Using azomethine-H method determination of boron contents of various foods consumed in Hatay Region in Turkey

• Published in: Food chemistry Vol. 115; no. 2; pp. 711 - 714
• Main Authors: Sungur, Şana, Okur, Ramazan
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.07.2009; Elsevier
• Subjects: Azomethine-H method; Biological and medical sciences; Boron concentration; Food; Food industries; Fruit; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; UV–vis spectroscopy; Vegetable; UV–vis spectroscopy; Azomethine-H method; Boron concentration; Fruit; Vegetable; Food; Vegetables; Concentration; Method; UV-vis spectroscopy; Ultraviolet visible spectrometry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2008.11.103

In this study, samples of soil and plant (32 species of vegetable and 17 species of fruit) were collected from six different regions of Hatay (Amik Plant, Reyhanlı, Kırıkhan, Samandağ, Dörtyol and İskenderun). The azomethine-H method was used to determine boron content of samples. Furthermore, the correlation among boron content of soil with boron content of plants was investigated. The boron concentrations in the soil samples, were determined between 32.43 (±2.90) and 93.43 (±2.75) ppm. High concentrations of boron were found in thyme (10.44 ± 0.17), mint (6.96 ± 0.15), red cabbage (6.45 ± 0.15), broad-bean (6.28 ± 0.14), quince (5.41 ± 0.11), pomegranate (5.27 ± 0.13) and orange (4.08 ± 0.10). Minimal concentration of boron were found in pumpkin (0.76 ± 0.01), white radish (0.97 ± 0.01), plum (1.16 ± 0.02) and cucumber (1.17 ± 0.01). Most of the foods had boron concentrations in the range of 1.48–3.60 ppm.