Patates Kızartmalarında Akrilamid Oluşumuna Geven (Astragalus Bisculcatus ) ve Sarımsak (Allium Satium L.) Bitkilerinin Etkilerinin Araştırılması

Yıl 2018, Cilt: 30 Sayı: 2, 29 - 35, 19.09.2018

Özge Elitaş Ebru Çöteli Fikret Karataş

Öz

Bu çalışmada patatesin değişik yağlar ve kızartma sürelerinde oluşabilecek akrilamid miktarları HPLC ile belirlendi. Kızartma ortamına katılan sarımsak (Allium satium L.) ve keven (Astragalus bisculcatus) bitkilerindeki selenyum miktarları ise Florimetre ile tayin edildi. Patatesin değişik kızartma sürelerinde (6-15 dk) 1. marka, 2. marka ve 3. marka yağlar ile kızartmalarında oluşan akrilamid miktarının sırasıyla 4.93 ± 0.20 - 13.94 ± 0.78 µg/g; 3.33 ± 0.22 - 11.49 ± 0.50 µg/g; 3.02 ± 0.14 – 10.62 ± 0.44 µg/g arasında değiştikleri gözlendi. Akrilamid olşumuna selenyumun etkisini belirlemek amacıyla 12 dakikalık kızartma yağına sarımsak, kevenin çiçek ve dalları ilave edilerek patates kızartma işlemleri gerçekleştirildi. Ayrıca sarımsak ile kevenin çiçek ve dal kısmlarındaki selenyum miktarı ise sırasıyla 181 ± 17.05 µg/g; 396 ± 41.70 µg/g ve 604.30 ± 53.85 µg/g µg/g kuru ağırlık olarak belirlendi. Sarımsak ile kevendeki selenyumun akrilamid oluşumuna etkisini gözlemek için patatesin kızartıldığı üç farklı yağ ortamına 3,3-DAB ile Se-DAB kompleksi ilave edilerek kızartma işlemleri gerçekleştirildi. Bulgulardan patates kızarmasında hem yağ hem de kızartma süresinin akrilamid oluşumunu etkilediği belirlendi (p<0.005). Ayrıca sarımsak ve kevenin kızartma ortamına katılmasıyla akrilamid oluşumunda azalma gözlenmiştir (p<0.005). Keven dalı ve Se-DAB kompleksinin katılarak gerçekleştirildiği kızartmalarda akrilamid miktarlarının birbirine yakın olduğu gözlenmiştir (p>0.05).

Anahtar Kelimeler

Akrilamid, selenyum, sarımsak (Allium Satium), keven (Astragalus bisculcatus)

Kaynakça

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