Observation of the distribution of macro-, micro-, and toxic element contents of almond kernels burned with different digestion methods.

In this study, the elemental contents of almonds burned with four different methods to capture the elemental amount of almond kernels in the best way, to increase the release of obtainable elements by decomposing plant tissues, and to make them more atomized were measured and compared with ICP-AES. Depending on the digestion types, the K and Ca contents of almond varieties were determined as 10,167.35 (microwave) and 13,004.06 mg/kg (digestion with HCl) to 3303.63 (wett digestion) and 5162.43 mg/kg (muffle furnace), respectively. In addition, the highest average P (7.02 mg/kg) and S (17.32 mg/kg) were determined in almond samples burned in wett digestion and digestion with HCl systems. Depending on the burning types, the average Fe and Zn contents of almond samples were characterized as 19.00 (microwave) and 1162.92 mg/kg (muffle furnace) and 30.95 (microwave and digestion with HCl) and 56.57 mg/kg (muffle furnace), respectively. Among the almond varieties digested with different burning methods, the highest average Fe (400.82 mg/kg), Zn (55.98 mg/kg), Cu (5.53 mg/kg), Mn (55.38 mg/kg), and B 14.46 mg/kg) were found in Texas. It has been detected in bitter almond, Texas, and Nonpareil almond varieties. Depending on the digesting types, the average As and Al amounts of almond samples were determined between 481.85 (wett digestion) and 2110.68 mg/kg (digestion with HCl) and 134.09 (microwave) and 431.29 mg/kg (digestion with HCl). Among almond varieties, the highest average amounts of As (1551.73 mg/kg), Al (310.39 mg/kg), Ba (241.94 mg/kg), Cd (4.19 mg/kg), Cr (121.55 mg/kg), Co (3.81 mg/kg), Ni (59.90 mg/kg), and Pb (34.60 mg/kg) were detected in Texas, Nonpareil, bitter almond, bitter almond, Nonpareil, Fernando, bitter almond, and Nonpareil almond kernels, respectively. As a result, according to the digestion methods, the highest amounts of elements were defined in the samples digested with HCL, followed by wet digestion, muffle furnace, and microwave digestion methods in decreasing order.
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(© 2024. The Author(s), under exclusive licence to Springer Nature Switzerland AG.)