Browsing by Subject "MYCOTOXINS"

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Aflatoxins and ochratoxin A in dried eggplant and green bell pepper
    (ELSEVIER SCI LTD) Çagindi, Ö; Gürhayta, OF
    In this study, 50 dried eggplant and 50 dried green bell pepper samples were analyzed in terms of their aflatoxin and ochratoxin A (OTA) content. Aflatoxins G(2), G(1), B-2, and B-1, and OTA contents were analyzed using high-performance liquid chromatography with a flame ionization detector (HPLC-FID). Total aflatoxin and, as well as aflatoxin G(2), G(1), B-2, and B-1 content in dried eggplant samples were ranged between 0.82 and 2.58, 0.10-0.23, 0.32-1.35, 0.12-0.67, and 0.17-0.71 mu g kg(-1), respectively. Total aflatoxin and, as well as aflatoxin G(2), G(1), B-2 and B-1 content in dried green bell pepper samples were 0.81 -2.42, 0.11-0.22, 0.32-1.38, 0.13-0.66, and 0.18-0.91 mu g.kg(-1), respectively. OTA content was varied from 8.88 to 2135 mu g kg(-1) in eggplant samples, and from 15.38 to 24.70 mu g kg(-1) in dried green bell pepper samples. Of the dried eggplant samples and dried green bell pepper samples, 36% and 24% of them, respectively, had aflatoxin B-1 values which were below the minimum limit of detection (LOD) of 0.05 mu g kg(-1). None of the analyzed samples exceeded the legal limit values of 10 mu g kg(-1) for total aflatoxin content, and 5 mu g kg(-1) for aflatoxin B-1 content. However, 80% of the dried eggplant samples and 100% of the dried green bell pepper samples exceeded the legal limit value for OTA content (15 mu g kg(-1)). According to the results, it was concluded that dried vegetables should be examined in terms of their aflatoxins. It is essential to analyze OTA content more thoroughly, as it has the potential to pose a risk for public health, as well as for the economy. (C) 2016 Elsevier Ltd. All rights reserved.
  • No Thumbnail Available
    Item
    Aflatoxins in mesir paste
    (TAYLOR & FRANCIS LTD) Çagindi, Ö
    In this research, 42 mesir paste samples produced by a limited number of manufacturers in Manisa, Turkey, were analysed for aflatoxin content by high-performance liquid chromatography with a fluorescence detector after pre-separation using immunoaffinity columns. A good correlation was found with good performance in terms of precision for the method. Limit of detection-limit of quantitation of AFG(2)-AFB(2) and AFG(1)-AFB(1) were 0.05/0.15 and 0.03/0.09 mu g/kg, respectively. AFG(2), AFG1 and AFB(1) were detected in 29%, 71% and 52% samples, whereas AFB(2) was not detected in any sample. AF(total), AFG(2), AFG(1) and AFB(1) content varied between 0.04/10.20 mu g/kg, 0.07/0.42 mu g/kg, 2.02/10.11 mu g/kg and 0.04/0.11 mu g/kg, respectively. About 9.5% of samples were found to be above the maxium limit (ML) for AF(total) (10 mu g/kg), but none of samples exceeded the ML for AFB(1) (5 mu g/kg) as set by the European Union for spices. According to the results, it was concluded that traditional products like mesir paste which contains different types of spices should be examined in terms of aflatoxins. RESUMENEn este estudio se analizaron 42 muestras de pasta mesir por su contenido en aflatoxinas, producidas por un numero concreto de industrias alimentarias en Manisa, Turquia, mediante HPLC-FLD despues de una preseparacion utilizando columnas de inmunoafinidad. Se encontro una correlacion positiva con una actividad favorable en terminos de precision con este metodo. LOD-LOQ de AFG(2)-AFB(2), y AFG(1)-AFB(1) fueron 0,05/0,15 y 0,03/0,09 mu g/kg. Se detectaron AFG(2), AFG1 y AFB(1) en las muestras de 29%, 71% y 52%, mientras que no se detecto AFB(2) en ninguna de las muestras. El contenido de AF(total), AFG(2), AFG(1) y AFB(1) vario entre 0,04/10,20 mu g/kg, 0,07/0,42 mu g/kg, 2,02/10,11 mu g/kg y 0,04/0,11 mu g/kg, respectivamente. Se encontro que el 9,5% de las muestras estaba por encima de ML en AF(total) (10 mu g/kg), aunque ninguna muestra excedio el ML en AFB(1) (5 mu g/kg) segun lo establecido por la UE en referencia a las especies. Segun los resultados, se concluyo que los productos tradicionales como la pasta mesir que contiene diferentes tipos de especies deberian de ser examinados en terminos de aflatoxinas.