Incidence and level of aflatoxin contamination in chilli commercialised in Turkey

Basit Öğe Kaydı
dc.authorid0000-0001-7816-6308
dc.contributor.authorGölge, Özgür
dc.contributor.authorHepsağ, Fatma
dc.contributor.authorKabak, Bülent
dc.date.accessioned2019-05-13T08:58:22Z
dc.date.available2019-05-13T08:58:22Z
dc.date.issued2013
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractDuring the years 2011–2012, a total of 182 chilli samples were collected from two provinces of Turkey and checked for aflatoxins (AFs). The samples were analysed using immunoaffinity column (IAC) clean-up and high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD) after post-column derivatisation. Quantification limits were 0.111, 0.110, 0.115 and 0.140 ?g kg?1 for aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1) and aflatoxin G2 (AFG2), respectively. Aflatoxins were found in 150 out of 182 analysed samples: one hundred and fifty samples with AFB1, eighty-four samples with AFB2 and thirty-two samples with AFG1. No AFG2 were detected in chilli samples above the quantification limit of 0.14 ?g kg?1. The ranges for positive samples were 0.24–165 ?g AFB1 kg?1, 0.15–11.3 ?g AFB2 kg?1 and 0.15–3.88 ?g AFG1 kg?1. Fifty and thirty-five samples of chilli exceeded the legal limits of 5 and 10 ?g kg?1 established by European Commission for AFB1 and total AFs (the sum of AFB1, AFB2, AFG1 and AFG2), respectively.
dc.identifier.citationGölge, Ö., Hepsağ, F., Kabak, B. (2013). Incidence and level of aflatoxin contamination in chilli commercialised in Turkey. Food Control, 33(2), 514-520.
dc.identifier.doi10.1016/j.foodcont.2013.03.048
dc.identifier.endpage520en_US
dc.identifier.issn0956-7135
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage514en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2013.03.048
dc.identifier.urihttps://hdl.handle.net/11491/1122
dc.identifier.volume33en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Control
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAflatoxinsen_US
dc.subjectChillien_US
dc.subjectHPLC-FDen_US
dc.subjectOccurrenceen_US
dc.titleIncidence and level of aflatoxin contamination in chilli commercialised in Turkey
dc.typeArticle

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