Biological Trace Element Research

, Volume 187, Issue 1, pp 1–8 | Cite as

Boron Content of Some Foods Consumed in Istanbul, Turkey

  • Ruya Kuru
  • Sahin Yilmaz
  • Pakize Neslihan Tasli
  • Aysen YaratEmail author
  • Fikrettin Sahin


The boron content was determined in 42 different foods consumed in Istanbul, Turkey. Eleven species of fruit, ten species of vegetable, eight species of food of animal origin, four species of grain, two species of nuts, two species of legume, and five other kinds of foods were included to this study. They were analyzed by two methods: Inductively coupled plasma mass spectrometry (ICP-MS) technique and carminic acid assay, and the results of two methods were also compared. Boron concentration in foods ranged between 0.06–37.2 mg/kg. Nuts had the highest boron content while foods of animal origin had the lowest. A strong correlation was found between the results of the carminic acid assay and the ICP-MS technique (p = 0.0001, Pearson correlation coefficient: r = 0.956). Bland Altman analysis also supported this correlation. ICP-MS is one of the most common, reliable, and powerful method for boron determination. The results of our study show that spectrophotometric carminic acid assay can provide similar results to ICP-MS, and the boron content in food materials can be also determined by spectrophotometric method.


Boron Foods Trace elements Food analysis ICP-MS Carminic acid 



This work was financially supported by the Marmara University Scientific Research Projects Commission [grant number SAG-C-YLP-070317-0092].

Compliance with Ethical Standards

This article does not contain any studies with human participants or animals performed by any of the authors.

Conflict of Interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Ruya Kuru
    • 1
  • Sahin Yilmaz
    • 2
  • Pakize Neslihan Tasli
    • 2
  • Aysen Yarat
    • 1
    Email author
  • Fikrettin Sahin
    • 2
  1. 1.Faculty of Dentistry, Department of Basic Medical Sciences, BiochemistryMarmara UniversityIstanbulTurkey
  2. 2.Faculty of Engineering and Architecture, Department of Genetics and BioengineeringYeditepe UniversityIstanbulTurkey

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