Bakircioglu, DilekKurtulus, Yasemin BakirciogluYurtsever, Selcuk2024-06-122024-06-1220130308-81461873-7072https://doi.org/10.1016/j.foodchem.2012.10.089https://hdl.handle.net/20.500.14551/20678The content of elements (Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn) in edible oils (sunflower, hazelnut, canola, corn and olive oils) from Turkey was determined using inductively coupled plasma optical emission spectrometry (ICP-OES) after ultrasonic extraction, wet digestion, and extraction induced by emulsion breaking procedures (EIEB). In order to evaluate the best sample preparation procedure, EIEB procedure was compared by ultrasonic extraction and wet digestion procedures. The results in the samples (minimum-maximum in mg kg(-1)) were : 0.022-0.058, Cr 0.126-7.106, Cu 0.570-4.504, Fe 8.004-12.588, Mn 0.035-0.054, Ni 0.908-2.182, Pb 0.099-0.134 and Zn 2.206-8.982. The EIEB procedure was found to be fast, reliable, simple, and excellent in comparison with the other studied procedures. The recovery test was performed by spiking the samples with known amounts of the metals in the form of organometallic standards and applying the EIEB procedure. The recoveries were in the range of 96-109%. (C) 2012 Elsevier Ltd. All rights reserved.en10.1016/j.foodchem.2012.10.089info:eu-repo/semantics/closedAccessEdible OilMetalICP-OESExtraction Induced By Emulsion BreakingUltrasonic ExtractionWet DigestionAtomic-Absorption-SpectrometryVegetable-OilsHeavy-MetalsCopperVarietiesIronPlasmaNickelBlackArticle1382-3770775Q1WOS:0003160395000072-s2.0-8487371841623411174Q1