Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği

Emel Oz; Adem Savaş; Elif Ekiz; Fatih Öz

Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği

Abstract

Araştırmada mangalda pişirilmiş sebzelerin (domates, sarımsak, soğan, patlıcan, sivri biber, yeşil biber, kapya biber) polisiklik aromatik hidrokarbon (PAH) içeriğinin belirlenmesi amaçlanmıştır. PAH bileşikleri QuEChERS yöntemi ile ekstrakte edilmiş ve PAH seviyesi HPLC-FLD ile analiz edilmiştir. BaP seviyesinin patlıcan ve sivri biber örneklerinde sırasıyla 1.5 ve 2.48 ng/g düzeyinde olduğu belirlenmiştir. Sarımsak ve yeşil biber örneklerinde BaP miktarının kantitatif ölçme sınırının altında kaldığı gözlenmiştir. BaA (0.33-2.30 ng/g) ve Chry (nq-3.69 ng/g) tüm sebzelerde tespit edilmiştir. Domates, soğan ve kapya biberin diğer sebzelere kıyasla daha düşük seviyelerde PAH içerdiği, patlıcan ve sivri biberin ise incelenen tüm genotoksik PAH bileşiklerini içerdiği belirlenmiştir.

Keywords

References

Abou-Arab, A.A.K., Abou-Donia, M.A.M., El-Dars, F.M.S.E., Ali, O.I.M., Hossam, A.G. (2014). Levels of polycyclic aromatic hydrocarbons (PAHS) in some Egyptian vegetables and fruits and their influences by some treatments. International Journal of Current Microbiology and Applied Sciences 3:277-293.
Akpambang, V.O.E., Purcaro, G., Lajide, L., Amoo, I.A., Conte, L.S., Moret, S. (2015). Polycyclic aromatic hydrocarbons in some Nigerian roasted plant foods. Frontiers in Food & Nutrition Research 1:1-5.
Alomirah, H., Al-Zenki, S., Al-Hooti, S., Zaghloul, S., Sawaya, W., Ahmed, N., Kannan, K. (2011). Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods. Food Control 22:2028-2035.
Bogdanovic, T., Pleadin, J., Petricevic, S., Listes, E., Sokolic, D., Markovic, K., Ozogul, F., Simat, V. (2019). The occurrence of polycyclic aromatic hydrocarbons in fish and meat products of Croatia and dietary exposure. Journal of Food Composition and Analysis 75: 49–60.
Cheng, J., Zhang, X., Ma, Y., Zhao, J., Tang, Z. (2019). Concentrations and distributions of polycyclic aromatic hydrocarbon in vegetables and animal-based foods before and after grilling: Implication for human exposure. Science of the Total Environment 690:965–972.
Comission Regulation (EU). 2011. No: 835/2011 of 19 August 2011 amending Regulation (EC) No: 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuff.
IARC (International Agency for Research on Cancer), (2010). Some non-heterocyclic polycyclic aromatic hydrocarbons and some related exposures. IARC Monogr. Eval. Carcinog. Risks Hum.
Kazerouni, N., Sinha, R., Hsu, C.H., Greenberg, A., Rothman, N. (2001). Analysis of 200 food items for benzo [a] pyrene and estimation of its intake in an epidemiologic study. Food and Chemical Toxicology 39:423–436.

Lee, Y.N., Lee, S., Kima, J.S., Patra, J.K., Shina, H.S. (2019). Chemical analysis techniques and investigation of polycyclic aromatic hydrocarbons in fruit, vegetables and meats and their products. Food Chemistry 277:156–161.
Lee, J.G., Kim, S.Y., Moon, J.S., Kim, S.H., Kang, D.H., Yoon, H.J. (2016). Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats. Food Chemistry 199:632-638.
Li, Y., x Wang, Y., Zou, X., Feng, Z., Yao, Y., Wang, T., Zhang, C. (2019). Occurrence of polycyclic aromatic hydrocarbons (PAHs) in coral reef fish from the South China Sea. Marine Pollution Bulletin 139:339–345.
Martorell, I., Perello, G., Martí-Cid, R., Castell, V., Llobet, J.M., Domingo, J.L. (2010). Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain: temporal trend. Environment International 36:424-432.
McGrath, T.E., Wooten, J.B., Geoffrey Chan, W., Hajaligol, M.R. (2007). Formation of polycyclic aromatic hydrocarbons from tobacco: The link between low temperature residual solid (char) and PAH formation. Food and Chemical Toxicology 45: 1039-1050.
Oz, E. (2020a). Pişirilmiş et ürünlerinde polisiklik aromatik hidrokarbonların oluşumu ve engelleme yolları. Mühendislik Alanında Akademik Çalışmalar-II, Prof. Dr. Reyhan İrkin (Ed), 179-192, Gece Kitaplığı, Ankara.
Oz, E. (2020b). The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish. International Journal of Food Science and Technology in press, doi.org/10.1111/ijfs.14748.
Oz, E., Ekiz, E., Savaş, A., Aoudeh, E., EAty, A.M., Oz, F. (2020). Impact of roasting level on fatty acid composition, oil and Polycyclic aromatic hydrocarbon contents of various dried nuts. Turkish Journal of Agriculture and Forestry, In press.
Oz, F., Yüzer, M.O. (2016). The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak. Food Chemistry 203:59-66.
Paris, A., Ledauphin, J., Poinot, P., Gaillard, J.L. (2018). Polycyclic aromatic hydrocarbons in fruits and vegetables: Origin, analysis, and occurrence. Environmental Pollution 234:96-106.
Plaza-Bolanos, P., Garrido Frenich, A., Martínez Vidal, J.L. (2010). Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends. Journal of Chromatography A 1217: 6303-6326.
Rojo Camargo, M.C., Toledo, M.C.F. (2003). Polycyclic aromatic hydrocarbons in Brazilian vegetables and fruits. Food Control 14:49–53.
Rose, M., Holland, J., Dowding, A., Petch, R.S., White, S., Alwyn, Q., et al. (2015). Investigation into the formation of PAHs in foods prepared in home to determine the effects of frying, grilling, barbecuing, toasting and roasting. Food and Chemical Toxicology 78:1–9.
Singh, L., Agarwal, T., Simal-Gandara, J. (2020). PAHs, diet and cancer prevention: Cooking process driven-strategies. Trends in Food Science & Technology 99: 487-506.
Storelli, M.M., Giacominelli Stuffler, R., Marcotrigiano, G.O. (2003). Polycyclic aromatic hydrocarbons, polychlorinated biphenyls, chlorinated pesticides (DDTs), hexachlorocyclohexane, and hexachlorobenzene residues in smoked seafood. Journal of Food Protection, 66:1095-1099.
Sun, Y., Wu, S., Gong, G. (2019). Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017. Trends in Food Science & Technology 83:86-98.
Wang, L., Xu, X., Lu, X. (2016). Composition, source and potential risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable soil from the suburbs of Xianyang City, Northwest China: a case study. Environmental Earth Sciences 75–56.
Zachara, A., Gałkowska, D., Juszczak, L. (2017). Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons. Food Control 80:45-51.

Details

Primary Language

Turkish

Subjects

Food Engineering

Journal Section

Research Article

Authors

Emel Oz ^*
0000-0003-3766-2713
Türkiye

Adem Savaş This is me
0000-0002-4365-1482
Türkiye

Elif Ekiz This is me
0000-0002-5557-4226
Türkiye

Fatih Öz
0000-0002-5300-7519
Türkiye

Publication Date

June 30, 2021

Submission Date

December 31, 2020

Acceptance Date

February 26, 2021

Published in Issue

Year 2021 Volume: 36 Number: 1

IZ

https://izlik.org/JA86NL46SM

Cite

RIS / Bibtex

APA

Oz, E., Savaş, A., Ekiz, E., & Öz, F. (2021). Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 36(1), 13-22. https://izlik.org/JA86NL46SM

AMA

1.Oz E, Savaş A, Ekiz E, Öz F. Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği. Çukurova J. Agric. Food. Sciences. 2021;36(1):13-22. https://izlik.org/JA86NL46SM

Chicago

Oz, Emel, Adem Savaş, Elif Ekiz, and Fatih Öz. 2021. “Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 36 (1): 13-22. https://izlik.org/JA86NL46SM.

EndNote

Oz E, Savaş A, Ekiz E, Öz F (June 1, 2021) Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği. Çukurova Tarım ve Gıda Bilimleri Dergisi 36 1 13–22.

IEEE

[1]E. Oz, A. Savaş, E. Ekiz, and F. Öz, “Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği”, Çukurova J. Agric. Food. Sciences, vol. 36, no. 1, pp. 13–22, June 2021, [Online]. Available: https://izlik.org/JA86NL46SM

ISNAD

Oz, Emel - Savaş, Adem - Ekiz, Elif - Öz, Fatih. “Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği”. Çukurova Tarım ve Gıda Bilimleri Dergisi 36/1 (June 1, 2021): 13-22. https://izlik.org/JA86NL46SM.

JAMA

1.Oz E, Savaş A, Ekiz E, Öz F. Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği. Çukurova J. Agric. Food. Sciences. 2021;36:13–22.

MLA

Oz, Emel, et al. “Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 36, no. 1, June 2021, pp. 13-22, https://izlik.org/JA86NL46SM.

Vancouver

1.Emel Oz, Adem Savaş, Elif Ekiz, Fatih Öz. Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği. Çukurova J. Agric. Food. Sciences [Internet]. 2021 Jun. 1;36(1):13-22. Available from: https://izlik.org/JA86NL46SM