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Öğe Biogenic amine content of shalgam (Şalgam): A traditional lactic acid fermented turkish beverage(2010) Özdestan Ö.; Üren A.L.I.Shalgam is a traditional Turkish fermented beverage. The biogenic amine contents of 20 shalgam samples from different manufacturers in Turkey were analyzed for the first time, using HPLC after derivatization with benzoyl chloride. Of the 10 biogenic amines under study, putrescine, cadaverine, histamine, and tyramine were detected in all shalgam samples. Putrescine was the prevailing biogenic amine. Putrescine concentrations were between 5.0 and 42.3 mg/L. Total biogenic amine contents were between 26.7 and 134.3 mg/L. Concentrations of biogenic amines were below the maximum permissible limits. pH values of shalgam samples were in the range from 3.15 to 4.25; acidities of shalgam samples were from 0.530% to 1.028% (w/v); total dry matter values were from 2.33% to 3.67% (w/w); total free amino acid contents were from 0.0074% to 0.0318% (w/v). Significant correlations were detected between biogenic amine concentrations and pH values, acidities, total dry matter contents, and total free amino acid contents. ©2010 American Chemical Society.Öğe Determination of acrylamide in three different bread types by an in-house validated LC-MS/MS method(Akademiai Kiado Rt., 2015) Alpözen E.; Güven G.; Özdestan Ö.; Üren A.A rapid and reliable liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) method was developed for the determination of acrylamide in three different local bread types; wheat bread, bran bread, whole wheat bread. Acrylamide analyses were made in crust parts of the 85 bread samples. The method was linear up to 750 µg kg-1 food with a determination coeffi cient of 0.999. Recovery rate was found 99.3% with limit of detection and limit of quantifi cation values of 1.5 µg kg-1 and 5.0 µg kg-1, respectively. Certifi ed reference materials of crisp bread were analysed and acrylamide contents of these samples were found in the range cited in the certifi cates. Statistical correlations were investigated between acrylamide contents and protein contents, reducing sugar contents, moisture contents, pH, and colour parameters (L*, a*, b*) of bread samples. Sample preparation procedure and chromatographic conditions of acrylamide analysis were investigated in more detail, and a rapid, accurate, precise, and reliable analysis method was developed. © 2015 Akadémiai Kiadó, Budapest.Öğe Monitoring of biogenic amines in kumru: A traditional fermented cereal food(2012) Özdestan Ö.; Alpözen E.; Güven G.; Üren A.Kumru is a traditional fermented cereal food made with flour and chickpea yeast. Ten samples of kumru supplied from different manufacturers in Turkey were analysed for the first time to determine biogenic amine contents using HPLC with benzoyl derivatization. Of the 10 amines under study, putrescine, cadaverine, spermidine, spermine, and histamine were detected in all samples. Spermine was the prevailing biogenic amine. Spermine concentrations of kumru samples changed from 2.4 to 17.9 mg/kg of kumru. Total amine contents of kumru samples were between 23.9 and 42.2 mg/kg of kumru. Concentrations of biogenic amines were far below the allowable limits. The pH values of kumru samples were in the range from 5.28 to 6.40; acidities were in the range from 0.12 to 0.28 g/100 g kumru (as lactic acid); total dry matters were from 63.36 to 69.71 g/100 g kumru; and total free amino acid contents were from 0.101 to 0.251 g/100 g kumru (as leucine). Significant correlations were detected between biogenic amine concentrations and pHs, acidities, and total free amino acid contents. No significant correlations were detected between biogenic amine concentrations and total dry matter contents of kumru samples. © 2012 Copyright Taylor and Francis Group, LLC.
