc.titleAssessment of Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Cd, and Pb Concentrations in Gluten-free Foods From Saudi Arabia by Inductively Coupled Plasma Mass Spectrometry
dc.typeArticle

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