Duz, M. ZahirDuzgun, MehmetCam, BelgizarCelik, K. SerdarKilinc, Ersin2024-04-242024-04-2420170195-53732708-521Xhttps://doi.org/10.46770/AS.2017.01.001https://hdl.handle.net/11468/19821The bread and durum wheat varieties grown in Southeastern Turkey are the main source of food consumed by the Turkish population and serve as bread and pasta. In this study, 12 kinds of durum wheat and 5 kinds of bread wheat samples registered by the International Agricultural Research and Training Centre of Turkey (IARTC, Turkey) were investigated for their multi-elemental concentrations (Ca, K, Mg, Fe, Zn, Mn, Si, Sn, Cu, Cr, Cd, Ni, V, Pb, As, and Se). The samples were microwave digested and the elements determined by ICP-OES. The results were in good agreement with the certified values. This study shows that the elements Si, Fe, Zn, Cd, Cr, Cu, Sn, and Pb in durum wheat were higher than in bread wheat. Both wheat species were found to be rich in terms of Ca, Mg, and K. The multi-element content of some bread wheat and durum wheat was also in good agreement with the maximum allowable levels of the Food and Agriculture Organization (FAO) World Health (WHO).eninfo:eu-repo/semantics/openAccess[No Keyword]Article38116WOS:0003974804000012-s2.0-8501661758910.46770/AS.2017.01.001Q2Q3