Mineral contents of traditional breads enriched with floral honey

Abstract

<span style="font-size:9.0pt;font-family: " times="" new="" roman";mso-fareast-font-family:"times="" roman";mso-bidi-font-family:="" "times="" roman";mso-ansi-language:en-us;mso-fareast-language:en-us;="" mso-bidi-language:ar-sa"="" lang="EN-US">The micro - and macro-element contents of bread with honey were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). Molibden (Mo), cadmium (Cd), crom (Cr) and nickel (Ni) contents of breads were found that 1 mg/Kg. B contents of breads was determined between 2.54 mg/Kg to 3.83 mg/Kg. It was found partly high according to control group. Zinc (Zn) contents of breads ranged from 6.89 to 9.29 mg/Kg. Calcium (Ca), iron (Fe), potassium (K), magnesium (Mg) and sulphur (S) in breads were established as the macro-element. Ca contents of breads changed between 247 to 366 mg/Kg. The highest Ca content was found at bread with honey 15%. Fe (except 15%), K (except 15%), Mg, Mn, phosphours (P) and S contents of breads were generally decreased with increasing of honey concentrations. While K contents of breads with honey change between 1402 mg/Kg to 1570 mg/Kg, P contents of samples ranged from 835 to 1203 mg/Kg.</span>