Browsing by Author "Sekeroglu, N."

Now showing 1 - 2 of 2

Lead Concentrations of Herbs Used in Van Herby Cheese
(Natural Product Incorporation, 2011) Tuncturk, M.; Tuncturk, R.; Sekeroglu, N.; Ertus, M.; Ozgokce, F.
Van Herby Cheese is a traditional milk product including local herb species in eastern Turkey. This special milk product was previously produced only for the local market, but industrial scale production and marketing have recently started in the region. However, some quality characteristics such as microbial flora and heavy metal concentrations of this novel product need to be investigated. In this study, lead concentrations of 28 different herbs mostly used in Van Herby Cheese were analyzed by AAS. The highest lead concentration of 1.69 mg kg-1 of the analyzed herbs was found in Mentha longifolia (L.) Hudson subsp. longifolia.
Selenium Concentrations of Some Spices Commonly Used in Turkey
(International Society for Horticultural Science, 2014) Sekeroglu, N.; Ozkutlu, F.; Tuncturk, M.
In the millennium age, people have realized that natural food and healthcare products are more useful for them than those of modern products rich in chemicals. Thus, consumption of herbal drugs and spices has started to increase rapidly in the last two decades all over the world. Related to this high demand and consumption of these products, some food safety defects due to presence of heavy metal residues in some products were fixed in some countries. In this concept, studies on determining heavy metal concentrations of these natural products and their derivatives have a great interest. Among these heavy metals, some of them were dangerous to human health, but some of them like selenium, in acceptable concentrations, were very important for good health and conservative properties of health problems such as cardiovascular diseases. Meanwhile, studies on investigating selenium contents of some food items are up to date in scientific area. In this study, selenium concentration in some spices and herbal drugs, commonly used in Turkey, was determined by atomic absorption spectroscopy (Varian, Cary 300 BIO, UV Visible). According to laboratory analysis, selenium concentrations of the analyzed plant samples varied between 9 and 889 μg kg-1. Among these samples, the highest selenium concentration was found in nutmeg (Myristica fragrans) and the lowest value was found in red pepper (Capsicum annuum) No. 13. © ISHS.