Araştırma Makalesi
Yıl 2022,
Cilt: 8 Sayı: 2, 106 - 11, 31.12.2022
Öz
Tea is a popular product known worldwide with health benefits for consumers. For centuries, it has been considered a safe and healthy beverage. Although the tea plant has many beneficial effects on human health, the chemicals that can be found in the tea plant can cause negative effects on health. Recently, the use of dyes in teas comes to the fore among imitations or adulterations made in foods recently. These substances pose a health risk.The purpose of this study; sold in the provinced in Turkey's Southeast Anatolia and Eastern Anatolia regions and to assess the presence of dye in the domestic and imported tea. In the study (Mardin; 7, Sirnak, 3, Van, 15, Diyarbakir, 13, Siirt, 9, Batman; 4, Gaziantep, 14, Kilis, 4 and Sanliurfa; 10) Iran, Sri Lanka, India and originating in Turkey A total of 79 samples were taken from the black teas and a wool yarn dyeing analysis with ( GMMAY S: 94-107 ) method was performed to look for dyes. The analyzes were carried out in an advanced private laboratory with European Union accreditation. According to the analysis results, no dye was detected in any of the tea samples. According to these results, it was concluded that no dyestuff is used in the harvesting, processing, drying and packaging stages of local and imported teas sold in the Southeastern Anatolia and Eastern Anatolia regions. Turkey determined to make the presence of dyes in general in the domestic and imported tea in other regions such analysis is required.
Anahtar Kelimeler
Destekleyen Kurum
Harran University Scientific Research Projects Unit
Proje Numarası
HUBAP- 19016
Teşekkür
We thank the Harran University Scientific Research Projects Unit for supporting this research.
Kaynakça
- [1] L. Diby, J. Kahia, C. Kouamé, and E. Aynekulu, “Tea, Coffee, and Cocoa,” Encycl. Appl. Plant Sci., vol. 3, no. August, pp. 420–425, 2016, doi: 10.1016/B978-0-12-394807-6.00179-9.
- [2] B. Schwarz, H. P. Bischof, and M. Kunze, “Coffee, tea, and lifestyle,” Prev. Med. (Baltim)., vol. 23, no. 3, pp. 377–384, 1994, doi: 10.1006/pmed.1994.1052.
- [3] D. L. McKay and J. B. Blumberg, “The Role of Tea in Human Health: An Update,” J. Am. Coll. Nutr., vol. 21, no. 1, pp. 1–13, 2002, doi: 10.1080/07315724.2002.10719187.
- [4] H. K. Kurt, G., Hacıoğlu, “Dünya ülkeleri ile türkiye’nin çay üretiminin istatistiklerle incelenmesi,” in Dogu Karadeniz Kalkinma Ajansi II. Rize Kalkinma Sempozyumu, 2013, pp. 39–63.
- [5] M. Amirahmadi, S. Shoeibi, M. Abdollahi, H. Rastegar, R. Khosrokhavar, and M. P. Hamedani, “Monitoring of some pesticides residue in consumed tea in Tehran market,” Iran. J. Environ. Heal. Sci. Eng., vol. 10, no. 9, 2013, doi: 10.1186/1735-2746-10-9.
- [6] H. Cihan, “Endemic agricultural products in Blacksea Area: Production, marketing and consumtion of nut, tea, kiwi,” Karadeniz Teknik University, 2014.
- [7] L. Zhang, Z. zhu Zhang, Y. bin Zhou, T. jun Ling, and X. chun Wan, “Chinese dark teas: Postfermentation, chemistry and biological activities,” Food Research International, vol. 53, no. 2. pp. 600–607, 2013, doi: 10.1016/j.foodres.2013.01.016.
- [8] N. Khan and H. Mukhtar, “Tea polyphenols for health promotion,” Life Sciences, vol. 81, no. 7. pp. 519–533, 2007, doi: 10.1016/j.lfs.2007.06.011.
- [9] C. L. Shen, M. C. Chyu, and J. S. Wang, “Tea and bone health: Steps forward in translational nutrition1-5,” Am. J. Clin. Nutr., vol. 98, no. 6, 2013, doi: 10.3945/ajcn.113.058255.
- [10] A. M. Abd El-Aty, J. H. Choi, M. M. Rahman, S. W. Kim, A. Tosun, and J. H. Shim, “Residues and contaminants in tea and tea infusions: a review,” Food Addit. Contam. - Part A Chem. Anal. Control. Expo. Risk Assess., vol. 31, no. 11, pp. 1794–1804, 2014, doi: 10.1080/19440049.2014.958575.
- [11] Anonymous 2020(a), “Tarım Orman Bakanlığının Kamuoyuna Duyurusu,” 2020. https//www.tarimorman.gov.tr/Lists/Duyuru/Attachments/1102/:2020-1.pdf.
- [12] Anonymous, “Gıda katkı maddeleri yönetmenliği. Türk Gıda Kodeksi,” 2013.
- [13] D. Başkan, “Developing a new reversed phase high performance liquid chromotography (RP-HPLC) for determination of some of food colarants substances,” Karadeniz Teknik University., 2015.
- [14] Y. F. Sasaki et al., “The comet assay with 8 mouse organs: Results with 39 currently used food additives,” Mutat. Res. - Genet. Toxicol. Environ. Mutagen., vol. 519, no. 1–2, pp. 103–119, 2002, doi: 10.1016/S1383-5718(02)00128-6.
- [15] B. Atlı, “Food dyes,” Namik Kemal University, 2010.
- [16] T. Bağcı Bosi, “Gıda Katkı Maddeleri ve Sağlık,” A’dan Z’ye Gıda Katkı Maddeleri, no. January, pp. 205–223, 2014.
- [17] Y. Buyukdere and A. Ayaz, “G ı dalarda Kullan ı lan Renklendiricilerin Sa ğ l ı k Yönü : Dikkat Eksikli ğ i / Hiperaktivite Bozuklu ğ u - Health Aspects of Colorants Used In Food : Attention-Deficit / Hyperactivity Disorder Gıdalarda Kullanılan Renklendiricilerin Eksikliği / Hipera,” no. July, 2016.
- [18] S. Şen, H. Aksoy, and S. Yılmaz, “Genotoxic, carcinogenic potential of food additives and their other effects on human health Gıda katkı maddelerinin genotoksik, karsinojenik potansiyeli ve insan sağlığı üzerindeki diğer etkileri,” J. Hum. Sci., vol. 14, no. 4, p. 3093, 2017, doi: 10.14687/jhs.v14i4.4700.
- [19] H. Keskin, Besin Kimyası Cilt II. İstanbul: İstanbul Üniversitesi Yayınları, 1982.
- [20] M. Prochazka, “Modern Food Analysis,” J. AOAC Int., vol. 54, no. 6, pp. 1456–1456, 1971, doi: 10.1093/jaoac/54.6.1456b.
- [21] A. 2020 (b), “Kaçak çaya kömürün damıtılmasıyla elde edilen boya katılıyor,” Apr. 07, 2020. https://www.sabah.com.tr/yasam/2018/03/19/kacak-caya-komurun-damitilmasiyla-elde-edilen-boya-katiliyor.
Yıl 2022,
Cilt: 8 Sayı: 2, 106 - 11, 31.12.2022
Öz
Proje Numarası
HUBAP- 19016
Kaynakça
- [1] L. Diby, J. Kahia, C. Kouamé, and E. Aynekulu, “Tea, Coffee, and Cocoa,” Encycl. Appl. Plant Sci., vol. 3, no. August, pp. 420–425, 2016, doi: 10.1016/B978-0-12-394807-6.00179-9.
- [2] B. Schwarz, H. P. Bischof, and M. Kunze, “Coffee, tea, and lifestyle,” Prev. Med. (Baltim)., vol. 23, no. 3, pp. 377–384, 1994, doi: 10.1006/pmed.1994.1052.
- [3] D. L. McKay and J. B. Blumberg, “The Role of Tea in Human Health: An Update,” J. Am. Coll. Nutr., vol. 21, no. 1, pp. 1–13, 2002, doi: 10.1080/07315724.2002.10719187.
- [4] H. K. Kurt, G., Hacıoğlu, “Dünya ülkeleri ile türkiye’nin çay üretiminin istatistiklerle incelenmesi,” in Dogu Karadeniz Kalkinma Ajansi II. Rize Kalkinma Sempozyumu, 2013, pp. 39–63.
- [5] M. Amirahmadi, S. Shoeibi, M. Abdollahi, H. Rastegar, R. Khosrokhavar, and M. P. Hamedani, “Monitoring of some pesticides residue in consumed tea in Tehran market,” Iran. J. Environ. Heal. Sci. Eng., vol. 10, no. 9, 2013, doi: 10.1186/1735-2746-10-9.
- [6] H. Cihan, “Endemic agricultural products in Blacksea Area: Production, marketing and consumtion of nut, tea, kiwi,” Karadeniz Teknik University, 2014.
- [7] L. Zhang, Z. zhu Zhang, Y. bin Zhou, T. jun Ling, and X. chun Wan, “Chinese dark teas: Postfermentation, chemistry and biological activities,” Food Research International, vol. 53, no. 2. pp. 600–607, 2013, doi: 10.1016/j.foodres.2013.01.016.
- [8] N. Khan and H. Mukhtar, “Tea polyphenols for health promotion,” Life Sciences, vol. 81, no. 7. pp. 519–533, 2007, doi: 10.1016/j.lfs.2007.06.011.
- [9] C. L. Shen, M. C. Chyu, and J. S. Wang, “Tea and bone health: Steps forward in translational nutrition1-5,” Am. J. Clin. Nutr., vol. 98, no. 6, 2013, doi: 10.3945/ajcn.113.058255.
- [10] A. M. Abd El-Aty, J. H. Choi, M. M. Rahman, S. W. Kim, A. Tosun, and J. H. Shim, “Residues and contaminants in tea and tea infusions: a review,” Food Addit. Contam. - Part A Chem. Anal. Control. Expo. Risk Assess., vol. 31, no. 11, pp. 1794–1804, 2014, doi: 10.1080/19440049.2014.958575.
- [11] Anonymous 2020(a), “Tarım Orman Bakanlığının Kamuoyuna Duyurusu,” 2020. https//www.tarimorman.gov.tr/Lists/Duyuru/Attachments/1102/:2020-1.pdf.
- [12] Anonymous, “Gıda katkı maddeleri yönetmenliği. Türk Gıda Kodeksi,” 2013.
- [13] D. Başkan, “Developing a new reversed phase high performance liquid chromotography (RP-HPLC) for determination of some of food colarants substances,” Karadeniz Teknik University., 2015.
- [14] Y. F. Sasaki et al., “The comet assay with 8 mouse organs: Results with 39 currently used food additives,” Mutat. Res. - Genet. Toxicol. Environ. Mutagen., vol. 519, no. 1–2, pp. 103–119, 2002, doi: 10.1016/S1383-5718(02)00128-6.
- [15] B. Atlı, “Food dyes,” Namik Kemal University, 2010.
- [16] T. Bağcı Bosi, “Gıda Katkı Maddeleri ve Sağlık,” A’dan Z’ye Gıda Katkı Maddeleri, no. January, pp. 205–223, 2014.
- [17] Y. Buyukdere and A. Ayaz, “G ı dalarda Kullan ı lan Renklendiricilerin Sa ğ l ı k Yönü : Dikkat Eksikli ğ i / Hiperaktivite Bozuklu ğ u - Health Aspects of Colorants Used In Food : Attention-Deficit / Hyperactivity Disorder Gıdalarda Kullanılan Renklendiricilerin Eksikliği / Hipera,” no. July, 2016.
- [18] S. Şen, H. Aksoy, and S. Yılmaz, “Genotoxic, carcinogenic potential of food additives and their other effects on human health Gıda katkı maddelerinin genotoksik, karsinojenik potansiyeli ve insan sağlığı üzerindeki diğer etkileri,” J. Hum. Sci., vol. 14, no. 4, p. 3093, 2017, doi: 10.14687/jhs.v14i4.4700.
- [19] H. Keskin, Besin Kimyası Cilt II. İstanbul: İstanbul Üniversitesi Yayınları, 1982.
- [20] M. Prochazka, “Modern Food Analysis,” J. AOAC Int., vol. 54, no. 6, pp. 1456–1456, 1971, doi: 10.1093/jaoac/54.6.1456b.
- [21] A. 2020 (b), “Kaçak çaya kömürün damıtılmasıyla elde edilen boya katılıyor,” Apr. 07, 2020. https://www.sabah.com.tr/yasam/2018/03/19/kacak-caya-komurun-damitilmasiyla-elde-edilen-boya-katiliyor.
Toplam 21 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Ziraat Mühendisliği |
| Bölüm | Makale |
| Yazarlar | |
| Proje Numarası | HUBAP- 19016 |
| Yayımlanma Tarihi | 31 Aralık 2022 |
| Gönderilme Tarihi | 8 Temmuz 2021 |
| Kabul Tarihi | 16 Eylül 2022 |
| Yayımlandığı Sayı | Yıl 2022 Cilt: 8 Sayı: 2 |
