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Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Year 2017, Volume: 15 Issue: 1, 1 - 7, 15.04.2017
https://doi.org/10.24323/akademik-gida.305277

Abstract

Bu çalışmada, Türkiye’de satılan 90
adet ticari kraker, bisküvi ve bebek bisküvisi örneklerindeki akrilamid
düzeyleri brom türevlendirmesi sonrasında Gaz Kromatografisi/Kütle
Spektrometresi metoduyla araştırılmıştır. Kraker örnekleri (n=30) tuzlu,
peynirli, baharatlı ve susamlı krakerler olmak üzere 4 gruba ayrılmıştır.
Bisküvi örnekleri (n=27) ise 5 gruba ayrılarak sade, kakaolu, kepekli, tam
buğday ve yulaflı bisküviler olarak sınıflandırılmıştır. Bebek bisküvileri
(n=33) markalarına göre gruplandırılmışlardır. Kraker, bisküvi ve bebek
bisküvisi örneklerindeki ortalama akrilamid düzeyleri sırasıyla 604, 495 ve 153
µg/kg olarak belirlenmiştir. Akrilamid gıdaların kompozisyonuna ve işleme
parametrelerine bağlı olarak pek çok gıdada bulunmakta ve düzeyleri farklı
markalara ve gıda çeşitlerine göre değişmektedir.

References

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Acrylamide Contents of Some Commercial Crackers, Biscuits and Baby Biscuits

Year 2017, Volume: 15 Issue: 1, 1 - 7, 15.04.2017
https://doi.org/10.24323/akademik-gida.305277

Abstract

In present study, acrylamide levels in a total of 90 commercial
samples of
crackers, biscuits
and baby biscuits sold in
Turkey were determined
by the GC/MS method with bromine derivatization.
Cracker samples (n=30) were divided into 4 groups
as
salty crackers, crackers with cheese, crackers
with spices and crackers with sesame. B
iscuit
samples (n=27) were divided into 5 categories as
wheat based biscuits, bran
based
biscuits, whole wheat biscuits, oat biscuits and
wheat biscuits with cocoa. Baby biscuits (n=33) were grouped depending on their
brand name. Mean acrylamide levels were 604, 495 and 153 µg/kg for crackers,
biscuits and baby biscuits, respectively. Acrylamide contents
showed a great variation among different brands
and types of food samples since
acrylamide
can be found in a wide range of food products at different levels depending on
the composition and processing parameters.

References

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  • [2] Lingnert, H., Grivas, S., Jagerstad, M., Skog, K., Törnqvist, M., Aman, P., 2002. Acrylamide in food: mechanisms of formation and infuencing factors during heating of foods. Scandinavian Journal of Nutrition 46(4): 159-172.
  • [3] Friedman, M., 2003. Chemistry, biochemistry, and safety of acrylamide. A review. Journal of Agricultural and Food Chemistry 51(16): 4504-4526.
  • [4] Wenzl, T., De La Calle, M.B., Anklam, E., 2003. Analytical methods for the determination of acrylamide in food products: a review. Food Additive and Contaminants 20(10): 885-902.
  • [5] Tritscher, A.M., 2004. Human health risk assessment of processing-related compounds in food. Toxicology Letters 149(1-3): 177-186.
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  • [8] Stadler, R., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A., Robert, M.C., Riediker, S., 2002. Acrylamide from Maillard reaction products. Nature 419: 449-450.
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  • [12] Ölmez, H., Tuncay, F., Özcan, N., Demirel, S., 2008. A survey of acrylamide levels in foods from the Turkish market. Journal of Food Composition and Analysis 21(7): 564-568.
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  • [14] Pacetti, D., Gil, E., Frega, N.G., Alvarez, L., Duenas, P., Garzon, A., Lucci, P., 2015. Acrylamide levels in selected Colombian foods. Food Additives & Contaminants: Part B: Surveillance 8(2): 99-105.
  • [15] Rufian-Henares, J.A., Arribas-Lorenzo, G., Morales, F.J., 2007. Acrylamide content of selected Spanish foods: survey of biscuits and bread derivatives. Food Additives and Contaminants 24(4): 343-350.
  • [16] Boon, P.E., Mula, A.D., Voet, H., Donkersgoed, G., Brette, M., Klaveren, J.D., 2005. Calculations of dietary exposure to acrylamide. Mutation Research/Genetic Toxicology and Environmental Mutagenesis 580(1–2): 143-155.
  • [17] Hilbig, A., Freidank, N., Kersting, M., Wilhelm, M., Wittsiepe, J., 2004. Estimation of the dietary intake of acrylamide by German infants, children and adolescents as calculated from dietary records and available data on acrylamide levels in food groups. International Journal of Hygiene and Environmental Health 207(5): 463-471.
  • [18] Mojska, H., Gielecin, I., Szponar, L., Oltarzewski, M., 2010. Estimation of the dietary acrylamide exposure of the Polish population. Food and Chemical Toxicology 48(8-9): 2090-2096.
  • [19] Cengiz, M.F., Gündüz, C.P.B., 2013. Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples. Food and Chemical Toxicology 60: 514-519.
  • [20] Boyaci, C.P., 2012. Küçük çocuk beslenmesinde kullanılan bazı ek gıdalardan kaynaklanan akrilamid maruziyetinin belirlenmesi, Yüksek Lisans Tezi, Akdeniz Üniversitesi, Antalya, p.102.
  • [21] Sirot, V., Hommet, F., Tard, A., Leblanc, J.C., 2012. Dietary acrylamide exposure of the French population: results of the second French Total Diet Study. Food and Chemical Toxicology 50(3-4): 889-894.
  • [22] Claeys, W., Baert, K., Mestdagh, F., Vercammen,J., Daenens, P., Meulenaer,B., Maghuin-Rogister, G., Huyghebaert, A., 2010. Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies. Food additives and contaminants. Part A, Chemistry, analysis, control, exposure and risk assessment 27(9): 1199-1207.
  • [23] Matthys, C., Bilau, M., Govaert, Y., Moons, E., De Henauw, S., Willems, J.L., 2005. Risk assessment of dietary acrylamide intake in Flemish adolescents. Food and Chemical Toxicology 43(2): 271-278.
  • [24] Dybing, E., Sanner, T., 2003. Risk Assessment of Acrylamide in Foods. Toxicological Sciences 75(1): 7-15.
  • [25] Konings, E.J.M., Baars, A.J., Klaveren, J.D., Spanjer, M.C., Rensen, P.M., Hiemstra, M., Kooije, J.A., Peters, P.W.J., 2003. Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks. Food and Chemical Toxicology 41(11): 1569-1579.
  • [26] Svensso, K., Abramsson, L., Becker, W., Glynn, A., Hellenas, K.E., Lind, Y., Rosen, J., 2003. Dietary intake of acrylamide in Sweden. Food and Chemical Toxicology 41(11): 1581-1586.
  • [27] Saleh, S.I., El-Okazy, A.M., 2007. Assessment of the mean daily dietary intake of acrylamide in alexandria. The Journal of the Egyptian Public Health Association 82(3-4): 331-345.
  • [28] Arisseto, A.P., Figueiredo-Toledo, M.C., Govaert,Y., Loco, J., Fraselle S., Degroodt, J.M., Rosseto-Caroba, D.C., 2009. Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents. LWT - Food Science and Technology 42(1): 207-211.
  • [29] Mojska, H., Gielecinska, I., Stos, K., 2012. Determination of acrylamide level in commercial baby foods and an assessment of infant dietary exposure. Food and Chemical Toxicology 50(8): 2722-2728.
  • [30] Bortolomeazzi, R., Munari, M., Anese, M., Verardo, G., 2012. Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS. Food Chemistry 135(4): 2687-2693.
  • [31] Karasek, L., Wenzl, T., Anklam, E., 2009. Determination of acrylamide in roasted chestnuts and chestnut-based foods by isotope dilution HPLC-MS/MS. Food Chemistry 114(4): 1555-1558.
  • [32] Kim, C.T., Hwang, E.S., Lee, H.J., 2007. An improved LC-MS/MS method for the quantitation of acrylamide in processed foods. Food Chemistry 101(1): 401-409.
  • [33] Pittet, A., Périsset, A., Oberson, J.M., 2004. Trace level determination of acrylamide in cereal-based foods by gas chromatography–mass spectrometry. Journal of Chromatography A 1035(1): 123-130.
  • [34] Mo, W.M., He, H.l., Xu, X.M., Huang, B.F., Ren, Y.P., 2014. Simultaneous determination of ethyl carbamate, chloropropanols and acrylamide in fermented products, flavoring and related foods by gas chromatography–triple quadrupole mass spectrometry. Food Control 43: 251-257.
  • [35] Mizukami, Y., Kohata, K., Yamaguchi, Y., Hayashi, N., Sawai, Y., Chuda, Y., Ono, H., Yada, H., Yoshida, M., 2006. Analysis of acrylamide in green tea by gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 54(19): 7370-7377.
  • [36] Boyaci Gündüz, C.P., Cengiz, M.F., 2015. Acrylamide Contents of Commonly Consumed Bread Types in Turkey. International Journal of Food Properties 18(4): 833-841.
  • [37] Cengiz, M.F., Boyaci Gündüz, C.P., 2014. An eco-friendly, quick and cost-effective method for the quantification of acrylamide in cereal-based baby foods. Journal of the Science of Food and Agriculture 94(12): 2534-2540.
  • [38] EC-European Commission, 2007. Commission recommendations of 3 May 2007 on the monitoring of acrylamide levels in food. Official Journal of the European Union 123: 33-39.
  • [39] EC- European Commission, 2010. Commission recommendations of 2 June 2010 on the monitoring of acrylamide levels in food. Official Journal of the European Union 137:4-10.
  • [40] Hoenicke, K., Gatermann, R., Harder, W., Hartig, L., 2004. Analysis of acrylamide in different foodstuffs using liquid chromatography tandem mass spectrometry and gas chromatography tandem mass spectrometry. Analytica Chimica Acta 520: 207-215.
  • [41] Bent, G.-A., Maragh, P., Dasgupta, T., 2012. Acrylamide in Caribbean foods: Residual levels and their relation to reducing sugar and asparagine content. Food Chemistry 133(2): 451-457.
  • [42] Mesias, M., Morales, F.J., 2016. Acrylamide in Bakery Products. In Acrylamide in Food, edited by V. Gökmen, Academic Press, 131-157 p.
  • [43] EFSA, 2012. Scientific Report of EFSA Update on acrylamide levels in food from monitoring years 2007 to 2010. 10: 2938p.
  • [44] Pugajeva, I., Zumbure, L., Melngaile, A., Bartkevics, V., 2014. Determination of acrylamide levels in selected foods in Latvia and assessment of the population intake. Foodbalt 111-116.
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There are 64 citations in total.

Details

Journal Section Research Papers
Authors

Cennet Pelin Boyacı Gündüz This is me

Ayşe Kevser Bilgin This is me

Mehmet Fatih Cengiz This is me

Publication Date April 15, 2017
Submission Date April 10, 2017
Published in Issue Year 2017 Volume: 15 Issue: 1

Cite

APA Boyacı Gündüz, C. P., Bilgin, A. K., & Cengiz, M. F. (2017). Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları. Akademik Gıda, 15(1), 1-7. https://doi.org/10.24323/akademik-gida.305277
AMA Boyacı Gündüz CP, Bilgin AK, Cengiz MF. Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları. Akademik Gıda. April 2017;15(1):1-7. doi:10.24323/akademik-gida.305277
Chicago Boyacı Gündüz, Cennet Pelin, Ayşe Kevser Bilgin, and Mehmet Fatih Cengiz. “Bazı Ticari Kraker, Bisküvi Ve Bebek Bisküvilerindeki Akrilamid Miktarları”. Akademik Gıda 15, no. 1 (April 2017): 1-7. https://doi.org/10.24323/akademik-gida.305277.
EndNote Boyacı Gündüz CP, Bilgin AK, Cengiz MF (April 1, 2017) Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları. Akademik Gıda 15 1 1–7.
IEEE C. P. Boyacı Gündüz, A. K. Bilgin, and M. F. Cengiz, “Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları”, Akademik Gıda, vol. 15, no. 1, pp. 1–7, 2017, doi: 10.24323/akademik-gida.305277.
ISNAD Boyacı Gündüz, Cennet Pelin et al. “Bazı Ticari Kraker, Bisküvi Ve Bebek Bisküvilerindeki Akrilamid Miktarları”. Akademik Gıda 15/1 (April 2017), 1-7. https://doi.org/10.24323/akademik-gida.305277.
JAMA Boyacı Gündüz CP, Bilgin AK, Cengiz MF. Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları. Akademik Gıda. 2017;15:1–7.
MLA Boyacı Gündüz, Cennet Pelin et al. “Bazı Ticari Kraker, Bisküvi Ve Bebek Bisküvilerindeki Akrilamid Miktarları”. Akademik Gıda, vol. 15, no. 1, 2017, pp. 1-7, doi:10.24323/akademik-gida.305277.
Vancouver Boyacı Gündüz CP, Bilgin AK, Cengiz MF. Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları. Akademik Gıda. 2017;15(1):1-7.

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