Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2010Scopus SJRQ3LEAD, CADMIUM AND COPPER CONCENTRATIONS IN LEAVES OF Nerium oleander L. AND Robinia pseudoacacia L. AS BIOMONITORS OF ATMOSPHERIC POLLUTION
Kaya, Gokce; Okumus, Nuh; Yaman, Mehmet
Pb, Cd and Cu concentrations in leaves of Nerium oleander L. and Robinia pseudoacacia L. plants collected from industrial areas in Gaziantep-Turkey were examined for biomonitoring of atmospheric pollution using flame atomic absorption spectrophotometry. The Pb levels in the leaves of Nerium oleander L. and Robinia pseudoacacia L. collected at a distance of 50 m from the battery plant were observed to be 2820 and 1860 mg kg(-1), respectively. The Pb, Cd, and Cu concentrations in the soils studied were in the range of 17-602, 0.142-0.656 and 12-38 mg kg(-1), respectively. Lead concentrations described above for plant leaves were found to be about 2000-fold higher than those in the same plants collected from the control area (1.0 mg Pb kg(-1) for both plant species). Similarly, Cd levels in Robinia pseudoacacia L. collected from polluted area were observed to be about 40 times higher than those from control area. Consequently, it is observed that the leaves of Neriurn oleander L. can be used for biomonitoring of Pb, and Robinia pseudoacacia L. for biomonitoring of both Pb and Cd pollution.
AtıfWoS31
İncele - MakaleYalnız künye2009Scopus SJRQ3Synthesis of New Polymeric Resin and Its Application in Solid Phase Extraction of Copper in Water Samples Using STAT-FAAS
Timur, Irfan; Senkal, B. Filiz; Kaplan, Olcay; Kaya, Gokce; Ozcan, Cemile; Karaaslan, Nagihan M.; Yaman, Mehmet
- MakaleAçık Erişim2009Scopus SJRQ2Acrylamide concentrations in grilled foodstuffs of Turkish kitchen by high performance liquid chromatography-mass spectrometry
Kaplan, Olcay; Kaya, Gokce; Ozcan, Cemile; Ince, Muharrem; Yaman, Mehmet
For over ten years, there has been a considerable interest in determination of acrylamide in foodstuffs. It was known that both protein-rich and carbohydrates-rich foods cooked at high-temperatures can cause acrylamide formation. However, carbohydrates-rich foods such as potato chips and biscuit samples have been the common studied foods compared with protein-rich foods such as meat samples. In this study, determination of acrylamide in these two group foods was examined using HPLC-MS. For this purpose, firstly, the parameters that are thought to affect the response in the HPLC-MS analysis were optimized. The optimized conditions were found to be 0.3 ml min(-1) for flow rate of mobile phase, 40 mu l for injection volume, 5 degrees C for column temperature and 70 V for fragmentor potential. The optimized method was applied for the determination of acrylamide levels in Turkish foodstuffs including grilled meat and chicken samples, potato chips, coffee and biscuit. The obtained concentrations for all studied foods were in the range of 20-250 mu g kg(-1). The results showed that acrylamide concentrations highly varied depending on the kind of food samples. (C) 2009 Elsevier B.V. All rights reserved.
AtıfWoS36OpenAlex45İncele