Özet:

With this study, it is aimed to detect the levels of heavy metals which can be migrated to the chickpea sample cooked in steel, teflon, aluminium and copper equipment by cooking and storage. The micro and toxic element concentrations of the cooked and stored samples were determined with the ICP- OES device after microwave digestion. The results obtained were interpreted by comparing in two variations as cooking and storage time.In the research, ICP-OES obtained for Aluminum, Cadmium, Chromium, Copper, Iron, Manganese, Nickel and Tin are in the same order, 850±71-27.5±5.6, 0.026±0.003- 0.011±0.007, 11.0±2.4-6.01±0.36, 13.5±1.1-12.0±1.8, 171±13-66.7±4.25, 47.5±3.1-30.1±1.3, 6.25±0.55-3.38±0.29 and 20.5±2.0-0.179±0.014 mg/kg. Pb could not be determined and the element levels spicified for raw chickpea samples are; Aluminum 1.409, Chromium 8.225, Manganese 34.46, Iron 121, Nickel 3.646, Copper 13.61, Cadmium 0.017 and Tin 0.391 mg/kg. The highest migration detected in the study occured in aluminum element. This migration occurred in cooking in old teflon equipment with 850±17 mg/kg and storage in Aluminum equipment with 516±14 mg/kg, while the lowest migration was in steel equipment with 0.011 mg/kg of Cadmium element. As a result, depending on the type of cooking equipment, it has been observed that there is a heavy metal migration to food, with cooking and storage conditions, this migrationn is higher in equipment such as Aluminum and Iron, where elements are used raw after cooking, in addition, due to storage and adsorption, overall migration is lower than cooking.

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