A Comparison of Acrylamide Contents of Some Nuts Produced Organically and Conventionally

Year 2023, Volume: 20 Issue: 1, 166 - 174, 19.01.2023

Baha Aydın Yılmaz , Işın Aydın Ünsal , Murat Taşan

https://doi.org/10.33462/jotaf.1128261

Cited By: 1

Abstract

Akrilamid, ısıl işlem proses kirleticisi olarak tanımlanan kanserojen ve nörotoksik bir bileşiktir. Sağlık endişesi nedeniyle akrilamid oluşumunun en aza indirilmesi gerekmektedir. Bu çalışmanın amacı, organik sertifikalı ve konvansiyonel yöntemlerle üretilen badem (Prunus dulcis), fındık (Corylus avellana), antepfıstığı (Pistacia vera), yerfıstığı (Arachishypogaea), ayçiçeği çekirdeği (Helianthus annuus) ve kabak çekirdeğinde (Cucurbita pepo) akrilamid miktarlarını araştırmak ve bulunan değerleri karşılaştırmaktadır. Türkiye'de organik sertifikalı ve konvansiyonel yöntemlerle yetiştirilen ve ülke genelinde yaygın ve düzenli olarak tüketilen kuruyemiş çeşitlerinden 180 adet örnek UHPLC-MS/MS cihazı kullanılarak incelenmiştir. Organik sertifikalı ve konvansiyonel yöntemlerle yetiştirilen badem, antep fıstığı, yerfıstığı ve ayçiçeği tohumu çeşitleri arasında istatistiksel olarak önemli farklılıklar bulunmuştur (P<0,05). Buna karşılık, fındık ve kabak çekirdeği çeşitlerinde önemli bir fark bulunmamıştır. Organik sertifikalı ve konvansiyonel yöntemlerle üretilmiş kuruyemişlerde ortalama akrilamid konsantrasyonlarının sırasıyla bademde 1,68 ng ml-1 ve 266,14 ng ml-1, fındıkta 7,90 ng ml-1 ve 6,68 ng ml-1 olduğu, sırasıyla antep fıstığında 4,86 ng ml-1 ve 9,95 ng ml-1, yerfıstığında 14,09 ng ml-1 ve 36,27 ng ml-1, kabak çekirdeğinde 5,96 ng ml-1 ve 4,54 ng ml-1 olarak belirlenmiştir. Organik sertifikalı ayçiçeklerinde akrilamid miktarı tespit edilmezken, konvansiyonel yöntemlerle üretilmiş ayçiçeklerinde ise 16,92 ng ml-1 olarak belirlenmiştir. Genel kabul gören teoriye göre akrilamid oluşumu, yüksek sıcaklıktaki gıdaların işlenmesi ve hazırlanması sırasında meydana gelen Maillard reaksiyonuna bağlanmaktadır. Elde edilen veriler, tüketicilerin organik kuruyemişlerin gıda güvenliği konusunda daha doğru bilgilendirilmesi gerektiğini göstermektedir. Organik olarak üretilen kuruyemişlerin günlük tüketimde gıdalardan akrilamid alımına etkileri de dikkate alınmalıdır. Organik kuruyemişlerde akrilamid bileşiği oluşumunu önlemek veya azaltmak ve daha etkin bir şekilde izlemek için kapsamlı çalışmalar yapılmalı ve gıda ısıl işleme yöntemleri optimize edilmelidir.

Keywords

Akrilamid, Organik sertifikalı kuruyemişler, Proses kontaminat, UHPLC-MS/MS

A Comparison of Acrylamide Contents of Some Nuts Produced Organically and Conventionally

Abstract

Acrylamide is a carcinogenic and neurotoxic compound defined as a heat treatment process contaminant. Due to its health concern, acrylamide formation needed to be minimized. The objective of this study is to examine how much acrylamide is contained in dried almonds (Prunus dulcis), hazelnuts (Corylus avellana), pistachios (Pistacia vera), peanuts (Arachishypogaea), sunflower seeds (Helianthus annuus) as well as pumpkin seeds (Cucurbita pepo) that have been cultivated via organically-certified and conventional processes. Frequently and regularly-consumed nuts - comprising 180 samples that have been cultivated via organically-certified and conventional processes - were studied with UHPLC-MS/MS approach in Turkey. Substantial disparities were statistically found (P<0.05) between the almond, pistachio, peanut and sunflower seed variations that have been cultivated via organically-certified and conventional processes. Conversely, no considerable difference could be found among the variations of hazelnut and pumpkin seeds. It could be observed that the average concentrations of acrylamide in the nuts cultivated via organically-certified and conventional processes were 1.68 ng ml-1 and 266.14 ng ml-1 in almonds, 7.90 ng ml-1 and 6.68 ng ml-1 in hazelnuts, 4.86 ng ml-1 and 9.95 ng ml-1 in pistachios, 14.09 ng ml-1 and 36.27 ng ml-1 in peanuts, 5.96 ng ml-1 and 4.54 ng ml-1 in pumpkin seeds correspondingly. The amount of acrylamide was not ascertained in organically-certified sunflower seeds, while in conventional sunflower seeds, the amount was 16.92 ng ml-1. According to the generally-accepted theory, the production of acrylamide is attributed to the Maillard reaction that takes place during the processing and preparation of high-temperature foods. The data obtained show that consumers should be informed more accurately about the food safety of organic nuts. The effects of organically produced nuts on acrylamide intake from food in daily consumption should also be taken into account. In order to prevent or reduce the formation of acrylamide compounds in organic nuts and to monitor them more effectively, extensive studies should be carried out and food heat treatment methods should be optimized.

Keywords

Acrylamide, Organic certified nuts, Process contaminant, UHPLC-MS/MS

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