Aflatoxins and ochratoxin A in chocolate products in Turkey
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor and Francis Ltd.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This survey describes the occurrence and levels of AFs and OTA in chocolate products consumed in Turkey. A total of 130 samples, including bitter chocolate, milk chocolate and chocolate wafers were analysed for these mycotoxins by high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD). The values of recovery (81–92%) and precision (RSD < 9%) fulfilled the requirements of EC Regulation No. 401/2006. OTA was the most prevalent mycotoxin, with an incidence of 46.7% in bitter chocolate, 22.8% in milk chocolate and 17.4% in chocolate wafers, ranging from 0.18 to 0.75 ?g kg?1. AFs were detected in 13.3% of bitter chocolate, in 19.6% of milk chocolate and in 8.7% of chocolate wafers, in concentrations ranging from 0.15 to 2.04 ?g kg?1.
Açıklama
Anahtar Kelimeler
Aflatoxins, Chocolate, Food Safety, HPLC-FLD, Ochratoxin A
Kaynak
Food Additives and Contaminants: Part B Surveillance
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
Sayı
Künye
Kabak, B. (2019). Aflatoxins and ochratoxin A in chocolate products in Turkey. Food Additives and Contaminants: Part B Surveillance.
