Atilla ŞİMŞEK, Melike DEMİRKOL, Emre TURAN, Aylin ŞİMŞEK

Macro, trace and toxic elements of 4 different edible wild plants from Karadeniz Region

The study was conducted to assess the content (mg kg-1 fresh wt.) of macro, trace and toxic elements in the 4 different edible wild plants. The percentage of dry matter and ash ranged from 6.77 to 20.56 and 0.79 to 2.26, respectively. The contents of Ca (1074), Fe (160.5), Mn (18.21), Ni (6.11), B (2.61), Cr (0.93), Co (0.50), Mo (1.80), Be (0.009) and Se (0.076) of U. diocia were richer than in other plants. Other hand, K (7742), Mg (954), Al (10.79), V (9.77) and Ag (0.109) in T. orientalis, Zn (12.47), Cu (9.98) and Ba (130.3) in O. umbellatum were taken the highest value. Also As, Hg, Tl, Cd and Pb were determined mg kg-1 level in fresh plants. Conversely, antimony (Sb) in wild plants could not be detected by ICP-MS. The results of statistical analysis of forty plants showed that moisture, total dry matter, ash, K, Ca, Mg, Fe, Zn, Cu, Mn, Ba, Ni, Al, V, B, Cr, Co, Mo, Be, Se, Ag, As, Tl, Cd and Pb contents were varied significantly compared to plant species except for Na and Hg (p<0.05). Consequently, wild plants may be used as popular vegetables in many people diet as a source of minerals (Fe, Cu, Mn, Cr, Mo, K, Zn and Mg). Excessive plant consumption may be adversely affected human health with Cd, As, Hg, Tl and Pb.

Anahtar Kelimeler:

Edible wild plants, Macro-Microelements, Toxic elements, ICP, Traditional foods

Macro, trace and toxic elements of 4 different edible wild plants from Karadeniz Region

Keywords:

Edible wild plants, Macro-Microelements, Toxic elements, ICP, Traditional foods,

PDF

___

Spina, M., Cuccioloni, M., Sparapani, L., Acciarri, S., Eleuteri, A. M., Fioretti, E., & Angeletti, M. (2008). Comparative evaluation of flavonoid content in assessing quality of wild and cultivated vegetables for human consumption. Journal of the Science of Food and Agriculture, 88(2), 294-304.
Baytop, T. (1984). Türkiyede bitkiler ile tedavi (Geçmişte ve Bugün) (No. 40). İstanbul Üniversitesi.
Özer, Z., Tursun, N., & Önen, H. (2001). Yabancı Otlarla Sağlıklı Yaşam . (Gıda ve Tedavi), 4 Renk Yayınları.
Baytop, T. (1994). Türkçe bitki adları sözlüğü (Vol. 578). Türk Dil Kurumu.
Serin, Y., Tan, M., Koç, A., Zengin, H., Karaca, A., Şentürk, T., & Özçelik, H. (2008). Türkiye’nin çayır ve mera bitkileri. Tarım ve Köyişleri Bakanlığı Tarımsal Üretim ve Geliştirme Genel Müd. Yayınları, Ankara.
Guil, J. L., Rodríguez-Garcí, I., & Torija, E. (1997). Nutritional and toxic factors in selected wild edible plants. Plant Foods for Human Nutrition (Formerly Qualitas Plantarum), 51(2), 99-107.
Gupta, S., Lakshmi, A. J., Manjunath, M. N., & Prakash, J. (2005). Analysis of nutrient and antinutrient content of underutilized green leafy vegetables. LWT-Food Science and Technology, 38(4), 339-345.
Peralta-Videa, J. R., Lopez, M. L., Narayan, M., Saupe, G., & Gardea-Torresdey, J. (2009). The biochemistry of environmental heavy metal uptake by plants: implications for the food chain. The international journal of biochemistry & cell biology, 41(8), 1665-1677.
Artık, N., Poyrazoğlu, E. S., Şimşek, A., & Karkaçıer, Ç. K. M. (2002). Enzimatik Yöntemle Bazı Sebze ve Meyvelerde Nitrat Düzeyinin Belirlenmesi. Gıda/The Journal Of Food, 27(1).
Tosun, I., Karadenız, B., & Yüksel, S. (2003). Samsun yöresinde tüketilen yenebilir bazı yabani bitkilerin nitrat˚ içerikleri. Ekoloji çevre dergisi, 12(47), 32-34.
Artık, N. (1993). Gıdalarda pestisit kalıntıları ve limitleri. Gıda Teknolojisi Derneği.
Escudero, N. L., Albarracin, G., Fernández, S., De Arellano, L. M., & Mucciarelli, S. (1999). Nutrient and antinutrient composition of Amaranthus muricatus. Plant Foods for Human Nutrition (Formerly Qualitas Plantarum), 54(4), 327-336.
Afolayan, A. J., & Jimoh, F. O. (2009). Nutritional quality of some wild leafy vegetables in South Africa. International journal of food sciences and nutrition, 60(5), 424-431.
Daxenbichler, M. E., Spencer, G. F., Carlson, D. G., Rose, G. B., Brinker, A. M., & Powell, R. G. (1991). Glucosinolate composition of seeds from 297 species of wild plants. Phytochemistry, 30(8), 2623-2638.
De Vries, J. (Ed.). (1996). Food safety and toxicity. CRC press.
Flyman, M. V., & Afolayan, A. J. (2007). Proximate and mineral composition of the leaves of Momordica balsamina L.: an under-utilized wild vegetable in Botswana. International journal of food sciences and nutrition, 58(6), 419-423.
Ceirwyn, S. J. (1995). Analytical chemistry of foods. Blackie Academic and Professional, London, 71-135.
MINITAB, (1998). MINITAB Statistical Program Package. Version 12.0. Minitab Inc., USA.
Yıldırım, E., Dursun, A., & Turan, M. (2001). Determination of the nutrition contents of the wild plants used as vegetables in Upper Coruh Valley. Turkish Journal of Botany, 25(6), 367-371.
Şekeroğlu, N., Özkutlu, F., Deveci, M., Dede, Ö., & Yılmaz, N. (2005). Ordu ve yöresinde sebze olarak tüketilen bazı yabani bitkilerin besin değeri yönünden incelenmesi. Türkiye VI. Tarla Bitkileri Kongresi, 5-9.
Booth, S., Bressani, R., & Johns, T. (1992). Nutrient content of selected indigenous leafy vegetables consumed by the Kekchi people of Alta Verapaz, Guatemala. Journal of Food Composition and Analysis, 5(1), 25-34.
Guerrero, J. G., Martınez, J. G., & Isasa, M. T. (1998). Mineral nutrient composition of edible wild plants. Journal of Food Composition and Analysis, 11(4), 322-328.
Souci S.W., Fachmann, W., & Kraut, H. (2000). Food Composition and Nutritional Tables. Stuttgart: Medpharm Scientific Publishers.
Mohamed, A. E., Rashed, M. N., & Mofty, A. (2003). Assessment of essential and toxic elements in some kinds of vegetables. Ecotoxicology and environmental safety, 55(3), 251-260.
Orech, F. O., Christensen, D. L., Larsen, T., Friis, H., Aagaard-Hansen, J., & Estambale, B. A. (2007). Mineral content of traditional leafy vegetables from western Kenya. International Journal of Food Sciences and Nutrition, 58(8), 595-602.
Onyango, C. M., Shibairo, S. I., Imungi, J. K., & Harbinson, J. (2008). The physico-chemical characteristics and some nutritional values of vegetable amaranth sold in Nairobi-Kenya. Ecology of food and nutrition, 47(4), 382-398.
Freiberger, C. E., Vanderjagt, D. J., Pastuszyn, A., Glew, R. S., Mounkaila, G., Millson, M., & Glew, R. H. (1998). Nutrient content of the edible leaves of seven wild plants from Niger. Plant Foods for Human Nutrition (Formerly Qualitas Plantarum), 53(1), 57-69.
Wallace, P. A., Marfo, E. K., & Plahar, W. A. (1998). Nutritional quality and antinutritional composition of four non-conventional leafy vegetables. Food Chemistry, 61(3), 287-291.
Sundriyal, M., & Sundriyal, D. C. (2001). Wild edible plants of the Sikkim Himalaya: Nutritive values of selected species. Economic Botany, 55(3), 377-390.
Naidu, G. R. K., Denschlag, H. O., Mauerhofer, E., Porte, N., & Balaji, T. (1999). Determination of macro, micro nutrient and trace element concentrations in Indian medicinal and vegetable leaves using instrumental neutron activation analysis. Applied radiation and isotopes, 50(5), 947-953.
Dündar, M. Ş., & Altundağ, H. (2007). Talyumun Saglıga Etkisi, Çevresel Kaygı Ve Talyum Turlenmesı. Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 11(1), 64-77.
Marshall, F., Agarwal, R., Te Lintelo, D., Bhupal, D. S., Singh, R. P. B., Mukherjee, N., & SINGH, S. (2004). Heavy metal contamination of vegetables in Delhi. Executive summary of technical report.
Grivetti, L. E., & Ogle, B. M. (2000). Value of traditional foods in meeting macro-and micronutrient needs: the wild plant connection. Nutrition Research Reviews, 13(1), 31-46.
Flyman, M. V., & Afolayan, A. J. (2006). The suitability of wild vegetables for alleviating human dietary deficiencies. South African Journal of Botany, 72(4), 492-497.
Trumbo, P., Schlicker, S., Yates, A. A., & Poos, M. (2002). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. Journal of the American Dietetic Association, 102(11), 1621-1630.
WHO, (2003). Aluminium in drinking-water (Background document for development of WHO Guidelines for Drinking-water Quality). Geneva, World Health Organization (WHO/SDE/WSH/03.04/53).
WHO, (2004). Barium in Drinking-water (Background document for development of WHO Guidelines for Drinking-water Quality). Geneva, World Health Organization (WHO/SDE/WSH/03.04/76).
Vracko, P., Tuomisto, J., Grad, J., & Kunsler, E. (2007). Exposure to children to chemical hazards in food. Fact Sheet 44 May Code RPG 4 Food Ex. European Environment and Health Information System. World Health Organization Regional Office for Europe. Copenhagen, Demark.