Food and Chemical Toxicology 49 (2011) 2800–2807

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Food and Chemical Toxicology

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Comparison of dry, wet and microwave digestion methods for the multi
element determination in some dried fruit samples by ICP-OES
Huseyin Altundag a,⇑, Mustafa Tuzen b
a
Sakarya University, Faculty of Science and Arts, Chemistry Department, 54187 Sakarya, Turkey
b
Gaziosmanpasßa University, Faculty of Science and Arts, Chemistry Department, 60250 Tokat, Turkey

a r t i c l e i n f o a b s t r a c t

Article history: The aim of this study was used to investigate the level of trace metals (Ba, Pb, Cd, Mn, Cr, Co, Ni, Cu, Mn,
Received 3 June 2011 Zn, Sr and Fe) in some dried fruits (Prunus domestica L., Ficus carica L., Morus alba L., Vitis vinifera L., Prunus
Accepted 30 July 2011 armeniaca L., and Malus domestica) samples from Turkey. Trace elements were determined by ICP-OES
Available online 6 August 2011
after dry, wet and microwave digestion methods in dried fruit samples. Validation of the proposed
method was carried out by using a NIST-SRM 1515-Apple Leaves certified reference material. Element
Keywords: concentrations in dried fruit samples were 0.33–1.77 (Ba), 0.12–0.54 (Cd), 0.25–1.03 (Co), 0.45–2.30
Dried fruit
(Cr), 0.43–2.74 (Cu), 0.56–4.87 (Mn), 0.61–2.54 (Ni), 0.40–2.14 (Pb), 2.16–6.54 (Zn), 0.83–12.02 (Al),
Dry ashing
Wet ashing
11.82–40.80 (Fe) and 0.16–6.34 (Sr) lg/g. The analytical parameters show that the microwave oven
Microwave digestion digestion procedure provided best results as compared to the wet and dry digestion procedures. The
Trace element results were compared with the literature values.
ICP-OES Ó 2011 Elsevier Ltd. All rights reserved.

1. Introduction analytical ability to detect ever smaller quantities of toxicants in

foods, FT is also an ever-growing science with an enormous task
Dried fruit is fruit where the majority of the original water con- ahead. With respect to trace elements, current research trends
tent has been removed either naturally, through sun drying, or can be encompassed under the headings of detection, control and
through the use of specialized dryers or dehydrators. Today, dried toxicological evaluation (Ybanez and Montoro, 1996).
fruit consumption is widespread. Nearly half of the dried fruits sold The safety and nutritional quality of food are determined by
are raisins, followed by dates, prunes (dried plums), figs, apricots, both the total level and the speciation, i.e. the chemical form(s),
peaches, apples and pears (Hui, 2006). Dry fruits and plant nuts of trace elements in foods (Crews, 1998). The utilization by living
are considered a major source of income and foreign exchange in organisms of essential trace elements, for example Se and Zn,
many countries and are widely consumed around the world during and potentially toxic trace elements, such as As and Hg, is deter-
all seasons (Rodushkin et al., 2008). mined by their total levels and speciation in food (Crews, 1998).
Contaminated food is for most people the main source of expo- Fruits are traditionally an important component of the human
sure to toxic elements. Therefore it is very important to recognize diet. They contain a lot of biologically active substances that have
the risks to human health and take appropriate measures as early beneficial effects on human health as antioxidants, anticancero-
as possible. The popularity and consumption of dried fruits are gens, antimutagens and antibacterial compounds (Grzesik and
growing due to their nutritional properties and beneficial effects Agata Jakó bik-Kolon, 2008; Awad et al., 2000; Hakkinen et al.,
(Soceanu, 2010). Fruits may contain and cumulate heavy metals, 1999; Rauha et al., 2002). Fruits and leafy vegetables are believed
depending on the place of cultivation and the natural property of to occupy a modest place as a source of trace elements due to their
the plants (Grzesik and Agata Jakó bik-Kolon, 2008; Wagner, high water content. Most of nutrient requirements can be met by
1993) and therefore contribute to the dietic intake of metals by increasing the consumption of fruits and vegetables to 5–13 serv-
people. ings/day (Aberoumand and Deokule, 2009). Daily consumption of
Food toxicology (FT) is an old science whose origins may go fresh fruits and vegetables (4400 g/d) is recommended to help pre-
back to primitive humans. However, due to major environmental vent major non-communicable diseases such as cardiovascular dis-
damage, daily market launches of new food products, and the eases and certain cancers (WHO, 2003).
Trace metals are important in daily diets, because of their
essential nutritious value and possible harmful effects (Tuzen
⇑ Corresponding author. Tel.: +90 264 2956059; fax: +90 264 2955950. and Soylak, 2005). Fruits and vegetables have low energy content,
E-mail address: altundag@sakarya.edu.tr (H. Altundag). while the nutrient densities are very high. Increased consumption

0278-6915/$ - see front matter Ó 2011 Elsevier Ltd. All rights reserved.
doi:10.1016/j.fct.2011.07.064
 H. Altundag, M. Tuzen / Food and Chemical Toxicology 49 (2011) 2800–2807 2801

of fruits and vegetables can help replace foods high in saturated prior to use. Aliquots of an ICP multi element standard solution
fats, sugar and salt and thus improve the intake of most micronu- (10 lg/mL) containing the analyzed elements (Ba, Pb, Cd, Mn, Cr,
trients and dietary fiber. However, these foods may contain trace Co, Ni, Cu, Mn, Zn, Sr and Fe) was used in the preparation of calibra-
levels of toxic trace metals such as cadmium, lead, mercury and tion solutions. These solutions were prepared by serial dilution
nickel, so it is important to monitor the levels of these toxic metals with 0.2% (v/v) HNO3 to the required concentrations with UHQ
in these foods (Robards and Worsfold, 1991). water prior to use. For calibration, commercially available standard
Various analytical techniques have been used to quantify met- solutions were used. The ranges of the calibration curves (6 points)
als following in the analysis of heavy metals in plant materials were selected to match the expected concentrations (10–320 lg/L)
and food samples atomic absorption spectrometry (GFAAS, FAAS) for all the elements of the sample studied by ICP-OES.
(Dundar and Altundag, 2004, 2006; Duran et al., 2008), ICP-OES
(Bakircioglu et al., 2011) is reported the most frequently. Elements
2.3. Sampling
such as iron, copper, zinc and manganese are essential elements
since they play an important role in biological systems, whereas
50 g dried fruit samples (Table 3) were acquired from the sellers
lead and cadmium are non-essential elements as they are toxic,
of medicinal herbs in Sakarya, Turkey, in 2010 and were dried
even in traces (Saracoglu et al., 2009).
again for analysis at 105 °C for 24 h. Dried samples were grinded
The present work aimed was to estimate the trace element
and homogenized using an agate homogenizer and stored in poly-
(Ba, Pb, Cd, Mn, Cr, Co, Ni, Cu, Mn, Zn, Sr and Fe) contents of some
ethylene bottles until analysis. The city of Sakarya is in the north-
dried fruits commercially available in Sakarya, Turkey. Trace
west part of Anatolia, Turkey, which is situated close to the biggest
element contents in dried fruit samples were determined by ICP-
and highly industrialized city of Turkey, Istanbul. Its adjacent prov-
OES after dry, wet and microwave digestion methods.
inces are Kocaeli to the west, Bilecik to the South, Bolu to the
southeast and Duzce to the east. The capital of Sakarya is Adapaz-
2. Experimental ari. The weather conditions of the city are characterized as hot and
humid summers and mild and rainy winters. Temperature typi-
2.1. Apparatus cally ranges between 5 and 37 °C.

Spectro Arcos model ICP-OES was used for the determination of

elements. Its appearance alone sends out a definite signal: The 2.4. Chemical analysis
SPECTRO ARCOS optical emission spectrometer (SPECTRO Analyti-
cal Instruments, Kleve, Germany) is different from conventional Dried fruit samples were digested with three different methods
ICP-OES. The SPECTRO ARCOS can be outfitted with an interface (dry, wet and microwave digestion). After making up the final solu-
for either axial or radial plasma observation. The proprietary ICAL tion to volume with UHQ water, the concentrations of each of Ba,
system logic automatically monitors operation of the SPECTRO AR- Pb, Cd, Mn, Cr, Co, Ni, Cu, Mn, Zn, Sr and Fe were determined by
COS guaranteeing continuous optimum operating conditions. The ICP-OES equipped with an auto-sampler. Prior to analysis, the
operating parameters of ICP-OES were set as recommended by instrument was calibrated according to manufacturer’s recommen-
the manufacturer. The ICP-OES operating conditions and analytical dation. Blank digestion was also carried out by completion of full
characteristics of elements are listed in Tables 1 and 2, respec- analytical procedure without sample. All determinations were
tively. Milestone start D microwave (Sorisole-Bg Italy) closed sys- made in triplicate. We used standard addition method for possible
tem (maximum pressure 1450 psi, maximum temperature 300 °C matrix effect.
was used.
Table 2
2.2. Reagents and solutions Analytical characteristics of analyte ions by ICP-OES.

Analyte Wavelength (nm) Slopes of the calibration curves

All chemicals used throughout the experiments were of analyt-
Barium 455.404 0.99998
ical-reagent grade (Merck, Darmstadt, Germany). HNO3 (65%), Cadmium 226.502 0.99989
H2O2 (30%) and HCI (37%) were of suprapur quality (E. Merck, Cobalt 230.786 0.99996
Darmstadt, Germany). All glassware and polyethylene bottles were Chromium 267.716 0.99999
kept overnight by soaking in 10% HNO3, and cleaned by rinsing five Copper 324.754 0.99987
Manganese 257.611 0.99998
times with distilled de-ionized Ultra High Quality (UHQ, chemical
Nickel 231.604 0.99991
resistivity: 18 MX cm 1) water (Millipore, Bedford, MA, USA) Lead 220.353 0.99994
Zinc 213.856 0.99852
Aluminum 176.641 0.99954
Table 1 Iron 238.204 0.99975
The operating parameters of determination of elements by ICP-OES. Strontium 407.771 0.99992

Instrument SPECTRO ARCOS

Viewing height (mm) 12
Wavelength nm Table 3
Replicates 3 Dried fruits samples used in experiment.
RF Power (W) 1450
Spray chamber Cyclonic Scientific names of plant General names of fruit
Nebulizer Modified Lichte
English French
Nebulizer flow (L/min) 0.8
Plasma Torc Quartz, fixed, 3.0 mm injector tube Prunus domestica L. Plum (Prune) Pruneau
Replicate read time 50 s per replicate Ficus carica L. Fig Figue
Plasma Gas Flow (L/min) 13 Morus alba L. Mulberry Mûre blanche
Auxiliary Gas Flow (L/min) 0.7 Vitis vinifera L. Grape Raisin
Sample aspiration rate (mL/min) 2.0 Prunus armeniaca L. Apricot Abricot
Sample Pump Rate (rpm) 25 Malus domestica Apple Pomme
2802 H. Altundag, M. Tuzen / Food and Chemical Toxicology 49 (2011) 2800–2807

Table 4
The results of analysis with dry, microwave and wet digestion procedures of NIST SRM 1515 Apple Leaves certified reference material (lg/g), N = 4.

Element Certified value Wet ashing RSD (%) Microwave digestion RSD (%) Dry ashing RSD (%)
Barium 49 ± 2 47 ± 0.4 0.85 48 ± 0.3 0.63 45 ± 0.3 0.67
Cadmium 0.013 ± 0.002 0.045 ± 0.002 4.44 0.040 ± 0.001 2.50 0.033 ± 0.005 15.2
Cobalt (0.09)a 0.11 ± 0.01 9.09 0.07 ± 0.01 14.3 0.08 ± 0.01 12.5
Chromium (0.3)a 0.50 ± 0.02 4.00 0.41 ± 0.02 4.87 0.25 ± 0.02 8.00
Copper 5.64 ± 0.24 5.97 ± 0.18 3.02 5.47 ± 0.23 4.20 5.17 ± 0.12 2.32
Manganese 54 ± 3 52 ± 3.6 6.92 50.0 ± 4.4 8.80 46.0 ± 4.5 9.78
Nickel 0.91 ± 0.12 1.02 ± 0.07 6.86 0.87 ± 0.11 12.6 0.80 ± 0.04 5.00
Lead 0.470 ± 0.024 0.51 ± 0.06 11.8 0.44 ± 0.05 11.4 0.41 ± 0.03 7.32
Zinc 12.5 ± 0.3 12.7 ± 1.7 13.4 13.1 ± 1.9 14.5 11.5 ± 2.2 19.1
Aluminum 286 ± 9 277.0 ± 13.4 4.84 289.0 ± 15.4 5.33 263 ± 12.5 4.75
Iron 83 ± 5 81.0 ± 5.6 6.91 89.0 ± 6.7 7.52 78 ± 4.2 5.38
Strontium 25 ± 2 23.0 ± 3.9 16.9 24.0 ± 4.1 17.1 17 ± 1.6 9.41
a
The values in the parenthesis is not certified.

2.5. Digestion procedures Certified Reference Material (CRM) allowed an assessment of

accuracy and precision over a wide range of element concentra-
Three sample digestion procedures using dry, wet and micro- tions. Concentration data for Ba, Pb, Cd, Mn, Cr, Co, Ni, Cu, Mn,
wave digestions are compared for the ICP-OES analysis of some Zn, Sr and Fe determinations of CRM drawn against certified values
dried fruit samples. indicate that observed values correlate well with certified values.
Four replicates (acid digests) were performed for each sample of
2.5.1. Dry digestion CRM. Three measurements were made for each digest. The results
Dried fruit samples (1.0 g) were placed into a high-form porce- are given in Table 4. The results from the analysis of CRM were all
lain crucible. The furnace temperature was slowly increased to within the 95% confidence limit. Precision of the method was given
450 °C. The samples were ashed for about 16 h until a white ash as RSD (%) in Table 4.
residue was obtained. The ashed sample was treated with 5 ml
HNO3 (25% v/v) and the mixture, where necessary, was heated
2.7. Statistical analysis
slowly to dissolve the residue. The solution filtered through what-
man filter paper and then the sample was transferred to a 10 ml
The whole data were subjected to a statistical analysis and
volumetric flask and made up to volume. Blanks were prepared
correlation matrices were produced to examine the inter-relation-
in the same way as the sample, but omitting the sample. The deter-
ships between the investigated trace element concentrations of the
mination of metal contents in this clear solution was carried out by
samples. Student’s t-test was employed to estimate the signifi-
ICP-OES. Three replicates (acid digests) were performed for each
cance of values.
sample.

2.5.2. Wet digestion 3. Results and discussion

For the digestion of samples, the temperature was maintained
at 130 °C for 4 h during digestion of 1.0 g of sample with 6 ml It was showed that dry and wet ashing procedures were slow
HNO3 (65%) and 2 ml H2O2 (30%) mixtures on the hot plate until and time consuming, so microwave digestion procedure was pre-
the solubilization of the sample was completed and then diluted ferred. The comparison of dry, wet and microwave digestion meth-
to 10 ml with distilled water. The residue was filtered through ods showed no statistically significant differences in results
whatman filter paper and then the sample was diluted to 10 mL obtained with these three methods. The SPECTRO ARCOS with axial
with distilled water. Element contents of final solution were deter- plasma observation offers a simple, fast, accurate, precise and cost
mined by ICP-OES. Blanks were prepared in the same way as the efficient method for the analysis of dried fruits.
sample, but omitting the sample. Three replicates (acid digests) Microwave sample digestion is an accurate, simple and fast
were performed for each sample. method for the ICP-OES determination of Ba, Pb, Cd, Mn, Cr, Co,
Ni, Cu, Mn, Zn, Sr and Fe in dried fruit samples. T-test was used
2.5.3. Microwave digestion in this study (p < 0.05). Standard reference material, NIST-SRM
A microwave assisted digestion procedure was carried out, in 1515-Apple Leaves was selected for the quantification of analytical
order to achieve a shorter digestion time. Weighed triplicate data. The achieved results are in good agreement with certified val-
0.25 g of certified samples and 1.0 g of real samples in reaction ves- ues. The accuracy of the method was evaluated by means of trace
sels (100 mL in capacity) directly, added to each flasks 8 mL of a element determination in the standard reference material. Relative
freshly prepared mixture of concentrated HNO3–H2O2 (6:2, v/v) standard deviations (RSD) were found below 20%. The results for
and stood for 10 min. Digestion conditions for the microwave sys- this study are presented in Table 4. The results for tests of addi-
tem were applied as 2 min for 250 W, 2 min for 0 W, 6 min for tion/recovery for trace element determination in dried fruit sample
250 W, 5 min for 400 W, 8 min for 550 W, vent: 8 min. After cool- (yellow plum) are presented in Table 5. Recovery values of ele-
ing, the resulting solutions were diluted up to 10 mL in volumetric ments were nearly quantitative for microwave digestion method.
flasks with 1 M HNO3. Blanks were prepared in the same way as Recovery values were not quantitative for dry and wet digestion
the sample, but omitting the sample. Three replicates (acid digests) methods for all elements.
were performed for each sample. Toxic heavy metals easily into food commodities from various
sources of polluted ecosystem. The certain the trace and toxic ele-
2.6. Quality control and quality assessment ments (TEs) are very important for human biology (Afridi et al.,
2008; Kazi et al., 2008; Memon et al., 2007). The results are pre-
Quality of the analytical procedures was assured using Certified sented in Table 6 for seven different dried fruits. All element con-
Reference Material (NIST-SRM 1515-Apple Leaves). Analysis of centrations were determined on a dry weight basis.
Table 5
The results for tests of addition/recovery for trace element determination in a dried fruit sample (N = 3).

Element Sample name: yellow plum Element Sample name: yellow plum

H. Altundag, M. Tuzen / Food and Chemical Toxicology 49 (2011) 2800–2807

Added Wet D. Recovery (%) Microwave D. Recovery (%) Dry D. Recovery (%) Added (lg/g) Wet D. Recovery (%) Microwave D. Recovery (%) Dry D. Recovery (%)
(lg/g) Found (lg/g) Found (lg/g) Found (lg/g) Found (lg/g) Found (lg/g) Found (lg/g)
Ba 0 1.28 ± 0.08 – 1.34 ± 0.09 – 1.04 ± 0.04 – Ni 0 1.06 ± 0.09 – 1.13 ± 0.19 – 0.95 ± 0.07 –
0.5 1.60 ± 0.08 90 1.73 ± 0.04 94 1.37 ± 0.02 89 0.5 1.36 ± 0.06 87 1.65 ± 0.09 101 1.31 ± 0.10 90
1 2.07 ± 0.12 91 2.25 ± 0.13 96 1.75 ± 0.15 86 1 1.75 ± 0.45 85 2.09 ± 0.14 98 1.81 ± 0.25 93
2 2.95 ± 0.17 90 3.04 ± 0.09 91 2.74 ± 0.16 90 2 2.75 ± 0.36 90 2.97 ± 0.36 95 2.71 ± 0.14 92
Cd 0 0.30 ± 0.02 – 0.36 ± 0.04 – 0.23 ± 0.06 – Pb 0 0.68 ± 0.08 – 0.71 ± 0.17 – 0.56 ± 0.08 –
0.1 0.35 ± 0.02 87 0.44 ± 0.16 96 0.28 ± 0.07 85 0.5 1.04 ± 0.04 88 1.16 ± 0.07 96 0.90 ± 0.08 85
0.3 0.54 ± 0.09 90 0.64 ± 0.11 97 0.48 ± 0.09 90 1 1.44 ± 0.12 86 1.61 ± 0.25 94 1.42 ± 0.23 91
0.5 0.75 ± 0.10 94 0.77 ± 0.16 90 0.64 ± 0.12 87 2 2.41 ± 0.25 90 2.66 ± 0.16 98 2.30 ± 0.27 90
Co 0 0.53 ± 0.03 – 0.59 ± 0.07 – 0.44 ± 0.06 – Zn 0 5.64 ± 0.18 – 5.56 ± 0.85 – 5.16 ± 1.10 –
0.25 0.69 ± 0.16 88 0.78 ± 0.20 93 0.59 ± 0.11 86 2.5 7.65 ± 0.87 94 8.30 ± 1.78 103 6.82 ± 1.06 89
0.5 0.92 ± 0.19 89 1.02 ± 0.08 94 0.83 ± 0.21 88 5 9.90 ± 1.36 93 10.67 ± 2.65 101 9.45 ± 2.14 93
1 1.38 ± 0.26 90 1.53 ± 0.19 96 1.30 ± 0.25 90 10 14.86 ± 2.34 95 15.25 ± 2.51 98 13.64 ± 2.19 90
Cr 0 0.75 ± 0.04 – 0.89 ± 0.26 – 0.71 ± 0.32 – Al 0 1.53 ± 0.08 – 1.60 ± 0.07 – 1.03 ± 0.08 –
0.5 1.15 ± 0.31 92 1.26 ± 0.15 91 1.09 ± 0.45 90 0.5 1.81 ± 0.04 89 1.97 ± 0.26 94 1.39 ± 0.07 91
1 1.59 ± 0.16 91 1.81 ± 0.14 96 1.52 ± 0.18 89 1 2.33 ± 0.23 92 2.57 ± 0.13 99 1.91 ± 0.13 94
3 3.53 ± 0.46 94 3.70 ± 0.21 95 3.26 ± 0.64 88 3 4.26 ± 0.48 94 4.51 ± 0.87 98 3.59 ± 0.36 89
Cu 0 1.83 ± 0.12 – 1.93 ± 0.43 – 1.88 ± 0.04 – Fe 0 15.73 ± 2.13 – 14.89 ± 4.70 – 12.65 ± 3.40 –
1 2.41 ± 0.35 85 2.99 ± 0.39 102 2.68 ± 0.09 93 5 17.83 ± 2.47 86 19.09 ± 2.10 96 15.36 ± 2.57 87
3 4.35 ± 0.64 90 4.83 ± 0.34 98 4.25 ± 0.47 87 10 21.87 ± 3.65 85 24.14 ± 3.84 97 20.84 ± 3.58 92
5 6.56 ± 0.13 96 6.65 ± 1.02 96 6.19 ± 0.69 90 20 32.51 ± 3.47 91 34.54 ± 4.46 99 29.06 ± 3.60 89
Mn 0 2.77 ± 0.16 – 2.82 ± 0.35 – 2.96 ± 0.19 – Sr 0 0.51 ± 0.06 – 0.57 ± 0.18 – 0.42 ± 0.03 –
1 3.47 ± 0.07 92 3.63 ± 0.09 95 3.41 ± 0.16 86 0.25 0.68 ± 0.07 90 0.78 ± 0.09 95 0.59 ± 0.09 88
3 5.42 ± 0.63 94 5.47 ± 0.12 94 5.07 ± 0.87 85 0.5 0.93 ± 0.10 92 1.04 ± 0.10 97 0.85 ± 0.04 92
5 7.23 ± 0.45 93 7.59 ± 0.78 97 7.16 ± 0.69 90 1 1.42 ± 0.17 94 1.51 ± 0.07 96 1.28 ± 0.07 90

2803
2804 H. Altundag, M. Tuzen / Food and Chemical Toxicology 49 (2011) 2800–2807

Element concentrations in dried fruit samples were 0.33–1.77

6.34 ± 2.64
6.01 ± 1.36
5.46 ± 2.19
0.57 ± 0.18

2.46 ± 0.43
2.51 ± 0.24

1.29 ± 0.13
1.02 ± 0.12
1.87 ± 0.21
2.13 ± 0.36
1.92 ± 0.27

0.64 ± 0.12
0.51 ± 0.06

0.42 ± 0.03

2.66 ± 0.30
1.33 ± 0.07

0.43 ± 0.04

0.29 ± 0.03

0.43 ± 0.08
0.32 ± 0.07
0.16 ± 0.02
(Ba), 0.12–0.54 (Cd), 0.25–1.03 (Co), 0.45–2.30 (Cr), 0.43–2.74
Strontium

(Cu), 0.56–4.87 (Mn), 0.61–2.54 (Ni), 0.40–2.14 (Pb), 2.16–6.54

(Zn), 0.83–12.02 (Al), 11.82–40.80 (Fe) and 0.16–6.34 (Sr) lg/g (Ta-
ble 6 and Figs. 1–7). According to these data, iron has the highest
concentration, followed by aluminum and zinc.
15.73 ± 2.13

14.02 ± 4.45
13.98 ± 3.32
12.59 ± 2.42
12.16 ± 1.96
12.29 ± 3.14

37.45 ± 3.78
40.80 ± 5.45
36.17 ± 3.56
40.36 ± 4.19
38.67 ± 3.87
35.57 ± 4.43
28.13 ± 2.12
27.44 ± 2.93
25.68 ± 3.14
20.16 ± 1.13
21.25 ± 2.14
19.47 ± 2.67
14.89 ± 4.7
12.65 ± 3.4

11.82 ± 2.6
The barium value of Ficus carica L. (Fig. 3) was maximum and
the barium value of Vitis vinifera L. was minimum (Fig. 5). In the lit-
Iron

erature there is no information about barium levels in dried fruits.

Cadmium is also well known for its toxic and adverse effects on
human health. Cadmium may accumulate in the human body and
10.53 ± 4.11
9.95 ± 3.12
7.69 ± 2.45
2.94 ± 0.41
3.05 ± 0.32
2.71 ± 0.21
1.06 ± 0.11

1.14 ± 0.12

2.78 ± 0.18
2.95 ± 0.36
2.86 ± 0.21
1.53 ± 0.08
1.60 ± 0.07
1.03 ± 0.08

0.98 ± 0.08
0.83 ± 0.07

0.96 ± 0.06
1.22 ± 0.09
11.86 ± 4.1

11.61 ± 3.7
12.02 ± 3.0
Aluminum

may induce kidney dysfunction, skeletal damage and reproductive

deficiencies. Cadmium concentrations in analysed samples were
higher than those of both the Turkish Food Codex and European
communities (Commission of the European Communities, 2001;
5.64 ± 0.18
5.56 ± 0.85
5.16 ± 1.10
3.42 ± 0.31
3.38 ± 0.25
2.87 ± 0.42
3.39 ± 0.13
3.30 ± 0.21
2.98 ± 0.25
4.47 ± 0.25
4.38 ± 0.42
3.78 ± 0.14

2.85 ± 0.16
2.16 ± 0.25
6.54 ± 0.45
6.23 ± 0.36
5.90 ± 0.38
4.06 ± 0.28
3.55 ± 0.34
2.79 ± 0.07

3.86 ± 0.30
Anonymous, 2002). The cadmium value of Malus domestica
(Fig. 7) was maximum and the cadmium value of Black plum
Zinc

was minimum (Fig. 2). Cadmium concentrations in analysed sam-

ples were higher than those of both the Turkish Food Codex and
European communities (maximum 0.05 mg cadmium/kg) (Com-
0.71 ± 0.17

0.54 ± 0.13

0.48 ± 0.11

0.72 ± 0.12
0.81 ± 0.16
0.91 ± 0.14
0.81 ± 0.11

2.01 ± 0.32
2.14 ± 0.41

0.62 ± 0.17

0.54 ± 0.18
0.68 ± 0.08

0.56 ± 0.08
0.58 ± 0.04

0.41 ± 0.06
0.44 ± 0.05

0.40 ± 0.02
0.77 ± 0.06

0.67 ± 0.08

1.45 ± 0.20

0.67 ± 0.06

mission of the European Communities, 2001; Anonymous, 2002).

Cadmium contents in the literature have been reported in the
Lead

ranges of 0.16–0.24 mg/g dry mass in legumes and dried fruit sam-
ples (Yebra and Cancela, 2005), 0.65–1.34 lg/g dry weight in dried
1.13 ± 0.19

0.74 ± 0.16
2.46 ± 0.21
2.54 ± 0.29
2.26 ± 0.31

1.98 ± 0.16
2.12 ± 0.11
2.18 ± 0.35
1.41 ± 0.16
2.13 ± 0.22
1.97 ± 0.32
1.51 ± 0.36

2.05 ± 0.14
1.44 ± 0.19
1.06 ± 0.09

0.95 ± 0.07
0.65 ± 0.07
0.61 ± 0.10

2.34 ± 0.04
2.31 ± 0.09

2.43 ± 0.09

fruits commonly consumed in Pakistan (Sattar et al., 1989), 0.002–

Nickel

0.05 mg/kg in Egyptian fruits and vegetables (Radwan and Salama,

2006), 0.09–0.21 mg/kg in apricot of Pakistan (Zahoor et al., 2003),
0.0002–0.527 mg/kg in foodstuffs from the Greek market (Kara-
voltsos et al., 2002), 0.1–0.81 lg/g dried fruit samples (Duran
Manganese
2.77 ± 0.16
2.82 ± 0.35
2.96 ± 0.19
1.71 ± 0.16

1.52 ± 0.28
1.41 ± 0.16
1.35 ± 0.14

4.36 ± 0.34
4.25 ± 0.23
4.16 ± 0.45
3.23 ± 0.14
3.02 ± 0.31
2.87 ± 0.25

4.65 ± 0.34
4.14 ± 0.21
1.67 ± 0.10

1.29 ± 0.07

4.87 ± 0.40

0.91 ± 0.07
0.73 ± 0.06
0.56 ± 0.04

et al., 2008) and the concentration of cadmium was observed in

the range of 0.02–0.72 lg/g with mean value 0.17 lg/g in investi-
gated apricot samples (Saracoglu et al., 2009).
The cobalt value of Prunus armeniaca L. (Fig. 6) was maximum
1.83 ± 0.12
1.93 ± 0.43

1.65 ± 0.16
1.49 ± 0.21
1.53 ± 0.14
1.26 ± 0.32

1.23 ± 0.14
2.54 ± 0.14
2.37 ± 0.19
2.17 ± 0.21
2.74 ± 0.36

2.21 ± 0.14
1.88 ± 0.04
2.10 ± 0.07
1.89 ± 0.10

1.28 ± 0.07
1.31 ± 0.09

2.53 ± 0.30

1.13 ± 0.07
0.80 ± 0.04
0.43 ± 0.06

and the cobalt value of F. carica L. was minimum (Fig. 3). In the lit-
Copper

erature there is no information about cobalt levels in dried fruits. It

was reported in the range 0.2–1.78 lg/g dry weight in Kayseri, Tur-
key (Saracoglu et al., 2009). However, it is reported that maximum
cobalt levels in some food samples are 0.2 mg/kg in the Turkish
0.89 ± 0.26
0.71 ± 0.32

0.89 ± 0.25
0.94 ± 0.26
0.96 ± 0.12

0.58 ± 0.12

0.78 ± 0.12
0.61 ± 0.19
2.30 ± 0.43
2.12 ± 0.23
1.65 ± 0.12

1.16 ± 0.32
0.98 ± 0.21
0.75 ± 0.04

1.16 ± 0.08
1.05 ± 0.07

0.79 ± 0.30

0.65 ± 0.09
0.45 ± 0.02
0.67 ± 0.06

1.36 ± 0.10
Chromium
Trace element contents (lg/g) in dried fruit samples after dry, wet and microwave digestion, N = 3.

Food Codex (Anonymous, 2002). In the literature there is no infor-

mation about cobalt levels in dried fruits.
The chromium value of P. armeniaca L. (Fig. 6) was maximum
and the chromium value of Morus alba L. was minimum (Fig. 4).
0.81 ± 0.17
0.86 ± 0.21
0.64 ± 0.34

0.51 ± 0.12
0.45 ± 0.23

0.50 ± 0.15

1.03 ± 0.21

0.79 ± 0.23
0.78 ± 0.14
0.67 ± 0.19
0.53 ± 0.03
0.59 ± 0.07
0.44 ± 0.06

0.35 ± 0.07
0.33 ± 0.06
0.25 ± 0.08

0.36 ± 0.04
0.43 ± 0.09

0.35 ± 0.07

0.84 ± 0.06

0.51 ± 0.08

Chromium contents in the literature have been reported in the

Cobalt

range of 1.48–6.43 mg/kg wet weight in various summer fruits

from Pakistan (Zahoor et al., 2003), and 0.8–6.17 lg/g dry weight
(Duran et al., 2008) and the average concentration of chromium
0.30 ± 0.02
0.36 ± 0.04
0.23 ± 0.06
0.23 ± 0.10
0.28 ± 0.06
0.12 ± 0.04
0.46 ± 0.07
0.42 ± 0.06
0.32 ± 0.06
0.27 ± 0.04
0.24 ± 0.04
0.21 ± 0.03
0.44 ± 0.07
0.38 ± 0.06
0.21 ± 0.04
0.34 ± 0.08
0.25 ± 0.02
0.16 ± 0.04
0.54 ± 0.09
0.41 ± 0.04
0.26 ± 0.05

in apricot was 11.2 lg/kg (Saracoglu et al., 2009). There is no infor-

Cadmium

mation about maximum chromium levels in dried fruit samples in

the Turkish standards (Anonymous, 2002).
Copper is known to be vital for many biological systems. Copper
forms part of at least 13 different enzymes, and its presence is
0.68 ± 0.12
0.47 ± 0.21
1.77 ± 0.13

1.36 ± 0.15
1.16 ± 0.12
1.28 ± 0.08
1.34 ± 0.09
1.04 ± 0.04
0.66 ± 0.07

1.68 ± 0.20
1.42 ± 0.09
0.54 ± 0.08
0.51 ± 0.06
0.36 ± 0.04
0.54 ± 0.09
0.45 ± 0.07
0.33 ± 0.05
0.91 ± 0.10
0.77 ± 0.07
0.37 ± 0.08

0.91 ± 0.08

needed for each if they are to function properly. The copper value
Barium

of P. armeniaca L. (Fig. 6) was maximum and the copper value of

M. domestica was minimum (Fig. 7). In the present study, the mean
levels of copper ranged from 0.43 to 2.74 lg/g. In the literature,
Microwave

Microwave

Microwave

Microwave

Microwave

Microwave

Microwave

copper levels in dried fruit samples consumed in Pakistan

Digestion

have been reported in the range 3.90–25.0 lg/g dry weight

Wet

Wet

Wet

Wet

Wet

Wet

Wet
Dry

Dry

Dry

Dry

Dry

Dry

Dry

(Sattar et al., 1989), in fruits from the Egyptian markets have been
reported in the range 1.22–18.3 mg/kg (Radwan and Salama,
2006), 1.68–4.52 lg/g dry weight (Duran et al., 2008). The lowest
Prunus armeniaca L.

and highest contents of copper ion in apricot samples were found

Malus domestica
Vitis vinifera L.
Ficus carica L.

as 0.92 and 6.49 lg/g, respectively (Saracoglu et al., 2009). The

Morus alba L.
Yellow plum

Black plum

maximum copper level permitted for fruit juices and nectars is

Sample

determined as 5.0 mg/kg according to Turkish Food Codex

Table 6

(Anonymous, 2002). However, there is no exact value for dried

fruits.
 H. Altundag, M. Tuzen / Food and Chemical Toxicology 49 (2011) 2800–2807 2805

Manganese is one of the vital important elements. Manganese is concentrations of nickel were 2.30 and 5.83 lg/g, respectively (Sar-
both to be in structure of some enzymes and active to some acoglu et al., 2009) and 7.50 mg/kg in apricots of Pakistan (Zahoor
enzymes. The manganese value of P. armeniaca L. (Fig. 6) was et al., 2003).
maximum and the manganese value of M. domestica was minimum Lead is well known for its toxic and adverse effects on human
(Fig. 7). In the present study, manganese contents in samples were health (WHO, 1993). The lead value of P. armeniaca L. (Fig. 6)
below 4.87 lg/g. Manganese levels may also be affected by food was maximum and the lead value of F. carica L. was minimum
processing. Manganese contents in the literature have been re-
ported in the range 2.14–17.23 lg/g dry weight in dried fruits com-
monly consumed in Pakistan (Sattar et al., 1989), 4.74–25.5 lg/g
(Duran et al., 2008). The mean of manganese contents in apricot
samples was 4.68 lg/g (Saracoglu et al., 2009). According to Turk-
ish standards (Anonymous, 2002), there is no information on the
carcinogenicity of manganese. The intake of Mn in our investigated
samples is below the tolerable daily upper limit of 11 mg per day.
The US National Academy of Sciences recommended 2.5–5 mg per
day manganese, and the WHO (World Health Organization) recom-
mended 2–9 mg per day for an adult (WHO, 1994).
The nickel value of F. carica L. (Fig. 3) was maximum and the
nickel value of Black plum was minimum (Fig. 2). Nickel contents
in the literature have been reported in the range of 1.0–8.9 mg/kg
in summer fruits from Pakistan (Zahoor et al., 2003). There is no
information about maximum nickel levels in dried fruits in
Turkish standards. However, the maximum nickel levels in some
food samples are reported as 0.2 mg/kg (Anonymous, 2002),
0.6–9.4 lg/g dry weight in dried fruits commonly consumed in
Kayseri, Turkey (Duran et al., 2008), the minimum and maximum Fig. 3. Amounts of elements in F. carica L.

Fig. 1. Amounts of elements in yellow plum.

Fig. 4. Amounts of elements in M. alba L.

Fig. 2. Amounts of elements in Black plum. Fig. 5. Amounts of elements in V. vinifera L.

2806 H. Altundag, M. Tuzen / Food and Chemical Toxicology 49 (2011) 2800–2807

samples were found in the range of 0.08–0.22 lg/g (Saracoglu

et al., 2009). The permission aluminum dose for an adult is quite
high (60 mg per day) (WHO, 1989).
Iron is an essential mineral and an important component of pro-
teins involves in oxygen transport and metabolism (Aberoumand
and Deokule, 2009; Saracoglu et al., 2009). The iron value of M. alba
L. (Fig. 4) was maximum and the iron value of F. carica L. was min-
imum (Fig. 3). Iron is a mineral essential for life and for our diets.
There is no information about maximum iron levels in dried fruits
in Turkish standards, but maximum iron levels in fruit juices are
reported as 15.0 mg/kg (Anonymous, 2002). The iron concentration
in previous studies was in the range of 19.0–45.0 lg/g dry weight
in dried fruits commonly consumed in Pakistan (Sattar et al., 1989),
3.89–40.7 mg/kg wet weight in various summer fruits of Pakistan
(Zahoor et al., 2003), 6.76–64.1 lg/g dry weight in dried fruits
commonly consumed in Kayseri, Turkey (Duran et al., 2008). The
lowest and highest levels of iron ion in apricot samples were found
Fig. 6. Amounts of elements in P. armeniaca L.
as 10.4 and 80.1 lg/g (Saracoglu et al., 2009). The maximum iron
ion level permitted for food is 15 mg/kg according to Turkish Food
Codex (Saracoglu et al., 2009).
The strontium value of P. armeniaca L. (Fig. 6) was maximum
and the strontium value of M. domestica was minimum (Fig. 7).
Strontium, a naturally occurring mineral in the same mineral fam-
ily as calcium and magnesium, has been shown to promote bone
growth in both human and animal studies. Strontium occurs in
nature in soil, foods and bones (Meunier et al., 2004). In the liter-
ature there is no information about strontium levels in dried fruits.
Dried fruits also provide essential nutrients that are otherwise
low in today’s diets, such as vitamin A (apricots and peaches), cal-
cium (figs), vitamin K (dried plums), iron and copper (Rainey et al.,
1999). Dried fruits meet dietary guidelines for daily fruit servings
and address barriers to fruit intake. The greatest benefit of includ-
ing dried fruits regularly in the diet is that it is a means to expand
overall consumption of fruit and the critical nutrients they contain.
Dried fruits have the advantage of being very easy to store and dis-
tribute, they are readily incorporated into other foods and recipes,
relatively low cost and present a healthy alternative to sugary
snacks. The scientific basis for the recommendations to increase
Fig. 7. Amounts of elements in M. domestica.
fruit consumption in the diet by health authorities is the epidemi-
ological evidence that individuals who regularly eat generous
amounts of these foods have lower rates of cardiovascular disease,
(Fig. 3). The lead ion content in apricot samples investigated was obesity, several cancers, diabetes and other chronic diseases
1.91 lg/g as average value (Saracoglu et al., 2009). Sattar et al. re- (Puglisi et al., 2009).
ported that the lowest and highest levels of lead were found as 6.6
and 9.2 lg/g in spices, dry fruit and plant nuts from Pakistan,
4. Conclusions
respectively (Sattar et al., 1989). The level of lead was reported
as 1.66 mg/kg in apricot of Pakistan (Zahoor et al., 2003). WHO
Almost all dried fruits may provide a substantial daily intake
has established a provisional tolerable weekly in take for lead of
dose of this element and qualify well for the provision of a hand-
0.025 mg/kg of body weight (WHO, 1993).
some dose of the element to the consumer. The analysis of TEs con-
Zinc is necessary for the functioning of over 300 different en-
tents of plant samples is very important in environmental
zymes and plays a vital role in an enormous number of biological
chemistry (Jamali et al., 2009; Divrikli et al., 2006). All dried fruits
processes (Aberoumand and Deokule, 2009). The zinc value of P.
contain a wealth of copper, iron, manganese and cobalt. Therefore,
armeniaca L. (Fig. 6) was maximum and the zinc value of V. vinifera
the studied dried fruits in general may be used as a good dietary
L. was minimum (Fig. 5). Zinc in apricot was found in the range of
resource. Microwave digestion is more accurate, simple and fast
2.96–12.0 lg/g (Saracoglu et al., 2009). The maximum level of zinc
method than dry and wet digestion method for the ICP-OES deter-
ion permitted for food is 5 mg/kg according to Turkish Food Codex
mination of Ba, Pb, Cd, Mn, Cr, Co, Ni, Cu, Mn, Zn, Sr and Fe in dried
(Saracoglu et al., 2009). Sattar et al. reported that the lowest and
fruit samples. Recovery values of elements were nearly quantita-
highest levels of zinc were found as 64.2 and 65.8 lg/g in spices,
tive for microwave digestion method. Relative standard deviations
dry fruit and plant nuts from Pakistan, respectively (Sattar et al.,
(RSD) were found below 20%. The results obtained for trace ele-
1989).
ments in analyzed food samples were acceptable to human con-
Aluminum is not considered to be an essential element in hu-
sumption at nutritional and toxic levels.
mans. Exposure of aluminum has been implicated in a number of
human pathologies including encephalopathy/dialysis dementia,
Parkinson disease and Alzheimer’s disease. The aluminum value Conflict of Interest
of M. alba L. (Fig. 4) was maximum and the aluminum value of F.
carica L. was minimum (Fig. 3). Aluminum ion contents of apricot The authors declare that there are no conflicts of interest.
 H. Altundag, M. Tuzen / Food and Chemical Toxicology 49 (2011) 2800–2807 2807

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