Determination of elements localized in the peel and pulps of tuber and bulbs of some vegetables

In this study, the macro, micro and toxic element amounts localized in the shell and edible parts of some tuber and bulbous vegetables were investigated. Elemental contents of the samples (total P, K, Ca, Mg, Fe, Zn, Mn, Cu, B, Al, As, Ba, Cd and Co elements) were determined by ICP-OES (Agilent-5110) device. The K contents of the edible part and peels of tubers and onions are 9423.927 (white onion) and 32439.296 mg/kg (celery) to 961.433 (white onion) and 45985.800 mg/kg (potatoes), respectively. Ca amounts of edible part and shells of tuber and onion samples were 432.545 (Garlic) and 5594.06 mg/kg (white onion) to 1369.834 (Jerusalem) and 28386.461 mg/kg (onion), respectively. While the Fe contents of tuber and onion bodies were recorded between 5.768 (black turnip) and 34.651 mg/kg (kohlrabi), the Fe contents of the shells of vegetable samples were determined between 13.534 (turnip) and 846.76 mg/kg (sweet potatoes). As quantities of edible parts and of edible tuber and bulbous vegetables are 0.024 (Kohlrabi) and 2.521 mg/kg (potatoes) to 0.075 (black turnip) and 2.454 mg/kg (potatoes), respectively. The edible parts and shells of tubers and bulbous vegetables are rich in P, K and Ca. The Mg contents of the edible part and shells of tuber and bulbous vegetables were low compared to the amounts of other macro elements. Significant changes were monitored in the microelement contents of the edible parts and shells of tubers and onions depending on the vegetable types and parts (p 0.05; p 0.01). The most abundant toxic element in onion and tubers was Arsenic (As), followed by Ba, Al, Co and Cd in decreasing order.