Giresun/Türkiye Orijinli Doğal Tatlı Kestanelerde İz Element İçeriği

Giresun il sınırları içinde bulunan doğal ormanlarda kızılağaç, gürgen, çam vb. ağaçlar arasında yetişmiş yüzlerce yıllık tatlı kestane ağaçları vardır. Bu çalışmada bu doğal ormanlardaki kestane ağaçlarından toplanan kestanelerin eser element içerikleri araştırılmıştır. Bu amaçla 10 kestane ağacından toplanan kestane örneklerinde İndüktif Eşleşmiş Plazma- Kütle Spektrometresi (ICP-MS) cihazı ile toplam sekiz element, mangan (Mn), demir (Fe), çinko (Zn), nikel (Ni), kobalt (Co), selenyum (Se) ve kurşun (Pb) belirlenmiştir. İz element içeriği kestanenin iç meyvesi, kabuk ve zar kısımlarında belirlenmiştir. Kestanenin iç meyvesinde en yüksek derişimler sırası ile Mn, Fe, Zn, Ni, Cu, Se, Co ve Pb için 88,29, 72,96, 27,76 8,25, 7,81, 2,28, 0,056 ve 0,043 mg kg-1 bulunmuştur. Kabuk kısmında en yüksek değerler Mn 176,01, Fe 96,55, Zn 26,97, Ni 4,33, Cu 8,91, Se 3,08, Co 0,089 ve Pb 0,058 mg kg-1 dir. Kestanenin zarında en yüksek element derişimleri Mn 176,26, Fe 92,98, Zn 60,06, Ni 5,79, Cu 11,4, Se 3,29, Co 0,135 ve Pb 0,095 mg kg-1 bulunmuştur. Bu sonuçlar bize Giresun yöresinde yetişen doğal kestanelerin iz element içerikleri yönünden oldukça zengin bir besin maddesi olduğunu göstermektedir.

Contents of Trace Elements in Wild Sweet Chestnut From Giresun/Turkey Origin

There are hundreds of years old wild sweet chestnut trees grown among alder, hornbeam, and pine etc. trees in natural forest of Giresun/TURKEY. In this study, trace element contents of chestnuts collected from chestnut trees in these natural forests were investigated. For this purpose, A total of eight elements, manganese (Mn), iron (Fe), zinc (Zn), nickel (Ni), cobalt (Co), selenium (Se) and lead (Pb) were determined by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) in chestnut samples collected from ten chestnut trees. The content of trace elements was determined separately in fruit, bark and pellicle parts of chestnut. In chestnut fruit samples, highest concentration values in mg kg-1 of Mn, Fe, Zn, Ni, Cu, Se, Co and Pb are: 88.29, 72.96, 27.76 8.25, 7.81, 2.28, 0.056 and 0.043 respectively. Chestnut bark has been shown the highest values as Mn 176.01, Fe 96.55, Zn 26.97, Ni 4.33, Cu 8.91, Se 3.08, Co 0.089 and Pb 0.058 mg kg-1 . The highest concentrations of trace elements in chestnut pellicle are found as Mn 176.26, Fe 92.98, Zn 60.06, Ni 5.79, Cu 11.4, Se 3.29, Co 0.135 and Pb 0.095 mg kg-1 . These results suggest that natural chestnuts grown in the Giresun region are quite rich nutrients in terms of trace element contents.

PDF

___

Abbaspour N, Hurrell R, Kelishadi R. 2014. Review on iron and its importance for human health. Journal of Research in Medical Sciences. The Official Journal of Isfahan University of Medical Sciences, 192: 164–174.
Adiloğlu S, Sağlam T. 2015. Karayolu Kenarlarındaki Tarım Arazilerindeki Topraklarda Ekstrakte Edilebilir Kobalt (Co) İçerikleri. AKU J. Sci. Eng. 035403: 24-29.
Afridi HI, Kazi TG, Talpur FN, Kazi A, Arain, SS, Arain, SA, Ali J. 2014. Interaction between essential elements selenium and zinc with cadmium and mercury in samples from hypertensive patients. Biological Trace Element Research,1602: 185-196.
Aksoy M. 2011. Beslenme Biyokimyası. Hatiboğlu Yayınları: 126, 3.Baskı, Ankara. Alasalvar C, Shahidi F. 2008. Tree nuts; composition, phytochemicals, and health effects. CRC: Boca Raton, FL, USA, p. 180.
Alvarez JB, Munoz-Diez, C, Martın-Cuevas A, Lopez S, Martın LM. 2003. Cotyledon storage proteins as markers of the genetic diversity in Castanea sativa Miller. Theoretical and Applied Genetics, 107: 730–735.
Berdanier CD. 1998. Advanced Nutrition. Boca Raton: Florida.
Bernárdez M, De la Montaña Miguélez J, Queijeiro J. 2004. HPLC determination of sugars in varieties of chestnut fruits from Galicia Spain”. Journal of Food Composition and Analysis, 17(1), 63–67. doi:10.1016/S0889-1575(03)00093- 0
Borges O, Gonçalves B, de Carvalho JS, Correia P, Silva AP. 2008. Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal. Food Chemistry, 106: 976-984. doi:10.1016/j.foodchem.2007.07.011
Bounous G, Botta R, Beccaro G. 2000. The chestnut: the ultimate energy source nutritional value and alimentary benefits. Nucis, 9:44-50.
Burnham CR, Rutter, PA, French DW. 1986. Breeding blightresistant chestnuts. Plant Breeding Rev. 4: 347- 397.
Conner WE. 1997. The beneficial effects of omega-3 fatty acids: Cardiovascular disease and neuro-development. Current Opinion in Lipidology, 8:1–3. doi:10.1097/00041433- 199702000-00001.
Demir RR, Düz Z. 2008. Diyarbakır İl Sınırları İçerisinde Yayılış Gösteren Bazı Yonca (Medicago L.) Türlerinde Ağır Metal Düzeylerinin Belirlenmesi. Dicle University Journal Of Ziya Gokalp Education Faculty, 11, 148-153.
Er F, Özcan PT, Özcan MM, Duman E, Endes Z. 2015. Some Chemical Properties of Chestnut (Castanea Sativa Mill.) Fruit Collected from Different Locations In Turkey. IAAOJ, Scientific Science, 1(1): 9-12.
Ertürk Ü, Mert C, Soylu A. 2006. Chemical composition of fruits of some important chestnut cultivars. Brazilian Archives of Biology and Technology, 49(2):183-188.
Ferreira-Cardoso JV, Sequeira CA, Rodrigues L, Gomes EF. 1999. Lipid composition of Castanea sativa Mill. fruits of some native portuguese cultivars. Acta Horticulturae 494:133–138.
Ferreira-Cardoso JV, Torres-Pereira JMG, Sequeira,CA. 2005. Effect of year and cultivar on chemical composition of chestnuts from northeastern Portugal. Acta Horticulturae, 693:271–278.
Hiermann A, Kedwani S, Schramm HW, Seger C. 2002. A new pyrrole alkaloid from seeds of Castanea sativa.”Fitoterapia, 73: 22–27.
Kurnaz A, Mutlu E, Uncumusaoğlu AA. 2016. Determination of Water Quality Parameters and Heavy Metal Content in Surface Water of Çiğdem Pond (Kastamonu/Turkey). Turkish Journal Of Agriculture: Food Science And Technology, 4(10), 907-913.
Künsch U, Scharer H, Patrian B, Hurter J, Conedera M, Sassella A, Jelmini G. 1999. Quality assessment of chestnut fruits. Acta Horticulturae, 494: 119–127.
Künsch U, Scharer H, Patrian B, Hohn E, Conedera M, Sassella A. 2001. Effects of roasting on chemical composition and quality of different chestnut (Castanea sativa Miller) varieties. Journal of the Science of Food and Agriculture, 81(11), 1106–1112.
Morini G, Maga JA. 1995. Changes in the fatty acid composition of roasted and boiled Chinese (Castanea molissima) and Italian (C. sativa) chestnuts grown in the same location. In G. Charalambous Ed., Food flavour: Generation, analysis and process influence pp. 563–568. Amsterdam: Elsevier Science.
Mutlu E, Uncumusaoğlu AA. 2016. Physicochemical Analysis of Water Quality of Brook Kuruçay. Turkish Journal Of Agriculture: Food Science And Technology, 4(11), 991-998.
Neri L, Dimitri G, Sacchetti G. 2010. Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) eco types from Italy. Journal of Food Composition and Analysis, 23(1), 23–29.
Öktüren AF, Sönmez S. 2014. The Effect Of Heavy Metal Toxıcıty On Plant Metabolısm. Batı Akdeniz Tarımsal Araştırma Enstitüsü. 23 (2): 36-45.
Pereira-Lorenzo S, Ramos-Cabrer A, Díaz-Hernández M, Ciordia-Ara M, Ríos-Mesa D. 2006. Chemical composition of chestnut cultivars from Spain. Scientia Horticulturae, 107(3):306-314. doi:10.1016/j.scienta.2005.08.008
Pizzoferrato L, Rotilio G, Paci M. 1999. Modification of structure and digestibility of chestnut starch upon cooking: a solid state 13C CP MAS NMR and enzymatic degradation study. Journal of Agricultural and Food Chemistry, 47:4060–4063.
Poljak I, Vahčić N, Gačić M, Idžojtić M. 2016. Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'. Food Technology & Biotechnology, 54(2), 189- 199. doi:10.17113/ftb.54.02.16.4319
Rayman MP. 2000. The importance of selenium to human health. Lancet, 356(9225): 233-241.
Scheiber IF, Dringen R, Mercer JFB. 2013.Copper: Effects of deficiency and overload. In: Interrelations between Essential Metal Ions and Human Diseases, Vol. 13 of Metal Ions in Life Sciences (A. Sigel, H. Sigel, R.K.O. Sigel, eds), 13, 359-387, Springer, Dordrecht.
Seferoğlu S, Ertan E. 2009. Aydın İli Nazilli İlçesi Kestane Plantasyonlarının Verimlilik Durumları. (Turkish). Journal Of Adnan Menderes University, Agricultural Faculty, 6(2), 17-24.
Serdar U, Mercan L, Okumus A, Soylu A. 2014. Morphological and molecular comparison of selected chestnut (Castanea sativa Mill.) genotypes from Black Sea Region of Turkey. Anadolu Tarım Bilimleri Dergisi, 29(1), 54.
Shah A, Niaz A, Muhammad Suleman K. 2013. Comparative Study of Heavy Metals in Soil and Selected Medicinal Plants. Journal Of Chemistry, January 2013:1-5. doi:10.1155/2013/621265
Silva B, Andrade P, Goncalves A, Seabra R, Oliveira M, Ferreira M. I. 2004. Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller). European Food Research and Technology, 218(4): 385–389.
Silva BM, Andrade PB, Mendes GC, Seabra RM, Ferreira MA. 2002. Study of the organic acids composition of quince (Cydonia oblonga Miller) fruit and jam. Journal of Agricultural and Food Chemistry, 50:2313–2317.
Soylu A. 2004. Chestnut Growing and Specialities,. Hasad, Publication. pp: 64., Istanbul, Turkey.
Stojanovic D, Mitrovic R, Nikic D, Kostic Z, Jonovic M. 2002. Nickel levels in foods and daily intake of different population groups. Food Nutr, 43 (1–2): 7–12.
Şengül Ü. 2016. Original Article: Comparing determination methods of detection and quantification limits for aflatoxin analysis in hazelnut. Journal of Food And Drug Analysis, 24(1):56-62. doi:10.1016/j.jfda.2015.04.009
Vaughan JG, Geissler CA. 1997. The New Oxford Book of Food Plants p. 19. New York: Oxford University Press.
WHO. 1998. Quality Control Methods for Medicinal Plant Materials, World Health Organization, Geneva, Switzerland.
WHO. 2007. Guidelines for assessing quality of herbal medicines with reference to contaminants and residues. World Health Organization, Geneva.
Yılmaz İT. 2010. Antioksidan içeren bazı gıdalar ve oksidatif stres. İnönü Üniversitesi Tıp Fakültesi Dergisi , 17(2): 143- 153.