1) Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey; 2) Department of Soil Science, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey; 3) Aydoganlar High Vocational College, Department of Veterinary Laboratory, Karapınar-Konya, Turkey
Monitoring of changes in the macro- and micro-element and heavy metal contents of soaked, roasted, boiled chickpea (Cicer arietnum L.) grains and processed waters
Überwachung der Veränderungen des Gehalts an Makro- bzw. Mikroelementen und Schwermetallen in eingeweichten, gerösteten und gekochten Kichererbsenkörnern (Cicer arietnum L.) sowie in Verarbeitungswasser
Mehmet Musa Özcan1), Duygu Akçay Kulluk2), Fatma Gökmen Yılmaz2), Mustafa Mete Özcan3), Nesim Dursun2)
Summary
In this study, the effects of different processing ways such as roasting, soaking and boiling on heavy metal, macro and micro element contents of chickpea grains were investigated. P and K amounts of raw (control) and processed chickpea seeds were measured between 59.20 (Boiled chickpea) and 4238.69 mg/kg (control) to 600.77 (Boiled chickpea water) and 7883.69 mg/kg (Dry roasted chickpea), respectively. Fe and Mn amounts of raw (control) and processed chickpea seeds were recorded between 0.59 (Soaked chickpea water) and 58.87 mg/kg (Dry roasted chickpea) to 0.63 (Boiled chickpea water) and 27.04 mg/kg (Dry roasted chickpea), respectively. Al ve As contents of raw and processed chickpea seeds were measured between 0.75 µg/g (Boiled chickpea water) and 17.81 (control) to 3.93 (Boiled chickpea) and 9.50 µg/g (Dry roasted chickpea), respectively. In addition, Pb amounts of chickpea seeds were determined between 0.188 (Boiled chickpea) and 0.928 µg/g (Dry roasted chickpea).
Keywords: Chickpea, cooking ways, macro-and micro element, heavy metals, ICP-OES
Korrespondenzadresse E-Mail
mozcan@selcuk.edu.tr
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 75,
106–111 (2024)
DOI 10.53194/0003-925X-75-106
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X