Investigation of the levels of some element in edible oil samples produced in Turkey by atomic absorption spectrometry.

@article{Mendil2009InvestigationOT,
  title={Investigation of the levels of some element in edible oil samples produced in Turkey by atomic absorption spectrometry.},
  author={Durali Mendil and Ozg{\"u}r Dogan Ulu{\"o}zl{\"u} and Mustafa T{\"u}zen and Mustafa Soylak},
  journal={Journal of hazardous materials},
  year={2009},
  volume={165 1-3},
  pages={724-8}
}
The element contents (Fe, Mn, Zn, Cu, Pb, Co, Cd, Na, K, Ca and Mg) in edible oils (olive oil, hazelnut oil, sunflower oil, margarine, butter and corn oil) from Turkey were determined using atomic absorption spectrometry after microwave digestion. The concentrations of trace element in the samples were found to be 291.0-52.0, 1.64-0.04, 3.08-1.03, 0.71-0.05, 0.03-0.01, 1.30-0.50, 84.0-0.90, 50.1-1.30, 174.2-20.8 and 20.8-0.60 microg/g for iron, manganese, zinc, copper, lead, cobalt, sodium… CONTINUE READING

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