Determination of boron in hazelnut (Corylus avellana L.) varieties by inductively coupled plasma optical emission spectrometry and spectrophotometry

Date

2003-11-01

Author

Simsek, A
Korkmaz, D
Velioglu, YS
Ataman, Osman Yavuz

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Boron content of 16 Turkish hazelnut (Corylus avellana L.) cultivars were determined by using inductively coupled plasma optical emission spectrometry (ICP-OES) and Azomethine H. spectrophotometric method. The results varied between 13.8 and 22.2 mg/kg. No significant difference was observed between the results by the two methods (P > 0.05). However, the difference among boron content of hazelnut varieties was found to be significantly important (P<0.01). The highest boron content was in Mincane (20-22.2 mg/kg). Results revealed that the Turkish hazelnut is a good natural source of boron.

Subject Keywords

Hazelnut, Corylus avellana L., Boron, ICP-OES, Azomethine H, Filberts

URI

https://hdl.handle.net/11511/29974

Journal

FOOD CHEMISTRY

DOI

https://doi.org/10.1016/s0308-8146(03)00122-5

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

A. Simsek, D. Korkmaz, Y. Velioglu, and O. Y. Ataman, “Determination of boron in hazelnut (Corylus avellana L.) varieties by inductively coupled plasma optical emission spectrometry and spectrophotometry,” FOOD CHEMISTRY, pp. 293–296, 2003, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/29974.