Kabak, Bülent2019-05-132019-05-132019Kabak, B. (2019). Aflatoxins and ochratoxin A in chocolate products in Turkey. Food Additives and Contaminants: Part B Surveillance.1939-3210https://doi.org/10.1080/19393210.2019.1601641https://hdl.handle.net/11491/1782This 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.eninfo:eu-repo/semantics/closedAccessAflatoxinsChocolateFood SafetyHPLC-FLDOchratoxin AArticle10.1080/19393210.2019.1601641N/AQ2