Organik ve konvaksiyonel yöntemlerle üretilen çeşitli kuruyemişlerin akrilamid içeriklerinin karşılaştırılması
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Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Isıl prosesler ile kuruyemişlerde, istenilen renk, tat, yapı gibi özelliklerin oluşmasının yanında insan sağlığı üzerine toksik etkisi bilinen kimyasal bileşikler de oluşmaktadır. Akrilamid ısıl işlem sonucunda oluşan proses kontaminantıdır. Sağlık üzerine olumsuz etkilerinden dolayı akrilamid oluşumunun azaltılması önerilmektedir. Genel olarak, kuruyemişlere tüketime sunulmadan önce belirli sıcaklıklarda kurutma ve/veya kavurma amaçlı olarak ısıl işlemler uygulanabilmektedir. Bu çalışmada akrilamid miktarlarının organik sertifikalı ve konvansiyonel yöntemlerle üretilen badem, fındık, antepfıstığı, yerfıstığı, ayçekirdeği, kabak çekirdeği kuruyemiş çeşitlerinde araştırılması amaçlanmıştır. Türkiye’de yaygın ve geleneksel olarak tüketilen organik sertifikalı ve konvansiyonel yöntemlerle üretilen çeşitlerinden 180 adet örnek incelenmiştir. Kuruyemiş örneklerinde akrilamid konsantrasyonlarını belirlemek için UHPLC-MS/MS cihazında analizler yapılmıştır. Elde edilen sonuçlar organik sertifikalı ve konvansiyonel yöntemlerle üretilen badem, antepfıstığı, yerfıstığı, ayçekirdeği, kuruyemiş çeşitleri arasında istatistiksel olarak (P<0,001) önemli farklılıklar belirlenirken, fındık ve kabak çekirdeği çeşitlerinde önemli fark bulunmamıştır. Organik sertifikalı ve konvansiyonel yöntemlerle üretilmiş kuruyemiş çeşitlerinin ortalama akrilamid konsantrasyonları sırasıyla bademde 1,68-266,14 ng/ml, fındıkta 7,90-6,68 ng/ml, antepfıstıklarında 4,86-9,95 ng/ml, yerfıstıklarında 14,09-36, 27 ng/ml, kabak çekirdeklerinde 5,96-4,54 ng/ml olarak belirlenmiştir. Organik sertifikalı ayçekirdeklerinde akrilamid belirlenemez iken konvansiyonel yöntemlerle üretilmiş ayçekirdeklerinde 16,92 ng/ml düzeyindedir.
Thermal processing leads to desired color, flavor, and texture in foods. However, certain toxic chemical contaminants, like acrylamide, and are also consequences of thermal processing. Due to their health concern, authorities reported that their formation needed to be minimized. Generally, nuts can be subjected to heat treatments for drying and/or roasting at certain temperatures before they are served for consumption. In this study, it is aimed to investigate the amounts of acrylamide in dried almonds, hazelnuts, pistachios, peanuts, sunflower seeds and pumpkin seeds produced with organic certified and conventional methods. In Turkey, commonly and traditionally consumed nuts (in a total of 180 samples produced with organic certified and conventional methods) were studied. UHPLC-MS/MS equipment was used for determining acrylamide concentrations of nut samples. According to the analysis of variance, significant differences were found statistically (P<0.001) between the almond, pistachio, peanut, sunflower seed varieties produced with organic certified and conventional methods. On the other hand, there was no significant difference in the varieties of hazelnut and pumpkin seed. The average concentrations of acrylamide in the nuts produced with organic certified and conventional methods were determined as 1.68 ng/ml and 266.14 ng/ml in almonds, 7.90 ng/ml and 6.68 ng/ml in hazelnuts, 4.86 ng/ml in pistachios and 9.95 ng/ml in peanuts, 14,09 ng/ml and 36.27 ng/ml in peanuts, 5.96 ng/ml and 4.54 ng/ml in pumpkin seeds, respectively. Acrylamide in organic certified sunflower seeds were not determined, whereas it is 16.92 ng/ml in conventional sunflower seeds.
Thermal processing leads to desired color, flavor, and texture in foods. However, certain toxic chemical contaminants, like acrylamide, and are also consequences of thermal processing. Due to their health concern, authorities reported that their formation needed to be minimized. Generally, nuts can be subjected to heat treatments for drying and/or roasting at certain temperatures before they are served for consumption. In this study, it is aimed to investigate the amounts of acrylamide in dried almonds, hazelnuts, pistachios, peanuts, sunflower seeds and pumpkin seeds produced with organic certified and conventional methods. In Turkey, commonly and traditionally consumed nuts (in a total of 180 samples produced with organic certified and conventional methods) were studied. UHPLC-MS/MS equipment was used for determining acrylamide concentrations of nut samples. According to the analysis of variance, significant differences were found statistically (P<0.001) between the almond, pistachio, peanut, sunflower seed varieties produced with organic certified and conventional methods. On the other hand, there was no significant difference in the varieties of hazelnut and pumpkin seed. The average concentrations of acrylamide in the nuts produced with organic certified and conventional methods were determined as 1.68 ng/ml and 266.14 ng/ml in almonds, 7.90 ng/ml and 6.68 ng/ml in hazelnuts, 4.86 ng/ml in pistachios and 9.95 ng/ml in peanuts, 14,09 ng/ml and 36.27 ng/ml in peanuts, 5.96 ng/ml and 4.54 ng/ml in pumpkin seeds, respectively. Acrylamide in organic certified sunflower seeds were not determined, whereas it is 16.92 ng/ml in conventional sunflower seeds.
Açıklama
Anahtar Kelimeler
Akrilamid, organik sertifikalı kuruyemiş, proses, kontaminant, UHPLC-MS/MS, Acrylamide, organic certified nuts, process contaminant
