The QuEChERS (quick, easy, cheap, efficient, rugged, and safe) sample preparation method and gas chromatography-electron capture detector (GC-ECD) were adopted for rapid extraction and determination of prochloraz residues in cultivated mushrooms. The results were further confirmed by using a gas chromatography-mass spectrometry (GC-MS) system. The method showed that there was a good linear relationship with a correlation coefficient of r 2 ¼ 0.999 in the concentration ranges from 52.9 to 1000 mg L À1 . The limit of detection (LOD) of the GC-ECD method was 15.9 mg kg À1 and the limit of quantification (LOQ) was 52.9 mg kg À1 . The data satisfactorily demonstrated the good repeatability of the method with relative standard deviations (RSDs) lower than 20%. The recovery values for spiked mushroom samples were 100.6 AE 1.6% and 105.6 AE 3.9% for 250 and 1000 mg kg À1 , respectively. The samples from seven different mushroom growing facilities were analyzed. The residue levels of prochloraz ranged from
Tomato is often thermally processed. Chlorpyrifos-ethyl, a broad-spectrum organophosphate pesticide, is widely used on the tomato plants. Therefore, understanding of the fate of the residues during the tomato thermal processing is important for the calculation of dietary exposure. The effects of thermal processing on the reduction of the chlorpyrifos-ethyl residues in tomato homogenates were investigated. Tomato homogenates spiked with chlorpyrifosethyl were subjected to thermal processing at the commonly used temperature values (60-90 °C) at various time intervals (10-60 min) in the production of tomato products. A QuEChERS technique for sample preparation and a gas chromatograph-electron capture detector for analysing chlorpyrifos-ethyl residues in tomato homogenate were used. The results were further confirmed by using a gas chromatography-mass spectrometry system. Reduction rate of the chlorpyrifos-ethyl residues was as high as 55.8% at 90 °C for 60 min. Degradation rates could be considered as first order kinetics model. Apparent activation energies (Ea), temperature coefficients (Q 10 ), half time (DT 50 ) and time to reduce to 90% of the initial value (DT 90 ) of chlorpyrifos-ethyl were calculated as kinetic parameters. The results of this study could shed light on the fate of chlorpyrifos-ethyl residues during tomato processing and may also prove invaluable in estimating potential risk from dietary exposure.
In present study, acrylamide levels in a total of 90 commercial samples of crackers, biscuits and baby biscuits sold in Turkey were determined by the GC/MS method with bromine derivatization. Cracker samples (n=30) were divided into 4 groups as salty crackers, crackers with cheese, crackers with spices and crackers with sesame. Biscuit samples (n=27) were divided into 5 categories as wheat based biscuits, bran based biscuits, whole wheat biscuits, oat biscuits and wheat biscuits with cocoa. Baby biscuits (n=33) were grouped depending on their brand name. Mean acrylamide levels were 604, 495 and 153 µg/kg for crackers, biscuits and baby biscuits, respectively. Acrylamide contents showed a great variation among different brands and types of food samples since acrylamide can be found in a wide range of food products at different levels depending on the composition and processing parameters.Keywords: Acrylamide, GC-MS, Thermal processing contaminants, Biscuits, Crackers
Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları ÖZBu çalışmada, Türkiye'de satılan 90 adet ticari kraker, bisküvi ve bebek bisküvisi örneklerindeki akrilamid düzeyleri brom türevlendirmesi sonrasında Gaz Kromatografisi/Kütle Spektrometresi metoduyla araştırılmıştır. Kraker örnekleri (n=30) tuzlu, peynirli, baharatlı ve susamlı krakerler olmak üzere 4 gruba ayrılmıştır. Bisküvi örnekleri (n=27) ise 5 gruba ayrılarak sade, kakaolu, kepekli, tam buğday ve yulaflı bisküviler olarak sınıflandırılmıştır. Bebek bisküvileri (n=33) markalarına göre gruplandırılmışlardır. Kraker, bisküvi ve bebek bisküvisi örneklerindeki ortalama akrilamid düzeyleri sırasıyla 604, 495 ve 153 µg/kg olarak belirlenmiştir. Akrilamid gıdaların kompozisyonuna ve işleme parametrelerine bağlı olarak pek çok gıdada bulunmakta ve düzeyleri farklı markalara ve gıda çeşitlerine göre değişmektedir.
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