Determination of boron in hazelnut (Corylus avellana L.) varieties by inductively coupled plasma optical emission spectrometry and spectrophotometry
FOOD CHEMISTRY, vol.83, no.2, pp.293-296, 2003 (SCI-Expanded, Scopus)
- 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 (SCI-EXPANDED), Scopus
- Page Numbers: pp.293-296
- Keywords: hazelnut, Corylus avellana L., boron, ICP-OES, azomethine H, filberts, DIETARY BORON, PHYSIOLOGICAL AMOUNTS
- Middle East Technical University Affiliated: No
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.