Detection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdown spectroscopy (LISS)

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dc.authorid0000-0002-0743-3453
dc.authorscopusid57185511700
dc.authorscopusid25423141800
dc.authorscopusid56533910700
dc.authorscopusid6507242664
dc.authorscopusid57195954281
dc.authorscopusid6603028058
dc.authorscopusid6603211547
dc.authorwosidVelioglu, Hasan Murat/P-8312-2015
dc.contributor.authorSezer, Banu
dc.contributor.authorVelioğlu, Hasan Murat
dc.contributor.authorBilge, Gonca
dc.contributor.authorBerkkan, Aysel
dc.contributor.authorÖzdinç, Neşe
dc.contributor.authorTamer, Uğur
dc.contributor.authorBoyacı, İsmail Hakkı
dc.date.accessioned2022-05-11T14:45:27Z
dc.date.available2022-05-11T14:45:27Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
dc.description.abstractThe use of Li salts in foods has been prohibited due to their negative effects on central nervous system; however, they might still be used especially in meat products as Na substitutes. Lithium can be toxic and even lethal at higher concentrations and it is not approved in foods. The present study focuses on Li analysis in meatballs by using laser induced breakdown spectroscopy (LIBS). Meatball samples were analyzed using LIBS and flame atomic absorption spectroscopy. Calibration curves were obtained by utilizing Li emission lines at 610 nm and 670 nm for univariate calibration. The results showed that Li calibration curve at 670 nm provided successful determination of Li with 0.965 of R-2 and 4.64 ppm of limit of detection (LOD) value. While Li Calibration curve obtained using emission line at 610 nm generated R-2 of 0.991 and LOD of 22.6 ppm, calibration curve obtained at 670 nm below 1300 ppm generated R-2 of 0.965 and LOD of 4.64 ppm.
dc.identifier.doi10.1016/j.meatsci.2017.09.010
dc.identifier.endpage128
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.pmid28968555
dc.identifier.scopus2-s2.0-85030480110
dc.identifier.scopusqualityQ1
dc.identifier.startpage123
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2017.09.010
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10050
dc.identifier.volume135
dc.identifier.wosWOS:000415782100019
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorVelioğlu, Hasan Murat
dc.institutionauthorÖzdinç, Neşe
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofMeat Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLithium
dc.subjectToxic level
dc.subjectLIES
dc.subjectMeat
dc.subjectQuantitative-Analysis
dc.subjectMeat-Products
dc.subjectLithium
dc.subjectSodium
dc.subjectMeatballs
dc.subjectAdulteration
dc.subjectSpectrometry
dc.subjectContaminants
dc.subjectAbsorption
dc.subjectReduction
dc.titleDetection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdown spectroscopy (LISS)
dc.typeArticle

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