Determination of heavy metal and total phenolic matter as a result of interaction of Batman regional tandoori bread with purple fruits and vegetables

In this study, the tandoori bread of Batman region; Black Mulbery (morus nigra), Red Beet (Beta vulgaris ssp. Vulgaris var. condivita) , Black Carrot ( Dausucus carota ssp. Var. Atrorubens Alef. ), Prunus Bark (Prunus) and Red Cabbage (Brassica oleracea var. Capitata f.rubra), The interaction with purple fruits and vegetables such as was investigated.Tandoori breads were produced from five kinds of fruits and vegetables, purple flour and White flour. The heavy metal and total phenolic content of the tandoori breads produced were determined. Heavy metals such as Arsenic(As), Cadmium (Cd), Mercury (Hg),Copper(Cu), Iron(Fe) and Lead (Pb) in purple tandoori breads were determined by inductively coupled plasma optical emission spectrometry (ICP-OES) device. The determined tandoori breads were compared according to the heavy metal amounts determined by JECFA. It was measured as 4,84±0,045 mg/kg for the element iron (Fe) and the weekly tolerable amount determined as 0,2-25 mg/kg by JECFA. These values were calculated for all other elements, and it was determined that the values obtained during this work were in accordance with the tolerable amount. In this thesis study, measurements were made using the LC-MS/MS device,which is widely used in qualitative and quantitative analysis and whose reliable results have been confirmed by scientific data. The phytochemical properties of purple tandoori breads weredetermined and the amount of 53 phenolic. compounds was investigated. It was determined that therewere,14 phenolic compounds in purple tandoori breads. It was observed that quinic acid, protocatechuic acid, protocatechuic aldehyde and chlorogenic acid phenolic compounds were present in all purple tandoori bread samples. The highest amount of quinic acid phenolic compound was observed in 5,92 mg analyte/ g extract damson plum peel-white flour sample,while the lowest 0,315 mg analyte/ g extract red cabbage-white flour sample was detected.The highest amount of protocatechuic acid phenolic compound was observed in the industrially purchased bread sample of 1,074 mg analyte/ g extract, while the lowest 0,051 mg analyte/ g extract was detecded in the black carrot-white flour sample. The highest amount of chlorogenic acid phenolic compound was observed in 0,568 mg analyte/ g extract industrially purchased bread sample, while the lowest 0,015 mg analyte/ g extract was detecded in the black carrot-white flour sample.It was determined that the amount of phenolic substances was low in black carrot and red cabbage vegatables which compared to other fruit and vegatable varieties analyzed.