Quantitative determination of macro and micro elements and heavy metals accumulated in wild fruits analyzed by ICP-OES method

Al-Juhaimi, Fahad; Kulluk, Duygu Akçay; Mohamed Ahmed, Isam A.; Özcan, Mehmet Musa; Adiamo, Oladipupo

doi:10.1007/s10661-023-12025-8

Cited by 6 publications

(1 citation statement)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Following the method outlined by Fahad et al [17], the composition and content of pepper straw ash were analyzed using Inductively Coupled Plasma Optical Emission Spectrometry (icap6300, Thermo Scientific, Shanghai, China).…”

Section: Determination Of the Composition Of Pepper Straw Ashmentioning

confidence: 99%

Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate

Li,

Wu,

et al. 2024

Foods

View full text Add to dashboard Cite

Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw ash to improve the quality of noodles shows promising development prospects. In this study, pepper straw ash leachate (PSAL) was extracted and added to noodles. The quality of the noodles gradually improved with the addition of PSAL, with the best effect observed at a concentration of 18% (PSAL mass/flour mass). This addition resulted in a 57.8% increase in noodle hardness, a 55.43% increase in chewiness, a 19.41% rise in water absorption rate, and a 13.28% increase in disulfide bond content. These alterations rendered the noodles more resilient during cooking, reducing their tendency to soften and thus enhancing chewiness and palatability. Incorporating PSAL also reduced cooking loss by 57.79%. Free sulfhydryl groups decreased by 5.1%, and scanning electron microscopy revealed a denser gluten network structure in the noodles, with more complete starch wrapping. This study significantly enhanced noodle quality and provided a new pathway for the application of pepper straw resources in the food industry.

show abstract

Section: Determination Of the Composition Of Pepper Straw Ashmentioning

confidence: 99%

Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate

Li,

Wu,

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

Investigation of accumulation of element contents in some wild and cultivated dried fruits

AlJuhaimi,

Kulluk,

Ahmed

et al. 2024

Biol Trace Elem Res

View full text Add to dashboard Cite

In this study, the moisture and biogenic element quantities of most wild and cultivated edible dried fruits were investigated. Macroelements found in highest amounts in fruits were K, P, Ca, and Mg. While K quantities of the fruits are recorded between 5212.77 (“white myrtle”) and 25550.60 mg/kg (“black nightshade”), P amounts of the fruits were characterized to be between 949.08 (black myrtle) and 4420.75 mg/kg (“black nightshade”). Ca and Mg amounts of the fruits were assessed to be between 359.83 (plum) and 4330.89 mg/kg (“yellow hawthorn”) to 214.98 (plum) and 1852.04 mg/kg (“black nightshade”), respectively. Fe and B quantities of the fruitss were established to be between 2.69 (“black myrtle”) and 60.13 mg/kg (cherry) to 3.76 (“black myrtle”) and 76.25 mg/kg (sour cherry), respectively. In general, except for white and black myrtle fruits, it is thought that other fruits can be good sources of P, K, and Fe. P contents of “laurel cherry,” “cherry,” “black nightshade,” and “Fragrant black grapes” were found partly high than those of other fruits. “Cherry laurel,” “sour cherry,” “cherry,” “pear,” “black nightshade,” “black fig,” and “hawthorn (yellow)” fruits contain more K than other fruits. Graphical Abstract In this study, the degree of accumulation of macro-, micro element contents of some wild and culktivated fruits was investigated.

show abstract

Novel Hg2+‐Specific “turn-on” fluorescence sensor: Applications in water samples and test strips via real‐time colorimetric assay

Kaewnok,

Tabphan,

Sirirak

et al. 2025

Journal of Luminescence

View full text Add to dashboard Cite

Quantitative determination of macro and micro elements and heavy metals accumulated in wild fruits analyzed by ICP-OES method

Cited by 6 publications

References 24 publications

Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate

Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate

Investigation of accumulation of element contents in some wild and cultivated dried fruits

Novel Hg2+‐Specific “turn-on” fluorescence sensor: Applications in water samples and test strips via real‐time colorimetric assay

Contact Info

Product

Resources

About