TY - JOUR T1 - Acrylamide Content of Turkish Black Tea, Instant and Turkish Coffee Samples TT - Türk Siyah Çayı, Hazır Kahve ve Türk Kahvesi Örneklerinin Akrilamid İçeriği AU - Seçilmiş Canbay, Hale AU - Doğantürk, Mahmut AU - Yılmaz, Yusuf PY - 2019 DA - April DO - 10.19113/sdufenbed.532233 JF - Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi JO - J. Nat. Appl. Sci. PB - Süleyman Demirel University WT - DergiPark SN - 1308-6529 SP - 245 EP - 250 VL - 23 IS - 1 LA - en AB - Acrylamidecontents of Turkish and instant coffee and black tea samples were determined bythe gas chromatography mass spectrometry without any derivatization step inthis present study. The sample preparation method included two primary clean upsteps. In the first step, ethanol and solutions of Carrez I and II were addedinto sample mixtures. The second step with solid-phase extraction C18 cartridgewas carried out for clean-up. The limit of detection and limit ofquantification were 1.11 and 3.66 ng/mL, respectively. The quantification levelof acrylamide was determined in eight instant coffee samples in the rangebetween 4.48 and 15.71 µg/kg while seven Turkish coffee samples had a highcontent of acrylamide ranging from 3.89 to 88.44 µg/kg. Acrylamide was detectedin only five samples from seventeen black tea samples at a quantification levelbetween 7.02 and 19.85 µg/kg. KW - Turkish coffee KW - Instant coffee KW - Black tea KW - Acrylamide KW - SPE KW - GC-MS N2 - Buçalışmada, Türk ve hazır kahve ile siyahçay örneklerinin akrilamid içerikleri, herhangi bir türevlendirme basamağıolmadan gaz kromatografisi kütle spektrometrisi ile belirlenmiştir. Numunehazırlama yöntemi iki aşamadan oluşmaktadır. İlk basamak, izolasyon aşamasıdır. Bu adımda, etanol ile Carrez I ve IIçözeltileri örnek karışımlarına eklenmiştir. Katı faz ekstraksiyonu ikinciadımı oluşturmaktadır. Çalışmada, C18 kartuşu temizleme için kullanılmıştır.Tespit ve tayin limiti sırasıyla 1,11 ve 3,66 ng/mL’dir. Sekiz hazır kahveörneğinde 4,48 ile 15,71 µg/kg arasında değişen akrilamid miktarıbelirlenmiştir. Yedi Türk kahvesi numunesi ise, 3,89 ile 88,44 µg/kg arasındadeğişen yüksek bir akrilamid içeriğine sahiptir. On yedi siyah çay numunesindensadece beş tanesinde, 7,02 ile 19,85 µg/kg arasında değişen miktarda akrilamid tespitedilmiştir. CR - [1] Mojska, H., Gielecinśka, I., Szponar, L., Ołtarzewski, M. 2010. Estimation of the dietary acrylamide exposure of the Polish population. Food and Chemical Toxicology, 48, 2090–2096. https://doi.org/10.1016/j.fct.2010.05.009. CR - [2] Şenyuva, H.Z., Gökmen, V. 2005. Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting. Food Additives & Contaminants, 22(3), 214–220. https://doi.org/10.1080/02652030500109834. 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