Determination of aflatoxins in walnut sujuk and Turkish delight by HPLC-FLD method
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CitationGölge, Ö., Hepsag, F., Kabak, B. (2016). Determination of aflatoxins in walnut sujuk and Turkish delight by HPLC-FLD method. Food Control, 59, 731-736.
This study aims to assess the risk of aflatoxins (AFs) in traditional confectionery products (walnut sujuk and Turkish delight) of Turkey. A high performance liquid chromatography coupled with fluorescence detection (HPLC-FLD) method was used for the determination of AFs. Evaluation of the method showed good selectivity, linearity, recovery and precision. The limit of quantification (LOQ) ranged from 0.106 to 0.374?gkg-1. The expanded measurement uncertainty was less than 40% for all target analytes. The validated method was successfully applied to the determination of AFs in 112 traditional confectionery products containing nuts (hazelnuts and walnuts). AFs were detected in 43.8% of walnuts and 60.9% of hazelnuts used as ingredients in walnut sujuk and Turkish delight and at levels ranging from 0.58 to 15.2?gkg-1 and 0.43-63.4?gkg-1, respectively. This means that AFs levels in walnut sujuk and Turkish delight were up to levels of 6.1 and 9.5?gkg-1, respectively. Six walnut samples and twenty-one hazelnut samples were above the EU maximum limits (MLs) of 2 and 5?gkg-1 for aflatoxin B<inf>1</inf> (AFB<inf>1</inf>), respectively. © 2015 Elsevier Ltd.