Determination of some trace elements in gluten foods with ICP-OES

Celiac disease has become known in the public in recent years with the development of diagnosis possibilities in medicine and the increase of awareness of the celiac disease. The only cure for celiac disease is a gluten-free diet that must be strictly followed for lifelong. Food products with gluten content lower than 20 ppm are considered gluten-free products. With the increase in the number of people with celiac disease and people on a gluten-free diet, the amount and variety of gluten-free products in the market have increased significantly. Rice and corn are the raw materials of gluten-free products. However, this situation causes people who follow a gluten-free diet to be exposed to a uniform diet and deficiency in the intake of essential elements such as copper, iron, and manganese. In this study, 41 gluten-free products in Turkey were examined with ICP-OES in terms of copper, iron, manganese, zinc and strontium content and the results were reported. The samples with the highest Cu concentrations were determined as 51,45 mg/kg corn and rice pops and 32,40 mg/kg noodles. Chocolate sauce and cornflakes are the samples with 137,43 mg/kg and 117,20 mg/kg, respectively, with the highest Fe concentration. The highest Mn concentration was seen in pre-cooked chickpea flour with 20,80 mg/kg. The highest Sr concentration value was found in carob flour with 12,85 mg/kg. The samples with the highest Zn concentration were determined as yeast 91,98 mg/kg and pistachio croquant 85,50 mg/kg.