Quantitative Determination of The Heavy Metals (Lead, Zinc And Manganese) in White Cheese Produced in Ergene Basin by Using Atomic Absorption Spectrophotometry

Year 2015, Volume: 19 Issue: 3, 181 - 185, 17.03.2015

Ayşen Kurt Cücü , Mustafa Yavuz Hülya Demircan Demir

Abstract

SUMMARY

It is well known that heavy metals are harmful for human health appearing only after exceeding the specific concentrations of each metal. This study was carried out to determine the concentrations of heavy metals in cheese that was produced in diaries of Ergene Basin.

The dairies near the Ergene River were investigated and suitable ones were selected. Since the sampling process directly affects the sensitivity of the results, particular attention was given to this process. A total of twelve samples of cheese were collected from different diaries and each samples were digested three times by dry ashing and wet ashing methods and totally 108 cheese samples were obtained for metal analyses. The lead, manganese content of the cheese samples were measured by graphite furnace atomic absorption spectrophotometer and zinc content of the cheese samples were measured by flame atomic absorption spectrophotometer.

 Contents of heavy metals in the examined samples were compared with the excepted limit values in the literature and the results were evaluated. Experimental data shows that the concentrations of heavy metals are in the range of accepted limit values.

Key words: Cheese, Ergene Basin, Atomic Absorption Spectrophotometry, Heavy Metals

Keywords

Cheese, Ergene basin, Atomic absorption

Quantitative Determination of The Heavy Metals (Lead, Zinc And Manganese) in White Cheese Produced in Ergene Basin by Using Atomic Absorption Spectrophotometry

Abstract

References

• REFERENCES
• Oysun G. Süt Kimyası ve Biyokimyası, Samsun. 1987.
• Manahan S. Toxicology Chemistry, Lewis Publ. Inc., Chelsea,Michigan, USA.1990.Johnson HA, Webb HB, Alford A. J. Fundamentals of Dairy Chemistry, The Avi Publishing Comp. Inc., Westport, Connecticut, USA. 1971, pp 24-28.
• Carmen MH, Lourdes A. Lebensm Unters Forsch, Spain. 1992, pp 541-544.
• Larsen HE, Rasmussen L. Chromium, Lead and Cadmium in Danish Milk Products and Cheese Determined by Zeeman Graphite Furnace Atomic Absorption Spectrometry after Direct Injection or Pressurized Ashing, Z. Lebensm Unters Forsch 1990; 192: 136-141.
• Gunderson E L. Food and Drug Administration, Division of Contaminants Chemistry J. Assoc. Off. Anal. Chem. Washington D.C.1988; 71.
• Skurikhin IM. Methods of Analysis Elements in Food Products 3. Limit of Determination of Methods for Assuring Safety J. Assoc. Off. Anal. Chem. 1989;72.
• Sarıyar K. Piyasada Bulunan Beyaz Peynirlerin Özellikleri Hakkında Araştırmalar Doktora Tezi, Marmara Üniversitesi Sağlık Bilimleri Enstitüsü Besin Analizi Bilim Dalı, İstanbul. 1989.
• Allen ES, Grimshaw MH, Parkinson JA, Quarmby C. Chemical Analysis Ecological Materials, John Wiley and Sons., New York. 1974.
• Adrian WJ. A Comparison of a Wet Pressure Digestion Method with Other Mommonly Used Wet and Dry-Ashing Methods. Analsyt 1973; 98: 213.
• Baker AS, Smith RL. Preparation of Solutions for Atomic Absorption Analysis of Fe, Mn, Zn and Cu in Plant Tissue. J. Agrıc. Food Chem. 1974; 22: 103.
• Dokiya Y, Yamamato Y, Toda S, Fuwa K. Comparison of Mineral Acids in Wet Digestion of Plant Materials for Flame and Flameless Atomic Absorptions Measurement of Metals. Spectrosc. Lett. 1975, 8: 759.
• WHO (World Health Organization), Technical Report Series, Evaluation of Certain Food Additivies and Contaminants, Geneva. 1987;751.
• WHO (World Health Organization), Technical Report Series, Evaluation of Certain Food Additivies and Contaminants, Geneva. 1972;505:16-17.