Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Year 2017, Volume: 15 Issue: 1, 1 - 7, 15.04.2017

Cennet Pelin Boyacı Gündüz Ayşe Kevser Bilgin Mehmet Fatih Cengiz

https://doi.org/10.24323/akademik-gida.305277

Cited By: 1

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.

Keywords

Akrilamid, GC-MS, Isıl işlem kontaminantları, Bisküvi, Kraker

Acrylamide Contents of Some Commercial Crackers, Biscuits and Baby Biscuits

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. Biscuit
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.

Keywords

Acrylamide, GC-MS, Thermal processing contaminants, Biscuits, Crackers

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