Chemical compositions and mineral contents of herbs added to dairy products in East Anatolia region of Turkey

Sancak H., Kilicel F., Tarakci Z., Durmaz H.

REVIEWS IN ANALYTICAL CHEMISTRY, vol.27, no.2, pp.111-121, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 27 Issue: 2
  • Publication Date: 2008
  • Doi Number: 10.1515/revac.2008.27.2.111
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.111-121
  • Van Yüzüncü Yıl University Affiliated: Yes


In this study, a total of 120 herb samples from six different species Allium sp. "sirmo", Chaerophyllum sp. "mendi", Prangos sp. "helis", Anethum graveolens "dill", Mentha sp. "mint" and Petroselinum crispum "parsley" - added to dairy products in Van from the East Anatolia region of Turkey were examined for some chemical compositions and mineral L contents. The herbs were collected from Van cheese-shopping district in May and June. The obtained values were based on dry weight. The dry matter contents of herb samples were determined from 12.49 (Prangos sp.) to 17.68 IL (Anethum graveolens). The cobalt content of Prangos sp.; calcium, phosphorus, nickel and cadmium contents of Anethum graveolens; magnesium, zinc, iron, manganese and chromium contents of Mentha sp.; sodium and copper contents of Petroselinum crispum were higher than those of other herbs. Sodium content was found to be high, above 1384.90 mg/100g, in Petroselinum crispum, and therefore most mineral contents were found in small amounts in this species.