Multielement analysis of food spices by instrumental neutron activation analysis

Trace elements evaluation of some medicinal herbs by instrumental neutron activation analysis

“…A comparison of our data with those of different countries reported in the literature is given in Table 5. In literature we could find trace elements data on ginger and cumin only [11,[20][21][22]. Our Sc, K, Fe, Mn, Co and Zn contents in ginger are in reasonable agreement with Canadian values reported by Ila et al [22], while Egyptian values reported by Sherif et al [22] for Mn and Zn are much lower.…”

“…Our Sc, K, Fe, Mn, Co and Zn contents in ginger are in reasonable agreement with Canadian values reported by Ila et al [22], while Egyptian values reported by Sherif et al [22] for Mn and Zn are much lower. Our Cr concentration is four times higher than the Canadian value whereas Na contents are smaller by half [11]. Miyamoto et al [20] analyzed same species originating from different localities of the world depicted by a (Japan), b (China) and c (India) in Table 5.…”

“…has extensively been carried out but very little information is available in literature on medicinal herbs [7][8][9][10][11]. In the present study seven herbs listed in Table 1, generally used against indigestion, gastro-intestinal disorders and related ailments were analyzed.…”

The use of wavelength dispersive X-ray fluorescence and discriminant analysis in the identification of the elemental composition of cumin samples and the determination of the country of origin

“…Calibration was carried out using the apple leaves 1515, peach leaves 1547, non-fat milk powder 1549, and pine needles 1575a. These were selected based on the wide range of corresponding elements previously determined in cumin sample studies (Abou-Arab & Abou Donia, 2000;Al-Bataina et al, 2003;Christensen et al, 1968;Gupta et al, 2003;Ila & Jagam, 1980;Lavilla et al, 1999;Miyamoto et al, 1999;Özcan, 2004;Özcan & Akbulut, 2007;Özkutlu et al, 2007;Singh & Garg, 2006;Uma Pradeep, Geervani, and Eggum, 1993). The calibration parameters are presented in Table 2.…”

“…Gonzálvez, Armenta, Cervera, and de la Guardia (2008) present a review of the elemental composition of seasoning products and the methods used for measurement. In particular, the elemental concentrations of cumin have been measured using atomic absorption spectroscopy (AAS) (Abou-Arab & Abou Donia, 2000;Lavilla, Filgueiras, & Bendicho, 1999;Uma Pradeep, Geervani, & Eggum, 1993), energy dispersive (ED)-XRF (Al-Bataina, Maslat, & Al-Kofahi, 2003), direct reading emission spectroscopy (DRES) (Christensen, Beckman, & Birdsall, 1968), inductively coupled plasma-optical emission spectroscopy (ICP-OES) (Gupta et al, 2003), ICP-AES (Öz-can, 2004;Özcan & Akbulut, 2007;Özkutlu, Kara, & S ßekeroglu, 2007), ICP-mass spectrometry (MS) (Roychowdhury, Uchino, Tokunaga, & Ando, 2002), and instrumental neutron activation analysis (INAA) (Ila & Jagam, 1980;Miyamoto, Kajikawa, Zaidi, Nakanishi, & Sakamoto, 1999;Singh & Garg, 2006).…”