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The Determination of Nitrate and Nitrite Levels in Turkish White Cheese Samples Consumed in Ankara Region (in English)

Year 2008, Volume: 33 Issue: 4, 153 - 157, 01.08.2008

Abstract

In this study, total number of seventy samples was investigated in case of nitrate and nitrate levels in Turkish white cheese which were collected from Ankara local markets and open markets, Turkey. Determination of nitrate and nitrite levels in the cheese samples has been made by spectrophotometer method. The cadmium column which reduced nitrate to nitrite was used for determination of nitrate values in samples. As a consequence, nitrate mean levels found in all cheese samples were within the Turkish Food Codex (TFC). On the other hand nitrite was determined in thirty per cent of white cheese samples. 

References

  • Usher CD, Telling GM. 1975. Analysis of nitrate and nitrite in foodstuffs: A Critical Review, Journal of Food Science and Technology, 2: 1793-1805.
  • Garcia Roche MO, Del Pozo E Izquierdo L, Fontaine M. 1983. Nitrate and nitrite contents in cuban cheese of the gouda type, Die Nahrung, 27 (2) 125-128.
  • Meah MN, Harrison N, Davies A.1994.A Nitrate and nitrite in foods and the diet, Food Additives and Contaminants, 11 (4) 519-532.
  • Lijinsky W.1999. N- nitroso compounds in the diet, Mutation Research, 443: 129-138.
  • Biaudet H., Mavelle T, Debry G. 1994. Daily ıntake of n- nitrosodimethylamine from foods and beverages in France in 1987-1992, Food and Chemical Toxicology, 32: 417-421.
  • Atawodi SE, Mende P, Preussmann R, Spiegelhalder B. 1996. Detection of methylating activity due to nitrosamide in some nitrosated nigerian foodstuffs, Food and 5. Chemical Toxicology, 34 (2) 147-151.
  • Cheng CF, Tsang CW. 1998. Simultaneous determination of nitrite, nitrate and ascorbic acid in canned vegetable juices by reverse-phase ıon-interaction hplc, Food Additives and Contaminants, 15 (7) 753-758.
  • Bruning CS, Kaneene JB. 1993. The effects of nitrate, nitrite and n- nitroso compounds on human health: A Review, Vet. Human Toxicol., 35: 521-538.
  • Dich J, Jarvinen R, Knekt P, Penttila PL. 1996. Dietary intakes of nitrate, nitrite and NDMA in the finnish mobile clinic health examination survey, Food Additives and Contaminants, 13 (5) 541-552.
  • Krul CA, Zeilmaker MJ, Schothorst RC, Havenaar R. 2004. Intragastric formation and modulation of n- nitrosodimethylamine in a dynamic in vitro gastrointestinal model under human physiological conditions, Food and Chemical Toxicology, 42: 51-63.
  • WHO.1998. World Health Organization. 1998. 2ndEdition, Vol.2, World Health Organization, Geneva.
  • Dıraman H. 1993. Trakya bölgesinde üretilen çeflitli tip peynirlerde nitrit aranması üzerine bir arafltırma, Gıda, 18 (5) 293-295.
  • Gloria MBA, Silvana RV, Otacylio LV, James FB, Richard A. 1997.Scanlon. Influence of nitrate levels added to cheesemilk on nitrate, nitrite and volatile nitrosamine contents in gruyere cheese, Journal of Agricultural and Food Chemistry, 45 (9) 3577-3579.
  • ANON. 2002. Türk Gıda Kodeksi Gıda Maddelerinde Belirli Bulaflanların Maksimum Seviyelerinin Belirlenmesi Hakkında 2002/63 No’lu Tebliğ, Resmi Gazete.
  • Hayaloğlu AA, Güven M, Fox PF. 2002. Microbiological, biochemical and technicological properties of turkish white cheese ‘Beyaz Peynir’, International Dairy Journal, 12: 635-648.
  • TSE.1995. Türk Standartları Enstitüsü. Beyaz Peynir, TS 591, Ankara.
  • AOAC.1995. Official Methods of Analysis. Assoc. Official Anal. Chemists, Washington D.C.
  • Szczepaniak W, Wojciechowska M, Olejniczak L. 2001. Spectrophometric determination of trace amounts of nitrates and nitrites by the modified griess-ilosvay method- application in analysis of hard cheese, Chemia Analityczna Chemical Analysis, 46 (3) 1.
  • Daniel NW. 1991.Biostatistics, A Foundation for Analysis in the Health Sciences, pp. 740, 5th Ed. John Wiley and Sons, New York.
  • Özçetin N.1991. Ankara piyasasında tüketime sunulan beyaz peynirlerdeki nitrat ve nitrit miktarları üzerinde arafltırmalar, Ankara Üniversitesi, Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı Yüksek Lisans Tezi, Ankara.
  • İrkin R.1995.Beyaz peynirlerde nitrat ve nitrit tayin yöntemleri ve olgunlaflma süresince nitrat ve nitrit miktarında meydana gelen değiflimler, Ege Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir.
  • Türkdoğan MK, Testereci H, Akman N, Kahraman T, Kara K, Tuncer İ, Uygan İ. 2003. Dietary nitrate and nitrite levels in an endemic upper gastrointestinal (esophageal and gastric) cancer region of Turkey, Turkish Journal of Gastroenterology, 14 (1) 50-53.
  • Aygün O. 2001. Carra testi peynirlerinin nitrat ve nitrit düzeyleri, F.Ü. Sağlık Bilimleri Dergisi, 15 (2) 331-336. 24. Balcerska I, Wedzisz A, Kopczynska J. 1998. Nitrate and nitrite content of rennet and processed cheeses, Bromatologia-i-Chemia-Toksykologiczna, 30 (3) 273-276.
  • Lopez-Y-Lopez Leyton TJ, Lage-Yusty MA, Alvarez-Pineiro ME. 1997. Presence of KNO3in commercial cheeses, Alimentaria, 271: 83-8643.
  • Kyriakidis NB, Tarantili Georgiou K, Tsani- Batzaka E. 1998. Nitrate and nitrite content of greek cheeses, Journal Food Composition and Analysis, 10 (4) 343-349.

Ankara Bölgesinde Tüketime Sunulan Türk Beyaz Peynirlerinde Nitrat ve Nitrit Düzeylerinin Saptanması

Year 2008, Volume: 33 Issue: 4, 153 - 157, 01.08.2008

Abstract

Bu çalışmada, Ankara bölgesindeki süpermarketlerden ve pazarlardan sağlanan toplam 70 adet Türk beyaz peynirinde nitrat ve nitrit düzeyleri araştırılmıştır. Peynir örneklerdeki nitrat ve nitrit düzeylerinin saptanmasında spektrofotometrik yöntem kullanılmıştır. Örneklerdeki nitrat değerlerinin saptanması için nitratı nitrite indirgeyen kadmiyum kolon kullanılmıştır. Sonuç olarak, bütün peynir örneklerindeki nitrat düzeylerinin Türk Gıda Kodeksinde (TGK) belirtilen değerleri aşmadığı bulunmuştur ve peynir örneklerinin %30'unda nitrit saptanmıştır.

References

  • Usher CD, Telling GM. 1975. Analysis of nitrate and nitrite in foodstuffs: A Critical Review, Journal of Food Science and Technology, 2: 1793-1805.
  • Garcia Roche MO, Del Pozo E Izquierdo L, Fontaine M. 1983. Nitrate and nitrite contents in cuban cheese of the gouda type, Die Nahrung, 27 (2) 125-128.
  • Meah MN, Harrison N, Davies A.1994.A Nitrate and nitrite in foods and the diet, Food Additives and Contaminants, 11 (4) 519-532.
  • Lijinsky W.1999. N- nitroso compounds in the diet, Mutation Research, 443: 129-138.
  • Biaudet H., Mavelle T, Debry G. 1994. Daily ıntake of n- nitrosodimethylamine from foods and beverages in France in 1987-1992, Food and Chemical Toxicology, 32: 417-421.
  • Atawodi SE, Mende P, Preussmann R, Spiegelhalder B. 1996. Detection of methylating activity due to nitrosamide in some nitrosated nigerian foodstuffs, Food and 5. Chemical Toxicology, 34 (2) 147-151.
  • Cheng CF, Tsang CW. 1998. Simultaneous determination of nitrite, nitrate and ascorbic acid in canned vegetable juices by reverse-phase ıon-interaction hplc, Food Additives and Contaminants, 15 (7) 753-758.
  • Bruning CS, Kaneene JB. 1993. The effects of nitrate, nitrite and n- nitroso compounds on human health: A Review, Vet. Human Toxicol., 35: 521-538.
  • Dich J, Jarvinen R, Knekt P, Penttila PL. 1996. Dietary intakes of nitrate, nitrite and NDMA in the finnish mobile clinic health examination survey, Food Additives and Contaminants, 13 (5) 541-552.
  • Krul CA, Zeilmaker MJ, Schothorst RC, Havenaar R. 2004. Intragastric formation and modulation of n- nitrosodimethylamine in a dynamic in vitro gastrointestinal model under human physiological conditions, Food and Chemical Toxicology, 42: 51-63.
  • WHO.1998. World Health Organization. 1998. 2ndEdition, Vol.2, World Health Organization, Geneva.
  • Dıraman H. 1993. Trakya bölgesinde üretilen çeflitli tip peynirlerde nitrit aranması üzerine bir arafltırma, Gıda, 18 (5) 293-295.
  • Gloria MBA, Silvana RV, Otacylio LV, James FB, Richard A. 1997.Scanlon. Influence of nitrate levels added to cheesemilk on nitrate, nitrite and volatile nitrosamine contents in gruyere cheese, Journal of Agricultural and Food Chemistry, 45 (9) 3577-3579.
  • ANON. 2002. Türk Gıda Kodeksi Gıda Maddelerinde Belirli Bulaflanların Maksimum Seviyelerinin Belirlenmesi Hakkında 2002/63 No’lu Tebliğ, Resmi Gazete.
  • Hayaloğlu AA, Güven M, Fox PF. 2002. Microbiological, biochemical and technicological properties of turkish white cheese ‘Beyaz Peynir’, International Dairy Journal, 12: 635-648.
  • TSE.1995. Türk Standartları Enstitüsü. Beyaz Peynir, TS 591, Ankara.
  • AOAC.1995. Official Methods of Analysis. Assoc. Official Anal. Chemists, Washington D.C.
  • Szczepaniak W, Wojciechowska M, Olejniczak L. 2001. Spectrophometric determination of trace amounts of nitrates and nitrites by the modified griess-ilosvay method- application in analysis of hard cheese, Chemia Analityczna Chemical Analysis, 46 (3) 1.
  • Daniel NW. 1991.Biostatistics, A Foundation for Analysis in the Health Sciences, pp. 740, 5th Ed. John Wiley and Sons, New York.
  • Özçetin N.1991. Ankara piyasasında tüketime sunulan beyaz peynirlerdeki nitrat ve nitrit miktarları üzerinde arafltırmalar, Ankara Üniversitesi, Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı Yüksek Lisans Tezi, Ankara.
  • İrkin R.1995.Beyaz peynirlerde nitrat ve nitrit tayin yöntemleri ve olgunlaflma süresince nitrat ve nitrit miktarında meydana gelen değiflimler, Ege Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İzmir.
  • Türkdoğan MK, Testereci H, Akman N, Kahraman T, Kara K, Tuncer İ, Uygan İ. 2003. Dietary nitrate and nitrite levels in an endemic upper gastrointestinal (esophageal and gastric) cancer region of Turkey, Turkish Journal of Gastroenterology, 14 (1) 50-53.
  • Aygün O. 2001. Carra testi peynirlerinin nitrat ve nitrit düzeyleri, F.Ü. Sağlık Bilimleri Dergisi, 15 (2) 331-336. 24. Balcerska I, Wedzisz A, Kopczynska J. 1998. Nitrate and nitrite content of rennet and processed cheeses, Bromatologia-i-Chemia-Toksykologiczna, 30 (3) 273-276.
  • Lopez-Y-Lopez Leyton TJ, Lage-Yusty MA, Alvarez-Pineiro ME. 1997. Presence of KNO3in commercial cheeses, Alimentaria, 271: 83-8643.
  • Kyriakidis NB, Tarantili Georgiou K, Tsani- Batzaka E. 1998. Nitrate and nitrite content of greek cheeses, Journal Food Composition and Analysis, 10 (4) 343-349.
There are 25 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Buket Er This is me

Aysel Bayhan Öktem This is me

Gülderen Yentür This is me

Publication Date August 1, 2008
Published in Issue Year 2008 Volume: 33 Issue: 4

Cite

APA Er, B. ., Öktem, A. B. ., & Yentür, G. . (2008). Ankara Bölgesinde Tüketime Sunulan Türk Beyaz Peynirlerinde Nitrat ve Nitrit Düzeylerinin Saptanması. Gıda, 33(4), 153-157.
AMA Er B, Öktem AB, Yentür G. Ankara Bölgesinde Tüketime Sunulan Türk Beyaz Peynirlerinde Nitrat ve Nitrit Düzeylerinin Saptanması. The Journal of Food. August 2008;33(4):153-157.
Chicago Er, Buket, Aysel Bayhan Öktem, and Gülderen Yentür. “Ankara Bölgesinde Tüketime Sunulan Türk Beyaz Peynirlerinde Nitrat Ve Nitrit Düzeylerinin Saptanması”. Gıda 33, no. 4 (August 2008): 153-57.
EndNote Er B, Öktem AB, Yentür G (August 1, 2008) Ankara Bölgesinde Tüketime Sunulan Türk Beyaz Peynirlerinde Nitrat ve Nitrit Düzeylerinin Saptanması. Gıda 33 4 153–157.
IEEE B. . Er, A. B. . Öktem, and G. . Yentür, “Ankara Bölgesinde Tüketime Sunulan Türk Beyaz Peynirlerinde Nitrat ve Nitrit Düzeylerinin Saptanması”, The Journal of Food, vol. 33, no. 4, pp. 153–157, 2008.
ISNAD Er, Buket et al. “Ankara Bölgesinde Tüketime Sunulan Türk Beyaz Peynirlerinde Nitrat Ve Nitrit Düzeylerinin Saptanması”. Gıda 33/4 (August 2008), 153-157.
JAMA Er B, Öktem AB, Yentür G. Ankara Bölgesinde Tüketime Sunulan Türk Beyaz Peynirlerinde Nitrat ve Nitrit Düzeylerinin Saptanması. The Journal of Food. 2008;33:153–157.
MLA Er, Buket et al. “Ankara Bölgesinde Tüketime Sunulan Türk Beyaz Peynirlerinde Nitrat Ve Nitrit Düzeylerinin Saptanması”. Gıda, vol. 33, no. 4, 2008, pp. 153-7.
Vancouver Er B, Öktem AB, Yentür G. Ankara Bölgesinde Tüketime Sunulan Türk Beyaz Peynirlerinde Nitrat ve Nitrit Düzeylerinin Saptanması. The Journal of Food. 2008;33(4):153-7.

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