The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures were measured as 61.12°C, 64.35°C, and 75.65°C, respectively. The water activity, moisture content, total protein, lipid, and crude fiber contents of the blue corn sample were detected as 0.44, 9.39%, 13.13%, 4.30%, and 2.68%, respectively. Total starch and resistant starch contents of blue corn were determined as 63.94% and 8.89%, respectively. Also, total monomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and 7.99 μmol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic, oleic, and linoleic acids.

Polisiklik aromatik hidrokarbon (PAH) bileflikler; çeflitli fosil yak›tlar›n, karbon içeren maddelerin ve g›da gibi di¤er organik bilefliklerin pirolizi veya tam yanmamas› sonucu oluflan kanserojen maddeler olarak tan›mlanmaktad›r. PAH bileflikleri, g›dalara çevre kirlili¤i kaynakl› olarak hava, su ve topraktan bulaflabilmekte ve/veya g›dalar›n yüksek s›cakl›kta ifllenmesi s›ras›nda oluflabilmektedir. G›da yoluyla en önemli PAH bileflikleri al›m kayna¤› et ve et ürünleri olup bu ürünlerin PAH bileflikleri içeri¤i temel olarak ürünün ya¤ içeri¤ine ve uygulanan ›s›l ifllem yöntem ve süresine göre de¤iflmektedir. Yap›lan epidemiyolojik çal›flmalar çeflitli kanser türleri ile PAH bilefliklerini içeren g›dalar›n tüketimi aras›nda bir iliflki oldu¤unu göstermifltir. Bu makalede; PAH bilefliklerinin genel özellikleri, g›dalarda ve özellikle et ürünlerinde bu bilefliklerin oluflumunu etkileyen faktörler ve PAH bilefliklerinin sa¤l›k üzerine etkileri derlenmifltir.Anahtar kelimeler: Polisiklik aromatik hidrokarbon, PAH, g›da, et, sa¤l›k THE PRESENCE OF POLYCYCLIC AROMATIC HYDROCARBON COMPOUNDS IN FOOD AND EFFECTS ON HEALTH AbstractPolycyclic aromatic hydrocarbon compounds which occurs the results of pyrolysis or incomplete combustion of various fossil fuels, carbon-containing materials and other organic compounds such as food are defined as carcinogenic substances. PAH compounds can be contaminate to foods from the air, water and soil originating environmental pollution and/or occur during processing of foods at high temperatures. The most important source of PAH compounds through food intake is meat and meat products, content of PAH compounds of these products mainly depending on their fat content and applied heat treatment's method and time. Epidemiological studies have shown a relation between the consumption of food containing the PAH compounds with various types of cancer. In this article; the general characteristics of PAH compounds, the factors influencing formation of these compounds in food especially meat products and the effects on health of PAH compounds were reviewed.

ÖzetNem sorpsiyon izotermleri, sabit s›cakl›kta g›dan›n su içeri¤inin (m) g›dan›n su aktivitesine (a w ) karfl› grafik edilmesiyle (m=f(a w ) T ) oluflturulan ve g›dan›n durumu hakk›nda oldukça yaray›fll› bilgiler veren grafiklerdir. Bu nedenle g›dalar›n sorpsiyon izotermlerini temsil edebilmek için su aktivitesi, g›dan›n nem içeri¤i ve suyun ba¤lanma enerjisi aras›ndaki iliflkiyi dikkate alan; GAB, BET, Halsey, Henderson gibi çok say›da sorpsiyon eflitli¤i gelifltirilmifltir. Bu çal›flmada; sorpsiyon izotermlerin deneysel olarak belirlenmesi, sorpsiyon eflitlik sabitlerinin anlamlar› ve eflitliklerinin çözümü derlenmifltir.

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