Mineral contents of traditional breads enriched with floral honey

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dc.contributor.authorAl-Juhaimi, Fahad Y.
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorHarmankaya, Mustafa
dc.date.accessioned2020-03-26T19:25:07Z
dc.date.available2020-03-26T19:25:07Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe micro - and macro-element contents of bread with honey were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). Molibden (Mo), cadmium (Cd), crom (Cr) and nickel (Ni) contents of breads were found that 1 mg/Kg. B contents of breads was determined between 2.54 mg/Kg to 3.83 mg/Kg. It was found partly high according to control group. Zinc (Zn) contents of breads ranged from 6.89 to 9.29 mg/Kg. Calcium (Ca), iron (Fe), potassium (K), magnesium (Mg) and sulphur (S) in breads were established as the macro-element. Ca contents of breads changed between 247 to 366 mg/Kg. The highest Ca content was found at bread with honey 15%. Fe (except 15%), K (except 15%), Mg, Mn, phosphours (P) and S contents of breads were generally decreased with increasing of honey concentrations. While K contents of breads with honey change between 1402 mg/Kg to 1570 mg/Kg, P contents of samples ranged from 835 to 1203 mg/Kg.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding this Research group No (RG-1435-049)en_US
dc.identifier.endpage226en_US
dc.identifier.issn0972-5938en_US
dc.identifier.issn0975-1068en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage223en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33789
dc.identifier.volume15en_US
dc.identifier.wosWOS:000375347900007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherNATL INST SCIENCE COMMUNICATION-NISCAIRen_US
dc.relation.ispartofINDIAN JOURNAL OF TRADITIONAL KNOWLEDGEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBreaden_US
dc.subjectHoneyen_US
dc.subjectMineralsen_US
dc.subjectICP-AESen_US
dc.titleMineral contents of traditional breads enriched with floral honeyen_US
dc.typeArticleen_US

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