Abstract
Concentrations of elements (Fe, Mn, Zn, Cu, Pb, Cr, Ni, Na, K, Ca and Mg) in cheese samples were analyzed using flame and graphite furnace atomic absorption spectrometry after microwave digestion. The order of levels of the elements in the samples was determined to be Na > Ca > K > Mg > Zn > Fe > Pb > Mn > Cr > Ni. The concentration ranges in the samples were found to be 4.1–12.5, 0.28–1.1, 8.8–13.2, 0.10–0.27, 0.14,–1.2, 0.02–0.62, 0.18–0.34, 3957–6558, 305–362, 3473–4556 and 28.9–127 μg/g for iron, manganese, zinc, copper, lead, chromium, nickel, sodium, potassium, calcium and magnesium, respectively. High trace metal and mineral accumulation levels in the samples were found in Van otlu cheese for Fe, Ordu çerkez cheese for Na, Kayseri çömlek cheese for Mn, Pb, Çeçil cheese for Zn, Kars kaşar cheese for Cu, Cr, Tokat cheese for Ni, Ca and Erzincan tulum cheese for K, Mg, respectively.
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