Research Article
BibTex RIS Cite

Farklı Özellikteki Tencerelerde Pişirilen Sebzelerde Element Birikiminin Araştırılması

Year 2021, Volume: 8 Issue: 2, 731 - 737, 31.12.2021
https://doi.org/10.35193/bseufbd.954246

Abstract

Bu çalışmada, mutfaklarda yemek pişirmede kullanılan tencerelerden pişirme esnasında gıdalara bulaşabilecek elementler ile canlılar için gerekli mineral elementlerin konsantrasyonu tespit edilmiştir. Bunun için çelik, bakır, teflon, granit, alüminyum ve döküm tencerelerde pişirilmiş sebzeler patlıcan (Solanum melongena L.), taze fasulye (Phaseolus vulgaris L.), pırasa (Allium ampeloprasum L.) ile çiğ sebzelerde element konsantrasyonları ICP-OES’te analiz edilmiştir. Pişirilmiş ve çiğ sebzelere ait element verileri istatistiksel olarak SPSS 22 İstatistik Paket Programı’nda değerlendirilmiştir. Çiğ ve farklı tencerelerde pişirilen sebzeler arasında güçlü yönde anlamlı farklılıkların olduğu görülmüştür. Bakır tencerelerde Cu, Aliminyum tencerelerde Al konsantrasyonunun genelde yüksek olduğu tespit edilmiştir. Mg, Ca, K ve P gibi canlıların makro düzeyde ihtiyaç duyduğu mineral elementlerin konsantrasyonunun genelde çiğ sebzelerde daha yüksek olduğu belirlenmiştir. Sonuç olarak; pişirme araçlarının besinler üzerinde etkili olduğu ve mutfakta kullanılan ekipmanların insan sağlığı üzerinde oluşturabileceği etkiler dikkate alınarak gerekli önlemlerin alınması gerektiği anlaşılmıştır.

References

  • Selinus, O., Alloway, B., Centeno, J.A., Finkelman, R.B., Fuge, R., Lindh, U. & Smedley, P. (2005). Essentials of medical geology. Impacts of natural environment on publice health, Elsevier Academic Pres.
  • Babar, C., Baba, B. (2009). Heavy metals and human health: environmental health problem from twenty centurıes to future generatıon. 1.Tıbbi Jeoloji Çalıştayı, Ürgüp/ Nevşehir.
  • Gardiner, D. T., Miller, R.W. (2008). Soils in our environment. 11th Edition, Pearson/Prentice Hall, Upper Saddle Hill, New Jersey, USA.
  • Fageria, N.K. (2009). The use of nutrients in crop plants. CRC Pres, Boca Raton, Florida, New York.
  • Yıldız, N. (2003). Toprak Kirletici Ağır Metaller ve Toprak Bitki İlişkileri. I. Ulusal Çevre Sempozyumu, Atatürk Üniversitesi Çevre Sorunları Araştırma Merkezi Müdürlüğü, Erzurum.
  • Okcu, M., Tozlu, E., Kumlay, A.M., & Pehluvan, M. (2009). Ağır metallerin bitkiler üzerine etkileri. Alınteri Dergisi, 17(B), 14-26.
  • Dos Santos, I. F., Dos Santos, A. M. P., Barbosa, U. A., Lima, J. S., dos Santos, D. C. & Matos, G. D. (2013). Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.). Microchemical Journal, 110, 439–443.
  • Kacar, B. & Katkat, A. V. (2011). Bitki Besleme, Nobel Yayınları. (5. Baskı), 1-678.
  • Pacheco, A. L. V., Pagliarini, M. F., de Freitas, G. B., Santos, R. H. S., Serrao, J. E. & Zanuncio, J. C. (2017). Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers. Food Chemistry, 217, 425–430.
  • Semen, S., Mercan, S., Yayla, M. & Acikkol, M. (2017). Elemental composition of green coffee and its contribution to dietary intake. Food Chemistry, 215, 92–100.
  • De Souza, C. T., Soares, S. A., Queiroz, A. F., Dos Santos, A. M., & Ferreira, S. L. (2016). Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique. Microchemical Journal, 128, 84–88.
  • Petropoulos, S. A., Levizou, E., Ntatsi, G., Fernandes, A., Petrotos, K. & Akoumianakis, K. (2017). Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. Food Chemistry, 214, 129–136.
  • Lima, A. M. S., dos Santos, L. O., David, J. M. & Ferreira, S. L. C. (2019). Mineral content in mustard leaves according to the cooking method. Food Chemistry, 273, 172–177.
  • Halilova, H. (2008). Elementlerin insan sağlığına etkisi, Ziraat Mühendisliği, 351, 44 - 49.
  • Yıldırım, E., Ekinci, M., Turan, M., Ağar, G., Örs, S., Dursun, A., Kul, R. & Balcı, T. (2019). Impact of cadmium and lead heavy metal stress on plant growth and physiology of rocket (Eruca sativa L.), KSU J. Agriculturel and Naturel, 22(6), 843-850.
  • Gisslen, W. (2011). Professional cooking. 7th edition, New Jersey: John Wiley & Sons, Inc.
  • Teyin, G., & Nizamlıoğlu, H. F. (2020). Heavy metal contaminations in cuisine: cooking equipment. Journal of Tourism and Gastronomy Studies, 8 (2), 1578-1591.
  • Ogidi, M., Sridhar, M. K. C. & Coker, A.O. (2017). A follow-up study health risk assessment of heavy metal leachability from household cookwares. Journal of Food Science and Toxicology, 1(3), 1-9.
  • Gupta, S. S., Baksi, A., Subramanian, V. & Pradeep, T. (2016). Cooking-induced corrosion of metals. ACS Sustainable Chemistry & Engineering, 4, 4781-4787.
  • Said, S. A. (2015). The impact of using the scratched utensil on food contamination with heavy metals. IOSR Journal of Environmental Science, Toxicology and Food Technology, 9(5), 73-78.
  • Anonim, (2021a). https://www.bodrumguncelhaber.com/yemek-pisirme-kaplari-granit-tava-saglikli-mi/
  • Anonim, (2021b). https://www.trthaber.com/foto-galeri/dokum-tavalar-hakkinda-bilmediginiz-13gercek/15459/sayfa-11.html
  • Akıncı, A., Akbulut, H. & Yılmaz, F. (2003). Floropolimer (teflon) kaplamaların yapı ve özellikleri. Sakarya Üniversitesi, Müh. Fak. Metalurji ve Malzeme Müh. Bölümü, Adapazarı.
  • Osma, E., İlhan, V., & Yalçın, İ. E. (2014). Heavy metals accumulation causes toxicological effects in aquatic Typha domingensis Pers. Brazilian Journal of Botany, 37(4), 461-467.
  • Yavuzer, H. & Osma, E., (2018). Salix fragilis L. (gevrek söğüt)’ in ağır metal kirlenmesinde biomonitör olarak değerlendirilmesi. Anadolu Üniversitesi Bilim ve Teknoloji Dergisi C- Yaşam Bilimleri ve Biyoteknoloji, 7(2), 122-129.
  • Erel, S. (1976). Kurum Mutfak Araçlarının Yapımında Kullanılan Malzemelerin Özellikleri Kullanma ve Bakımları. Beslenme ve Diyet Dergisi, 5(2), 171-176.
  • Dabonne, S., Koffi, B. P. K., Kouadio, E. J. P., Koffi, A. G. & Kouame, L. P. (2010). Traditional utensils: potential sources of poisoning by heavy metals. British Journal of Pharmacology and Toxicology, 1(2), 90-92.
  • Bassioni, G., Mohammed, F. S., Zubaidy, E. A. & Kobrsi, I. (2012). Risk assessment of using aluminum foil in food preparation. International Journal of Electrochemical Science, 7, 4498-4509.
  • Kamerud, K. L., Hobbie, K. A. & Anderson, K. A. (2013). Stainless steel leaches nickel and chromium into foods during cooking. Journal of Agricultural and Food Chemistry, 61(39), 9495-9501.
  • Naseri, M., Rahmanikkah, Z., Beiygloo, V. & Ranjbar, S. (2014). Effects of two cooking methods on the concentrations of some heavy netals (cadmium, lead, chromium, nickel and cobalt) in some rice brands available in Iranian market. Journal of Chemical Health Risks, 4(2), 65-72.
  • Llorent-Martínez, E. J., Ortega-Vidal, J., Ruiz-Riaguas, A., Ortega-Barrales, P. & Fernández-de Córdova, M. L. (2020). Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini. Food Research International, 129, 108798.

Investigation of Element Accumulation in Vegetables Cooked in Different Pots

Year 2021, Volume: 8 Issue: 2, 731 - 737, 31.12.2021
https://doi.org/10.35193/bseufbd.954246

Abstract

In this study, the concentration of elements that can be transmitted to food during cooking from pots used for cooking in kitchens and the necessary mineral elements for living beings was determined. For this purpose, vegetables cooked in steel, copper, teflon, granite, aluminum and cast pots eggplant (Solanum melongena L.), fresh beans (Phaseolus vulgaris L.), leek (Allium ampeloprasum L.) and elemental concentrations in raw vegetables were analyzed in ICP-OES. The elemental data of cooked and raw vegetables were statistically evaluated in the SPSS 22 Statistical Package Program. It has been dec that there are strong significant differences between raw and vegetables cooked in different pots. It has been found that Fr concentration of Cu in copper pots and Al in aluminum pots is generally high. It has been determined that the concentration of mineral elements needed by living beings at the macro level, such as Mg, Ca, K and P, is generally higher in raw vegetables. As a result, it was understood that cooking tools have an effect on nutrients and the necessary precautions should be taken taking into account the effects that the equipment used in the kitchen may have on human health.

References

  • Selinus, O., Alloway, B., Centeno, J.A., Finkelman, R.B., Fuge, R., Lindh, U. & Smedley, P. (2005). Essentials of medical geology. Impacts of natural environment on publice health, Elsevier Academic Pres.
  • Babar, C., Baba, B. (2009). Heavy metals and human health: environmental health problem from twenty centurıes to future generatıon. 1.Tıbbi Jeoloji Çalıştayı, Ürgüp/ Nevşehir.
  • Gardiner, D. T., Miller, R.W. (2008). Soils in our environment. 11th Edition, Pearson/Prentice Hall, Upper Saddle Hill, New Jersey, USA.
  • Fageria, N.K. (2009). The use of nutrients in crop plants. CRC Pres, Boca Raton, Florida, New York.
  • Yıldız, N. (2003). Toprak Kirletici Ağır Metaller ve Toprak Bitki İlişkileri. I. Ulusal Çevre Sempozyumu, Atatürk Üniversitesi Çevre Sorunları Araştırma Merkezi Müdürlüğü, Erzurum.
  • Okcu, M., Tozlu, E., Kumlay, A.M., & Pehluvan, M. (2009). Ağır metallerin bitkiler üzerine etkileri. Alınteri Dergisi, 17(B), 14-26.
  • Dos Santos, I. F., Dos Santos, A. M. P., Barbosa, U. A., Lima, J. S., dos Santos, D. C. & Matos, G. D. (2013). Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.). Microchemical Journal, 110, 439–443.
  • Kacar, B. & Katkat, A. V. (2011). Bitki Besleme, Nobel Yayınları. (5. Baskı), 1-678.
  • Pacheco, A. L. V., Pagliarini, M. F., de Freitas, G. B., Santos, R. H. S., Serrao, J. E. & Zanuncio, J. C. (2017). Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers. Food Chemistry, 217, 425–430.
  • Semen, S., Mercan, S., Yayla, M. & Acikkol, M. (2017). Elemental composition of green coffee and its contribution to dietary intake. Food Chemistry, 215, 92–100.
  • De Souza, C. T., Soares, S. A., Queiroz, A. F., Dos Santos, A. M., & Ferreira, S. L. (2016). Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique. Microchemical Journal, 128, 84–88.
  • Petropoulos, S. A., Levizou, E., Ntatsi, G., Fernandes, A., Petrotos, K. & Akoumianakis, K. (2017). Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. Food Chemistry, 214, 129–136.
  • Lima, A. M. S., dos Santos, L. O., David, J. M. & Ferreira, S. L. C. (2019). Mineral content in mustard leaves according to the cooking method. Food Chemistry, 273, 172–177.
  • Halilova, H. (2008). Elementlerin insan sağlığına etkisi, Ziraat Mühendisliği, 351, 44 - 49.
  • Yıldırım, E., Ekinci, M., Turan, M., Ağar, G., Örs, S., Dursun, A., Kul, R. & Balcı, T. (2019). Impact of cadmium and lead heavy metal stress on plant growth and physiology of rocket (Eruca sativa L.), KSU J. Agriculturel and Naturel, 22(6), 843-850.
  • Gisslen, W. (2011). Professional cooking. 7th edition, New Jersey: John Wiley & Sons, Inc.
  • Teyin, G., & Nizamlıoğlu, H. F. (2020). Heavy metal contaminations in cuisine: cooking equipment. Journal of Tourism and Gastronomy Studies, 8 (2), 1578-1591.
  • Ogidi, M., Sridhar, M. K. C. & Coker, A.O. (2017). A follow-up study health risk assessment of heavy metal leachability from household cookwares. Journal of Food Science and Toxicology, 1(3), 1-9.
  • Gupta, S. S., Baksi, A., Subramanian, V. & Pradeep, T. (2016). Cooking-induced corrosion of metals. ACS Sustainable Chemistry & Engineering, 4, 4781-4787.
  • Said, S. A. (2015). The impact of using the scratched utensil on food contamination with heavy metals. IOSR Journal of Environmental Science, Toxicology and Food Technology, 9(5), 73-78.
  • Anonim, (2021a). https://www.bodrumguncelhaber.com/yemek-pisirme-kaplari-granit-tava-saglikli-mi/
  • Anonim, (2021b). https://www.trthaber.com/foto-galeri/dokum-tavalar-hakkinda-bilmediginiz-13gercek/15459/sayfa-11.html
  • Akıncı, A., Akbulut, H. & Yılmaz, F. (2003). Floropolimer (teflon) kaplamaların yapı ve özellikleri. Sakarya Üniversitesi, Müh. Fak. Metalurji ve Malzeme Müh. Bölümü, Adapazarı.
  • Osma, E., İlhan, V., & Yalçın, İ. E. (2014). Heavy metals accumulation causes toxicological effects in aquatic Typha domingensis Pers. Brazilian Journal of Botany, 37(4), 461-467.
  • Yavuzer, H. & Osma, E., (2018). Salix fragilis L. (gevrek söğüt)’ in ağır metal kirlenmesinde biomonitör olarak değerlendirilmesi. Anadolu Üniversitesi Bilim ve Teknoloji Dergisi C- Yaşam Bilimleri ve Biyoteknoloji, 7(2), 122-129.
  • Erel, S. (1976). Kurum Mutfak Araçlarının Yapımında Kullanılan Malzemelerin Özellikleri Kullanma ve Bakımları. Beslenme ve Diyet Dergisi, 5(2), 171-176.
  • Dabonne, S., Koffi, B. P. K., Kouadio, E. J. P., Koffi, A. G. & Kouame, L. P. (2010). Traditional utensils: potential sources of poisoning by heavy metals. British Journal of Pharmacology and Toxicology, 1(2), 90-92.
  • Bassioni, G., Mohammed, F. S., Zubaidy, E. A. & Kobrsi, I. (2012). Risk assessment of using aluminum foil in food preparation. International Journal of Electrochemical Science, 7, 4498-4509.
  • Kamerud, K. L., Hobbie, K. A. & Anderson, K. A. (2013). Stainless steel leaches nickel and chromium into foods during cooking. Journal of Agricultural and Food Chemistry, 61(39), 9495-9501.
  • Naseri, M., Rahmanikkah, Z., Beiygloo, V. & Ranjbar, S. (2014). Effects of two cooking methods on the concentrations of some heavy netals (cadmium, lead, chromium, nickel and cobalt) in some rice brands available in Iranian market. Journal of Chemical Health Risks, 4(2), 65-72.
  • Llorent-Martínez, E. J., Ortega-Vidal, J., Ruiz-Riaguas, A., Ortega-Barrales, P. & Fernández-de Córdova, M. L. (2020). Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini. Food Research International, 129, 108798.
There are 31 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Müjgan Elveren 0000-0002-6110-8088

Etem Osma 0000-0002-5250-8194

Publication Date December 31, 2021
Submission Date June 18, 2021
Acceptance Date October 11, 2021
Published in Issue Year 2021 Volume: 8 Issue: 2

Cite

APA Elveren, M., & Osma, E. (2021). Farklı Özellikteki Tencerelerde Pişirilen Sebzelerde Element Birikiminin Araştırılması. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, 8(2), 731-737. https://doi.org/10.35193/bseufbd.954246