Determination of bisphenol A (BPA) level in isot spices consumption in Şanlıurfa province

Spices are widely used in the food industry, both for their flavour-enhancing properties and their natural preservative effects. Isot pepper, which is traditionally produced in Turkey's southeastern Anatolia region, is a product of significant cultural and economic value. Initially produced on a household scale, it is now being manufactured industrially due to increasing demand. Although isot is widely consumed and offers several health benefits, it can become contaminated with chemicals such as Bisphenol A (BPA) during the production and storage processes. This thesis aims to determine the levels of BPA in homemade and industrially produced isot peppers available for purchase in the Şanlıurfa province. For this study, 46 isot samples (23 homemade and 23 industrially produced) were collected from markets and local vendors in Şanlıurfa between November 2024 and March 2025. BPA levels were determined using the ELISA (enzyme-linked immunosorbent assay) method. The BPA concentration ranged from 0.40 to 361.3 µg/kg in homemade isot and from 0.49 to 285.39 µg/kg in industrial samples. The average BPA level was found to be 73.88 ± 19.15 µg/kg in the homemade samples and 67.15 ± 14.87 µg/kg in the industrial samples. The difference between the two was not statistically significant (P > 0.05). The presence of BPA in both types of sample indicates potential contamination risks during production and packaging. The high maximum value detected in homemade samples suggests that traditional production and storage practices may increase BPA exposure. These results emphasise the importance of implementing preventive measures to minimise BPA exposure during the production of isot.