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Dergiler / Fırat Üniversitesi Fen Bilimleri Dergisi / 2018 / Cilt: 30 Sayı: 2

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

Özge Elitaş
Ebru Çöteli
Fikret Karataş
Sayfa
29–35
Yayın Tarihi
2018-09-19
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Bulgulardan patates kızarmasında hem yağ hem de kızartma süresinin akrilamid oluşumunu etkilediği belirlendi (p<0.005).

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Amaç & Hipotez:Bu çalışmada patatesin değişik yağlar ve kızartma sürelerinde oluşabilecek akrilamid miktarları HPLC ile belirlendi.
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Temel Bulgular & Veri: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.
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Sonuç & Katkı:Bulgulardan patates kızarmasında hem yağ hem de kızartma süresinin akrilamid oluşumunu etkilediği belirlendi (p<0.005).
🔬Tür:Deneysel Tarla Denemesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Akrilamid · selenyum · sarımsak (Allium Satium)

Özet

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).

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Bu Makaleye Atıf Yap

Elitaş, Ö., Çöteli, E., Karataş, F. (2018). Patates Kızartmalarında Akrilamid Oluşumuna Geven (Astragalus Bisculcatus ) ve Sarımsak (Allium Satium L.) Bitkilerinin Etkilerinin Araştırılması. Fırat Üniversitesi Fen Bilimleri Dergisi, Cilt: 30 Sayı: 2, 29–35. https://ajindex.com/articles/1484050

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Kaynakça (50)

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  4. Pedreschi F., Kaack K., Granby K., Troncoso E. (2007). Acrylamide reduction under different pretreatments in French fries. J. Food Eng., 79: 1287-1294
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  28. Stadler, R.H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A., Robert, M.C., Riedikr, S. (2002). Acrylamide from Maillard reaction products. Nature, 419: 449-450
  29. Pedreschi F., Kaack K., Granby K., Troncoso E. (2007). Acrylamide reduction under different pretreatments in French fries. J. Food Eng., 79: 1287-1294
  30. Yuan,Y., Zhao, G.H., Hu, X.S., Wu, J.H., Liu, J., Chen, F. (2008). High correlation of methylglyoxal with acrylamide formation in glucose/asparagine Maillard reaction model. Eur. Food Res. Technol., 226: 1301-1307
  31. Hidalgo, F.J., Delgado, R.M., Zamora, R. (2009). Degradation of asparagine to acrylamide by carbonyl-amine reactions initiated by alkadienals. Food Chem., 116:779-784
  32. Gokmen, V., Kocadagli, T., Goncuoglu, N., Mogol, B.A. (2012). Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine. Food Chem., 132:168–174
  33. Surdyk, N., Rosen, J., Andersson, R., Aman, P. (2004). Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread. J. Agric. Food Chem., 52: 2047–2051
  34. Gokmen, V., Acar, O.C., Koksel, H., Acar, J. (2007). Effects of dough formula and baking conditions on acrylamide and hydroxymethyl furfural formation in cookies. Food Chem., 104:1136–1142
  35. Yuan, Y., Chen, F., Zhao, G.H., Lıu, J., Zhang, H.X., Hu, X.S. (2007). A comparative study of acrylamide formation ınduced by microwave and conventional heating methods. J. Food Sci., 72(4): 212-216
  36. Mestdagh, F., Meulenaer, B., Peteghem, C. (2007). Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries. Food Chem., 100: 1153-1159
  37. Bagonaite, K., Derler, K., Murkovic, M. (2008). Determination of acrylamide during roasting of coffee. J. Agric. Food Chem., 56: 6081-6086
  38. Kocadagli, T., Goncuoglu, N., Hamzalioglu, A., Gokmen, V. (2012). In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation. Food & Function, 3(9): 970-975
  39. IARC (International Agency for Reaserch on Cancer) (1994). IARC Monographs on the Evaluation of Carcinogenic Risks to Humans; Lyon, France, 60: pp 389−433
  40. Pelucchi, C., Franceschi, S., Levi, F., Trichopoulos, D., Bosetti, C., Negri, E., La Vecchia, C. (2003). Fried potatoes and human cancer. Int. J. Cancer., 105: 558-560
  41. Zhang, Y., Ying, T. J., Zhang, Y. (2008). Reduction of acrylamide and its kinetics by addition of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) in asparagine-glucose microwave heating system. J. Food Sci., 73: 60-66
  42. Cheng, J., Chen, X., Zhao, S., Zhang, Y. (2015). Antioxidant-capacity-based models for the prediction of acrylamide reduction by flavonoids. Food Chem., 168: 90–99
  43. Yerlikaya F.H., Yener, Y. (2013). The Dietary Acrylamide Intake Adversely Affects the Serum Trace Element Status. Biol Trace Elem Res 152:75–81
  44. Boskou, G., Salta, F.N., Chiou, A., Troullidou, E., Andrikopoulos, N.K. (2006). Content of trans, trans-2,4-decadienal in deep-fried and pan-fried potatoes. Eur. J. Lipid Sci. Technol., 108, 109-115
  45. Romani, S., Bacchiocca, M., Rocculi, P., Rosa, M.D. (2008). Effect of frying time on acrylamide content and quality aspects of French fries. Eur Food Res. Technol., 226: 555–560
  46. Karataş, F. (1994). Biyolojik sıvılarda spektroskopik metodlarla selenyum tayini. Fırat Üniversitesi Fen Bilimleri Enstitüsü. Doktora Tezi
  47. Rodriguez Rodriguez, E. M., Sanz Alaejos M., Diaz Romero, C. (1999). Fluorimetric Determination of Selenium in Biological Samples. Analytical Letters, 32(9), 1699-1721 23. Ratkovska, B., Wojtasik, A., Marzec, Z., Stibilj, V., Kunachowicz, H. (2004). Assessment of selenium content in diets using two analytical methods – A Comparative Study. Pol. J. Food Nutr. Sci., 13/54(4): 415–420 24. Supelco Chromatography Products for Analysis & Purification. (2005-2006. Sigma-Aldrich Chemie GmbH, Export Department Eschenstraße Taufkirchen, Germany, s.131-140, s.141
  48. Sanny, M., Jinap, S., Bakker, E.J., van Boekel, M.A.J.S., Luning, P.A. (2012). Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study. Food Chem., 132: 134-143. 26. http://www.gidacilar.net/ders-ve-arastirma projeleri/ gidalarda-akrilamid-tubitak-raporu-1717.html Erişim tarihi 18.01.2018 27. Troxell, T. and Posnick, L.U.S. (2003). Action plan for acrylamide activities and progress. FAO/WHO Seminar on Acrylamide in Food. U.S. FDA 28. Whanger, P.D. (2002). Selenocompounds in plants and animals and their biological significance. J. Am. Coll. Nutr., 21: 223-232
  49. Galeas, M.L., Zhang, L.H., Freeman, J.L., Wegner, M. (2007). Pilon-Smits EAH Seasonal fluctuations of selenium and sulfur accumulation in selenium hyperaccumulators and related nonaccumulators. New Phytol., 173: 517-525
  50. Sors, T.G., Ellis, D.R., Salt, D.E. (2005). Selenium uptake, translocation, assimilation and metabolic fate in plants. Photosynth Res., 86: 373-389. 31.Sungur, B., Menteş, Ö., Ercan, R. (2008). Tahıl Ürünlerindeki Akrilamidin Önemi, Türkiye 10. Gıda Kongresi, Erzurum, s.359. 32.Fernandez, S., Kurppa, L. and Hyvonen, L. (2003). Content of acrylamide decreased in potato chips with addition of a proprietary flovoniod spice mix (Flavomare) in frying. Innovations in Food Technol., 18: 24-26. 33.Friedman, M., Levin, C.E. (2008). Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide. J. Agric. Food Chem. 56: 6113-6140. 34.Vinci, R.M., Mestdagh, F., De Meulenaer, B. (2012). Acrylamide formation in fried potato products - Present and future, a critical review on mitigation strategies. Food Chem., 133: 1138-1154.