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- MakaleYalnız künye2018Scopus SJRQ3SEASONALLY VARIATIONS OF ARSENIC SPECIES IN CHICKEN MEATS CONSUMED BY TURKISH PEOPLE WITH HG-AAS
Kaya, Gokce; Karaaslan, Nagihan M.; Yaman, Mehmet
The aim in this study is speciation and determination of arsenic in chicken meat matrix. For this purpose, chicken meat samples consumed commonly by Turkish people belonging to five different companies in Turkey were obtained from markets once per 15 days during 14 months. The samples were digested in microwave oven by using both nitric and hydrochloric acid. It was found that microwave digestion method can be used successfully in the speciation analysis of arsenic. The determination and speciation of As in solutions were carried out by hydride generation-atomic absorption spectrophotometry (HG-AAS). From the observed results, concentrations of As (V) were ranged between 3.0-14.0 ng g(-1) (mean 7.3 ng g(-1)) for breast tissues and 3.0-9.0 ng g(-1) (mean 5.1 ng g(-1)) for leg tissues. The concentrations of As (III) in all studied chicken tissues were found lower than the limit of detection (2 ng g(-1)).
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İncele - MakaleAçık Erişim2017Scopus SJRQ2Optimization of an Analytical Method for Determination of Pyrene in Smoked Meat Products
Ince, Muharrem; Kaplan Ince, Olcay; Yaman, Mehmet
In the present study, an analytical method was optimized for determination of pyrene by solid-phase extraction in Turkish foodstuffs including chicken and grilled meat samples. In accordance with this purpose, all of the parameters that may affect the signal of pyrene during analysis processes were optimized using high-performance liquid chromatography–mass spectrometry system. The optimized parameters for column temperature, injection volume, mobile-phase flow rate, and fragmentor potential were found to be 45 °C, 60 μL, 0.6 mL min−1, and 130 V, respectively. The optimized high-performance liquid chromatography–mass spectrometry method was applied for the determination and evaluation of pyrene in food samples that include chicken and grilled meat. The pyrene amount in meat samples was obtained in the range from 2.3 to 4.4 μg kg−1 for the normal grilled meat and chicken samples and from 12 to 135 μg kg−1 for exceedingly grilled samples. The results show that the concentration of pyrene is significantly dependent on the type of meat sample and cooking source. The limit of detection and quantitation was found to be 0.5 μg L−1 and 1.53 μg L−1, respectively.
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İncele - MakaleYalnız künye2012Scopus SJRQ4High Performance Liquid Chromatography-Mass Spectrometry for Determination of Benzo[a]pyrene in Grilled Meat Foods
Ince, Muharrem; Yaman, Mehmet
The concentrations and varieties of benzo[a]pyrene were determined in Turkish foodstuffs including grilled meat and chicken samples by high performance liquid chromatography-mass spectrometry (HPLC-MS). The parameters that are thought to affect the response in the HPLC-MS analysis were optimized. The optimized conditions were found to be 0.75 mL min(-1) for flow rate of mobile phase, 45 mu L for injection volume, 55 degrees C for column temperature and 140 V for fragmentor potential. The optimized method was applied for the determination of benzo[a]pyrene concentrations in grilled meat and chicken foods. The obtained concentrations were found in the range of 2.7-8.3 mu g kg(-1) for the normal grilled meat and chicken samples and 72-138 mu g kg(-1) for over-grilled samples. The results showed that the concentrations of benzo[a]pyrene were significantly dependent on the kind of meat and the cooking time and source. The limits of detection and quantitation were found to be 0.7 and 2.33 mu g L-1, respectively.
AtıfWoS1İncele - MakaleAçık Erişim2009Scopus SJRQ2Acrylamide concentrations in grilled foodstuffs of Turkish kitchen by high performance liquid chromatography-mass spectrometry
Kaplan, Olcay; Kaya, Gokce; Ozcan, Cemile; Ince, Muharrem; Yaman, Mehmet
For over ten years, there has been a considerable interest in determination of acrylamide in foodstuffs. It was known that both protein-rich and carbohydrates-rich foods cooked at high-temperatures can cause acrylamide formation. However, carbohydrates-rich foods such as potato chips and biscuit samples have been the common studied foods compared with protein-rich foods such as meat samples. In this study, determination of acrylamide in these two group foods was examined using HPLC-MS. For this purpose, firstly, the parameters that are thought to affect the response in the HPLC-MS analysis were optimized. The optimized conditions were found to be 0.3 ml min(-1) for flow rate of mobile phase, 40 mu l for injection volume, 5 degrees C for column temperature and 70 V for fragmentor potential. The optimized method was applied for the determination of acrylamide levels in Turkish foodstuffs including grilled meat and chicken samples, potato chips, coffee and biscuit. The obtained concentrations for all studied foods were in the range of 20-250 mu g kg(-1). The results showed that acrylamide concentrations highly varied depending on the kind of food samples. (C) 2009 Elsevier B.V. All rights reserved.
AtıfWoS36OpenAlex45İncele