Research Information System
6. Uluslararası GAP MATEMATİK-MÜHENDİSLİK-FEN VE SAĞLIK BİLİMLERİ Kongresi, 26 - 27 June 2021, pp.53-54
Aflatoxins are mycotoxin
derivatives that are toxic to humans and animals. They have immunosuppressive
and carcinogenic effects. In addition, aflatoxins can cause developmental
disorders and hereditary disorders (Moss, 1992). Drying technique is one of the
methods used to prevent enzymatic and microbiological spoilage of foods. However,
this technique may not be sufficient in terms of food safety. Aflatoxins are
mostly found in dried foods such as spices, legumes, nuts and oil seeds. In
addition to these products, aflatoxins can be found in meat, meat products,
milk and dairy products (Heperkan, 2014). Aflatoxins are generally divided into
six main compounds, namely aflatoxin B1, B2, G1, G2, M1 and M2. Studies have
shown that aflatoxin B1, B2, G1 and G2 types in plant origin foods (CAST, 2003)
and it has been determined that aflatoxin M1 and M2 types are found in animal
origin foods such as meat, milk and eggs (Magan and Olsen, 2004).
In this study, aflatoxins were
analyzed in red pepper flakes samples sold in Kayseri district bazaar. The red
pepper flakes samples were purchased from 10
different bazaars. After extraction of samples, the concentrations of aflatoxin
B1, B2, G1 and G2 were determined by HPLC device. Three parameters were studied
from each sample. The AOAC Official Method 999.07 was used for aflatoxin
analysis. While the highest concentration was analyzed for AFB1 as 7.32, for
AFB2 as 2,39 and for AFG1 as 1.23 μg/L, it was observed that the concentration for
AFG2 remained below the quantification limit in samples. The quantification limits
were 0.720 μg/L for aflatoxins B1 and G1, and 0.216 μg/L for B2 and G2.