Organochlorine pesticide residues in butter and kaymak in Afyonkarahisar, Turkey

Abstract

Kaymak and butter are traditionally produced from cream of cow or buffalo milk and consumed as Turkish dairy products. About 16 Organochlorine Pesticide (OCP) residues in kaymak and butter marketed in Afyonkarahisar province of Turkey were analyzed by gas chromatography technique. The results showed that kaymak and butter samples were contaminated with 13 and 15 OCPs, respectively. The amount of total OCPs was determined as 672.46 ng g-1in kaymak and 308.95 ng g-1 in butter samples. The gas chromatography results indicated that three OCPs [(Beta-HCH (90.01 ng g-1), Aldrin (528.04 ng g-1) andEndrin (7.31 ng g-1)] in kaymak and five OCPs [(Beta-HCH (214.18 ng g-1), Heptachlor (10.38 ng g-1), Aldrin (12.34 ng g-1), Dieldrin (12.69 ng g-1) and Endosulfan Sulfate (8.08ngg-1)] in butter were found to exceed the accepted level set by the EU Codex. Overall, OCP residues of kaymak and butter could be a potential risk for public health due to their extensive consumption. © Medwell Journals, 2010.