உணவு மற்றும் ஊட்டச்சத்து கோளாறுகளின் இதழ்

Determination of Aflatoxin Contents of Some Chips and Snacks with Peanut by Post-Column UV Derivatization System

Mustafa Yaman*, Jale Catak, Halime Ugur, Elif Okur, Gulser Reyyan Cetinkaya, Seher Erdogan, Serra Orak and Zehra Saglik

Aflatoxins are mycotoxins, mainly produced by Aspergillus flavus, Aspergillus parasiticus and Aspergillus nominus. Mycotoxin is found in foods which stored in hot, humid and unhealthy conditions such as cereals especially maize and rice, some animal source foods such as milk and cheese, hardshelled fruits such as walnuts, hazelnuts and peanuts, dried fruits and spices. Aflatoxins are composed of six main groups namely B1, B2, G1, G2, M1 and M2. There is a strong statistical relationship between aflatoxin uptake and primary liver cancer. The aim of this study is to determine the amount of aflatoxin B1, B2, G1, G2 in some chips and snacks with peanut consumed in Istanbul. In this study 10 different types of chips and 4 different types of peanut bars samples obtained from the markets in Istanbul were grinded and aflatoxin determination was performed. The analysis was carried out by HPLC using immunoaffinity chromatography and post-column UV derivatization system. B1 and B2 aflatoxins are determined in 50% of the peanut-chips in the range of 5-24 μg/kg. Aflatoxin B1 values of 30% of peanut-chips found above the limit. G1 aflatoxin was not found in samples. According to the related notification in Turkish Food Codex, it is determined that total aflatoxin amount is above the limit in 30% of chips products. The amount of aflatoxin determined in snack bars is below the maximum limit. According to the European Community, limit values for aflatoxin B1 that can be found in human food is 2-4 μg/kg. In our country, the maximum acceptable value for peanuts, other oil seeds and spices is 5 μg/kg for aflatoxin B1 and 10 μg/kg for total aflatoxin.