Determination of phenolic compounds and trace elements in turpentine (Pistacia terebinthus) grown in Elazig
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Abstract (EN)
In this study, the concentration of some phenolic acids, flavonoids and some metals examinated in turpentine and turpentine coffee obtained from Elazig and its surroundings. HPLC-DAD used in determination of phenolic matters, AAS with flame used in determination of metals.These values obtained for turpentine plant in determination of phenolic compounds; vanilic acid: 219,167 ± 26,135 ppm, caffeic acid: 154,5 ± 9,987 ppm, ferulic acid: 9,667 ± 1,04 ppm, rosmarinic acid: (< t.s), quercetin: 156,83 ± 11,85 ppm, resveratrol: 373,5 ± 19,15 ppm.These values obtained for turpentine coffee in determination of phenolic compounds; vanilic acid 179,5 ± 13,4 ppm, caffeic acid 101,5 ± 8,4 ppm, ferulic acid 3,5 ± 0,5 ppm, resveratrol 295,41 ± 20,05 ppm, quercetin 129,9 ± 10,3 ppm.These values obtained in determination of metals with microwave digestion method: Cu (
Author
Hilal Dinç
How to Cite
Hilal Dinç (Master Thesis). Determination of phenolic compounds and trace elements in turpentine (Pistacia terebinthus) grown in Elazig, 2012, Fırat University.
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