Authors:
Ayşegül Korkmaz, Mehmet Musa Özcan, Mustafa Mete Özcan
Volume 30, Issue 3;
Pages: 293-299; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
The element assigned in the highest amounts in halva samples was P, followed by K, Mg and Ca in decreasing order. Phosphorus and K quantities of halva samples were assessed to be beter 5.82 (foam halwa) and 2387 mg/kg (plain tehina halva) to 49.80 (foam halva) and 3049 mg/kg (halva with boiled grape juice), respectively. In general, the most abundant microelements in halva and special dessert samples were Fe and Zn, followed by Cu, Mn and B in decreasing order. Iron and Zinc quantities of the halva and special sweets (Sultan sarması and Höşmerim) were recorded to be between 0.96 (foam halva) and 26.37 mg/kg (tehina halwa with cacao) to 2.42 (Höşmerim) and 25.59 mg/kg (Plain tehina halwa), respectively. Depending on the halwa and dessert varieties, the toxic elements detected in the highest amounts in the samples were Al, As, Ba and Pb. However, the amounts of other analyzed toxic elements are also thought to be above the consumable limit values. Al and As quantities of the halva and special sweets were assessed to be between 3.24 (Çekme halva) and 256.3 mg/kg (Tehina halwa with cacao) to 17.16 (Summer halva) and 3107 mg/kg (foam halva), respectively. Also, Ba amounts of the halwa and special sweet samples changed between 1.76 (foam halva) and 67.26 mg/kg (Tehina halva with cacao). Also, Pb contents of summer halwa, çekme halwa, tehina halva with cacao, foam halva and höşmerim sweet ranged between 9.53 and 15.28 mg/kg. Pb contents of other halva samples were found below 9.53 mg/kg. The toxic elements that contaminated halva and special dessert samples in the highest amounts were Al, Asi Ba and Pb.
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