mineral contents of some aromatic plants, their growth soils and infusions

Journal of the Science of Food and Agriculture J Sci Food Agric 88:581–589 (2008)

Mineral contents of some aromaticplants, their growth soils and infusionsMehmet Zengin,1 Mehmet Musa Ozcan,2∗ Ummuhan Cetin1 and Sait Gezgin1

1Department of Soil Science, Faculty of Agriculture, University of Selcuk, 42031 Konya, Turkey2Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031 Konya, Turkey

Abstract

BACKGROUND: In this study, 18 kinds of medicinal plants were collected together with their soils from differentregions of Turkey and their macro- and micro-element and heavy metal contents were determined by inductivelycoupled plasma atomic emission spectrometry (ICP-AES). In soils, pH, electrical conductivity, carbonate (lime),organic matter, texture, P, K, Ca, Mg, Fe, Cu, Mn, Zn and B were analysed. In plants and extracts, P, K, Ca, Mg,Fe, Cu, Mn, Zn, B, Na, Al, Li, Pb, Ni, Cd, Co and Cr contents were determined. Also, correlations between soiland plant and between plant and extract were established.

RESULTS: Element concentrations ranged between 0.11 and 5160 µg g−1 in soil samples, between 0.14 and 54400 µgg−1 in plant samples and between 0.039 and 22033 µg g−1 in extract samples. While sage was rich in Fe (981.3 µgg−1), basil was abundant in P (9.8 mg g−1), K (54.4 mg g−1), Ca (22.6 mg g−1), Mg (3.1 mg g−1) and Zn (46.05 µg g−1)and mint was rich in Li (23.50 µg g−1). Moreover, while high levels of P (4100.9 µg g−1), K (22033 µg g−1) and Mg(529.15 µg g−1) were found in basil extract, Ca (5979.3 µg g−1) was present at high concentration in marjoram leafextract. Also, Fe (4.25 µg g−1) and Zn (17.51 µg g−1) were detected at high levels in lime flower and mint extractsrespectively.

CONCLUSION: It was concluded that aromatic plants are important sources of nutrients and essential elements. 2007 Society of Chemical Industry

Keywords: soil; medicinal and aromatic plant; herbal tea; infusion; mineral matter

INTRODUCTIONTraditional medicine recommends that herb mixturesare used in the treatment of common diseases suchas fever, joint calcification and ulcer. Most vegetablesthat are consumed daily in Nigeria and other Africancountries have medical properties, while recipelessmedicines containing vitamins and minerals are usedfor the treatment of various diseases or for relievingvitamin and mineral deficiencies.1 The consumptionof several medical and aromatic herb teas or theirderivatives can have positive effects against somediseases.2

The increase in the consumption of refined foodsand the lack of vitamins and minerals in the dietcan cause health problems. Dietary supplements arewidely utilised as a way to include essential vitaminsand minerals in the diet. In the USA alone the annualcost of vitamins, minerals and fortified foods amountsto $3 billion.3

There are at least 50 elements that are vital for thehuman body. Minor elements have very importantfunctions and are believed to be key componentsof proteins such as haemoprotein and haemoglobin,which have essential biochemical functions, and

of other essential enzyme systems, even at lowdoses. These elements are present in plants owingto industrial development and pollution of thebiosphere.4

Wild plants contain minerals, vitamins and essentialfatty acids, which also give flavour and colour tofoods.5,6 Wild plant leaves can be used in saladsand meat products.7 Most countries are rich inplants containing minerals and other nutritionalelements.8–10 In Turkey, sage, mountain tea andthyme are used as herbal teas,11 and the country is alsoan important source of laurel, thyme and cumin.12 Thesoils of Turkey vary in their nutritional elements andaromatic plant populations as a result of the variationin material, geographical and climatic properties.

In one recent study, levels of essential and traceelements (K, Ca, Ti, V, Cr, Mn, Fe, Ni, Cu, Zn,Se, Br, Rb, Si) and toxic heavy metals such as Cd,As, Pb and Hg were determined in 20 medical plantsin Niger. Elements were detected at concentrationsbetween 0.182 and 77 400 µg g−1.13

The aim of the present study was to determinethe macro- and micro-element and heavy metalcontents of 18 different medical plants from Turkey,

∗ Correspondence to: Mehmet Musa Ozcan, Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031 Konya, TurkeyE-mail: [email protected]/grant sponsor: Selcuk University Scientific Research Projects Fund (BAP); contract/grant number: 2003/129(Received 28 December 2004; revised version received 13 March 2006; accepted 17 August 2007)Published online 8 November 2007; DOI: 10.1002/jsfa.3120

2007 Society of Chemical Industry. J Sci Food Agric 0022–5142/2007/$30.00

M Zengin et al.

their growing soils and their herbal teas and toinvestigate the interaction between soil and plant andthe transition rate of elements from herbs to their teas.

MATERIALS AND METHODSMaterialsAs research materials, growth soils, herbs and herbalteas (infusions) were extracted from plants growingin Turkey (Table 1). The plants investigated weresage, hawthorn, anise, mountain tea, laurel, basil,lime flower, thyme, coriander, rose fruit, marjoram,liquorice, myrtle, mint, camomile, fennel, wormwoodand green tea.

MethodsSoil samples were obtained according to the fun-damentals of Jackson,14 and the following mea-surements were taken: pH (pH meter), electri-cal conductivity (EC meter), carbonate (calcime-ter), organic material (Smith–Weldon method),texture (Bouyoucos method), P (Olsen method)and K (0.5 mol L−1 NH4OAc, flame photometer).15

Fe, Cu, Mn, Zn (0.005 mol L−1 diethylene tri-amine pentaacetate (DTPA) + 0.01 mol L−1 CaCl2 +0.1 mol L−1triethanolamine (TEA), pH 7.3)16 and B(extraction with mannitol) analyses were done. Soilminerals were analysed as three replications by induc-tively coupled plasma atomic emission spectrometry(ICP-AES; Vista model, Varian, Australia).17

All plant materials were cleaned, dried for 48 h at70 ◦C and ground.18 Ground plant samples (0.5–1 g)were incinerated with HNO3 in a microwave system(Mars5 model, CEM, USA) and filtered. Also, theparts of the plants used for drug production wereground to the customary particle size for consumptionand their infusion teas were prepared (2.5 g per50 mL). Mineral contents (P, K, Ca, Mg, Na, Fe, Cu,Mn, Zn, B, Al, Li, Pb, Ni, Cd, Co, Cr) of filtrates and

infusion teas were determined as three replications byICP-AES (Vista model, Varian).17 Statistical analysesof the data obtained were performed using MinitabRelease (7.1)19

RESULTS AND DISCUSSIONAnalysis results for soil samplesThe results of routine analyses of the growth soilsof the medicinal plants are given in Table 2. ThepH of soil samples ranged from 4.97 (high acidic,green tea soil, Trabzon) to 8.09 (high alkaline, laurelsoil, Gulnar/Mersin). The lowest EC value (50 ×106 µ�−1 cm−1, saltless) was detected in green tea soilin Trabzon, while the highest (256 × 106 µ�−1 cm−1,saltless) was detected in fennel soil in Selcuklu/Konya.Carbonate (lime) content varied between 3.5 and792.0 mg g−1. The lowest and highest carbonatelevels were found in Trabzon and Gulnar/Mersinrespectively. Organic material (OM) content rangedfrom 10.8 mg g−1 (low, laurel soil, Gulnar/Mersin)to 60.8 mg g−1 (high, mint soil, Meram/Konya). Soiltexture was generally sandy loam or loam (Table 2).

Soil samples were analysed for macro- andmicro-element contents (Table 3). P content var-ied between 1.00 µg g−1 (very low, marjoram soil,Gulnar/Mersin) and 123.89 µg g−1 (very high, mintsoil, Meram/Konya). K content ranged from27.88 µg g−1 (low, mountain tea soil, Gulnar/Mersin)to 1332.43 µg g−1 (high, rose fruit soil, Beysehir/Konya). Ca content was high in most cases, vary-ing between 1800 µg g−1 in lime flower soil (Kocaeli)and 5160 µg g−1 in liquorice soil (Hatay), whileMg content ranged from 54 µg g−1 in mountaintea soil (Gulnar/Mersin) to 226 µg g−1 in anise soil(Korkuteli/Antalya).

The useful Fe content of soil samples rangedfrom 0.84 µg g−1 (rose fruit soil, Beysehir/Konya) to

Table 1. Plants used in research

No. English name Botanical name Family Part(s) used Location

1 Sage Salvia triloba L. Labiatae Leaf + flower Korkuteli/Antalya2 Hawthorn Crataegus orientalis Pallas Rosaceae Fruit Selcuklu/Konya3 Anise Pimpinella anisum L. Apiaceae Fruit Korkuteli/Antalya4 Mountain tea Sideritis congesta P.H. Davis Labiatae Leaf + flower Gulnar/Mersin5 Laurel Laurus nobilis L. Lauraceae Leaf Gulnar/Mersin6 Basil Ocimum basilicum L. Labiatae Leaf + flower Gulnar/Mersin7 Lime flower Tilia cordata L. Tiliaceae Leaf + flower Kocaeli8 Thyme Thymus vulgaris L. Labiatae Leaf + flower Gulnar/Mersin9 Coriander Coriandrum sativum L. Apiaceae Seed Cumra/Konya

10 Rose fruit Rosa canina L. Rosaceae Fruit Beysehir/Konya11 Marjoram Origanum vulgare L. Labiatae Leaf + flower Gulnar/Mersin12 Liquorice Glycyrrhiza glabra L. Leguminosae Root Hatay13 Myrtle Myrtus communis L. Myrtaceae Leaf Gulnar/Mersin14 Mint Mentha piperita L. Labiatae Leaf Meram/Konya15 Camomile Matricaria chamomilla L. Compositae Flower Beysehir/Konya16 Fennel Foeniculum vulgare Mill. Apiaceae Fruit Selcuklu/Konya17 Wormwood Artemisia absinthium L. Compositae Leaf + flower Cumra/Konya18 Green tea Thea sinensis L. Theaceae Leaf Trabzon

582 J Sci Food Agric 88:581–589 (2008)DOI: 10.1002/jsfa

Mineral contents of some aromatic plants

Tab

le2.

Pro

xim

ate

anal

yses

ofso

ilsa

mp

les

No.

Pla

ntLo

catio

npH

aE

C×

106(µ

�−1

cm−1

)aLi

me

(mg

g−1)

OM

(mg

g−1)

Cla

y(%

)S

ilt(%

)S

and

(%)

Text

ure

clas

sb

1S

age

Kor

kute

li/A

ntal

ya7.

86±

0.03

132

±2.

0021

9.6

±10

.026

.0±

0.2

24.4

±0.

6024

.0±

0.60

51.6

±1.

15S

CL

2H

awth

orn

Sel

cukl

u/K

onya

7.83

±0.

0221

2±

3.00

157.

2±

0.2

57.0

±0.

212

.4±

0.30

25.4

±0.

1062

.2±

0.40

SL

3A

nise

Kor

kute

li/A

ntal

ya7.

37±

0.09

73±

1.00

6.9

±10

.011

.3±

0.2

22.4

±1.

1027

.4±

1.20

50.2

±0.

11S

CL

4M

ount

ain

tea

Gul

nar/

Mer

sin

8.00

±0.

0213

2±

0.57

792.

0±

10.0

26.2

±0.

216

.4±

0.90

22.0

±0.

5561

.6±

0.51

SL

5La

urel

Gul

nar/

Mer

sin

8.09

±0.

0312

0±

4.00

116.

7±

10.0

10.8

±0.

26.

4±

0.11

13.4

±0.

2080

.2±

0.30

LS6

Bas

ilG

ulna

r/M

ersi

n7.

96±

0.01

127

±1.

0010

1.7

±0.

228

.6±

0.2

16.4

±0.

1013

.4±

0.05

70.2

±0.

15S

L7

Lim

eflo

wer

Koc

aeli

6.10

±0.

0573

±0.

586.

9±

10.0

49.5

±0.

216

.4±

0.15

37.4

±0.

3246

.2±

0.20

L8

Thym

eG

ulna

r/M

ersi

n7.

56±

0.01

158

±3.

0083

.4±

10.0

20.8

±0.

26.

4±

0.40

10.0

±0.

6083

.6±

0.87

LS9

Cor

iand

erC

umra

/Kon

ya7.

95±

0.03

132

±0.

5715

0.3

±10

.029

.2±

0.2

35.2

±0.

2031

.4±

0.20

33.4

±0.

40C

L10

Ros

efru

itB

eyse

hir/

Kon

ya7.

84±

0.01

163

±1.

5213

5.2

±10

.044

.7±

0.2

26.4

±0.

8029

.4±

0.23

44.2

±0.

64L

11M

arjo

ram

Gul

nar/

Mer

sin

7.95

±0.

0215

9±

5.00

203.

5±

10.0

25.0

±0.

210

.4±

0.85

11.4

±0.

6578

.2±

0.20

SL

12Li

quor

ice

Hat

ay7.

82±

0.01

134

±1.

0040

0.0

±10

.035

.8±

0.2

28.4

±0.

5535

.4±

0.35

36.2

±0.

20C

L13

Myr

tleG

ulna

r/M

ersi

n7.

94±

0.01

116

±0.

5833

5.3

±10

.027

.4±

0.2

18.4

±0.

2538

.0±

0.21

43.6

±0.

45L

14M

int

Mer

am/K

onya

7.49

±0.

0314

1±

3.00

247.

4±

10.0

60.8

±0.

214

.4±

0.35

30.0

±0.

3555

.6±

0.58

SL

15C

amom

ileB

eyse

hir/

Kon

ya7.

92±

0.03

120

±1.

5313

6.4

±10

.020

.6±

0.2

22.4

±0.

6625

.4±

0.40

52.2

±0.

30S

CL

16Fe

nnel

Sel

cukl

u/K

onya

7.90

±0.

0125

6±

6.50

219.

6±

10.0

35.8

±0.

220

.4±

0.30

28.0

±0.

3551

.6±

0.25

L17

Wor

mw

ood

Cum

ra/K

onya

7.97

±1.

1912

8±

1.52

284.

4±

10.0

26.9

±0.

220

.4±

1.00

28.0

±0.

6051

.6±

0.40

L18

Gre

ente

aTr

abzo

n4.

97±

0.15

50±

1.53

3.5

±0.

238

.6±

0.2

22.4

±0.

1033

.4±

0.25

44.2

±0.

15L

aM

easu

red

ata

soil/

wat

erra

tioof

1:5.

bS

CL,

sand

ycl

aylo

am;S

L,sa

ndy

loam

;LS

,loa

my

sand

;L,l

oam

;CL,

clay

loam

.

J Sci Food Agric 88:581–589 (2008) 583DOI: 10.1002/jsfa

M Zengin et al.

Tab

le3.

Mac

ro-

and

mic

ro-e

lem

ent

anal

yses

ofso

ilsa

mp

les

(µg

g−1)

No.

Sam

ple

PK

Ca

Mg

FeC

uM

nZn

B

1S

age

15.0

9±

0.81

281.

52±

10.7

3633

±40

.457

±0.

581.

99±

0.07

0.43

±0.

0219

.75

±1.

990.

61±

0.09

0.31

±0.

032

Haw

thor

n5.

23±

1.93

579.

76±

28.6

3176

±30

.612

7±

2.08

3.81

±0.

641.

70±

0.21

22.8

8±

6.24

1.23

±0.

090.

87±

0.16

3A

nise

39.3

4±

3.39

616.

94±

57.5

3723

±57

7.7

226

±2.

526.

66±

0.86

1.32

±0.

1410

.66

±1.

150.

35±

0.13

0.24

±0.

034

Mou

ntai

nte

a6.

97±

1.27

27.8

8±

5.6

3547

±57

.754

±0.

006.

87±

1.24

0.80

±0.

114.

91±

0.36

0.36

±0.

020.

19±

0.00

5La

urel

7.35

±1.

9742

0.28

±17

.428

37±

5.8

91±

2.08

5.99

±0.

990.

55±

0.10

15.5

9±

0.40

0.37

±0.

040.

34±

0.01

6B

asil

120.

16±

9.78

420.

32±

26.8

3263

±75

.117

4±

3.21

6.76

±0.

371.

46±

0.06

10.0

2±

0.33

4.60

±1.

470.

27±

0.01

7Li

me

flow

er10

.38

±1.

5926

5.47

±8.

218

00±

55.7

177

±2.

8961

.64

±4.

880.

38±

0.13

65.4

8±

1.75

1.99

±0.

210.

37±

0.01

8Th

yme

5.67

±1.

7421

6.83

±23

.423

83±

130.

112

5±

1.53

4.00

±0.

730.

27±

0.08

17.7

7±

4.29

1.13

±0.

150.

36±

0.03

9C

oria

nder

8.11

±1.

6648

1.27

±12

.941

30±

62.4

216

±1.

731.

68±

0.21

1.19

±0.

143.

46±

0.20

0.26

±0.

050.

63±

0.02

10R

ose

fruit

5.41

±2.

1213

32.4

3±

12.3

4183

±51

.319

9±

3.06

0.84

±0.

120.

74±

0.11

3.32

±0.

890.

92±

0.16

0.55

±0.

0111

Mar

jora

m1.

00±

0.60

571.

40±

16.4

3023

±37

.911

1±

2.89

2.58

±0.

170.

38±

0.01

36.8

4±

2.45

0.95

±0.

110.

44±

0.02

12Li

quor

ice

12.4

8±

1.25

690.

00±

10.3

5160

±65

.614

8±

2.65

4.86

±0.

691.

72±

0.06

10.0

7±

0.29

0.80

±0.

100.

27±

0.00

13M

yrtle

5.55

±0.

0011

5.79

±7.

337

06±

66.6

74±

1.73

9.26

±0.

211.

13±

0.05

10.4

8±

0.85

0.47

±0.

110.

15±

0.00

14M

int

123.

89±

4.83

1200

.82

±52

.238

50±

69.3

207

±1.

0026

.30

±1.

054.

95±

0.35

26.1

5±

1.67

15.4

2±

1.31

3.76

±0.

0515

Cam

omile

2.23

±0.

7957

5.73

±29

.644

40±

81.9

169

±2.

001.

79±

0.14

0.89

±0.

0010

.11

±0.

690.

63±

0.13

0.28

±0.

0416

Fenn

el10

8.12

±11

.82

635.

53±

14.6

3930

±10

5.8

164

±2.

083.

04±

0.30

0.95

±0.

0511

.06

±0.

761.

43±

0.13

0.69

±0.

1217

Wor

mw

ood

5.78

±0.

5730

0.54

±23

.240

87±

96.1

181

±1.

532.

07±

1.37

0.64

±0.

0610

.90

±0.

900.

33±

0.08

0.76

±0.

0318

Gre

ente

a1.

67±

0.34

152.

16±

19.1

1913

±14

4.7

164

±6.

2470

.49

±15

.25

2.73

±0.

4274

.92

±9.

492.

01±

0.74

0.11

±0.

00



Table 4. Macro-element contents of plant samples (mg g−1)

No. Sample P K Ca Mg

1 Sage 3.4 ± 0.5 20.3 ± 0.5 13.8 ± 1.0 1.9 ± 0.12 Hawthorn 1.6 ± 0.1 14.1 ± 0.2 4.8 ± 0.4 1.1 ± 0.03 Anise 3.7 ± 0.1 21.1 ± 0.1 6.7 ± 0.5 2.2 ± 0.04 Mountain tea 2.4 ± 0.3 14.4 ± 0.2 14.0 ± 1.2 1.6 ± 0.15 Laurel 2.2 ± 0.2 11.3 ± 0.1 13.8 ± 0.2 1.3 ± 0.16 Basil 9.8 ± 0.2 54.4 ± 0.3 22.6 ± 0.8 3.1 ± 0.07 Lime flower 3.2 ± 0.2 23.0 ± 0.2 13.9 ± 0.3 2.3 ± 0.08 Thyme 1.3 ± 0.2 15.0 ± 0.2 19.1 ± 0.6 2.1 ± 0.09 Coriander 5.8 ± 0.4 267 ± 0.2 10.8 ± 0.5 2.9 ± 0.0

10 Rose fruit 2.2 ± 0.4 13.0 ± 0.4 5.5 ± 0.0 1.7 ± 0.011 Marjoram 4.0 ± 0.1 27.0 ± 0.3 15.4 ± 0.3 1.8 ± 0.012 Liquorice 3.8 ± 0.5 23.6 ± 0.1 14.3 ± 0.2 1.9 ± 0.013 Myrtle 1.8 ± 0.3 11.0 ± 0.1 6.9 ± 0.2 1.5 ± 0.114 Mint 5.4 ± 0.3 34.6 ± 2.3 13.3 ± 1.7 2.5 ± 0.015 Camomile 2.2 ± 0.1 20.4 ± 0.1 10.6 ± 0.7 1.7 ± 0.016 Fennel 3.4 ± 0.3 28.8 ± 0.7 11.4 ± 0.4 2.6 ± 0.017 Wormwood 2.8 ± 0.5 14.1 ± 0.3 5.9 ± 0.1 1.2 ± 0.018 Green tea 4.9 ± 0.1 30.2 ± 0.2 4.3 ± 0.4 1.7 ± 0.1

70.49 µg g−1 (green tea soil, Trabzon). Cu content var-ied between 0.27 µg g−1 (thyme soil, Gulnar/Mersin)and 4.95 µg g−1 (mint soil, Meram/Konya), Mn con-tent between 3.32 µg g−1 (rose fruit soil, Beysehir/Konya) and 74.92 µg g−1 (green tea soil, Trab-zon), Zn content between 0.26 µg g−1 (coriandersoil, Cumra/Konya) and 15.42 µg g−1 (mint soil,Meram/Konya) and B content between 0.11 µg g−1

(green tea soil, Trabzon) and 3.76 µg g−1 (mint soil,Meram/Konya) (Table 3).

It has been reported that the critical DTPA-extractable value for Fe is 2.5 µg g−1, for Cu 0.2 µg g−1,for Mn 1.0 µg g−1 and for Zn 0.5 µg g−1.16 According tothese standard values, about 28% of soil samples weredeficient in Fe and Zn. Soils from Korkuteli/Antalya,Cumra/Konya and Beysehir/Konya were poor sourcesof Fe and Zn. No soil samples were deficient in Cuand Mn. About 50% of soil samples did not containenough useful B according to the critical limit reportedby Keren and Bingham.20

Analysis results for plant samplesThe macro-element contents of plant samplesare given in Table 4. P content varied between1.3 mg g−1 (thyme) and 9.8 mg g−1 (basil), K con-tent between 11.0 mg g−1 (myrtle) and 54.4 mg g−1

(basil), Ca content between 4.3 mg g−1 (green tea)and 22.6 mg g−1 (basil) and Mg content between1.1 mg g−1 (hawthorn) and 3.1 mg g−1 (basil). Turanet al.21 detected 0.2 mg P, 18.7 mg K and 12.2 µg Feg−1 in basil. These values are lower than those found inthe present study. This difference could be the resultof differences in the region, climate and soil conditionsin which the plants were grown.

In a study on the composition of foods, laureland thyme were found to contain 1.1 and 2.0 mgP, 5.2 and 8.1 mg K and 230 and 550 µg Na g−1 T

able

5.M

icro

-ele

men

tan

dhe

avy

met

alco

nten

tsof

pla

ntsa

mp

les

(µg

g−1)

No.

Sam

ple

FeC

uM

nZn

BN

aA

lLi

Pb

Ni

Cd

Co

Cr

1S

age

981.

3±

43.3

3.80

±0.

1014

.98

±1.

7413

.90

±4.

0344

.20

±7.

1555

3.7

±10

0.3

1722

.5±

87.1

2.74

±0.

081.

43±

0.18

3.50

±0.

470.

34±

0.03

0.79

±0.

0112

.18

±0.

462

Haw

thor

n11

4.6

±1.

23.

79±

0.06

11.6

5±

0.13

5.81

±5.

3024

.88

±1.

9828

3.7

±15

.919

7.4

±2.

61.

44±

0.02

1.34

±0.

470.

54±

0.10

0.42

±0.

040.

85±

0.16

4.16

±0.

803

Ani

se13

1.7

±1.

02.

47±

0.01

4.68

±0.

0817

.45

±3.

0232

.35

±0.

8636

7.4

±36

.211

0.9

±1.

01.

20±

0.04

0.71

±0.

171.

63±

0.08

0.50

±0.

040.

84±

0.02

4.93

±0.

124

Mou

ntai

nte

a37

8.8

±5.

76.

42±

0.15

12.9

3±

1.33

19.6

0±

4.40

22.4

2±

0.54

367.

4±

42.3

533.

8±

14.5

1.75

±0.

010.

93±

0.73

2.45

±0.

200.

39±

0.03

0.34

±0.

015.

69±

0.23

5La

urel

201.

4±

12.3

3.49

±0.

1278

.81

±1.

1619

.53

±1.

1021

.42

±10

.53

461.

4±

29.1

287.

8±

3.9

1.57

±0.

021.

33±

0.88

0.76

±0.

220.

40±

0.11

0.59

±0.

085.

01±

1.76

6B

asil

447.

7±

12.3

4.78

±0.

1531

.22

±0.

0846

.05

±1.

5437

.56

±0.

4545

6.2

±53

.066

8.7

±16

.61.

88±

0.02

0.80

±0.

151.

05±

0.22

0.40

±0.

010.

45±

0.04

4.23

±0.

577

Lim

eflo

wer

42.6

±2.

13.

40±

0.17

183.

09±

1.73

12.9

8±

0.93

32.8

4±

0.96

399.

4±

21.4

50.7

±2.

21.

20±

0.01

1.20

±0.

811.

58±

0.22

0.45

±0.

031.

07±

0.12

4.54

±1.

588

Thym

e20

3.2

±1.

26.

65±

0.32

3.56

±0.

305.

36±

1.61

40.5

1±

1.64

2518

.0±

15.2

312.

1±

4.8

1.58

±0.

011.

32±

0.44

0.98

±0.

070.

44±

0.01

0.71

±0.

074.

97±

1.80

9C

oria

nder

897.

7±

33.4

4.84

±0.

2122

.13

±0.

7215

.98

±2.

7342

.83

±4.

8312

45.5

±61

.614

46.0

±49

.94.

02±

0.09

1.27

±0.

293.

14±

0.24

0.43

±0.

040.

75±

0.01

6.63

±0.

3210

Ros

efru

it10

.5±

0.9

3.50

±0.

1049

.57

±1.

843.

89±

1.42

19.1

0±

0.99

381.

5±

137.

519

.4±

3.5

1.19

±0.

070.

67±

0.39

0.90

±0.

150.

42±

0.08

0.95

±0.

055.

57±

2.10

11M

arjo

ram

536.

5±

5.1

2.88

±0.

1845

.54

±0.

5612

.73

±5.

5239

.79

±1.

0079

8.1

±22

.587

3.2

±3.

72.

23±

0.03

1.48

±0.

561.

22±

0.10

0.35

±0.

060.

15±

0.12

4.42

±0.

6712

Liqu

oric

e68

3.5

±4.

61.

22±

0.08

33.6

2±

0.61

17.7

6±

5.28

40.5

2±

14.7

165

9.1

±58

271

3.3

±5.

71.

78±

0.01

1.69

±0.

3311

.25

±0.

200.

39±

0.05

0.14

±0.

1220

.98

±2.

5413

Myr

tle73

.2±

6.2

4.82

±0.

1010

.57

±0.

1617

.14

±2.

3149

.70

±0.

9430

4.2

±42

.410

6.5

±7.

01.

33±

0.01

1.10

±0.

721.

15±

0.10

0.39

±0.

050.

91±

0.8

2.78

±0.

2814

Min

t51

0.4

±38

.64.

25±

0.52

57.7

3±

4.64

33.6

2±

2.85

46.0

0±

6.58

1762

.3±

39.0

724.

9±

63.9

23.5

0±

1.57

1.64

±0.

243.

43±

0.35

0.43

±0.

040.

41±

0.17

6.35

±1.

2515

Cam

omile

27.7

±1.

86.

28±

0.19

10.2

6±

0.97

10.6

2±

1.07

25.9

7±

0.48

294.

1±

22.6

35.4

±3.

11.

24±

0.01

1.12

±0.

370.

46±

0.11

0.47

±0.

050.

85±

0.13

2.76

±1.

0116

Fenn

el10

6.5

±4.

04.

44±

0.21

42.2

9±

1.46

6.00

±3.

4942

.57

±1.

0342

66.7

±42

.414

5.5

±5.

31.

56±

0.01

1.73

±0.

400.

63±

0.25

0.35

±0.

010.

83±

0.07

3.46

±0.

6417

Wor

mw

ood

366.

5±

11.7

4.18

±0.

1214

.04

±0.

758.

53±

4.02

23.1

2±

1.07

442.

8±

74.2

583.

9±

15.7

2.20

±0.

031.

55±

0.26

1.94

±0.

100.

41±

0.10

0.43

±0.

105.

52±

1.11

18G

reen

tea

79.5

±7.

01.

84±

0.28

1175

.5±

12.6

19.5

9±

6.38

25.9

0±

1.90

402.

7±

32.0

1033

.5±

9.1

1.28

±0.

011.

16±

0.90

6.64

±0.

160.

56±

0.06

1.06

±0.

074.

90±

1.28


M Zengin et al.

respectively.22 The same researchers also found 8.3,18.9 and 7.5 mg Ca and 430, 1240 and 302 µg Fe g−1

in laurel, thyme and mint respectively.22 These valuesfrom the literature are close to the values presentedin Tables 4 and 5. P, K, Ca, Zn and Cu levels inmarjoram leaves were determined during a study onthe effects of plant growth regulators23 and found to besimilar to the marjoram values obtained in the presentstudy.

The levels of micro-elements and heavy metalsfound in plant samples are given in Table 5. Therespective lowest and highest values were as follows(µg g−1): for Fe, 10.5 (rose fruit) and 981.3 (sage); forCu, 1.22 (liquorice) and 6.65 (thyme); for Mn, 3.56(thyme) and 1175.5 (green tea); for Zn, 3.89 (rosefruit) and 46.05 (basil); for B, 19.10 (rose fruit) and49.70 (myrtle); for Na, 283.7 (hawthorn) and 4266.7(fennel); for Al, 19.4 (rose fruit) and 1722.5 (sage);for Li, 1.19 (rose fruit) and 23.50 (mint); for Pb, 0.67(rose fruit) and 1.73 (fennel); for Ni, 0.46 (camomile)and 11.25 (liquorice); for Cd, 0.34 (sage) and 0.56(green tea); for Co, 0.14 (liquorice) and 1.07 (limeflower); for Cr, 2.76 (camomile) and 20.98 (liquorice).

It can be concluded that herbs and their teasconsumed in daily life are important sources ofnutrients and essential elements. Sage was found tobe rich in Fe (981.3 µg g−1) and basil was rich in P(9.8 mg g−1), K (54.4 mg g−1), Ca (22.6 mg g−1), Mg(3.1 mg g−1) and Zn (46.05 µg g−1). Mint was found tocontain a high amount of Li (23.50 µg g−1). Basil is richin several macro- and micro-elements. Its leaves areused as a flavouring in food, to prevent weakness, fever,vomiting and constipation, and against mosquitoes. Inone study, 15 620 µg Ca, 280 µg Fe, 4280 µg Mg,910 µg P, 10 700 µg K, 110 µg Na and 50 µg Zng−1 were found to be present in sage.24 Some ofthese results corroborate those of the present study.Furthermore, thyme contains a low amount of P andmedium levels of K, Ca and Mg. Akgul24 found similar

results (18 900 µg Ca, 1240 µg Fe, 2200 µg Mg, 201 µgP, 8140 µg K, 550 µg Na and 60 µg Zn g−1) for thyme.

Fe is an important element in the human body.It plays an essential role in oxygen and electrontransfer and in haemoglobin formation. Basil is richin Fe (447.7 µg g−1). Zn, which is present at highconcentrations in basil, mint and mountain tea, is usedin the treatment of several diseases and as a flavouringagent. Mn concentrations were found to be high ingreen tea and lime flower (Table 5). Since high Mnlevels are toxic and lead to Parkinson’s disease, theseherbs should therefore be consumed with caution.Cu, which is present at high levels in thyme, mountaintea and lime flower, plays an important role in Femetabolism, and its deficiency causes brittle/breakablebones and weak blood vessels. Ni is also an essentialelement, and liquorice can be recommended as agood source. The quantity of Ni found in the plantsamples is higher than the recommended daily intakeof 130–400 µg.4

Cd and Pb are toxic to the human biosystemeven at low doses and are popular targets fortoxicological research. These minerals are beingdetected more frequently in plants as a result ofincreasing industrialisation and biosphere pollution.25

In the present study the highest Cd and Pbconcentrations were found in green tea (0.56 µg g−1)and fennel (1.73 µg g−1) respectively. The WHO andFAO have determined the maximum allowable limitof Cd in cereals and legumes as 0.5 µg g−1. The Cdlevel in green tea was found to be higher than thislimit, while the Cd content of anise was on the limit.Cd concentrations of 0.1 µg g−1 (fresh weight) and0.5 µg g−1 (dry weight) were agreed by the EU in2002 to be the maximum allowable in carrot andpotato.26 Pb and Cd were found at higher levels infennel, liquorice, green tea and anise than in otherplants. Medical plants should not be harvested frompolluted growth environments, since their mineral

Table 6. Macro-element contents of herbal teas (µg g−1)


1 Sage 901.7 ± 48.8 11700 ± 200 2072.0 ± 113.8 452.29 ± 2.452 Hawthorn 543.3 ± 102.6 7700 ± 1015 516.0 ± 130.8 259.49 ± 52.973 Anise 1341.0 ± 335.1 12533 ± 379 1605.3 ± 132.5 503.44 ± 7.294 Mountain tea 833.5 ± 151.2 8633 ± 833 1210.7 ± 247.7 391.55 ± 27.685 Laurel 660.4 ± 11.3 7533 ± 58 346.3 ± 23.9 426.13 ± 1.186 Basil 4100.9 ± 1366.1 22033 ± 493 5558.3 ± 1707.9 529.15 ± 5.687 Lime flower 531.3 ± 156.2 7533 ± 1986 877.3 ± 493.6 396.84 ± 71.048 Thyme 244.1 ± 18.1 8967 ± 231 3154.7 ± 121.3 469.15 ± 7.979 Coriander 708.9 ± 89.9 13767 ± 208 2433.3 ± 96.0 523.81 ± 2.36

10 Rose fruit 1070.0 ± 33.9 9267 ± 153 1397.7 ± 52.2 520.01 ± 1.9611 Marjoram 1822.8 ± 105.6 14300 ± 458 5979.3 ± 411.1 462.23 ± 5.2312 Liquorice 275.1 ± 8.3 7433 ± 133 1752.3 ± 65.5 516.12 ± 5.6613 Myrtle 362.7 ± 9.5 7800 ± 200 1378.3 ± 6.4 465.04 ± 0.6614 Mint 2199.8 ± 293.3 18133 ± 404 4746.0 ± 393.3 490.59 ± 1.99215 Camomile 1268.2 ± 341.7 12067 ± 702 1679.7 ± 698.7 449.68 ± 23.9916 Fennel 972.8 ± 14.8 15400 ± 400 4276.4 ± 167.5 492.03 ± 4.3217 Wormwood 913.1 ± 18.9 9267 ± 153 1290.2 ± 11.5 373.33 ± 8.5018 Green tea 1941.6 ± 138.3 14167 ± 462 109.1 ± 13.5 439.67 ± 8.96



Tab

le7.

Mic

ro-e

lem

ent

and

heav

ym

etal

cont

ents

ofhe

rbal

teas

(µg

g−1)

No.

Sam

ple

FeC

uM

nZn

BN

aA

lLi

Pb

Ni

Cd

Co

Cr

1S

age

1.69

±0.

371.

18±

0.22

4.76

±0.

072.

03±

0.39

11.6

5±

0.34

37.2

±6.

01.

00±

0.13

0.19

±0.

010.

24±

0.04

0.13

±0.

030.

049

±0.

010.

18±

0.01

0.26

±0.

062

Haw

thor

n1.

68±

0.79

1.02

±0.

412.

48±

0.69

2.15

±0.

759.

00±

1.55

64.7

±21

.31.

85±

0.91

0.20

±0.

010.

20±

0.05

0.24

±0.

090.

058

±0.

010.

17±

0.02

0.31

±0.

113

Ani

se0.

76±

0.43

0.80

±0.

253.

30±

0.41

2.79

±0.

4719

.01

±2.

0195

.9±

6.1

0.11

±0.

030.

16±

0.02

0.19

±0.

031.

40±

0.35

0.07

5±

0.01

0.26

±0.

040.

32±

0.02

4M

ount

ain

tea

2.54

±0.

084.

11±

1.03

0.64

±0.

702.

78±

0.47

4.43

±0.

6671

.7±

2.3

1.71

±0.

650.

20±

0.01

0.28

±0.

040.

80±

0.09

0.06

7±

0.01

0.15

±0.

030.

34±

0.26

5La

urel

0.25

±0.

091.

20±

0.05

36.1

3±

1.30

4.31

±0.

426.

26±

0.72

116.

8±

5.3

0.73

±0.

160.

26±

0.01

0.25

±0.

040.

04±

0.00

0.05

0±

0.00

0.16

±0.

020.

12±

0.01

6B

asil

1.76

±0.

951.

85±

0.38

9.78

±0.

854.

61±

0.55

13.4

6±

1.20

91.9

±5.

20.

89±

0.22

0.20

±0.

000.

21±

0.02

0.13

±0.

020.

066

±0.

000.

24±

0.00

0.45

±0.

247

Lim

eflo

wer

4.25

±1.

111.

86±

0.32

20.6

9±

7.79

1.98

±0.

215.

13±

1.76

64.7

±16

.22.

68±

1.95

0.15

±0.

010.

33±

0.11

0.83

±0.

210.

042

±0.

000.

15±

0.02

0.65

±0.

668

Thym

e0.

26±

0.05

1.50

±0.

143.

49±

0.50

3.22

±0.

7515

.56

±0.

8213

23.2

±39

.90.

43±

0.05

0.26

±0.

010.

29±

0.01

0.36

±0.

020.

064

±0.

000.

19±

0.01

0.20

±0.

059

Cor

iand

er3.

65±

0.10

4.29

±0.

867.

65±

0.24

4.65

±1.

0820

.13

±0.

2257

5.2

±7.

72.

80±

0.62

0.85

±0.

010.

36±

0.10

0.61

±0.

020.

063

±0.

010.

20±

0.01

0.24

±0.

0510

Ros

efru

it2.

80±

0.47

0.60

±0.

2646

.44

±1.

583.

72±

0.79

10.7

3±

0.40

33.2

±2.

00.

87±

0.55

0.14

±0.

000.

21±

0.09

0.86

±0.

030.

055

±0.

010.

14±

0.01

0.22

±0.

0011

Mar

jora

m2.

42±

0.13

0.62

±1.

6522

.63

±2.

054.

89±

0.91

14.2

4±

1.04

384.

1±

26.0

1.30

±0.

400.

32±

0.01

0.30

±0.

050.

60±

0.05

0.05

8±

0.01

0.10

±0.

010.

27±

0.08

12Li

quor

ice

2.19

±1.

320.

70±

1.00

6.98

±0.

460.

82±

0.42

5.97

±0.

3113

1.1

±7.

91.

87±

0.54

0.16

±0.

010.

30±

0.09

3.10

±0.

130.

039

±0.

000.

12±

0.01

0.30

±0.

2413

Myr

tle0.

61±

0.39

2.20

±0.

883.

06±

0.11

3.82

±0.

5327

.31

±1.

1847

.4±

2.6

0.08

±0.

050.

21±

0.00

0.15

±0.

070.

62±

0.01

0.05

2±

0.01

0.19

±0.

010.

16±

0.07

14M

int

1.33

±1.

351.

25±

1.93

23.1

9±

0.74

17.5

1±

0.81

44.2

6±

3.63

897.

9±

29.5

1.17

±1.

0021

.84

±3.

110.

27±

0.07

1.37

±0.

370.

053

±0.

010.

28±

0.06

0.27

±0.

0815

Cam

omile

4.13

±0.

224.

37±

0.28

10.0

0±

2.56

7.74

±3.

8517

.15

±0.

8671

.9±

8.7

1.48

±0.

360.

19±

0.01

0.35

±0.

020.

43±

0.08

0.05

5±

0.01

0.13

±0.

010.

30±

0.11

16Fe

nnel

2.98

±0.

963.

61±

0.69

23.3

8±

0.52

5.60

±1.

2025

.37

±1.

2921

71.6

±54

.81.

58±

0.29

0.38

±0.

010.

47±

0.08

0.56

±0.

070.

068

±0.

000.

16±

0.01

0.12

±0.

0317

Wor

mw

ood

0.55

±0.

512.

47±

1.01

7.91

±0.

123.

96±

0.96

12.6

7±

0.85

90.3

±4.

81.

38±

0.09

0.61

±0.

010.

15±

0.06

1.27

±0.

020.

052

±0.

010.

20±

0.01

0.21

±0.

0418

Gre

ente

a2.

58±

0.64

1.70

±0.

8045

1.99

±34

.26

9.53

±0.

984.

91±

1.13

39.5

±4.

849

1.82

±88

.70.

24±

0.03

0.34

±0.

060.

90±

0.35

0.05

5±

0.01

0.29

±0.

030.

38±

0.17 compositions change according to their growth soils.3

Polluting heavy metals such as Pb, Ni, Cd, Co and Niwere not analysed in soil samples. However, as seenin Table 3, anise, liquorice and green tea soils hadhigher Fe, Cu, Mn and Zn concentrations than otherplant soils. The locations where anise, liquorice andgreen tea were sampled are crowded and industrialisedcities. Since soils can be polluted in such areas, somemicro-elements can be passed into plants from higheramounts in the soil.

Analysis results for herbal tea samplesThe macro-element contents of herbal tea samples aregiven in Table 6. The respective lowest and highestvalues were as follows (µg g−1): for P, 244.1 (thymetea) and 4100.9 (basil tea); for K, 7433 (liquorice tea)and 22 033 (basil tea); for Ca, 109.1 (green tea) and5979.3 (marjoram tea); for Mg, 259.49 (hawthorn tea)and 529.15 (basil tea).

The micro-element and heavy metal contents ofherbal tea samples are given in Table 7. Values rangedbetween 0.25 µg g−1 (laurel tea) and 4.25 µg g−1 (limeflower tea) for Fe, between 0.60 µg g−1 (rose fruittea) and 4.37 µg g−1 (camomile tea) for Cu, between0.64 µg g−1 (mountain tea) and 451.99 µg g−1 (greentea) for Mn, between 0.82 µg g−1 (liquorice tea) and17.51 µg g−1 (mint tea) for Zn, between 4.43 µg g−1

(mountain tea) and 44.26 µg g−1 (mint tea) for B,between 33.2 µg g−1 (rose fruit tea) and 2171.6 µg g−1

(fennel tea) for Na, between 0.08 µg g−1 (myrtletea) and 491.82 µg g−1 (green tea) for Al, between0.14 µg g−1 (rose fruit tea) and 21.84 µg g−1 (mint tea)for Li, between 0.15 µg g−1 (myrtle tea) and 0.47 µg g−1

(fennel tea) for Pb, between 0.04 µg g−1 (laureltea) and 3.10 µg g−1 (liquorice tea) for Ni, between0.039 µg g−1 (liquorice tea) and 0.075 µg g−1 (anisetea) for Cd, between 0.10 µg g−1 (marjoram tea) and0.29 µg g−1 (green tea) for Co and between 0.12 µg g−1

(laurel and fennel teas) and 0.65 µg g−1 (lime flowertea) for Cr. According to the Codex AlimentariusCommission, the maximum recommended level ofCd in food is 0.1 µg g−1.27 All products tested in thisstudy had Cd levels higher than the recommendedvalue. Although the level of Pb in agricultural productsirrigated with effluent is now below the maximumrecommended level (20 mg g−1), the continuous risein Pb concentration in soils may cause the Pb contentof plant products to increase in the future.28

Herbal teas are also rich in essential elements thatstrengthen the immune system, improve muscle, boneand teeth tissues and enhance the activity of sensoryorgans, the brain and genital organs. The highest P(4100.9 µg g−1) and Mg (529.15 µg g−1) levels werefound in basil tea and the highest Ca (5979.3 µg g−1),Fe (4.25 µg g−1) and Zn (17.51 µg g−1) concentrationswere detected in marjoram, lime flower and mintteas respectively. Sage grows widely in southwesternTurkey; its tea is called ‘adacayı’, ‘ada’ or ‘elma cayı’and is consumed more than its spice form. Mountaintea species are also used as herbal teas.24,29


M Zengin et al.

Table 8. Proportions of macro element contents diffused into teas from plant samples (%)


1 Sage 26.52 ± 4.04 57.63 ± 2.44 15.01 ± 1.54 23.80 ± 0.592 Hawthorn 33.95 ± 9.16 54.61 ± 7.77 10.75 ± 3.44 23.59 ± 4.813 Anise 36.24 ± 7.51 59.39 ± 6.06 23.95 ± 0.98 22.88 ± 0.324 Mountain tea 34.73 ± 7.51 59.95 ± 6.51 8.64 ± 4.23 24.47 ± 2.275 Laurel 30.02 ± 2.75 66.66 ± 0.77 2.51 ± 0.20 32.78 ± 1.436 Basil 41.84 ± 13.58 40.50 ± 0.70 24.59 ± 7.85 17.07 ± 0.187 Lime flower 16.60 ± 6.14 32.75 ± 8.25 8.44 ± 3.39 17.25 ± 3.078 Thyme 18.77 ± 3.15 59.78 ± 1.74 16.51 ± 0.88 22.34 ± 0.389 Coriander 12.22 ± 1.66 51.56 ± 1.07 22.53 ± 1.05 18.06 ± 1.66

10 Rose fruit 48.63 ± 8.27 71.28 ± 1.12 25.41 ± 0.95 30.59 ± 0.1111 Marjoram 45.57 ± 4.73 52.96 ± 2.00 38.83 ± 1.89 25.68 ± 0.2912 Liquorice 7.24 ± 0.71 31.49 ± 0.64 12.25 ± 0.60 27.16 ± 0.3013 Myrtle 20.15 ± 4.52 70.91 ± 1.50 19.97 ± 0.89 31.00 ± 1.1114 Mint 40.74 ± 2.81 52.41 ± 1.11 35.68 ± 1.58 19.62 ± 1.4415 Camomile 57.64 ± 14.77 59.15 ± 3.55 15.84 ± 7.36 26.45 ± 1.4016 Fennel 28.61 ± 2.86 53.47 ± 1.45 37.51 ± 1.56 18.92 ± 0.1617 Wormwood 32.61 ± 6.49 65.72 ± 2.32 21.87 ± 0.47 31.11 ± 0.7018 Green tea 39.62 ± 3.47 46.91 ± 1.52 2.54 ± 0.46 25.86 ± 0.68

Mean 31.76 54.84 19.05 24.37

The proportions of macro-elements diffused intoteas from plant samples are given in Table 8.Values ranged between 7.24% (liquorice) and 57.64(camomile) for P, between 31.49% (liquorice) and71.28% (rose fruit) for K and between 2.51% (laurel)and 38.83% (marjoram) for Ca. The lowest andhighest transition ratios of macro-elements from plantsto teas, taken as a mean across all plants tested, werefound for Ca (19.05%) and K (54.84%) respectively(Table 8).

Significant positive correlations (P < 0.01) wereestablished between the Cd content of teas and the Kand Na contents of plants. Also, the Cd content of teasexhibited significant negative correlations (P < 0.05)with the P, Cu, Mn, B, Li, Pb and Cr contents ofplants and significant positive correlations (P < 0.05)with the Zn, Al, Ni and Cd contents of plants.

The Cr content of teas showed significant negativecorrelations (P < 0.01) with the P, Na and Cocontents of plants and significant positive correlations(P < 0.01) with the K, Mg and Pb contents ofplants. It also showed significant negative correlations(P < 0.05) with the Ca and Li contents of plants andsignificant negative correlations (P < 0.05) with theMn and Zn contents of plants.

Table 9 shows the proportions of micro-elementsand heavy metals diffused into teas from plant samples.Values ranged from 0.06% for Al (sage) to 98.03% forMn (thyme). The lowest and highest transition ratiosof micro-elements from plants to teas, taken as a meanacross all plants tested, were found to be 3.53% (Fe)and 48.03% (Cu) respectively.

CONCLUSIONSAromatic plants and their teas were found to beimportant sources of nutrients and essential elements.Sage and mint were rich in Fe (981.3 µg g−1) and

Li (23.50 µg g−1) respectively. Basil contained highamounts of P (9.8 mg g−1), K (54.4 mg g−1), Ca(22.6 mg g−1), Mg (3.1 mg g−1) and Zn (46.05 µg g−1).The highest P (4100.9 µg g−1) and Mg (529.15 µg g−1)concentrations were detected in basil tea, while thehighest Ca (5979.3 µg g−1), Fe (4.25 µg g−1) and Zn(17.51 µg g−1) levels were found in marjoram, limeflower and mint teas respectively. Al showed the lowesttransition ratio from plant to tea (0.06% in sage) andMn the highest (98.03% in thyme). Taking meanvalues from all plants, the lowest and highest transitionratios were found for Fe (3.53%) and K (54.84%)respectively. Different culinary herbs and their growthsoils from several regions should be analysed andcorrelations between them determined, since therehave been few studies on this topic in Turkey.

ACKNOWLEDGEMENTSThis study was supported by Selcuk UniversityScientific Research Projects Fund (BAP; project2003/129). The authors also thank BAP personnel.

REFERENCES1 Hay RW, Bio-inorganic Chemistry. Ellis Horwood, Chichester

(1984).2 Baytop T, Treatment with Plants in Turkey (Istanbul University

Publication No. 3255). Istanbul University, Istanbul (1984).(in Turkish).

3 Ivey M and Elmen G, Handbook of Non-prescription Drugs(8th edn). American Pharmaceutical Association/NationalProfessional Society of Pharmacists, Washington, DC, p. 215(1986).

4 Tolonen M, Vitamins and Minerals in Health and Nutrition. EllisHorwood, Chichester (1990).

5 Gren C, An overview of production and supply trend in the U.S.specialty vegetable market. Acta Hort 318:41–48 (1992).

6 Bianco VV, Santamaria P and Elia A, Nutritional value andnitrate content in edible wild species used in southern Italy.Acta Hort 467:71–87 (1998).



Tab

le9.

Pro

por

tions

ofm

icro

-ele

men

tan

dhe

avy

met

alco

nten

tsd

iffus

edin

tote

asfr

omp

lant

sam

ple

s(%

)

No.

Sam

ple

FeC

uM

nZn

BN

aA

lLi

Pb

Ni

Cd

Co

Cr

1S

age

0.17

±0.

0731

.05

±6.

931

.77

±3.

4514

.60

±7.

2026

.35

±4.

686.

72±

1.90

0.06

±0.

016.

93±

0.33

16.7

8±

0.75

3.71

±0.

9714

.41

±3.

3822

.78

±1.

632.

13±

0.58

2H

awth

orn

1.46

±0.

7026

.91

±10

.821

.29

±5.

9537

.00

±4.

7936

.17

±9.

2022

.80

±8.

710.

94±

0.46

13.8

9±

0.92

14.9

2±

9.53

44.4

4±

2.16

13.8

1±

4.10

20.0

0±

6.10

7.45

±2.

623

Ani

se0.

58±

0.33

32.3

9±

10.4

70.5

1±

9.48

15.9

9±

5.74

58.7

6±

5.41

26.1

0±

3.50

0.10

±0.

0213

.33

±1.

8126

.76

±2.

3485

.89

±2.

1515

.00

±1.

0330

.95

±5.

686.

49±

0.67

4M

ount

ain

tea

0.67

±0.

0164

.02

±15

.94.

95±

5.40

14.1

8±

5.50

19.7

6±

2.57

19.5

1±

3.03

0.32

±0.

1111

.43

±0.

5730

.11

±3.

2532

.65

±5.

9317

.18

±4.

9444

.11

±10

.63

5.97

±4.

775

Laur

el0.

12±

0.4

34.3

8±

2.7

45.8

4±

2.32

22.0

7±

0.95

29.2

2±

10.7

125

.31

±2.

800.

25±

0.05

16.5

6±

0.66

18.8

0±

2.73

5.26

±3.

1812

.50

±4.

6327

.12

±7.

412.

39±

0.93

6B

asil

0.39

±0.

2138

.70

±7.

331

.33

±2.

749.

36±

0.83

35.8

3±

3.44

20.1

4±

2.29

0.13

±0.

0310

.64

±0.

1026

.25

±1.

7012

.38

±4.

8116

.50

±1.

5653

.33

±5.

8010

.64

±4.

167

Lim

eflo

wer

9.97

±2.

8554

.70

±3.

911

.30

±4.

1115

.25

±1.

5615

.62

±4.

9416

.20

±4.

345.

28±

1.35

12.5

0±

0.58

27.5

0±

3.79

52.5

3±

9.82

9.33

±2.

2014

.02

±1.

9214

.32

±6.

488

Thym

e0.

13±

0.02

22.5

6±

1.6

98.0

3±

5.95

60.0

7±

2.83

38.4

1±

1.70

52.5

5±

1.28

0.14

±0.

0216

.45

±0.

4921

.97

±8.

6336

.73

±3.

5214

.54

±1.

6426

.76

±4.

474.

02±

2.23

9C

oria

nder

0.41

±0.

0286

.63

±2.

434

.56

±0.

7529

.10

±13

.20

47.0

0±

4.56

46.1

8±

1.66

0.19

±0.

0321

.14

±0.

3528

.34

±7.

2519

.43

±0.

9214

.65

±5.

8126

.66

±0.

573.

62±

1.07

10R

ose

fruit

26.6

6±

6.38

17.1

4±

7.8

93.6

8±

1.25

95.6

3±

4.60

56.1

8±

1.33

8.70

±4.

214.

48±

2.13

11.7

6±

0.64

31.3

4±

8.08

95.5

5±

4.47

13.0

9±

4.85

14.7

4±

1.88

3.95

±1.

7311

Mar

jora

m0.

45±

0.02

21.5

2±

5.2

49.6

9±

4.10

38.4

1±

2.51

35.7

9±

1.92

48.1

3±

4.63

0.15

±0.

0514

.35

±0.

5520

.27

±7.

5449

.18

±8.

3516

.57

±5.

9066

.67

±19

.22

6.11

±1.

0612

Liqu

oric

e0.

32±

0.19

57.3

7±

9.1

20.7

6±

1.20

4.62

±3.

2714

.73

±5.

4219

.89

±2.

630.

26±

0.07

8.99

±0.

3217

.75

±8.

7027

.55

±0.

6010

.00

±1.

4385

.71

±16

.47

1.43

±0.

9413

Myr

tle0.

83±

0.50

45.4

5±

1.9

28.9

5±

0.75

22.2

9±

6.06

54.9

5±

1.65

15.5

8±

2.96

0.07

±0.

0615

.79

±0.

0513

.63

±7.

2056

.36

±4.

0313

.33

±1.

9720

.88

±2.

705.

75±

3.29

14M

int

0.26

±0.

2729

.41

±10

.640

.17

±3.

0352

.08

±1.

9396

.22

±8.

3550

.95

±6.

450.

16±

0.14

92.9

3±

7.31

20.1

5±

4.97

83.5

3±

11.9

12.3

2±

2.62

68.2

9±

4.05

4.25

±0.

9815

Cam

omile

14.9

1±

1.72

69.5

8±

0.55

97.4

6±

3.56

72.8

8±

3.12

66.0

4±

3.96

24.4

5±

1.10

4.18

±1.

3515

.32

±1.

2721

.25

±13

.42

38.3

9±

4.02

11.7

0±

2.74

15.2

9±

1.15

10.8

7±

6.16

16Fe

nnel

2.80

±0.

8981

.30

±2.

355

.28

±1.

8193

.33

±2.

0159

.59

±2.

7650

.99

±1.

361.

08±

0.18

24.3

6±

0.25

27.1

7±

10.1

032

.37

±4.

1719

.43

±0.

9019

.28

±1.

973.

47±

1.47

17W

orm

woo

d0.

15±

0.13

59.0

9±

2.4

56.3

4±

3.63

46.4

2±

3.04

54.8

0±

6.25

20.3

9±

4.35

0.24

±0.

0127

.73

±0.

949.

68±

6.27

81.9

3±

4.64

12.6

8±

5.78

46.5

1±

11.4

83.

80±

0.74

18G

reen

tea

3.24

±0.

9892

.39

±4.

938

.45

±2.

500

48.6

4±

2.20

18.9

6±

3.06

8.24

±0.

6347

.59

±8.

2518

.75

±2.

4029

.31

±30

.05

77.5

9±

4.63

9.82

±0.

1227

.38

±2.

610

7.75

±5.

75M

ean

3.53

48.0

346

.13

38.4

442

.46

26.8

23.

6419

.60

22.3

346

.41

13.7

135

.03

5.80

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mineral contents of some aromatic plants, their growth soils and infusions

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