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Akdemir C.,Ankara University | Ulker O.C.,Ankara University | Basaran A.,Ankara Provincial Control Laboratory | Karakaya A.,Ankara University
Food and Chemical Toxicology | Year: 2010

In this study, ochratoxin A (OTA) occurrence and level in human urine samples, collected from four different regions of Turkey was analyzed by NaHCO3 dilution, immunoaffinity column clean-up and high-performance liquid chromatography with fluorescent detection. For the repeatability of the method, RSD (%) values were found between 3.83 and 8.86, for the accuracy, the recovery values were found between 85.7% and 110.5% and limit of detection and limit of quantification of the method were measured as 0.006 and 0.018 ng mL-1 respectively. For the analysis, first morning urine samples were collected and the results were adjusted with creatinine levels. From the total collected samples of 233 larger amounts of 83% was contaminated with OTA. Among the calculated to be OTA levels, positive sample rate, average OTA amount and the highest contamination was found in Ankara. (Positive sample rate; 90.1%, average OTA concentration; 14.34 ng g-1 creatinine and highest OTA value; 75.60 ng g-1 creatinine). In order to define the exposure profile of OTA in human a questionnaire was conducted among the voluntaries as well. But related to the gender, age, dietary habits, coffee consumption, smoking and alcohol habits of the volunteers, no correlation was found with the OTA exposure. © 2010 Elsevier Ltd. All rights reserved. Source


Alcicek Z.,Ankara University | Zencir O.,Ankara University | Cakirogullari G.C.,Ankara Provincial Control Laboratory | Atar H.H.,Ankara University
Journal of Aquatic Food Product Technology | Year: 2010

In this study, the effects of a commercial liquid smoke flavoring agent and two different brining solutions applied on fillets of anchovy were investigated by performing sensory analyses, meat yield, polycyclic aromatic hydrocarbon (PAH) content, and chemical composition analyses. Fillets were brined at 40 and 65% for 4 h at 4C. Meat yield, sensorial acceptability, and chemical compositions were affected by each brining level. No detectable PAH levels were found in smoke flavoring treated fish samples. Sixty-five percent salt level was rejected by the participants due to high salt content. The results of the study showed that liquid smoke flavoring treatment is applicable to the anchovy fillets, and 40% brining level is recommended. Copyright © Taylor & Francis Group, LLC. Source


The concentrations of indicator polychlorinated biphenyls (PCBs) and 1,1,1-trichloro-2,2-bis-chlorophenyl-ethane (DDT) and its metabolites were determined in whiting (Merlangius merlangus euxinus N.1840) and horse mackerel (Trachurus mediterraneus S.1868) from the İzmit Bay, Turkey. The results showed that the levels of the total PCBs ranged from 1.49 to 39.69 ng/g fresh weight in whiting, and from 5.61 to 58.61 ng/g fresh weight in horse mackerel. Total DDTs concentrations were found from 1.08 to 66.73 ng/g fresh weight in whiting, and 4.69 to 116.25 ng/g fresh weight in horse mackerel. Concentrations of PCBs and DDTs in horse mackerel were found higher than those in whiting. Congeners IUPAC Nos. 52, 101, 153 were found frequently in whiting and horse mackerel samples. Analysis of DDT and its metabolites showed that p,p'-DDE was dominant in both of the fish species. Total PCB and DDT concentrations in fish samples were found lower than the maximum residue limits fixed by legislations. © Published by Central Fisheries Research Institute (CFRI) Trabzon, Turkey. Source


Alper N.,Ankara Provincial Control Laboratory | Onsekizoglu P.,Hacettepe University | Acar J.,Hacettepe University
Journal of Food Processing and Preservation | Year: 2011

The purpose of this study was to evaluate the effects of various clarification treatments on organic acid compositions, phenolic compounds and on some other quality parameters including color and turbidity of pomegranate juice. All the clarification treatments resulted in an acceptable final clarity which is greater than 90% as light transmittance at 650nm. The treatments significantly differed in their effects on the phenolic compounds and organic acid compositions of raw pomegranate juice. The ultrafiltration process had no observable effect on the phenolic compounds and organic acid compositions of raw pomegranate juice. Conventional clarification was more effective than others on the reduction of organic acids. The phenolic composition of pomegranate juice was significantly affected by polyvinylpolypyrrolidone together with conventional clarification treatment. © 2010 Wiley Periodicals, Inc. Source


Emiroglu Z.K.,Ministry of Agriculture and Rural Affairs | Yemis G.P.,Ankara University | Coskun; B.K.,Ankara Provincial Control Laboratory | Candogan K.,Ankara University
Meat Science | Year: 2010

Antibacterial activity of soy protein edible films (SPEF) incorporated with 1, 2, 3, 4 and 5% oregano (OR) or thyme (TH) essential oils was evaluated against Escherichia coli, E. coli O157:H7, Staphylococcus aureus, Pseudomonas aeruginosa and Lactobacillus plantarum by the inhibition zone test. Effects of SPEF containing 5% OR and TH or a mixture of OR + TH (ORT) were also tested on fresh ground beef during refrigerated storage (at 4°C). OR and TH incorporated SPEF exhibited similar antibacterial activity against all bacteria in inhibition zone test. While E. coli, E. coli O157:H7 and S. aureus were significantly inhibited by antimicrobial films, L. plantarum and P. aeruginosa appeared to be the more resistant bacteria. SPEF with OR, ORT, and TH did not have significant effects on total viable counts, lactic acid bacteria and Staphylococcus spp. when applied on ground beef patties whereas reductions (p<0.05) in coliform and Pseudomonas spp. counts were observed. © 2010 The American Meat Science Association. Source

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