Kabak, Bülent2019-05-132019-05-132016Kabak, B. (2016). Aflatoxins in hazelnuts and dried figs: Occurrence and exposure assessment. Food Chemistry, 211, 8-16.0308-8146https://doi.org/10.1016/j.foodchem.2016.04.141https://hdl.handle.net/11491/868A total of 300 samples of hazelnuts and dried fig were analysed for the incidence of any aflatoxins (AFs). High-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD) method was used to quantify the amounts of AFs. The limit of quantification varied from 0.21 to 0.30 ?g kg?1. No AFs were detected in shells of the hazelnuts, while six raw hazelnut kernel samples (12%) and five roasted hazelnut kernel samples (8.3%) contained AFs ranging from 0.09 to 11.3 ?g kg?1 and from 0.17 to 11.2 ?g kg?1, respectively. Sixteen dried fig samples (12.3%) contained AFs ranging from 0.1 to 28.2 ?g kg?1 and a mean value of 3.8 ?g kg?1. Three hazelnuts and six dried fig samples exceeded the European maximum limits (MLs) of 5 and 2 ?g kg?1 for aflatoxin B1 (AFB1), respectively. The contribution of hazelnuts to AFs exposure is higher than that of dried figs.eninfo:eu-repo/semantics/closedAccessAflatoxinsDried FigExposureFood SafetyHazelnutHPLC-FLDOccurrenceArticle21181610.1016/j.foodchem.2016.04.141N/AQ1