Araştırma Makalesi

Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth

Cilt: 40 Sayı: 2 21 Ağustos 2026
  • Samiye Alkaya
  • Sude Bostancı
  • Nazime Karadeniz
  • Cansu Sönmez
  • Ahmet Dursun *
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Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth

Öz

This study aimed to optimize and validate a capillary electrophoresis (CE) method for the quantification of sodium, potassium, and calcium in bone broth and to compare with flame photometry (FP). Separation conditions of cations were optimized using response surface methodology considering the influence of temperature (13-27 oC) and voltage (13-27 kV). It has been found that the optimal conditions (18 oC and 20 kV) provided a high theoretical plate number (efficiency) and resolution with acceptable migration times. CE showed higher linearity (R2 >0.998) and lower limits of detection (1.50-3.46 µg/mL) than FP (3.23-10.5 µg/mL). In terms of precision, the FP showed better intra-day repeatability, whereas CE showed better inter-day repeatability, particularly for K+. Recovery values of cations determined in both methods ranged from 93.7% to 109%. When applied to bone broth samples, no significant differences were observed between CE and FP (p >0.05). Na+ was the most abundant mineral, with concentrations of 1037 and 1049 µg/mL determined by FP and CE, respectively, followed by K+ (166 and 158 µg/mL) and Ca2+ (67.3 and 64.2 µg/mL). Overall, the results showed that CE is a reliable, sensitive, and environmentally friendly alternative to FP for the determination of mineral cations in food matrices.

Anahtar Kelimeler

Proje Numarası

1919B012428356

Kaynakça

  1. Castro‐Puyana, M., García‐Cañas, V., Simo, C., & Cifuentes, A. (2012). Recent advances in the application of capillary electromigration methods for food analysis and Foodomics. Electrophoresis, 33(1), 147-167. https://doi.org/10.1002/elps.201300315
  2. Cepanec, K., Vugrinec, S., Cvetkovic, T., & Ranilovic, J. (2017). Potassium chloride‐based salt substitutes: a critical review with a focus on the patent literature. Comprehensive Reviews in Food Science and Food Safety, 16(5), 881-894. https://doi.org/10.1111/1541-4337.12291
  3. Choi, M.K., & Kim, M.H. (2025). Nutritional evaluation of beef-bone broth products: focus on calcium, phosphorus, and magnesium content. Journal of Elementology, 30(1), 115-127. https://doi.org/10.5601/jelem.2024.29.3.3399
  4. Durgun, Y., & Yerlikaya, S. (2026). Spectroscopic detection of chicken broth adulteration in beef broth using VIS-NIR sensing and edge computing. Selcuk Journal of Agriculture and Food Sciences, 40, 152-161. https://doi.org/10.15316/selcukjafsci.1680808
  5. Dursun A., & Demetgül, C. (2025). Separation of cations by capillary electrophoresis: The effects of temperature and voltage. Sigma Journal of Engineering and Natural Sciences, 43(6), 1957-1966. https://doi.org/10.14744/sigma.2025.1927
  6. Dursun, A., & Güler, Z. (2023). Elution conditions for effective separation on an aged sulfonated polystyrene-divinylbenzene (SPD) column of organic acids from meat. Food Analytical Methods, 16(4), 699-708. https://doi.org/10.1007/s12161-023-02448-x
  7. Evans, E.H., Dawson, J.B., Fisher, A., Price, W.J., Smith, C.M., & Tyson, J.F. (2002). Advances in atomic emission, absorption and fluorescence spectrometry and related techniques. Journal of Analytical Atomic Spectrometry, 17(6), 622-651. https://doi.org/10.1039/B203806B
  8. Farrukh, M.A. (2012). Atomic Absorption Spectroscopy. Intech, Rijeka HR.

Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Teknolojileri

Bölüm

Araştırma Makalesi

Yayımlanma Tarihi

21 Ağustos 2026

Gönderilme Tarihi

20 Mayıs 2026

Kabul Tarihi

21 Temmuz 2026

Yayımlandığı Sayı

Yıl 2026 Cilt: 40 Sayı: 2

Kaynak Göster

APA
Alkaya, S., Bostancı, S., Karadeniz, N., Sönmez, C., & Dursun, A. (2026). Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth. Selcuk Journal of Agriculture and Food Sciences, 40(2), 516-530. https://doi.org/10.15316/selcukjafsci.1954772
AMA
1.Alkaya S, Bostancı S, Karadeniz N, Sönmez C, Dursun A. Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth. Selcuk J Agr Food Sci. 2026;40(2):516-530. doi:10.15316/selcukjafsci.1954772
Chicago
Alkaya, Samiye, Sude Bostancı, Nazime Karadeniz, Cansu Sönmez, ve Ahmet Dursun. 2026. “Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth”. Selcuk Journal of Agriculture and Food Sciences 40 (2): 516-30. https://doi.org/10.15316/selcukjafsci.1954772.
EndNote
Alkaya S, Bostancı S, Karadeniz N, Sönmez C, Dursun A (01 Ağustos 2026) Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth. Selcuk Journal of Agriculture and Food Sciences 40 2 516–530.
IEEE
[1]S. Alkaya, S. Bostancı, N. Karadeniz, C. Sönmez, ve A. Dursun, “Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth”, Selcuk J Agr Food Sci, c. 40, sy 2, ss. 516–530, Ağu. 2026, doi: 10.15316/selcukjafsci.1954772.
ISNAD
Alkaya, Samiye - Bostancı, Sude - Karadeniz, Nazime - Sönmez, Cansu - Dursun, Ahmet. “Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth”. Selcuk Journal of Agriculture and Food Sciences 40/2 (01 Ağustos 2026): 516-530. https://doi.org/10.15316/selcukjafsci.1954772.
JAMA
1.Alkaya S, Bostancı S, Karadeniz N, Sönmez C, Dursun A. Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth. Selcuk J Agr Food Sci. 2026;40:516–530.
MLA
Alkaya, Samiye, vd. “Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth”. Selcuk Journal of Agriculture and Food Sciences, c. 40, sy 2, Ağustos 2026, ss. 516-30, doi:10.15316/selcukjafsci.1954772.
Vancouver
1.Samiye Alkaya, Sude Bostancı, Nazime Karadeniz, Cansu Sönmez, Ahmet Dursun. Comparative Evaluation of Capillary Electrophoresis and Flame Photometry for Sodium, Potassium and Calcium Determination in Bone Broth. Selcuk J Agr Food Sci. 01 Ağustos 2026;40(2):516-30. doi:10.15316/selcukjafsci.1954772

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