Elemental Analysis of Tarhana by Microwave Induced Plasma Atomic Emission Spectrometry

Ozbek N., Özcan M.

ANALYTICAL LETTERS, vol.50, no.13, pp.2139-2146, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 50 Issue: 13
  • Publication Date: 2017
  • Doi Number: 10.1080/00032719.2016.1266362
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2139-2146
  • Keywords: Elemental analysis, flame atomic absorption spectrometry, microwave-induced plasma atomic emission spectrometry, tarhana, PHENOLIC-ACID COMPOSITION, FERMENTED CEREAL FOOD, ANTIOXIDANT ACTIVITY, OAT FLOUR, MANGANESE, COPPER, IRON, ZINC, MG, PB
  • Istanbul Technical University Affiliated: Yes


Elemental analysis of tarhana, a traditional Turkish cereal soup, has been conducted. A new method was developed for the determination of calcium, iron, magnesium, manganese, potassium, and sodium, in tarhana by microwave induced plasma atomic emission spectrometry. A sample of 0.1g were mineralized by microwave digestion in 10mL of 65% HNO3. A wheat flour standard reference material (GBW 08503) was used for validation. Linear calibration using standards prepared in acid was conducted for all determinations. The limits of detection were 1.21 mu gg(-1) for Ca at 393.366nm, 0.43 mu gg(-1) for Fe at 259.940nm, 11.5 mu gg(-1) for K at 766.491nm, 0.12 mu gg(-1) for Mg at 285.213nm, 0.04 mu gg(-1) for Mn at 403.076nm, and 0.04 mu gg(-1) for Na at 588.995nm. Ca, K, Fe, Mg, Mn, and Na were determined in tarhana with values from 0.73 to 1.61, 0.016 to 0.061, 2.02 to 4.09, 0.473 to 1.414, 0.019 to 0.043, and 0.26 to 1.83mgg(-1), respectively.