Trace metal levels and some chemical parameters in herby cheese collected from south eastern Anatolia-Turkey

Vural, Aydın; Narin, İbrahim; Erkan, Mehmet Emin; Soylak, Mustafa

doi:10.1007/s10661-007-9806-z

Cited by 25 publications

(14 citation statements)

References 16 publications

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“…Regarding toxic elements such as, Cd, Pb, Sn and Sb, the examined samples presented low values for most of them. In more detail, Pb levels were determined to range from 19.8 μg kg −1 (North Aegean) to 38.3 μg kg −1 (Central Greece), i.e., similar to the Khozam et al study [36] on Lebanese cheese (32.4 μg kg −1 wet weight), but noticeably lower than that reported by Vural et al study [37] for south-eastern Anatolia-Turkey cheese (4600–7700 μg kg −1 wet weight), the Lante et al study [38] for Crescenza and Squacquerone cheeses (600 μg kg −1 fresh weight) and the Mendil et al study [39] for Turkish cheeses (110–960 μg kg −1 wet weight).…”

Section: Resultssupporting

confidence: 66%

Greek Graviera Cheese Assessment through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition

et al. 2019

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This study presents the comprehensive elemental profile of Greek Graviera (Gruyère) cheeses. In total, 105 samples from nine different geographic regions produced from sheep, goat and cow milk and their mixtures were assessed. Elemental signatures of 61 elements were investigated for determination of geographic origin and milk type. Regional and milk type classification through Linear Discriminant Analysis was successful for almost all cases, while a less optimistic cross validation exercise presented lower classification rates. That points to further research using a much larger sample set, increasing confidence for cheese authentication utilizing also bioinformatics tools under development. This is the first study reporting signatures of 61 elements in dairy products including all sixteen rare earth elements and all seven precious metals. Safety and quality were assessed regarding toxic and nutritive elements. According to both EU and USA regulations and directives, Graviera is a nutritional source for trace and macro elements with low levels of toxic elements.

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Section: Resultssupporting

confidence: 66%

Greek Graviera Cheese Assessment through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition

et al. 2019

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“…[55] In this work, only CHS5 and CHS9 had high concentrations of Cu, higher than 0.9 mg/100 g. This could be due to high contact time of milk and cheese with metallic vessels. [56] Sensory Analysis Figure 5 shows the similarities among the cheese samples for sensory attributes. CHS4 and CHS7 grouped together, suggesting that they are similar for sensory attributes.…”

Section: Mineral Compositionmentioning

confidence: 99%

Physicochemical and Sensory Properties of Mihalic Cheese

Aday

Yüceer

2014

International Journal of Food Properties

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Mihalic is a hard, brined and quite salty cheese. In this study, selected physical, chemical, and sensory properties of 15 Mihalic cheese samples (matured more than six months) in vacuum packaging were investigated using representative samples collected from its major production area in northwestern Turkey. Aroma-active compounds were analyzed by solid phase microextraction and determined by gas chromatography-olfactometry. Average dry matter and fat contents of the cheese were 60.4 and 27.4 g/100 g cheese, respectively. Significant differences were observed among the cheese samples for hardness, adhesiveness, chewiness, and gumminess. Sulfurous, free fatty acids, and barny/animal were major sensory descriptors for the cheese. Methional (boiled potato), (E,E)-2,4-nonadienal (fatty, stale), diacetyl (buttery), 1-octen-3-one (mushroom), ethyl butyrate (sweet, bubble gum), and butyric acid (rancid) were common aroma-active compounds found in Mihalic cheese.

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“…Both active and passive smoking are associated with the development of several clinical disorders [29]. Some evidence indicated that the influence of smoking is independent but also synergistic with other risk factors such as poor diet, lack of cold water fish, fresh fruits, vegetables, exercise, poor sleep, genetics, stress and insomnia, and high blood concentration of cholesterol [4,5]. Cigarette smokers and people living in contaminated areas have a higher level of Cd in their blood and urine, with smokers having Cd levels more than twice as that of nonsmokers [30,31].…”

Section: Discussionmentioning

confidence: 99%

“…Recently, many other factors have been repeatedly demonstrated to influence this disease which is one of the most prevalent in the developed world [1,2]. The search for its etiology has led to some theories that dietary intake of minerals and in particular trace elements may have a role in the progress of atherosclerosis [3,4].…”

Section: Introductionmentioning

confidence: 99%

Interactions Between Cadmium and Zinc in the Biological Samples of Pakistani Smokers and Nonsmokers Cardiovascular Disease Patients

Afridi

Kazi

et al. 2010

Biol Trace Elem Res

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The pathogenesis of some cardiovascular diseases (CVDs) has been altered with changes in the balance of certain trace and toxic elements. The aim of the present study was to assess the role of zinc (Zn) and cadmium (Cd) in smoker and nonsmoker male CVD patients (n = 457) of two age groups (31-45) and (46-60). The both elements were determined in biological samples (scalp hair, blood, and urine) of CVD patients and healthy referents for comparison purpose. The concentrations of Zn and Cd were measured by atomic absorption spectrophotometer prior to microwave-assisted acid digestion. It was observed that the mean values of Cd were significantly higher in the biological samples of smokers CVD as compared to nonsmoker CVD patients, while the level of Zn was lower in both smoker and nonsmoker patients. The concentrations of Zn in whole blood and scalp hair samples were lower in CVD patients as compared to referents (p > 0.001). Results showed significant changes of levels of Cd and Zn in blood and scalp hair samples of CVD patients when compared with healthy referents, while reverse in the case of urine samples. It was observed that low Zn levels were associated with both smoker and nonsmoker CVD patients, while increased cadmium accumulation was observed in smoker patients as compared to nonsmoker patients (p > 0.025).

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Trace metal levels and some chemical parameters in herby cheese collected from south eastern Anatolia-Turkey

Cited by 25 publications

References 16 publications

Greek Graviera Cheese Assessment through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition

Greek Graviera Cheese Assessment through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition

Physicochemical and Sensory Properties of Mihalic Cheese

Interactions Between Cadmium and Zinc in the Biological Samples of Pakistani Smokers and Nonsmokers Cardiovascular Disease Patients

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