Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği

Year 2021, Volume: 36 Issue: 1, 13 - 22, 30.06.2021

Emel Oz , Adem Savaş Elif Ekiz Fatih Öz

Abstract

Araştırmada mangalda pişirilmiş sebzelerin (domates, sarımsak, soğan, patlıcan, sivri biber, yeşil biber, kapya biber) polisiklik aromatik hidrokarbon (PAH) içeriğinin belirlenmesi amaçlanmıştır. PAH bileşikleri QuEChERS yöntemi ile ekstrakte edilmiş ve PAH seviyesi HPLC-FLD ile analiz edilmiştir. BaP seviyesinin patlıcan ve sivri biber örneklerinde sırasıyla 1.5 ve 2.48 ng/g düzeyinde olduğu belirlenmiştir. Sarımsak ve yeşil biber örneklerinde BaP miktarının kantitatif ölçme sınırının altında kaldığı gözlenmiştir. BaA (0.33-2.30 ng/g) ve Chry (nq-3.69 ng/g) tüm sebzelerde tespit edilmiştir. Domates, soğan ve kapya biberin diğer sebzelere kıyasla daha düşük seviyelerde PAH içerdiği, patlıcan ve sivri biberin ise incelenen tüm genotoksik PAH bileşiklerini içerdiği belirlenmiştir.

Keywords

Sebze, mangal, Polisiklik aromatik hidrokarbon, QuEChERS, HPLC-FLD

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