A preliminary assessment of dietary exposure of ochratoxin A in Central Anatolia Region, Turkey

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dc.authoridKabak, Bulent / 0000-0001-7816-6308
dc.authorwosidKabak, Bulent / D-1282-2014
dc.contributor.authorKulahi, Ayca
dc.contributor.authorKabak, Bulent
dc.date.accessioned2021-11-01T15:03:01Z
dc.date.available2021-11-01T15:03:01Z
dc.date.issued2020
dc.department[Belirlenecek]
dc.description.abstractThe aim of this study was to determine dietary exposure to ochratoxin A (OTA) in Turkish adults. In this study, 500 food samples (50 rice, 50 wheat bread, 50 pasta, 50 raisins, 50 dried figs, 50 pistachios, 50 hazelnuts, 50 almonds, 50 chilli, 25 coffee, and 25 cocoa) collected from Turkey were analysed with a high-performance liquid chromatography (HPLC) method. Moreover, a total of 370 analytical results (110 cereal-based snacks, 95 wine, 35 beer, and 130 chocolate) collected from our previous observations were also used in the evaluation of exposure estimates. OTA was found in 52% of cocoa, 42% of raisins, 40% of coffee, 34% of chilli, 14% of dried figs, 10% of pasta, 8% of pistachios, 6% of wheat bread, 4% of rice, and 4% of hazelnuts. The chronic dietary exposure to OTA for Turkish adults, using lower bound (LB) and upper bound (UB) concentrations, varied from 0.683 to 4.487 ng/kg body weight (b.w.) per week for mean estimate and from 3.976 to 5.760 ng/kg b.w. per week for the 95th percentile (P95) estimate. Cereals and cereal-based products made the largest contribution (75.3-85.7%) to OTA exposure. Both mean and P95 chronic exposure to OTA were greatly below the tolerable weekly intake of 120 ng/kg b.w. per week and thus not a health concern for Turkish adults.
dc.description.sponsorshipScientific and Research Council of Hitit University [MUH19004.15.008]en_US
dc.description.sponsorshipThis work was supported by the Scientific and Research Council of Hitit University (project no. MUH19004.15.008).en_US
dc.identifier.doi10.1007/s12550-020-00397-6
dc.identifier.endpage337en_US
dc.identifier.issn0178-7888
dc.identifier.issn1867-1632
dc.identifier.issue3en_US
dc.identifier.pmid32621108
dc.identifier.scopus2-s2.0-85087554965
dc.identifier.scopusqualityQ2
dc.identifier.startpage327en_US
dc.identifier.urihttps://doi.org/10.1007/s12550-020-00397-6
dc.identifier.urihttps://hdl.handle.net/11491/6916
dc.identifier.volume36en_US
dc.identifier.wosWOS:000545184600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[Belirlenecek]
dc.language.isoen
dc.publisherSpringer Heidelberg
dc.relation.ispartofMycotoxin Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectOchratoxin Aen_US
dc.subjectFood safetyen_US
dc.subjectDietary exposure assessmenten_US
dc.subjectHealth risken_US
dc.subjectHPLCen_US
dc.titleA preliminary assessment of dietary exposure of ochratoxin A in Central Anatolia Region, Turkey
dc.typeArticle

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