TY  - JOUR
TT  - Detectionof Aflatoxin Levels in Red Pepper Produced in Turkey
AU  - Demircioğlu, Saner
AU  - Filazi, Ayhan
PY  - 2010
DA  - April
JF  - Journal of Turkish Veterinary Medical Society
JO  - Vet Hekim Der Derg
PB  - Veteriner Hekimler Derneği
WT  - DergiPark
SN  - 0377-6395
SP  - 63
EP  - 66
VL  - 81
IS  - 2
KW  - Aflatoksinler
KW  - kalıntı
KW  - kırmızıbiber
N2  - In this study, the residues of aflatoxin B1, B2, G1 and G2 in 49 red peppers which are purchased from markets are researched. Analyses of aflatoxins in red peppers are measured semi-quantitative by Thin Layer Chromatography TLC method. According to these in 12 of the analyzed samples, aflatoxin B1 residues at the level of (24.5 %) 3,5 – 80 ppb, in 11 samples, aflatoxin B2 residues at the level of (22 %) 3 – 60 ppb, in 5 samples aflatoxin G1 residues at the level of (10 %) 8 – 40 ppb and in one sample aflatoxin G2 residues at the level of (2 %) 20 ppb is observed. Among the number of 49 red pepper only in one sample aflatoxin B1, B2, G1 and G2 ; in 4 samples aflatoxin B1, B2, G1 and in 6 samples aflatoxin B1 and B2 residues are observed together, only in one sample aflatoxin B1 is observed. So the meeting frequency of aflatoxins’ in red peppers is detected 24,5 %. Although 38 (78%) were below the limit, the remaining 11 (22%) were well above the limit permitted by Turkish Food Codex
UR  - https://dergipark.org.tr/en/pub/vetheder/issue//379412
L1  - https://dergipark.org.tr/en/download/article-file/405209
ER  -