DETERMINATION OF AFLATOXIN B1, B2, G1 AND G2 IN RED PEPPER FLAKES SAMPLES FROM KAYSERİ DİSTRİCT BAZAAR BY HPLC METHOD


Daşbaşı T.

6. Uluslararası GAP MATEMATİK-MÜHENDİSLİK-FEN VE SAĞLIK BİLİMLERİ Kongresi, Şanlıurfa, Turkey, 26 June - 27 August 2021, pp.53-54

  • Publication Type: Conference Paper / Summary Text
  • City: Şanlıurfa
  • Country: Turkey
  • Page Numbers: pp.53-54

Abstract

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.