Türkiye’nin Farklı Bölgelerinden Alınan Mısır Örneklerinin Nitrit İçeriğinin Belirlenmesi

Year 2009, Issue: 1, 11 - 23, 01.01.2009

Pınar Erkekoğlu Belma Giray

Abstract

Mısır tüm dünyada yaygın olarak üretilen bir tahıldır. Türkiye önemli bir mısır üreticisi ve tüketicisi durumundadır. Mısır unu, ekmek ve birçok gıda ürününün yapımında kullanılır. Tarım ürünlerinin nitrit içeriği toplumun, toksikologların, sağlık personelinin, yönetsel otoritelerin ilgisini yıllardır çekmektedir. Nitritlerin insan sağlığı üzerinde uzun dönem ters etkileri bulunmaktadır. Lokal olarak üretilen gıdaların kalitesi gibi tarımsal ürünlerin kaynağı ve kalitesinin bilinmesi, tüketici ve sağlık personeli için son derece önemlidir. Bu çalışmada Türkiye’nin farklı bölgelerinden alınan mısır örneklerinin nitrit içeriğinin değerlendirilmesi amaçlanmıştır. Toplam 51 mısır örneği Karadeniz n=15 , Akdeniz n=16 , Marmara n=12 ve İç Anadolu n=8 bölgelerinden toplanmıştır. Ortalama nitrit değerleri sırasıyla 46.67±10.63, 36.89±6.38, 36.27±7.82 ve 33.8±9.48 mg kg-1 olarak bulunmuştur. En yüksek ortalama nitrit değeri Karadeniz Bölgesindeki örneklerde tayin edilmiştir, ancak farklar istatistiksel olarak anlamlı bulunmamıştır. Organizmanın tahıllar ile birlikte diğer kaynaklardan bir gün içindeki toplam nitrit alımını dikkate almak gerekir. Su, sebzeler ve işleme tabi tutulmuş etlerin de nitrit içerikleri yüksektir. Sonuç olarak tarımsal ürünlerin nitrit içerikleri gıdalardan gelebilecek tehlikelerin önlenmesi ve bebek, çocuk ve yaşlılar gibi hassas popülasyonların güvenliğinin sağlanması için rutin olarak izlenmelidir.

Keywords

Mısır, nitrit, gıda toksisitesi, Türkiye

Determination of Nitrite Levels in Maize Samples From Different Regions of Turkey

Abstract

Maize is a largely produced cereal grain throughout the world. Turkey is a wide-consumer and producer of maize. Maize flour is used for making bread and several meals. Nitrite content of agricultural products has been in concern of public, toxicologists, public health providers and governmental regulators for decades. Nitrites have been implicated with a variety of long-term adverse effects on the human health. Being acquainted with the origin and quality of agricultural products, as well as the quality of locally produced food, is getting more important for the consumers and health care providers. The present study was aimed to evaluate the nitrite content of maize from different regions of Turkey. We have collected totally 51 samples from Black Sea n=15 , Mediterranean n=16 , Marmara n=12 and Central Anatolia n=8 regions. The mean nitrite levels of maize in these regions were found to be 46.67 ± 10.63, 36.89± 6.38, 36.27 ± 7.82 and 33.8 ± 9.48 mg kg-1, respectively. The highest mean concentration of nitrite was determined in the samples from Black Sea Region, but the differences were not significant statistically. It must be considered the overall intake of the organism in one day from the other sources along with cereals. Water, vegetables and other cured-meat products may have nitrite high levels. It can be concluded that the nitrite high levels in different cereals, vegetables and fruits should be monitored routinely to prevent food-borne hazards and for the safety of susceptible populations such as infants, young children and elderly.

Keywords

Maize, nitrite, food toxicity, Turkey

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