DETERMINATION OF AFLATOXINS AND OCHRATOXIN A IN WHEAT FROM DIFFERENT REGIONS OF TURKEY BY HPLC WITH FLUORESCENCE DETECTION

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dc.authoridTurksoy, Secil / 0000-0001-5763-2744
dc.authorwosidTurksoy, Secil / AAP-1127-2021
dc.contributor.authorTurksoy, S.
dc.contributor.authorKabak, B.
dc.date.accessioned2021-11-01T15:03:09Z
dc.date.available2021-11-01T15:03:09Z
dc.date.issued2020
dc.department[Belirlenecek]
dc.description.abstractThis study examines the occurrence of aflatoxins (AF(s)) and ochratoxin A (OTA) in bread and durum wheat samples. A total of 141 samples were collected from eleven different regions of Turkey. An analytical method based on liquid extraction, immunoaffinity column (IAC) clean-up followed by high performance liquid chromatography (IIPLC) was used for the determination of AFs and OTA levels. As a result, AFs and OTA were detected in 2% and 9.2% of wheat samples at concentrations varying from 0.21 to 0.44 mu g kg(-1) and from 0.1 to 3.2 mu g kg(-1), respectively. Aflatoxin B-1 (AFF9 and aflatoxin B-2 (AFB(2)) were found positive in samples ranging between 0.21-0.35 mu g kg(-1) and 0.094 mu g kg(-1), respectively. However, none of the samples contained aflatoxin G(1) (AFG(1)) and aflatoxin G(2) (AFG(2)). The study also recommended that contamination levels in wheat and wheat-based products should be routinely monitored in greater sample numbers to insure food safety.
dc.description.sponsorshipScientific Research Council of Hitit UniversityHitit University [MUH19003.14.002]en_US
dc.description.sponsorshipThe authors would like to thank the Scientific Research Council of Hitit University (Project No: MUH19003.14.002) for the financial support of this work.en_US
dc.identifier.doi10.1556/066.2020.49.1.15
dc.identifier.endpage124en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85082839697
dc.identifier.scopusqualityQ3
dc.identifier.startpage118en_US
dc.identifier.urihttps://doi.org/10.1556/066.2020.49.1.15
dc.identifier.urihttps://hdl.handle.net/11491/6998
dc.identifier.volume49en_US
dc.identifier.wosWOS:000521750200015
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[Belirlenecek]
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectaflatoxinen_US
dc.subjectochratoxin Aen_US
dc.subjectHPLCen_US
dc.subjectwheaten_US
dc.titleDETERMINATION OF AFLATOXINS AND OCHRATOXIN A IN WHEAT FROM DIFFERENT REGIONS OF TURKEY BY HPLC WITH FLUORESCENCE DETECTION
dc.typeArticle

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