Background: Availability of minerals in foodstuff depends on their physicochemical form.
This study was conducted to determine the concentration and partitioning of Fe, Cu, Zn, Mn, Mg, Ca,
Cr, Ni, Mo, Al, Ba, Pb, Sn, V, Co and Cd in yogurt, ayran, kefir, ice-cream, cream, and pudding.
Methods: Assessment of element partitioning was carried out by applying a sequential fractionation
scheme in dairy products. The protein, lipid and serum fractions of each sample were separated successfully
and determination of elements was achieved using inductively coupled plasma optic emission
Results: The total amount of elements varied between dairy products. On the other hand, partitioning
tendency of elements between fractions showed similarities. Zn, Mg and Ca were mainly found in serum
fractions within the range of 56.8 - 80.6 %, 87.0 - 96.6 % and 85.2 - 96.6 %, respectively. Additionally,
higher proportions of Fe and Cu were detected in protein fraction.
Conclusion: It was concluded that kefir is a good source of elements in dairy products and the obtained
data provides information for availability.