Scientific journal

55 2016

Journal of Food and Nutrition Research
Summary No. 3 / 2016

Ozturkoglu-Budak, S. – Aksahin, I.
Multivariate characterization of fresh tomatoes and tomato-based products based on mineral contents including major trace elements and heavy metals
Journal of Food and Nutrition Research, 55, 2016, No. 3, s. 214-221

Sebnem Ozturkoglu-Budak, Department of Dairy Technology, Faculty of Agriculture, University of Ankara, Irfan Bastug Street 24, 06110 Ankara, Turkey. E-mail:

Received 14 April 2016; 1st revised 23 May 2016; accepted 27 May 2016; published online 15 July 2016.

Summary: The contents of five minerals (Na, K, P, Ca and Mg) and nine trace elements (Se, Fe, Zn, Cu, Mn, Mo, Pb, Cd and As) have been determined in 80 fresh tomato and tomato-based products: tomato paste, tomato juice, minced tomato, tomato puree, grated tomato and dried tomato. Analyses were performed by inductively coupled plasma mass spectrometry (ICP/MS). In order to characterize and classify the samples, chemometric analyses were performed by combining principal component analyses (PCA), hierarchical cluster analyses (CA) and variance analyses (ANOVA). The application of multivariate analyses tended to categorize samples according to product variety, establishing nutritional relationships of products and identifying healthy nutritional sources. The results of the mineral measurements revealed that tomato juice and minced tomato are the best substitutes for fresh tomato. Moreover, there were considerable differences in trace element composition among the tomato samples. Heavy metal levels varied among samples.

Keywords: fresh tomatoes; tomato-based products; minerals; trace elements; heavy metals; multivariate analyse

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