Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Şeref Güçer

  • Research Article
    Fractionation and Speciation of Cu in Different Processing Apricots
    Author(s): Selim Erdoğan, Sema Erdemoğlu and Şeref GüçerSelim Erdoğan, Sema Erdemoğlu and Şeref Güçer

    An analytical procedure was proposed to study the operational fraction of Cu in ripe-fresh, sun-dried and sulphited-dried apricots harvested from either treated Bordeaux mixture or unexposed trees. Based on the methods that consists pressurized liquid extraction procedure and solid phase extraction to separate diverse Cu fractions on different sorbents such as Dowex 50Wx8-40 and Amberlite XAD-7, and then flame atomic absorption spectrometry (FAAS) and ion selective electrode were used for off-line determination of Cu concentrations in the effluents obtained. Total copper concentrations in different processing the apricot samples exposed to Bordeaux mixture were 4.58, 4.48 and 4.25 μg/g in ripe fresh, sun-dried, sulphuring-sun drying, respectively. However, Cu concentrations in the organic apricot samples were determined 2.92; 2.97 and 2.25 μg/g. While circa 40-59% of tota.. View More»
    DOI: 10.4172/2155-9600.1000643

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