Occurrence of aflatoxins in Turkish desserts, cheese helva and hosmerim

Aydin A., Aksu H., GÜNŞEN U., Mercan T., TAŞKANAL N.

ARCHIV FUR LEBENSMITTELHYGIENE, cilt.59, sa.1, ss.16-19, 2008 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59 Sayı: 1
  • Basım Tarihi: 2008
  • Doi Numarası: 10.2377/0003-925x-59-16
  • Dergi Adı: ARCHIV FUR LEBENSMITTELHYGIENE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.16-19
  • İstanbul Üniversitesi-Cerrahpaşa Adresli: Hayır

Özet

A total of 100 cheese helva and hosmerim samples from 9 different producers in the Marmara Region of Turkey were analysed for aflatoxins by ELISA. The results were confirmed by HPLC/FLD. 8.0% of the samples were found to be positive for Total Aflatoxin by ELISA. The concentrations of Total Aflatoxin and Aflatoxin B(1) in cheese helva and hosmerim samples were in the range of 1.23-6.41 mu g/kg and 1.07-3.59 mu g/kg, respectively. By HPLC, only in one cheese helva (1%) sample Total AF could be detected at a concentration of 3.88 mu g/kg. The concentrations of the positive sample for AFB(1) and AFG(1) were 0.59 and 3.29 mu g/kg, respectively. This paper represents the first survey for the presence of aflatoxins in these traditional Turkish desserts.