Gıda Bileşenlerinin Orijin Tespiti Analizlerinde Kullanılan Yöntemler

Abstract

Son yıllarda tüketicilerin, tükettikleri gıdaların kompozisyonlarını bilme farkındalıkları giderek artmaktadır. Helal gıdalarla ilgili fıkhi kurallar gereğince, gıdaların helal kabul edilebilmeleri için, gıda maddelerinin kaynaklarının (kökenlerinin) biliniyor olması gereklidir. Bu nedenle, helallik durumu ve otantisite ile bağlantılı meseleler ele alınmalıdır. Dolayısıyla, gıda bileşenlerinin kökeninin helal orijinli olup olmadığını teyit etmek amacıyla, doğru ve güvenilir analitik yöntemlere ihtiyaç vardır. Gıda orijin analizleri için çeşitli enstrümantal ve moleküler teknikler geliştirilmiştir. Günümüzde halen geleneksel metotların kullanılmasına rağmen, metabolomiks, proteomiks ve genomiks gibi unsurları kapsayan foodomiks, gıda ürünlerinin helalliğini doğrulamak için mevcut tekniklerin iyileştirilmesine yardımcı olmak için yeni bir yaklaşım olarak ortaya çıkmaktadır. Gıda biliminde foodomiks; sistem biyolojisi yaklaşımlarıyla birlikte omiks araçlarının (örn. proteomiks, lipidomiks, microbiomiks, genomiks, metabolomiks, transkriptomiks) uygulanmasını kapsar. Bu çalışmada, helal gıdalarda otantisitenin teyidi amacıyla günümüze kadar çalışılmış yöntem ve metotların, helal gıda standartları ve ilkeleri açısından uygulamalarına ve zorluklarına değinilmiştir.

Keywords

• Gıda analizleri
• foodomiks
• spektroskopi
• otantisite testleri

The Methods Used in Authenticity Tests of Food Ingredients

Abstract

In recent years consumer’s awareness have been increased to know the composition of the food they are consuming. Accordingly, halal food fiqh rules and guidelines require that source (provenance) of the food can be traced back to its origin to fulfill halal requirements. Therefore, the issues related to halal status and authentication must be addressed. To accomplish this, there is a need for accurate and reliable analytical methods to verify the origin of the food components which are compatible with the halal food requirements. Various instrumental and molecular techniques have been developed for food origin analysis. Even though conventionel methods are still being used, foodomics consisting of metabolomics, proteomics and genomics is emerging as a new approach to help to complement existing techniques to verify the claims made about halal status of food products. Foodomics in food science covers the application of omics tools (e.g., proteomics, lipidomics, microbiomics, genomics, metabolomics, transcriptomics) along with systems biology approaches. This work focuses on general overview of the applications and challenges of methods studied for halal food authentication in terms of the foods compliance with halal food requirements and policies.

Keywords

• Food analysis
• foodomics
• spectroscopy
• Authenticity tests

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