Determination of boron in hazelnut (Corylus avellana L.) varieties by inductively coupled plasma optical emission spectrometry and spectrophotometry


Simsek A., Korkmaz D., Velioglu Y., Ataman O.

FOOD CHEMISTRY, vol.83, no.2, pp.293-296, 2003 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 83 Issue: 2
  • Publication Date: 2003
  • Doi Number: 10.1016/s0308-8146(03)00122-5
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.293-296
  • Keywords: hazelnut, Corylus avellana L., boron, ICP-OES, azomethine H, filberts, DIETARY BORON, PHYSIOLOGICAL AMOUNTS

Abstract

Boron content of 16 Turkish hazelnut (Corylus avellana L.) cultivars were determined by using inductively coupled plasma optical emission spectrometry (ICP-OES) and Azomethine H. spectrophotometric method. The results varied between 13.8 and 22.2 mg/kg. No significant difference was observed between the results by the two methods (P > 0.05). However, the difference among boron content of hazelnut varieties was found to be significantly important (P<0.01). The highest boron content was in Mincane (20-22.2 mg/kg). Results revealed that the Turkish hazelnut is a good natural source of boron. (C) 2003 Elsevier Ltd. All rights reserved.