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THE EFFECT OF DIFFERENT CULTIVATION METHODS ON HEAVY METAL, HMF AND ACRYLAMİDE LEVELS OF NATURAL AND ROASTED HAZELNUTS

Year 2023, Volume: 11 Issue: 4, 1529 - 1538, 30.12.2023
https://doi.org/10.21923/jesd.1341418

Abstract

In this study, it was aimed to compare the heavy metal, hydroxymethyl-furfural (HMF) and acrylamide levels of organic hazelnuts, and hazelnuts grown under conventional conditions. According to the results of the study, it was detected that 9 of the 16 metals were affected by the production method. It was observed that organic samples were less contaminated with the exception of strontium, among which differences were detected. Aluminum, cobalt, nickel, rubidium, barium and mercury concentrations of organic samples were found to be 3.96, 3.19, 1.47, 3.65, 2.51 and 2 times lower, respectively, than the conventional ones, and no lead, cesium, cadmium was detected in organic hazelnuts. It was determined that the total heavy metal concentration was more than twice that of organics (18.79 mg kg-1) in conventional samples (38.84 mg kg-1). While HMF was not detected in natural samples, it was found to vary between 3.32-7.58 mg kg-1 in roasted organic hazelnuts and 2.59-8.94 mg kg-1 in conventional ones. However, there was no consistent effect of the production method. Acrylamide could not be detected in any sample examined. As a result, it has been seen that the toxic contaminant loads of organic and conventional hazelnuts examined are below the recommended and legal limits, therefore they do not constitute a food safety risk. However, it would be beneficial to encourage organic hazelnut farming because it contains less metal, does not constitute a threat to environmental pollution and producer health.

Project Number

FEN-BAP-A-250221-15

References

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  • Cabrera, C., Lloris, F., Gimenez, R., Olalla, M. and Lopez, M.C., 2003. Mineral content in legumes and nuts: contribution to the Spanish dietary intake. Science of the Total Environment 308(1-3): 1-14. https://doi.org/10.1016/S0048-9697(02)00611-3
  • Cevik, U., Celik, N., Celik, A., Damla, N. and Coskuncelebi, K., 2009. Radioactivity and heavy metal levels in hazelnut growing in the Eastern Black Sea Region of Turkey. Food and Chemical Toxicology 47(9): 2351-2355. https://doi.org/10.1016/j.fct.2009.06.029
  • Choudhary, A., Kumar, V., Kumar, S., Majid, I., Aggarwal, P. and Suri, S., 2021. 5-hydroxymethylfurfural (HMF) formation, occurrence and potential health concerns: recent developments. Toxin Reviews 40(4): 545-561. https://doi.org/10.1080/15569543.2020.1756857
  • Contini, M., Bacceloni, S., Massantini, R. and Aneilli G. 2008. Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature. Food Chemistry 110(3): 659–669. https://doi.org/10.1016/j.foodchem.2008.02.060.
  • Edem, C.A., Dosunmu, M.I. and Bassey, F.I. 2009. Determination of proximate composition, ascorbic acid and heavy metal content of African walnut (Tetracarpidium conophorum). Pakistan Journal of Nutrition,8(3): 225-226.
  • EFSA, 2011. European Food Safety Authority, Scientific Opinion on the substantiation of health claims related to nuts and essential fatty acids (omega-3/omega-6) in nut oil, EFSA Journal 9, Article 2032. https://doi.org/10.2903/j.efsa.2011.2032
  • Faller, A.L.K. and Fialho, E., 2010. Polyphenol content and antioxidant capacity in organic and conventional plant foods. Journal of Food Composition and Analysis 23: 561–568. https://doi.org/10.1016/ j.jfca.2010.01.003
  • Fallico, B., Arena, E. and Zappala, M, 2003. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chemistry 81(4): 569-573. https://doi.org/10.1016/S0308-8146(02)00497-1
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  • Karaosmanoğlu, H., 2022a. Effects of roasting process on color and some industrial properties of hazelnuts cultivated by organic and conventional methods. Türk Tarım ve Doğa Bilimleri Dergisi 9(4): 1042-1050. https://doi.org/10.30910/turkjans.1127842.
  • Karaosmanoğlu, H., 2022b. Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems. Journal of Food Processing and Preservation 46: e16717. https://doi. org/10.1111/jfpp.16717.
  • Karaosmanoğlu, H. and Üstün, N.Ş., 2019. Variations in fatty acid composition and oxidative stability of some hazelnut (Corylus avellana L.) varieties stored by traditional method. Grasas Aceites 70(1): e288. https://doi.org/10.3989/gya.0463181.
  • Karcık, H. ve Taşan, M., 2018. Çeşitli organik kuruyemişlerin ağır metal içeriklerinim belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi 15(2): 101-111. https://dergipark.org.tr/en/pub/jotaf/issue/37314/284923 .
  • Kuşçu, A. and Bulantekin, Ö., 2016. The effects of production methods and storage on the chemical constituents of apple pekmez. Journal of Food Science and Technology 53: 3083–3092. https://doi.org/10.1007/s13197-016-2281-1.
  • Kuşçu, A. and Bulantekin, Ö., 2021. Determination of phenolics, organic acids, minerals and volatile compounds of jujube (Ziziphus jujuba miller) jam produced by under vacuum evaporation compared with open pan method. Journal of Food Measurement and Characterization 15: 1127–1138. https://doi.org/10.1007/s11694-020-00713-9
  • Leblebici, Z. ve Aksoy, A., 2008. Kayseri civarında satılan bazı kuruyemişlerin ağır metal miktarlarının karşılaştırılması. Biyoloji Bilimleri Araştırma Dergisi 1(1): 5-9. https://bibad.gen.tr/index.php/bibad/article/view/9
  • Nizamlıoğlu, N.M. ve Nas, S., 2019. Gıdalarda akrilamid oluşum mekanizmaları, gıdaların akrilamid içeriği ve sağlık üzerine etkileri. Akademik Gıda 17 (2): 232-242. https://doi.org/10.24323/akademik-gida.613588
  • Özçelik, M. M., Duman, B. ve Özkan, G., 2022. Organik pekmezlerden jeli şeker üretimi. Mühendislik Bilimleri ve Tasarım Dergisi, 10(2): 371-379. DOI: 10.21923/jesd.1005198
  • Özdemir, M., Açkurt, F., Kaplan, M., Yıldız, M., Löker, M., Gürcan, T., Biringen, G., Okay, A. and Seyhan, F.G., 2001. Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: Fatty acid composition, α-tocopherol content, mineral composition and stability. Food Chemistry 73: 411–415. https://doi.org/10.1016/S0308 -8146( 00)00315 -0
  • Pehlivan, E. and Aslantaş, R. ,2019. Detection and evaluation of some heavy metals (Cr, Ni, Pb) in hazelnut orchards located between Trabzon and Giresun. Gazi Üniversitesi Mühendislik Mimarlık Fakültesi Dergisi 35(1): 431-442. https://doi.org/10.17341/gazimmfd.474527
  • Pycia, K., Kapusta, I. and Jaworska, G., 2019. Impact of the degree of maturity of walnuts (Juglans regia L.) and their variety on the antioxidant potential and the content of tocopherols and polyphenols. Molecules 24: 2936. https://doi.org/10.3390/molecules24162936
  • Reche, J., Hernandez, F., Almansa, M.S., Carbonell-Barrachina, A.A., Legua, P. and Amoros, A., 2019. Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit. LWT-Food Science and Technology 99: 438–444. https://doi.org/10.1016/j.lwt.2018.10.012
  • Roach, J.A., Andrzejewski, D., Gay, M.L., Nortrup, D. and Musser, S.M., 2003. Rugged LCMS/MS survey analysis for acrylamide in foods. Journal of Agricultural and Food Chemistry 51 (26): 7547-7554. https://doi.org/10.1021/jf0346354
  • Şimşek, A., 2007. The use of 3D-nonlinear regression analysis in mathematics modeling of colour change in roasted hazelnuts. Journal of Food Engineering 78: 1361–1370. https://doi.org/10.1016/j.jfoodeng.2006.01.008
  • Tayar M., ve Kılıç, V., 2014. Gıda endüstrisinde hijyen ve sanitasyon. Dora Yayıncılık, Bursa.
  • Tepe, Y., Çebi, A., and Aydin, H., 2020. Acrylamide content and color formation of hazelnuts roasted at different processing temperatures and times. European Food Research and Technology 246: 1543–1549. https://doi.org/10.1007/s00217-020-03508-w
  • TMO, 2019. Toprak Mahsülleri Ofisi, Ulusal Fındık Çalıştayı Kitapçığı, Ordu
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FARKLI YETİŞTİRME YÖNTEMLERİNİN NATÜREL VE KAVRULMUŞ FINDIKLARIN AĞIR METAL, HMF VE AKRİLAMİD DÜZEYLERİNE ETKİSİ

Year 2023, Volume: 11 Issue: 4, 1529 - 1538, 30.12.2023
https://doi.org/10.21923/jesd.1341418

Abstract

Bu çalışmada organik ve konvansiyonel koşullarda yetiştirilmiş fındıkların ağır metal, hidroksimetil-furfural (HMF) ve akrilamid düzeylerinin karşılaştırılması amaçlanmıştır. Sonuçlara göre incelenen 16 metalden 9’unun üretim yönteminden etkilendiği görülmüştür. Farklılık tespit edilen metallerden stronsiyum hariç diğerlerinde organik örneklerin daha az düzeyde kontamine olduğu görülmüştür. Organik örneklerin alüminyum, kobalt, nikel, rubidyum, baryum, civa konsantrasyonları konvansiyonellerden sırasıyla 3.96, 3.19, 1.47, 3.65, 2.51, 2 kat daha düşük bulunmuş ayrıca organik fındıklarda kurşun, sezyum, kadmiyum tespit edilmemiştir. Toplam ağır metal yoğunluğunun konvansiyonel örneklerde (38.84 mg kg-1) organiklerin (18.79 mg kg-1) iki katından fazla olduğu belirlenmiştir. Natürel örneklerde HMF tespit edilmezken, kavrulmuş organik fındıklarda 3.32-7.58 mg kg-1, konvansiyonellerde 2.59-8.94 mg kg-1 arasında değiştiği tespit edilmiş, üretim yönteminin tutarlı bir etkisi görülmemiştir. Hiçbir örnekte akrilamid belirlenememiştir. Sonuç olarak organik ve konvansiyonel fındıkların incelenen toksik kontaminant yüklerinin tavsiye edilen ve yasal limitlerin altında olduğu bu nedenle gıda güvenliği riski taşımadığı görülmüştür. Daha düşük düzeyde metal içermesi, çevre kirliliği ve üretici sağlığı tehdidi oluşturmaması gibi nedenlerle organik fındık tarımının teşvik edilmesi faydalı olacaktır.

Supporting Institution

Giresun Üniversitesi

Project Number

FEN-BAP-A-250221-15

Thanks

Bu araştırma Giresun Üniversitesi Bilimsel Araştırmalar Proje Ofisi (FEN-BAP-A-250221-15) tarafından finansal olarak desteklenmiştir.

References

  • Al Osman, M., Yang, F. and Massey, I.Y., 2019. Exposure routes and health effects of heavy metals on children. Biometals 32: 563–573. https://doi.org/10.1007/s10534-019-00193-5
  • Apaydın, H., 2021. Farklı kavurma koşullarının kuruyemişlerin fiziksel, kimyasal özelliklerine ve mineral biyoerişebilirliğine etkisi [Doktora Tezi, Tekirdağ Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü].
  • Cabrera, C., Lloris, F., Gimenez, R., Olalla, M. and Lopez, M.C., 2003. Mineral content in legumes and nuts: contribution to the Spanish dietary intake. Science of the Total Environment 308(1-3): 1-14. https://doi.org/10.1016/S0048-9697(02)00611-3
  • Cevik, U., Celik, N., Celik, A., Damla, N. and Coskuncelebi, K., 2009. Radioactivity and heavy metal levels in hazelnut growing in the Eastern Black Sea Region of Turkey. Food and Chemical Toxicology 47(9): 2351-2355. https://doi.org/10.1016/j.fct.2009.06.029
  • Choudhary, A., Kumar, V., Kumar, S., Majid, I., Aggarwal, P. and Suri, S., 2021. 5-hydroxymethylfurfural (HMF) formation, occurrence and potential health concerns: recent developments. Toxin Reviews 40(4): 545-561. https://doi.org/10.1080/15569543.2020.1756857
  • Contini, M., Bacceloni, S., Massantini, R. and Aneilli G. 2008. Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature. Food Chemistry 110(3): 659–669. https://doi.org/10.1016/j.foodchem.2008.02.060.
  • Edem, C.A., Dosunmu, M.I. and Bassey, F.I. 2009. Determination of proximate composition, ascorbic acid and heavy metal content of African walnut (Tetracarpidium conophorum). Pakistan Journal of Nutrition,8(3): 225-226.
  • EFSA, 2011. European Food Safety Authority, Scientific Opinion on the substantiation of health claims related to nuts and essential fatty acids (omega-3/omega-6) in nut oil, EFSA Journal 9, Article 2032. https://doi.org/10.2903/j.efsa.2011.2032
  • Faller, A.L.K. and Fialho, E., 2010. Polyphenol content and antioxidant capacity in organic and conventional plant foods. Journal of Food Composition and Analysis 23: 561–568. https://doi.org/10.1016/ j.jfca.2010.01.003
  • Fallico, B., Arena, E. and Zappala, M, 2003. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chemistry 81(4): 569-573. https://doi.org/10.1016/S0308-8146(02)00497-1
  • FAO, 2022. Food and Agriculture Organization of the United Nations, FAO Statistics Division. Erişim tarihi 24 Mart 2023. www. faostat.fao.org
  • FAO/WHO, 2005. Joint FAO/WHO expert committee on food additives. WHO Press.
  • FIBL and IFOAM, 2022. The World of Organic Agriculture Statitics and Emerging Trend (2021) Erişim tarihi: Temmuz 3, 2022 from https://www.organic-world.net/yearbook/yearbook-2021/pdf.html.
  • Göncüoğlu Taş, N. and Gökmen, V., 2017. Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study. Food Chemistry 221: 1911-1922. https://doi.org/10.1016/j.foodchem.2016.11.159.
  • Ideriah, T.J., Konne, J.L., Otutubuike, N.O. and Orlu, H.N., 2021. Evaluation of proximate and heavy metal concentrations in nuts and vegetable consumed in Port Harcourt Nigeria. Journal of Research in Environmental and Earth Sciences 7(1): 45-55.
  • JECFA, 2009. Evaluations of the Joint FAO/WHO Expert Committee on Food Additives, http://apps.who.int/food-additives-contaminants-jecfa-database/search.aspx.
  • Kafaoğlu, B., 2012. Bazı kuruyemişlerdeki ağır metal içeriklerinin ve biyoerişilebilirliklerinin kemometrik olarak değerlendirilmesi [Yüksek Lisans Tezi, Balıkesir Üniversitesi Fen Bilimleri Enstitüsü].
  • Karademir, Y. ,2013. Fındığın kavrulması sırasında gerçekleşen Maillard reaksiyonuna lipit oksidasyonunun katkısı [Yüksek Lisans Tezi, Hacettepe Üniversitesi Fen Bilimleri Enstitüsü].
  • Karaosmanoğlu, H., 2023. Organik ve konvansiyonel yöntemlerle üretilen Giresun Kalite Tombul fındıkların meyve kalitesi ile geometrik ve renk özelliklerinin belirlenmesi. Mühendislik Bilimleri ve Tasarım Dergisi, 11(3), 916-924. https://doi.org/10.21923/jesd.1110489.
  • Karaosmanoğlu, H., 2022a. Effects of roasting process on color and some industrial properties of hazelnuts cultivated by organic and conventional methods. Türk Tarım ve Doğa Bilimleri Dergisi 9(4): 1042-1050. https://doi.org/10.30910/turkjans.1127842.
  • Karaosmanoğlu, H., 2022b. Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems. Journal of Food Processing and Preservation 46: e16717. https://doi. org/10.1111/jfpp.16717.
  • Karaosmanoğlu, H. and Üstün, N.Ş., 2019. Variations in fatty acid composition and oxidative stability of some hazelnut (Corylus avellana L.) varieties stored by traditional method. Grasas Aceites 70(1): e288. https://doi.org/10.3989/gya.0463181.
  • Karcık, H. ve Taşan, M., 2018. Çeşitli organik kuruyemişlerin ağır metal içeriklerinim belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi 15(2): 101-111. https://dergipark.org.tr/en/pub/jotaf/issue/37314/284923 .
  • Kuşçu, A. and Bulantekin, Ö., 2016. The effects of production methods and storage on the chemical constituents of apple pekmez. Journal of Food Science and Technology 53: 3083–3092. https://doi.org/10.1007/s13197-016-2281-1.
  • Kuşçu, A. and Bulantekin, Ö., 2021. Determination of phenolics, organic acids, minerals and volatile compounds of jujube (Ziziphus jujuba miller) jam produced by under vacuum evaporation compared with open pan method. Journal of Food Measurement and Characterization 15: 1127–1138. https://doi.org/10.1007/s11694-020-00713-9
  • Leblebici, Z. ve Aksoy, A., 2008. Kayseri civarında satılan bazı kuruyemişlerin ağır metal miktarlarının karşılaştırılması. Biyoloji Bilimleri Araştırma Dergisi 1(1): 5-9. https://bibad.gen.tr/index.php/bibad/article/view/9
  • Nizamlıoğlu, N.M. ve Nas, S., 2019. Gıdalarda akrilamid oluşum mekanizmaları, gıdaların akrilamid içeriği ve sağlık üzerine etkileri. Akademik Gıda 17 (2): 232-242. https://doi.org/10.24323/akademik-gida.613588
  • Özçelik, M. M., Duman, B. ve Özkan, G., 2022. Organik pekmezlerden jeli şeker üretimi. Mühendislik Bilimleri ve Tasarım Dergisi, 10(2): 371-379. DOI: 10.21923/jesd.1005198
  • Özdemir, M., Açkurt, F., Kaplan, M., Yıldız, M., Löker, M., Gürcan, T., Biringen, G., Okay, A. and Seyhan, F.G., 2001. Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: Fatty acid composition, α-tocopherol content, mineral composition and stability. Food Chemistry 73: 411–415. https://doi.org/10.1016/S0308 -8146( 00)00315 -0
  • Pehlivan, E. and Aslantaş, R. ,2019. Detection and evaluation of some heavy metals (Cr, Ni, Pb) in hazelnut orchards located between Trabzon and Giresun. Gazi Üniversitesi Mühendislik Mimarlık Fakültesi Dergisi 35(1): 431-442. https://doi.org/10.17341/gazimmfd.474527
  • Pycia, K., Kapusta, I. and Jaworska, G., 2019. Impact of the degree of maturity of walnuts (Juglans regia L.) and their variety on the antioxidant potential and the content of tocopherols and polyphenols. Molecules 24: 2936. https://doi.org/10.3390/molecules24162936
  • Reche, J., Hernandez, F., Almansa, M.S., Carbonell-Barrachina, A.A., Legua, P. and Amoros, A., 2019. Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit. LWT-Food Science and Technology 99: 438–444. https://doi.org/10.1016/j.lwt.2018.10.012
  • Roach, J.A., Andrzejewski, D., Gay, M.L., Nortrup, D. and Musser, S.M., 2003. Rugged LCMS/MS survey analysis for acrylamide in foods. Journal of Agricultural and Food Chemistry 51 (26): 7547-7554. https://doi.org/10.1021/jf0346354
  • Şimşek, A., 2007. The use of 3D-nonlinear regression analysis in mathematics modeling of colour change in roasted hazelnuts. Journal of Food Engineering 78: 1361–1370. https://doi.org/10.1016/j.jfoodeng.2006.01.008
  • Tayar M., ve Kılıç, V., 2014. Gıda endüstrisinde hijyen ve sanitasyon. Dora Yayıncılık, Bursa.
  • Tepe, Y., Çebi, A., and Aydin, H., 2020. Acrylamide content and color formation of hazelnuts roasted at different processing temperatures and times. European Food Research and Technology 246: 1543–1549. https://doi.org/10.1007/s00217-020-03508-w
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There are 45 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Hasan Karaosmanoğlu 0000-0002-4652-9861

Project Number FEN-BAP-A-250221-15
Publication Date December 30, 2023
Submission Date August 11, 2023
Acceptance Date November 21, 2023
Published in Issue Year 2023 Volume: 11 Issue: 4

Cite

APA Karaosmanoğlu, H. (2023). FARKLI YETİŞTİRME YÖNTEMLERİNİN NATÜREL VE KAVRULMUŞ FINDIKLARIN AĞIR METAL, HMF VE AKRİLAMİD DÜZEYLERİNE ETKİSİ. Mühendislik Bilimleri Ve Tasarım Dergisi, 11(4), 1529-1538. https://doi.org/10.21923/jesd.1341418