Patates cipslerinde 3-MCPD düzeylerinin belirlenmesi
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Dosyalar
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, piyasada bulunan farklı markalara ait patates cipslerinde meydana gelen 3-monokloro propan 1,2-diol (3-MCPD) esterlerinin miktarları belirlenmiştir. Bu amaçla; piyasada bulunan farklı markalara ait patates cipsleri yerel marketlerden temin edilmiş ve materyal olarak kullanılmıştır. Alınan örneklerde toplam 3-MCPD esterleri ve glisidol esterleri miktarı; German Society for Fat Science (DGF) C VI 18(10) standart yöntemi kullanılarak, gaz kromatografi kütle spektrometresi (GC-MS) ile analiz edilmiştir. Patates cipslerinde bulunan 3-MCPD esterleri ve glisidil esterleri miktarları üzerine; üretim yönteminin (markanın) ve kızartma amacıyla kullanılan yağ tipinin etkisi istatistiksel olarak incelenmiştir. Ayrıca ortalama vücut ağırlığına sahip bir bireyin; saptanan miktarlarda 3-MCPD esteri içeren patates cipsi tüketim sınırları; kabul edilebilir günlük alım miktarları (tolerable daily intake) üzerinden hesaplanmıştır. En yüksek 3-MCPD esterleri miktarı 2.97 mg/kg olarak B2 markasında (Örnekleme1) bulunmuştur. Ayrıca en yüksek glisidil esterleri miktarı B2 markasında (Örnekleme2) 6.01 mg/kg olarak tespit edilmiştir.
In this study, the occurence of 3 monochloropropan 1,2 diol (3-MCPD) esters in different brands of potato chips in Turkish market were determined and were reported. For this purpose, different brands of potato chips were obtained from local Turkish markets and were used as a material.. Total amount of 3-MCPD and glycidol esters were analysed by using standard method of German Society for Fat Science (DGF) C VI 18(10) via gas chromatography mass spectrometer (GC-MS) for the samples which collected throughout the study. . For this purpose, various brands of potato chips were collected from local Turkish markets to be used as material. Production method (brands) and effect of frying oil were investigated statistically based on the formation of 3-MCPD esters and glycidyl esters in various brands of potato chips in Turkish market. Moreover; maximum consumption level for potato chips is calculated based on tolerable daily intake of 3-MCPD esters for individuals of average body weight. Maximum value for 3-MCPD esters were found as 2,97 mg/kg in B2 brand (Sample Block 2). Also, the highest amount of glycidyl esters were determined as 6,01 mg/kg in B2 brand (Sample Block 2)
In this study, the occurence of 3 monochloropropan 1,2 diol (3-MCPD) esters in different brands of potato chips in Turkish market were determined and were reported. For this purpose, different brands of potato chips were obtained from local Turkish markets and were used as a material.. Total amount of 3-MCPD and glycidol esters were analysed by using standard method of German Society for Fat Science (DGF) C VI 18(10) via gas chromatography mass spectrometer (GC-MS) for the samples which collected throughout the study. . For this purpose, various brands of potato chips were collected from local Turkish markets to be used as material. Production method (brands) and effect of frying oil were investigated statistically based on the formation of 3-MCPD esters and glycidyl esters in various brands of potato chips in Turkish market. Moreover; maximum consumption level for potato chips is calculated based on tolerable daily intake of 3-MCPD esters for individuals of average body weight. Maximum value for 3-MCPD esters were found as 2,97 mg/kg in B2 brand (Sample Block 2). Also, the highest amount of glycidyl esters were determined as 6,01 mg/kg in B2 brand (Sample Block 2)
Açıklama
Anahtar Kelimeler
3-MCPD Esterleri, Glisidil Esterleri, Patates Cipsi, GC-MS, 3-MCPD Esters, Glycidil Esters, Potato Chips
