Mineral and Heavy Metal Contents of Traditional Cheeses Produced in Southeastern Anatolia, Türkiye

Authors : Semra Gürbüz, Aslı Çelikel

Pages : 169-179

Doi:10.31196/huvfd.1820603

View : 78 | Download : 210

Publication Date : 2025-12-24

Article Type : Research Paper

Abstract :This study aimed to determine the mineral and heavy metal contents of traditional cheeses from the Southeastern Anatolia region of Türkiye, and to assess inter-provincial differences as well as potential public health risks. A total of 30 cheese samples were analyzed for 15 minerals using the Inductively Coupled Plasma–Mass Spectrometry (ICP-MS), including Mardin Melted Cheese (Mardin), Şırnak Herbed Cheese (Şırnak), Batman Koçer Cheese (Batman), Diyarbakır Braided Cheese (Diyarbakır), and Urfa/Şanlıurfa Cheese (Şanlıurfa). Intergroup differences were evaluated using ANOVA and Kruskal–Wallis tests, relationships between minerals were assessed with correlation analysis, and geographical origins were examined using Principal Component Analysis (PCA). Mean mineral concentrations, from highest to lowest, were Na > Ca > K > Mg > Zn > Fe > Al > Pb > Cu > Cd > Mn > Cr > Ni > Se > As. Correlation analysis indicated strong positive associations between certain minerals, such as Pb and Cd, and notable negative associations, such as Zn and Ni, suggesting some elements co-occur while others vary inversely due to shared environmental or production-related factors. Principal Component Analysis identified six components explaining 80.80% of variance, showing province-specific patterns: higher Pb and Cd in Şırnak, elevated Ni, Mg, and Mn in Şanlıurfa, increased Ca and Zn in Diyarbakır and Batman, and an intermediate composition in Mardin. These findings underscore the importance of regularly monitoring heavy metals, including Pb, Cd, and As, in traditional cheeses to ensure food safety and protect public health.
Keywords : ICP-MS, Traditional cheeses, Mineral, Heavy metals, Türkiye

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