Physico-chemical characterization of food grade natural spring salt from the Central Anatolia region of Turkey and investigation of its microplastic content

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dc.authoridALUC, YASAR/0000-0002-2650-2290
dc.contributor.authorBozkaya, Ogun
dc.contributor.authorAluc, Yasar
dc.date.accessioned2025-01-21T16:43:28Z
dc.date.available2025-01-21T16:43:28Z
dc.date.issued2024
dc.departmentKırıkkale Üniversitesi
dc.description.abstractDelice salt is a natural spring salt obtained from the evaporation of spring water from the Central Anatolia region of Turkey and is a food grade salt with a geographical indication certificate. The aim of this study was to evaluate the compliance of Delice natural spring salt (Delice NSS), a commercial product, with food grade criteria by physicochemical characterizations and to investigate whether it contains microplastics. The NaCl%, moisture suspended solids and acid insoluble matter contents of Delice NSS were analyzed and determined as 98.79% (w/w), 0.301% (w/w), 0.16% (w/w) and 0.01% (w/w), respectively. Sodium, other minerals, and heavy metals were analyzed by inductively coupled plasma-optical emission (ICP-OES) spectrometry. In addition, fluoride, nitrate, and sulphate ions were analyzed by ion chromatography (IC). The chemical and thermal properties of Delice NSS were characterized by FTIR, X-ray fluorescence (XRF) and thermogravimetric analyzer (TGA). Moreover, Delice NSS was investigated whether it contains microplastics and some particles were detected under fluorescence microscopy. However, it was concluded that particles were not microplastics after TGA and FTIR analyses. The results revealed that Delice NSS does not carry a risk in terms of physicochemical properties as a foodstuff.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBIdot;TAK); Kimath;rimath;kkale University Scientific and Technological Research Application and Research Centre (KUBTUAM); Kimath;rimath;kkale Chamber of Industry and Commerce
dc.description.sponsorshipOpen access funding provided by the Scientific and Technological Research Council of Turkiye (TUB & Idot;TAK). This research did not receive any specific grant from funding agencies in the public or commercial sectors.The authors would like to thank K & imath;r & imath;kkale University Scientific and Technological Research Application and Research Centre (KUBTUAM) and K & imath;r & imath;kkale Chamber of Industry and Commerce for their support. The authors are also grateful to Oktay Gozuyukar & imath; for providing all the information and documents related to Delice salt.
dc.identifier.doi10.1007/s13197-024-05942-0
dc.identifier.endpage1721
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue9
dc.identifier.pmid39049913
dc.identifier.scopus2-s2.0-85186187303
dc.identifier.scopusqualityQ1
dc.identifier.startpage1711
dc.identifier.urihttps://doi.org/10.1007/s13197-024-05942-0
dc.identifier.urihttps://hdl.handle.net/20.500.12587/25275
dc.identifier.volume61
dc.identifier.wosWOS:001171875600001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241229
dc.subjectDelice salt; Spring salt; Heavy metals; Trace elements; Microplastics; Food characterization
dc.titlePhysico-chemical characterization of food grade natural spring salt from the Central Anatolia region of Turkey and investigation of its microplastic content
dc.typeArticle

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