Carrot powder as a multifunctional natural additive affecting total arsenic levels, oxidative stability and quality characteristics of boiled sardine mince (Sardina pilchardus)
Makaleler > Tam Makale · 2026
Yazarlar: Kağan Kami̇l. Eroğlu, Şebnem TOLASA YILMAZ
Journal of Food Composition and Analysis, Uluslararası, Wos, 2026, cilt 158, ss 109483-109483
DOI: 10.1016/j.jfca.2026.109483
Özet
Seafood is nutritionally valuable but may also represent a dietary source of arsenic due to environmental bioaccumulation. This study evaluated the effects of boiling and carrot powder (Daucus carota) on total arsenic levels and quality characteristics of sardine mince (Sardina pilchardus), using EDTA as a reference chelating agent. Sardine mince samples were supplemented with 2% carrot powder or EDTA (0.01–0.05 ppm) and subjected to boiling. Total arsenic concentrations, lipid oxidation, cooking loss, pH, color, and sensory properties were determined.Boiling resulted in lower arsenic concentrations across treatments, although a significant reduction between raw and boiled samples was observed only in the carrot powder group. Among boiled samples, carrot powder-treated mince showed the lowest arsenic concentration, with no significant differences compared with EDTA-treated groups. These findings suggest that carrot powder may reduce total arsenic levels to an extent comparable with EDTA.In addition, carrot powder improved oxidative stability, reduced cooking loss, and maintained sensory characteristics compared with control and EDTA-treated samples (p < 0.05). Only total arsenic was determined; therefore, toxicological implications should be interpreted cautiously. Overall, carrot powder may serve as a multifunctional natural additive that improves quality characteristics while exerting limited effects on total arsenic levels in seafood.