Ankara’da tüketime sunulan organik ve geleneksel yöntemlerle üretilen pirinç ve mercimek numunelerinin besin değeri (nem, ham kül, ham protein, azot) ve güvenilirliğinin (aflatoksin, nitrat/nitrit) karşılaştırılması
Öz
Bu çalışmada, Ankara (Türkiye)’da süpermarketlerden alınan organik ve geleneksel yöntemlerle üretilen pirinç ve yeşil mercimek numunelerinin besin değeri, nitrat/nitrit içeriği ve aflatoksin kontaminasyonu araştırılmıştır. Nitrat/nitrit bakımından istatistiksel olarak anlamlı farklılık (p<0.05) pirinç numunelerinde (organik üretilenlerde nitrat daha yüksek ve geleneksel üretilenlerde nitrit daha yüksek) bulunmuştur. Tespit limiti üzerinde (LOQ), aflatoksin bakımından kirliliğe rastlanmamıştır ve numuneler arasında kuru madde bakımından da farklılık bulunmamaktadır. Ham kül değeri, organik pirinçte geleneksele göre daha yüksek (p<0.05) bulunmakla birlikte, mercimekte ise tam tersi bir durum olarak geleneksel ürünlerde daha yüksek bulunmuştur. Azot ve ham protein değerleri ise organik yeşil mercimekte (p<0.001) geleneksele göre daha yüksek bulunmuştur; ancak pirinç numunelerinde anlamlı bir farklılık bulunamamıştır (p>0.05). Hızla gelişen organik gıda sektöründe, üretilen gıdaların; besin değeri ve aflatoksinler başta olmak üzere kirleticiler bakımından değerlendirilmesi tüketicilerin bilinçlenmesi bakımından önem taşımaktadır
Anahtar Kelimeler
Aflatoksin besin değeri geleneksel mercimek nitrat/nitrit organik pirinç
Kaynakça
- AOAC (Association of Official Analytical Chemists) (2000): International; 17th ed., Washington (DC). of analysis of AOAC
- Bansal J, Pantazopoulos P, Tam J, et al. (2011): Surveys of rice sold in Canada for aflatoxins, ochratoxin A and fumonisins. Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 28, 767-774.
- Blajet-Kosicka A, Twaruzek M, Kosicki R, et al. (2014): Co-occurrence and evaluation of mycotoxins in organic and conventional rye grain and products. Food Control, 38, 61-66.
- Bourn D, Prescott JA (2002): Comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Crit Rev Food Sci Nutr, 42, 1-34.
- Brandt K, Molgaard JP (2001): Organic agriculture: Does it enhance or reduce the nutritional value of plant foods? J Sci Food and Agric, 81, 924-931.
- Dangour A, Dodhia S, Hayter A, et al. (2014): Comparison of composition (nutrients and other substances) of organically and conventionally produced foodstuffs: a systematic review of the available literature. Report for the Food Standards Agency Nutrition and Public Health Intervention Research Unit. London School of Hygiene &TropicalMedicine; http://multimedia.food.gov.uk/multimedia/pdfs/organicrevi ewappendices.pdf. 2009. (25 December 2014).
- Döll S, Valenta H, Kirchheim U, et al. (2000): Fusarium mycotoxins in conventionally and organically grown grain from Thuringia, Germany. Mycotoxin Res, 16, 38-41.
- Erkekoğlu P, Sipahi H, Baydar T (2009): Evaluation of nitrite in ready-made soups. Food Anal Methods, 2, 61-65.
- Ezeagu IE (2006): Contents of nitrate and nitrite in some Nigerian food grains and their potential ingestion in the diet - a short report. Pol J Food Nutr Sci, 15, 283-285.
- Giray B, Girgin G, Engin AB, et al. (2007): Aflatoxin levels in wheat samples consumed in some regions of Turkey. Food Control, 18, 23-29.
- Gubbuk H, Polat E, Pekmezci M (2004): Organic fruit production in Turkey. J Fruit Ornam Plant Res, 12, 23-29.
- Hoogenboom LA, Bokhorst JG, Northolt MD, et al. (2008): Contaminants and microorganisms in Dutch organic food products: A comparison with conventional products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 25, 1195-1207.
- IPCS INCHEM (2014): Nitrate and nitrite report. International Programme on Chemical Safety. WHO Food Additives Series No. 50; http://www.inchem.org/documents/jecfa/jecmono/v50je07. htm. (25 December 2014).
- Malmauret L, Parent-Massent D, Hardy JL, et al. (2002): Contaminants in organic and conventional food stuffs in France. Food Addit Contam, 19, 524-532.
- Mondal MMA, Puteh AB, Malek MA, et al. (2013): Contribution of morpho-physiological traits on yield of lentil (Lens culinaris Medik.). Aust J Crop Sci, 7, 1167- 1172.
- Oraman Y, Unakitan G (2010): Analysis of factors influencing organic fruit and vegetable purchasing in Istanbul, Turkey. Ecol Food Nutr, 49, 452-466.
- Perez-Llamas F, Navarro I, Marin J, et al. (1996): Comparative study on the nutritive quality of foods grown organically and conventionally. Alimentaria, 34, 41-44.
- Pusseimer L, Larondelle Y, Van Peteghem C, et al. (2006a): organically produced foodstudds: A tentative comparison under Belgian conditions. Food Control, 17, 14-21.
- Pussemier L, Piérard JY, Anselme M, et al. (2006b): Development and application of analytical methods for the determination of mycotoxins in organic and conventional wheat. Food Addit Contam, 23, 1208-1218.
- Rembialkowska E (1999): Comparison of the contents of nitrates, nitrites, lead, cadmium and vitamin C in potatoes from conventional and ecological farms. Pol J Food Nutr Sci, 8, 17-26.
- RTMFAL. Republic of Turkey Ministry of Food, Agriculture and Livestock (2014): National Residue Monitoring Program 2014 http://www.tarim.gov.tr/Sayfalar/Icerikler.aspx?IcerikId=0 5a81017-4344-4b80-a6b2-dbae7aa8288f. (25 December 2014).
- Santos JS, Beck L, Walter M, et al. (2005): Nitrate and nitrite in milk produced by conventional and organic systems. Ciênc Tecnol Aliment, 25, 304-309. [Abstract in English].
- Sen NP, Donaldson B (1978): Improved colorimetric method for determining nitrate and nitrate in foods. J Assoc Off Anal Chem, 61, 1389-1394.
- Shier NW, Kelman J, Dunson JW (1984): A comparison of crude protein, moisture, ash and crop yield between organic and conventionally grown wheat. Nutr Rep Int, 30, 71-76.
- Singh P, Prakash S (1987): Nitrate assimilation in rice shoot as affected by herbicide. Proc Indian Natl Sci Acad B Biol Sci, 53, 551-555.
- Stertz SC, Rosa MIS, De Freitas RJS (2005): Nutritional quality and contaminants of conventional and organic potato Solanum tuberosum L., Solanaceae in metropolitan region of Curitiba - Parana - Brazil. B Ctr Pesqui Proc Al, 22, 383-396. [Abstract in English].
- Umah JA, Ketiku AO, Schridhar MKC (2003): Nitrate, nitrite and ascorbic acid content of commercial and home - prepared complementary, infant foods. Afr J Biomed Res, 6, 15-20.
- Völkel I, Schröer-Merker E, Zerny CP (2011): The carry-over of mycotoxins in products of animal origin with special regard to its implications for the European Food Safety Legislation. Food Nutr Sci, 2, 852-867.
- Wang N, Daun JK (2004): The chemical composition and nutritive value of Canadian pulses. Canadian Grain Commission. Report on lentil; http://www.pulsecanada.com/uploads/c4/91/c491f652f0cf5 3390d9a5b86aa63aeea/The-Chemical-Composition-and- Nutritive-Value-of-Canadian-Pulses.pdf. (25 December 2014).
- Worthington V (2001): Nutritional quality of organic versus conventional fruits, vegetables and grains. J Altern Complement Med, 7, 161-173.
Comparison of nutritional composition (moisture, ash, crude protein, nitrogen) and safety (aflatoxin, nitrate/nitrite) of organic and conventional rice and lentil samples consumed in Ankara
Öz
In the current study, organic and conventionally produced rice and lentil samples purchased from the supermarkets in Ankara, Turkey were analyzed for their nutritional composition, nitrate/nitrite content and aflatoxin contamination. Nitrate/nitrite concentrations were found to be significant (p<0.05) only for nitrate (higher in organic) and nitrite level (higher in conventional) in rice. No aflatoxin contamination was observed over limit of quantification (LOQ) and no difference was observed for dry matter. Ash value was found higher in organic than the conventional (p<0.05) rice; and vice versa for the lentil samples. Nitrogen and crude protein were higher in organic green lentil samples (p<0.001) than the conventional; whereas the differences of organic-conventional samples in terms of crude protein and the nitrogen content of the rice samples were insignificant (p>0.05). Since organic food market is increasing rapidly, more analysis regarding the nutrition composition and other potential risks such as mycotoxins are required to enlighten the consumers
Anahtar Kelimeler
Aflatoxin conventional lentil nitrate/nitrite nutritional composition organic rice
Kaynakça
- AOAC (Association of Official Analytical Chemists) (2000): International; 17th ed., Washington (DC). of analysis of AOAC
- Bansal J, Pantazopoulos P, Tam J, et al. (2011): Surveys of rice sold in Canada for aflatoxins, ochratoxin A and fumonisins. Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 28, 767-774.
- Blajet-Kosicka A, Twaruzek M, Kosicki R, et al. (2014): Co-occurrence and evaluation of mycotoxins in organic and conventional rye grain and products. Food Control, 38, 61-66.
- Bourn D, Prescott JA (2002): Comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Crit Rev Food Sci Nutr, 42, 1-34.
- Brandt K, Molgaard JP (2001): Organic agriculture: Does it enhance or reduce the nutritional value of plant foods? J Sci Food and Agric, 81, 924-931.
- Dangour A, Dodhia S, Hayter A, et al. (2014): Comparison of composition (nutrients and other substances) of organically and conventionally produced foodstuffs: a systematic review of the available literature. Report for the Food Standards Agency Nutrition and Public Health Intervention Research Unit. London School of Hygiene &TropicalMedicine; http://multimedia.food.gov.uk/multimedia/pdfs/organicrevi ewappendices.pdf. 2009. (25 December 2014).
- Döll S, Valenta H, Kirchheim U, et al. (2000): Fusarium mycotoxins in conventionally and organically grown grain from Thuringia, Germany. Mycotoxin Res, 16, 38-41.
- Erkekoğlu P, Sipahi H, Baydar T (2009): Evaluation of nitrite in ready-made soups. Food Anal Methods, 2, 61-65.
- Ezeagu IE (2006): Contents of nitrate and nitrite in some Nigerian food grains and their potential ingestion in the diet - a short report. Pol J Food Nutr Sci, 15, 283-285.
- Giray B, Girgin G, Engin AB, et al. (2007): Aflatoxin levels in wheat samples consumed in some regions of Turkey. Food Control, 18, 23-29.
- Gubbuk H, Polat E, Pekmezci M (2004): Organic fruit production in Turkey. J Fruit Ornam Plant Res, 12, 23-29.
- Hoogenboom LA, Bokhorst JG, Northolt MD, et al. (2008): Contaminants and microorganisms in Dutch organic food products: A comparison with conventional products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 25, 1195-1207.
- IPCS INCHEM (2014): Nitrate and nitrite report. International Programme on Chemical Safety. WHO Food Additives Series No. 50; http://www.inchem.org/documents/jecfa/jecmono/v50je07. htm. (25 December 2014).
- Malmauret L, Parent-Massent D, Hardy JL, et al. (2002): Contaminants in organic and conventional food stuffs in France. Food Addit Contam, 19, 524-532.
- Mondal MMA, Puteh AB, Malek MA, et al. (2013): Contribution of morpho-physiological traits on yield of lentil (Lens culinaris Medik.). Aust J Crop Sci, 7, 1167- 1172.
- Oraman Y, Unakitan G (2010): Analysis of factors influencing organic fruit and vegetable purchasing in Istanbul, Turkey. Ecol Food Nutr, 49, 452-466.
- Perez-Llamas F, Navarro I, Marin J, et al. (1996): Comparative study on the nutritive quality of foods grown organically and conventionally. Alimentaria, 34, 41-44.
- Pusseimer L, Larondelle Y, Van Peteghem C, et al. (2006a): organically produced foodstudds: A tentative comparison under Belgian conditions. Food Control, 17, 14-21.
- Pussemier L, Piérard JY, Anselme M, et al. (2006b): Development and application of analytical methods for the determination of mycotoxins in organic and conventional wheat. Food Addit Contam, 23, 1208-1218.
- Rembialkowska E (1999): Comparison of the contents of nitrates, nitrites, lead, cadmium and vitamin C in potatoes from conventional and ecological farms. Pol J Food Nutr Sci, 8, 17-26.
- RTMFAL. Republic of Turkey Ministry of Food, Agriculture and Livestock (2014): National Residue Monitoring Program 2014 http://www.tarim.gov.tr/Sayfalar/Icerikler.aspx?IcerikId=0 5a81017-4344-4b80-a6b2-dbae7aa8288f. (25 December 2014).
- Santos JS, Beck L, Walter M, et al. (2005): Nitrate and nitrite in milk produced by conventional and organic systems. Ciênc Tecnol Aliment, 25, 304-309. [Abstract in English].
- Sen NP, Donaldson B (1978): Improved colorimetric method for determining nitrate and nitrate in foods. J Assoc Off Anal Chem, 61, 1389-1394.
- Shier NW, Kelman J, Dunson JW (1984): A comparison of crude protein, moisture, ash and crop yield between organic and conventionally grown wheat. Nutr Rep Int, 30, 71-76.
- Singh P, Prakash S (1987): Nitrate assimilation in rice shoot as affected by herbicide. Proc Indian Natl Sci Acad B Biol Sci, 53, 551-555.
- Stertz SC, Rosa MIS, De Freitas RJS (2005): Nutritional quality and contaminants of conventional and organic potato Solanum tuberosum L., Solanaceae in metropolitan region of Curitiba - Parana - Brazil. B Ctr Pesqui Proc Al, 22, 383-396. [Abstract in English].
- Umah JA, Ketiku AO, Schridhar MKC (2003): Nitrate, nitrite and ascorbic acid content of commercial and home - prepared complementary, infant foods. Afr J Biomed Res, 6, 15-20.
- Völkel I, Schröer-Merker E, Zerny CP (2011): The carry-over of mycotoxins in products of animal origin with special regard to its implications for the European Food Safety Legislation. Food Nutr Sci, 2, 852-867.
- Wang N, Daun JK (2004): The chemical composition and nutritive value of Canadian pulses. Canadian Grain Commission. Report on lentil; http://www.pulsecanada.com/uploads/c4/91/c491f652f0cf5 3390d9a5b86aa63aeea/The-Chemical-Composition-and- Nutritive-Value-of-Canadian-Pulses.pdf. (25 December 2014).
- Worthington V (2001): Nutritional quality of organic versus conventional fruits, vegetables and grains. J Altern Complement Med, 7, 161-173.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Diğer ID | JA33FF58AT |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Aralık 2016 |
| Yayımlandığı Sayı | Yıl 2016Cilt: 63 Sayı: 4 |