Selenium Concentrations of Selected Medicinal and Aromatic Plants in Turkey


Ozkutlu F., Sekeroglu N., Koca U., Yazici G.

NATURAL PRODUCT COMMUNICATIONS, vol.6, no.10, pp.1469-1472, 2011 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 10
  • Publication Date: 2011
  • Doi Number: 10.1177/1934578x1100601015
  • Title of Journal : NATURAL PRODUCT COMMUNICATIONS
  • Page Numbers: pp.1469-1472

Abstract

Recent scientific studies have proven the importance of trace elements on human health. The main food supplies are plants and animals, which are significant sources of these minerals. Studies on determining mineral compositions of herbs, spices and some other crops have increased all over the world. Published works revealed that spices, herbs and medicinal plants should be consumed to obtain beneficial trace elements. Selenium (Se), one of the most vital trace elements, has a significant role in human diet acting as a preventative agent against some serious illnesses. Despite numerous scientific works on mineral compositions of medicinal and aromatic plants, investigations of selenium content in these foods could not be successfully studied until recently due to the lack of suitable analytical methods for selenium analysis. Thus, publications on selenium concentrations of foods are recent. In this regard, selenium contents of some medicinal and aromatic plants commonly used as spices, herbal teas and traditional medicines in Turkey were studied in the present research. Selenium contents of the most used parts of these plants were analyzed by ICP-OES (Varian Vista-Pro, Australia). Of the analyzed 26 medicinal and aromatic plants, the highest Sc concentration (1133 mu g kg(-1)) was found in sweet basil (Ocimum basilicum L.) and the lowest in sumac (Rhus coriaria L.) fruits (11 mu g kg(-1)).