Akademik Veri Yönetim Sistemi
Journal of Food Science, cilt.90, sa.12, 2025 (SCI-Expanded, Scopus)
The metal content and molecular characterization of aquafaba (chickpea cooking water) from various sources: commercial samples packaged in glass jars cooked chickpeas (GJC), tin cans cooked chickpeas (TCC), or BPA-free cans (BFCP), and home-prepared samples using Mexican-origin cooked chickpea (MEXC) or Turkish-origin cooked chickpeas(TURC) chickpeas were comparatively investigated. The concentrations of Al, As, Ca, Cd, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, Sr, and Zn in each aquafaba sample were analyzed using ICP OES after a microwave-assisted acid digestion. Additionally, the aquafaba samples’ spectroscopic properties were characterized using FT-IR, ultraviolet-visible region (UV-Vis), and molecular fluorescence spectroscopy (MFS). Different packaging materials and preparation methods were examined to evaluate their influence on the chemical composition of aquafaba. The results showed that aquafaba's mineral profile and potentially toxic elements levels vary with packaging type and chickpea origin. Notably, sodium and potassium were the most abundant minerals in all samples. Potassium and magnesium levels were higher in the GJC and BFCP samples, whereas sodium was highest in the TCC samples. The accuracy of the method was further corroborated through analysis of a certified reference material (CRM), Estuarine sediment 1646a. The measured concentration ranges in the samples were as follows: Al: 0.011–0.101, As: BDL, Ca: 1.292–8.459, Cd: BDL, Cu: 0.133–0.236, Fe: 0.051–0.213, K: 14.534–37.547, Mg: 1.974–6.478, Na: 0.743–183.277, Ni: 0.091–0.101, Pb: BDL, Sr: 0.003–0.043, and Zn: 0.003–0.078 mg/L (BDL: below detection limit) spectroscopic analyses (FT-IR and UV-Vis) revealed a similar basic chemical structure for all samples, although their fluorescence properties differed significantly. These findings highlight the importance of monitoring potentially toxic elements in aquafaba for food safety and indicate that production and storage conditions can substantially affect product quality. Practical Applications: This study presents a comparative assessment of aquafaba (chickpea cooking water) obtained from different sources. Various packaging types and preparation methods (commercial and homemade) are examined to demonstrate how production and storage conditions affect the chemical composition of aquafaba. The results highlight the importance of monitoring potentially toxic elements to ensure food safety and maintain product quality.