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Journals / Tarım Bilimleri Dergisi / 2015 / Cilt: 21 - Sayı: 2

Investigation of Melamine Presence in Canned Tuna Fish by Capillary Zone Electrophoresis Method

Konserve Ton Balıklarında Melamin Varlığının Kapiler Zon Elektroforez Yöntemi ile Araştırılması

Buket ER DEMİRHAN
Burak DEMİRHAN
Sezen YARIMKAYA BAŞ
Gülderen YENTÜR
Aysel BAYHAN ÖKTEM
Pages
310–315
Publication Date
2015-03-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result, present study shows that the presence of melamine of canned tuna fish obtained during the period of study do not pose a health risk to consumers.Keywords: Capillary zone electrophoresis; Fish; Melamin

📌 3 Key Takeaways

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Objective & Hypothesis:Melamine is widely used as a chemical in food industry and may lead to kidney damage.
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Key Findings & Data:The aim of this study was to determine melamine and pH value of 80 canned tuna fish samples of four different brands (A, B, C, D) sold in Ankara, Turkey.
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Conclusion & Impact:As a result, present study shows that the presence of melamine of canned tuna fish obtained during the period of study do not pose a health risk to consumers.Keywords: Capillary zone electrophoresis; Fish; Melamin
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Kapiler zon elektroforez · Balık · Melamin

Abstract

Melamine is widely used as a chemical in food industry and may lead to kidney damage. The aim of this study was to determine melamine and pH value of 80 canned tuna fish samples of four different brands (A, B, C, D) sold in Ankara, Turkey. Quantitative determination of melamine in canned tuna fish samples was carried out by capillary zone electrophoresis with diode array detector (CZE-DAD). The limits of detection and quantitation for melamine were found to be 0.21 mg kg-1and 0.68 mg kg-1, respectively. The proposed method was successfully applied for the analysis of melamine in canned tuna fish samples by mean recovery with 104.7% in oily and 107.6% for light samples. Melamine levels were found as <0.68 mg kg-1 (LOQ value) in all samples analysed during the period of the study. The mean pH values (±SE) of the samples for the A, B, C and D brands were determined to be 5.89 ± 0.02, 5.86 ± 0.01, 5.83 ± 0.02 and 5.82 ± 0.02, respectively. As a result, present study shows that the presence of melamine of canned tuna fish obtained during the period of study do not pose a health risk to consumers.Keywords: Capillary zone electrophoresis; Fish; Melamin

Özet

Melamin gıda endüstrisinde yaygın olarak kullanılan bir kimyasal olup, böbrek hasarına neden olabilmektedir. Bu çalışmada Ankara’da satışa sunulan dört farklı markaya (A, B, C, D) ait 80 konserve ton balığı örneğinde melamin ve pH değerlerinin saptanması amaçlanmıştır. Konserve ton balığı örneklerinde melaminin kantitatif olarak saptanması diyod array dedektörlü kapiler zon elektroforez (CZE-DAD) ile yapılmıştır. Melaminin gözlenebilme ve tayin sınırları sırasıyla 0.21 mg kg-1 ve 0.68 mg kg-1 olarak bulunmuştur. Konserve ton balığı örneklerinde melamin saptanması için önerilen yöntem, yağda muhafaza edilen ton balıkları için % 104.7 ve light ton balıkları için % 107.6 ortalama geri kazanımlarla başarılı bir şekilde uygulanmıştır. Çalışma süresince analiz edilen örneklerin tamamında melamin düzeyi tayin sınırının (0.68 mg kg-1) altında bulunmuştur. A, B, C ve D markalarına ait örneklerin ortalama pH değerleri (±SH) sırasıyla 5.89 ± 0.02, 5.86 ± 0.01, 5.83 ± 0.02 ve 5.82 ± 0.02 olarak tespit edilmiştir. Sonuç olarak, çalışma süresince temin edilen konserve ton balıklarındaki melamin varlığının tüketiciler açısından sağlık riski oluşturmadığı gözlenmiştir.

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Cite This Article

DEMİRHAN, B. E., DEMİRHAN, B., BAŞ, S. Y., YENTÜR, G., ÖKTEM, A. B. (2015). Investigation of Melamine Presence in Canned Tuna Fish by Capillary Zone Electrophoresis Method. Tarım Bilimleri Dergisi, Cilt: 21 - Sayı: 2, 310–315. https://ajindex.com/articles/178931

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