Determination of the Amount of Synthetic Antioxidants Passing to Food During Deep-Frying and Investigation of Their Cytotoxic Effects

In this thesis, sunflower oil containing synthetic additives BHA (Butylated hydroxyanisole) and BHT (Butylated hydroxytoluene) used in frying oil was obtained from a production facility and the actual amount of additives in this oil was determined. BHA and BHT were added to the provided oil at the maximum concentrations allowed in the regulation, then French fries of certain sizes were fried under defined conditions (temperature, time), and potato and oil quality characteristics were analyzed. The temperature and time parameters selected from the Full Factorial experimental design were determined as 170 oC and 300 s based on the sensory data, and the processes were evaluated in line with these parameters. As a result of the frying process, physicochemical analyzes were carried out on oil and potato samples. Cell culture studies were carried out using proportional doses of BHA and BHT amounts determined from the literature. Thus, the cytotoxic effect values of selected synthetic additives included in the context of fried potato consumption in the case of consumption on a portion basis (70 g) were investigated. As a result of cell culture analysis, a significant difference was observed at the doses of 10, 50, 100, 500 and 1000 µg/ml at the 24th, 48th and 72nd hours. In addition, it has been noted that under the specified conditions, a cytotoxic effect can be observed when consuming french fries fried in oils containing BHA and BHT, and when certain portions of fries are consumed on HEK-273 (Kidney epithelial cells) in a 24-hour period.