Ankara’da tüketime sunulan organik ve geleneksel yöntemlerle üretilen pirinç ve mercimek numunelerinin besin değeri (nem, ham kül, ham protein, azot) ve güvenilirliğinin (aflatoksin, nitrat/nitrit) karşılaştırılması

Abstract

Bu çalışmada, Ankara (Türkiye)’da süpermarketlerden alınan organik ve geleneksel yöntemlerle üretilen pirinç ve yeşil mercimek numunelerinin besin değeri, nitrat/nitrit içeriği ve aflatoksin kontaminasyonu araştırılmıştır. Nitrat/nitrit bakımından istatistiksel olarak anlamlı farklılık (p<0.05) pirinç numunelerinde (organik üretilenlerde nitrat daha yüksek ve geleneksel üretilenlerde nitrit daha yüksek) bulunmuştur. Tespit limiti üzerinde (LOQ), aflatoksin bakımından kirliliğe rastlanmamıştır ve numuneler arasında kuru madde bakımından da farklılık bulunmamaktadır. Ham kül değeri, organik pirinçte geleneksele göre daha yüksek (p<0.05) bulunmakla birlikte, mercimekte ise tam tersi bir durum olarak geleneksel ürünlerde daha yüksek bulunmuştur. Azot ve ham protein değerleri ise organik yeşil mercimekte (p<0.001) geleneksele göre daha yüksek bulunmuştur; ancak pirinç numunelerinde anlamlı bir farklılık bulunamamıştır (p>0.05). Hızla gelişen organik gıda sektöründe, üretilen gıdaların; besin değeri ve aflatoksinler başta olmak üzere kirleticiler bakımından değerlendirilmesi tüketicilerin bilinçlenmesi bakımından önem taşımaktadır

Keywords

• Aflatoksin
• besin değeri
• geleneksel
• mercimek
• nitrat/nitrit
• organik
• pirinç

Comparison of nutritional composition (moisture, ash, crude protein, nitrogen) and safety (aflatoxin, nitrate/nitrite) of organic and conventional rice and lentil samples consumed in Ankara

Abstract

In the current study, organic and conventionally produced rice and lentil samples purchased from the supermarkets in Ankara, Turkey were analyzed for their nutritional composition, nitrate/nitrite content and aflatoxin contamination. Nitrate/nitrite concentrations were found to be significant (p<0.05) only for nitrate (higher in organic) and nitrite level (higher in conventional) in rice. No aflatoxin contamination was observed over limit of quantification (LOQ) and no difference was observed for dry matter. Ash value was found higher in organic than the conventional (p<0.05) rice; and vice versa for the lentil samples. Nitrogen and crude protein were higher in organic green lentil samples (p<0.001) than the conventional; whereas the differences of organic-conventional samples in terms of crude protein and the nitrogen content of the rice samples were insignificant (p>0.05). Since organic food market is increasing rapidly, more analysis regarding the nutrition composition and other potential risks such as mycotoxins are required to enlighten the consumers

Keywords

• Aflatoxin
• conventional
• lentil
• nitrate/nitrite
• nutritional composition
• organic
• rice

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