Lead Concentrations of Herbs Used in Van Herby Cheese
No Thumbnail Available
Date
2011
Journal Title
Journal ISSN
Volume Title
Publisher
Natural Product Incorporation
Abstract
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.
Description
ORCID
Keywords
Aas, Heavy Metal, Herbs, Lead, Van Herby Cheese
Turkish CoHE Thesis Center URL
WoS Q
Q4
Scopus Q
Q3
Source
Natural Product Communications
Volume
6
Issue
10
Start Page
1473
End Page
1474