Optimisation of microwave digestion for determination of Fe, Zn, Mn and Cu in various legumes by flame atomic absorption spectrometry

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dc.authoriderdogan, selim/0000-0002-9169-9771;
dc.authorwosiderdogan, selim/AAT-2487-2020
dc.authorwosidErdemoğlu, Sema/AAA-3930-2021
dc.contributor.authorErdogan, S
dc.contributor.authorErdemoglu, SB
dc.contributor.authorKaya, S
dc.date.accessioned2024-08-04T20:15:12Z
dc.date.available2024-08-04T20:15:12Z
dc.date.issued2006
dc.departmentİnönü Üniversitesien_US
dc.description.abstractFe, Zn, Mn and Cu levels in three Turkish legumes, kidney bean (Phaseolus vulgaris L.), lentil (Lens esculenta) and chickpea (Cicer avietinum), were determined by flame atomic absorption spectrometry. Dissolution conditions in the microwave-assisted wet digestion method were studied by investigating several variables, including type of acid mixture, acid volume, digestion time, microwave power input and sample weight. Comparison with conventional wet acid digestion was also made. In order to check the element losses during digestion and the accuracy of the results, all tests were repeated after the addition of a spiked standard element solution to the legume sample. The microwave-assisted digestion procedure optimised for kidney bean was adapted for lentil and chickpea. Fe, Zn, Mn and Cu concentrations (mg per 100 g sample) were determined in kidney bean as 6.27 +/- 0.94, 2.23 +/- 0.36,1.64 +/- 0.14 and 0.99 +/- 0.19, in lentil as 8.24 +/- 1.11, 2.46 +/- 0.06, 1.17 +/- 0.19 and 1.01 +/- 0.28 and in chickpea as 6.00 +/- 1.40, 2.21 +/- 0.14, 1.60 +/- 0.43 and 0.58 +/- 0.18 respectively. (c) 2005 Society of Chemical Industry.en_US
dc.identifier.doi10.1002/jsfa.2342
dc.identifier.endpage232en_US
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-31144456207en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage226en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.2342
dc.identifier.urihttps://hdl.handle.net/11616/94238
dc.identifier.volume86en_US
dc.identifier.wosWOS:000234688000008en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of The Science of Food and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectlegumeen_US
dc.subjectkidney beanen_US
dc.subjectlentilen_US
dc.subjectchickpeaen_US
dc.subjecttrace elementsen_US
dc.subjectmicrowave-assisted digestionen_US
dc.subjectflame atomic absorption spectrometryen_US
dc.titleOptimisation of microwave digestion for determination of Fe, Zn, Mn and Cu in various legumes by flame atomic absorption spectrometryen_US
dc.typeArticleen_US

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