Element Profiling and Probabilistic Health Risk Assessment of Cornelian Cherry Tarhana: The Role of Fermentation and Alternative Flours

Cornelian cherry tarhana (CCT) is a traditional wheat flour-based powder product used for preparing ready-to-drink soup refreshment in Türkiye. On the other hand, the composition of this food material remains largely uncharacterized regarding its multi-elemental profile and safety. This study provides the first comprehensive elemental characterization of CCT using ICP-MS/MS, uniquely integrating fermentation-driven mineral dynamics with utilization of alternative flours and probabilistic health risk assessment. Our results reveal that fermentation acts as a functional modulator of elemental composition; specifically, clear flour (CF)-based fermented CCT exhibited superior concentrations of Mg and K, which are vital for bone health and cardiovascular regulation, respectively. Conversely, a systematic 12–28% decline in Fe levels post-fermentation was observed likely attributed to adsorption of microorganisms to minerals and the formation of insoluble mineral-phytate complexes during the acidification process. Furthermore, a probabilistic health risk assessment modelled on a once-a-week consumption scenario confirmed that CCT poses no significant carcinogenic or non-carcinogenic risks, with Hazard Index (HI) values remaining well below 1. By establishing this analytical framework, the present research offers a new benchmark for assessing the functional quality and safety of traditional fermented products, providing essential data for both nutritional formulation and regulatory standards.