Determination of Trace Elements in Some Dried Winter Foods

Abstract

The levels of trace elements in nine food of winter which are grown in Elazig, Turkey were determined. Flame atomic absorption spectrometry (F-AAS) and high performance liquid chromatography (HPLC) were used in this work. The levels of trace metals in food samples were found in the ranges, 60-250, 8.60-58.60, 13.20-44.8, 0.75-3.92, 0.18-0.42 μg g^-1 (dry matter) for Fe, Zn, Cu, Ni and Co, respectively. The accuracy and precision of the analysis were checked against the standard reference materials SRM (NIST 1573 a-tomato leaves). The results obtained for Cu, Zn, Fe, Ni and Co were in an excellent agreement with the certified values.