Macro and micro element contents of some herb and condiments

Mehmet Musa Ozcan, Nesim Dursun, Sait Gezgin, Durmus Ali Ceylan, Fatma Gokmen, Mustafa Harmankaya, Nurhan Uslu, Mustafa Mete Ozcan

Volume 25, Issue 3;
Pages: 143-146; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Mineral contents of several condiment anf herbs were measured by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). Potassium contents were found between 7567 (Cinnamon) and 37781 mg/kg (Basil). Also, Ca contents ranged from 549 (turmeric) to 40059 mg/kg (urtica). While Mg contents of condiments change between 649 mg/kg (cinnamon) and 7312 mg/kg (Basil), P contents ranged from 526 mg/kg (turmeric) to 8412 mg/kg (black cumin). The highest and lowest Fe contents were found in balm (781 mg/kg) and rose (36 mg/kg) samples, respectively. While Zn contents of samples change between 5.0 (rose) and 62.1 mg/kg (black cumin, Cu contents ranged from 5.9 (turmeric) to 22.8 mg/kg (basil). The study revealed that investigated edible condiments are good source of P, K, Ca, Mg and Fe.
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