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TÜRKİYE’DE ÜRETİLEN BAZI BİTKİSEL SIVI YAĞLARIN SENTETİK ANTİOKSİDAN İÇERİKLERİNİN SIVI KROMATOGRAFİSİ İLE BELİRLENMESİ

Year 2017, Volume: 42 Issue: 1, 43 - 49, 15.02.2017

Abstract

Bu çalışmada, Türkiye’de üretilen bazı bitkisel sıvı
yağların sentetik antioksidan içerikleri ultraviyole detektörlü sıvı
kromatografisi ile belirlenmiştir. Butil hidroksi anisol, butil hidroksi toluen
ve tert-butil hidrokinon seçilen
antioksidanlardır. Kromatografik analiz öncesinde yağ örneklerindeki
antioksidanların ekstraksiyonu vorteks-karıştırma destekli sıvı-sıvı
mikroekstraksiyon tekniği ile yapılmıştır. Ekstraksiyon çözücüsünün türü,
çözücü hacmi ve ekstraksiyon süresi gibi ekstraksiyon verimini etkileyen bazı
parametreler optimize edilmiştir. Optimize edilen koşullarda antioksidanlar
için metodun algılama ve belirleme sınırlarının sırasıyla
0.12­-­0.28 µg/g ve 0.40-0.92 µg/g aralığında olduğu tespit
edilmiştir.
Gün
içi ve günler arası kesinlik, bağıl standart sapma olarak hesaplanmış ve
sırasıyla %
6.5 ve % 8.4’den daha düşük bulunmuştur.
Türkiye’de üretilen toplam 16 bitkisel yağ örneği sentetik antioksidanların
varlığını tespit etmek için analiz edilmiş ve örneklerdeki antioksidanların
konsantrasyonlarının
Türk Gıda Kodeksi Yönetmeliğinde tanımlanan maksimum
izin verilen seviyelerin altında kaldığı bulunmuştur.

References

  • 1. Williams GM, Iatropoulos MJ, Whysner J. 1999. Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives. Food Chem Toxicol, 37, 1027-1038.
  • 2. Yang MH, Lin HJ, Choong YM. 2002. A rapid gas chromatographic method for direct determination of BHA, BHT and TBHQ in edible oils and fats. Food Res Int, 35, 627–633.
  • 3. Andre C, Castanheira I, Cruz JM, Paseiro P, Sanches-Silva A. 2010. Analytical strategies to evaluate antioxidants in food: a review. Trends Food Sci Tech, 21, 229-246.
  • 4. Turkish Food Codex. 2011. Ministry of Food Agriculture and Livestock, Republic of Turkey, Publication No: 2011/ 28157.
  • 5. Simon RA. 2003. Adverse reactions to food additives. Curr Allergy Asthma Rep, 3, 62-66.
  • 6. Shahidi F, Ambigaipalan P. 2015. Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects: a review. J funct foods,18, 820-897.
  • 7. Perrin C, Meyer L. 2002. Quantification of synthetic phenolic antioxidants in dry foods by reversed-phase HPLC with photodiode array detection. Food Chem, 77, 93–100.
  • 8. Biparva P, Ehsani M, Hadjmohammadi MR. 2012. Dispersive liquid-liquid microextraction using extraction solvents lighter than water combined with high performance liquid chromatography for determination of synthetic antioxidants in fruit juice samples. J Food Comp Anal, 27, 87-94.
  • 9. Amlashi NE, Hadjmohammadi MR, Nazari SSSJ. 2014. Water-contained surfactant-based vortex-assisted microextractionmethod combined with liquid chromatography for determination of synthetic antioxidants from edible oil. J Chromatogr A, 1361, 9-15.
  • 10. Ding M, Zou J. 2012. Rapid micropreparation procedure for the gas chromatographic–mass spectrometric determination of BHT, BHA and TBHQ in edible oils. Food Chem, 131, 1051-1055.
  • 11. Cacho JI, Campillo N, Vinas P, Hernandez-Cordoba M. 2016. Determination of synthetic phenolic antioxidants in edible oils using microvial insert large volume injection gas-chromatography. Food Chem, 200, 249-254.
  • 12. Farajzadeh MA, Mogaddam MRA. 2016. Low-density-solvent-based air-assisted liquid–liquid microextraction followed by gas chromatography with flame ionization detection for the determination of synthetic phenolic antioxidants in milk samples. J Sep Sci, 39, 1160-1167.
  • 13. Guan Y, Chu Q, Fu L, Wu T, Ye J. Determination of phenolic antioxidants by micellar electrokinetic capillary chromatography with electrochemical detection. Food Chem, 94, 157-162.
  • 14. Delgado-Zamarreno MM, Gonzalez-Maza I, Sanchez-Perez A, Martinez RC. 2007. Analysis of synthetic phenolic antioxidants in edible oils by micellar electrokinetic capillary chromatography. Food Chem, 100, 1722-1727.
  • 15. Soliman, MA, Pedersen JA, Suffet IH. 2004. Rapid gas chromatography-mass spectrometry screening method for human pharmaceuticals, hormones, antioxidants and plasticizers in water. J Chromatogr A, 1029, 223-237.
  • 16. Fries E, Püttmann W. Analysis of the antioxidant butylated hydroxytoluene (BHT) in water by means of solid phase extraction combined with GC/MS. Water Res, 36, 2319-2327.
  • 17. Rodil R, Quintana JB, Basaglia G, Pietrogrande MC, Cela R. 2010. Determination of synthetic phenolic antioxidants and their metabolites in water samples by downscaled solid-phase extraction, silylation and gas chromatography-mass spectrometry. J Chromatogr A, 1217, 6428-6435.

LIQUID CHROMATOGRAPHIC DETERMINATION OF SYNTHETIC ANTIOXIDANT CONTENT OF SOME VEGETABLE OILS PRODUCED IN TURKEY

Year 2017, Volume: 42 Issue: 1, 43 - 49, 15.02.2017

Abstract

In this work, the synthetic antioxidant contents of some selected
vegetable oils produced in Turkey were determined by using liquid
chromatography with ultraviolet detector. Butylated hydroxy anisole, butylated
hydroxy toluene, and tert-butyl
hydroquinone were the synthetic antioxidants selected. The extraction of
antioxidants from oil samples was carried out with vortex-assisted
liquid-liquid microextraction prior to chromatographic analysis. Some
parameters that affect the extraction efficiency, such as the type of extraction
solvent, the volume of solvent, and extraction time were optimized.
Under the optimized conditions, the limits
of detection and limits of quantification for the
antioxidants were in the ranges
0.12­-0.28 µg/g and 0.40-0.92
µg/g
, respectively. The intra-day and inter-days precisions were calculated in
terms of
relative standard deviation and found to be
less than 6.5% and 8.4%, respectively. Totally,
16 vegetable oil samples produced in Turkey were analyzed to detect the
presence of the
synthetic antioxidants and the concentrations of antioxidants in samples were found far below the maximum permitted levels defined in Turkish
Food Codex Regulation.
 

References

  • 1. Williams GM, Iatropoulos MJ, Whysner J. 1999. Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives. Food Chem Toxicol, 37, 1027-1038.
  • 2. Yang MH, Lin HJ, Choong YM. 2002. A rapid gas chromatographic method for direct determination of BHA, BHT and TBHQ in edible oils and fats. Food Res Int, 35, 627–633.
  • 3. Andre C, Castanheira I, Cruz JM, Paseiro P, Sanches-Silva A. 2010. Analytical strategies to evaluate antioxidants in food: a review. Trends Food Sci Tech, 21, 229-246.
  • 4. Turkish Food Codex. 2011. Ministry of Food Agriculture and Livestock, Republic of Turkey, Publication No: 2011/ 28157.
  • 5. Simon RA. 2003. Adverse reactions to food additives. Curr Allergy Asthma Rep, 3, 62-66.
  • 6. Shahidi F, Ambigaipalan P. 2015. Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects: a review. J funct foods,18, 820-897.
  • 7. Perrin C, Meyer L. 2002. Quantification of synthetic phenolic antioxidants in dry foods by reversed-phase HPLC with photodiode array detection. Food Chem, 77, 93–100.
  • 8. Biparva P, Ehsani M, Hadjmohammadi MR. 2012. Dispersive liquid-liquid microextraction using extraction solvents lighter than water combined with high performance liquid chromatography for determination of synthetic antioxidants in fruit juice samples. J Food Comp Anal, 27, 87-94.
  • 9. Amlashi NE, Hadjmohammadi MR, Nazari SSSJ. 2014. Water-contained surfactant-based vortex-assisted microextractionmethod combined with liquid chromatography for determination of synthetic antioxidants from edible oil. J Chromatogr A, 1361, 9-15.
  • 10. Ding M, Zou J. 2012. Rapid micropreparation procedure for the gas chromatographic–mass spectrometric determination of BHT, BHA and TBHQ in edible oils. Food Chem, 131, 1051-1055.
  • 11. Cacho JI, Campillo N, Vinas P, Hernandez-Cordoba M. 2016. Determination of synthetic phenolic antioxidants in edible oils using microvial insert large volume injection gas-chromatography. Food Chem, 200, 249-254.
  • 12. Farajzadeh MA, Mogaddam MRA. 2016. Low-density-solvent-based air-assisted liquid–liquid microextraction followed by gas chromatography with flame ionization detection for the determination of synthetic phenolic antioxidants in milk samples. J Sep Sci, 39, 1160-1167.
  • 13. Guan Y, Chu Q, Fu L, Wu T, Ye J. Determination of phenolic antioxidants by micellar electrokinetic capillary chromatography with electrochemical detection. Food Chem, 94, 157-162.
  • 14. Delgado-Zamarreno MM, Gonzalez-Maza I, Sanchez-Perez A, Martinez RC. 2007. Analysis of synthetic phenolic antioxidants in edible oils by micellar electrokinetic capillary chromatography. Food Chem, 100, 1722-1727.
  • 15. Soliman, MA, Pedersen JA, Suffet IH. 2004. Rapid gas chromatography-mass spectrometry screening method for human pharmaceuticals, hormones, antioxidants and plasticizers in water. J Chromatogr A, 1029, 223-237.
  • 16. Fries E, Püttmann W. Analysis of the antioxidant butylated hydroxytoluene (BHT) in water by means of solid phase extraction combined with GC/MS. Water Res, 36, 2319-2327.
  • 17. Rodil R, Quintana JB, Basaglia G, Pietrogrande MC, Cela R. 2010. Determination of synthetic phenolic antioxidants and their metabolites in water samples by downscaled solid-phase extraction, silylation and gas chromatography-mass spectrometry. J Chromatogr A, 1217, 6428-6435.
There are 17 citations in total.

Details

Journal Section Articles
Authors

Hasan Çabuk

Publication Date February 15, 2017
Published in Issue Year 2017 Volume: 42 Issue: 1

Cite

APA Çabuk, H. (2017). TÜRKİYE’DE ÜRETİLEN BAZI BİTKİSEL SIVI YAĞLARIN SENTETİK ANTİOKSİDAN İÇERİKLERİNİN SIVI KROMATOGRAFİSİ İLE BELİRLENMESİ. Gıda, 42(1), 43-49.
AMA Çabuk H. TÜRKİYE’DE ÜRETİLEN BAZI BİTKİSEL SIVI YAĞLARIN SENTETİK ANTİOKSİDAN İÇERİKLERİNİN SIVI KROMATOGRAFİSİ İLE BELİRLENMESİ. The Journal of Food. February 2017;42(1):43-49.
Chicago Çabuk, Hasan. “TÜRKİYE’DE ÜRETİLEN BAZI BİTKİSEL SIVI YAĞLARIN SENTETİK ANTİOKSİDAN İÇERİKLERİNİN SIVI KROMATOGRAFİSİ İLE BELİRLENMESİ”. Gıda 42, no. 1 (February 2017): 43-49.
EndNote Çabuk H (February 1, 2017) TÜRKİYE’DE ÜRETİLEN BAZI BİTKİSEL SIVI YAĞLARIN SENTETİK ANTİOKSİDAN İÇERİKLERİNİN SIVI KROMATOGRAFİSİ İLE BELİRLENMESİ. Gıda 42 1 43–49.
IEEE H. Çabuk, “TÜRKİYE’DE ÜRETİLEN BAZI BİTKİSEL SIVI YAĞLARIN SENTETİK ANTİOKSİDAN İÇERİKLERİNİN SIVI KROMATOGRAFİSİ İLE BELİRLENMESİ”, The Journal of Food, vol. 42, no. 1, pp. 43–49, 2017.
ISNAD Çabuk, Hasan. “TÜRKİYE’DE ÜRETİLEN BAZI BİTKİSEL SIVI YAĞLARIN SENTETİK ANTİOKSİDAN İÇERİKLERİNİN SIVI KROMATOGRAFİSİ İLE BELİRLENMESİ”. Gıda 42/1 (February 2017), 43-49.
JAMA Çabuk H. TÜRKİYE’DE ÜRETİLEN BAZI BİTKİSEL SIVI YAĞLARIN SENTETİK ANTİOKSİDAN İÇERİKLERİNİN SIVI KROMATOGRAFİSİ İLE BELİRLENMESİ. The Journal of Food. 2017;42:43–49.
MLA Çabuk, Hasan. “TÜRKİYE’DE ÜRETİLEN BAZI BİTKİSEL SIVI YAĞLARIN SENTETİK ANTİOKSİDAN İÇERİKLERİNİN SIVI KROMATOGRAFİSİ İLE BELİRLENMESİ”. Gıda, vol. 42, no. 1, 2017, pp. 43-49.
Vancouver Çabuk H. TÜRKİYE’DE ÜRETİLEN BAZI BİTKİSEL SIVI YAĞLARIN SENTETİK ANTİOKSİDAN İÇERİKLERİNİN SIVI KROMATOGRAFİSİ İLE BELİRLENMESİ. The Journal of Food. 2017;42(1):43-9.

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