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YÜKSEK PERFORMANSLI SIVI KROMATOGRAFİSİ İLE YEREL MARKETLERDE SATILAN KAHVELERİN OKRATOKSİN A İÇERİĞİNE GENEL BİR BAKIŞ

Year 2018, Volume: 7 Issue: 2, 143 - 151, 17.08.2018
https://doi.org/10.18036/aubtdc.409099

Abstract

Okratoksin A (OTA), bazı Aspergillus ve Penicillium
türleri tarafından sentezlenen özellikle işlenmiş tahıllar, kahve çekirdekleri
veya granül kahveler, şarap ve çeşitli baharatlarda bulunabilen bir
mikotoksindir. OTA insan ve hayvanlarda kanserojen, mutajenik ve teratojenik
etkiler göstermektedir. Gerçekleştirilen bu çalışmada yerel marketlerden temin
edilen 30 adet kahve örneği içerisindeki OTA miktarı Yüksek Basınçlı Sıvı Kromatografisi
(YPSK) cihazı ile tayin edilmiştir. Çalışmalar floresans dedektör kullanılarak
Ex 330 Em 450 nm dalga boylarında gerçekleştirilmiş, kolon sıcaklığı 25°C, sistem
basıncı 83 bar olarak ölçülmüştür. Akış hızı 0.9 ml/dk olarak seçilmiştir.
Kahveleri çözmek için etanol kullanılmıştır. Analiz boyunca C18 (200 mm 4.6 mm
I.D., 5 µm partikül boyutuna sahip kolon kullanılmıştır. OTA standardı ve
numunelerin yaklaşık 11.287 dk da sinyal verdiği görülmektedir. Mobil faz
olarak (su:asetonitril:asetik asit) (49.5:49.5:1) (h:h:h) kullanılmıştır. Çalışılan
30 adet örneğin tümünde çeşitli miktarlarda OTA varlığı tespit edilmiş olup
bunlardan sadece 12 tanesinin Türk Gıda Kodeksi tarafından belirlenen limitler
altında olduğu tespit edilmiştir.




References

  • [1] Höhler D. Ochratoxin A in food and feed: occurrence, legislation and mode of action. Z. Ernahrungswiss 1998; 37: 2–12.
  • [2] Deberghes P, Betbeder A, Boisard F, Blanc R, Delaby JF, Krivobok S, Steiman R, Seigle-Murandi F, Creppy EE. Detoxification of ochratoxin A, a food contaminant: Prevention of growth of Aspergillus ochraceus and its production of ochratoxin A. Mycotoxin Res1995; 11: 37-47.
  • [3] Reddy L, Bhoola K. Ochratoxins - food contaminants: impact on human health. Toxins 2010; 2:771–779
  • [4] Marquard RR, Frohlich, A. Ochratoxin A: an important western Canadian storage mycotoxin, Can. J. Physiol. Pharmacol 1990; 68: 991-999.
  • [5] Çağlarırmak N, Ünal K. Kahve Tanesinde (C. arabica) Mineral Maddelerin Belirlenmesi Üzerine bir Araştırma. Gıda Dergisi 1999; 24: 53-57.
  • [6] Gürhayta OF, Çağındı Ö. Kurutulmuş Meyvelerde Aflatoksin ve Okratoksin A Varlığının ve Sağlık Üzerine Etkilerinin Değerlendirilmesi. Celal Bayar University Journal of Science 2016; 12: 327-338.
  • [7] Keyvan E. Yurdakul Ö. Çeşitli Gıdalarda Okratoksin A Varlığı. Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi 2015; 3: 27-33.
  • [8] Boudra H, Le Bars P, Le Bars J. Thermostability of ochratoxin A in wheat under two moisture conditions, App Environ Microbiol 1995, 61:1156-1158.
  • [9] International Coffee Organization, Latest facts and figures about the global coffee trade from the International Coffee Organization, 2015.
  • [10] Aboul‐Enein HY, Kutluk ÖB, Altiokka G, Tunçel M. A modified HPLC method for the determination of ochratoxin A by fluorescence detection. Biomed Chromatogr. 2002; 16: 470-474.
  • [11] Batista LR, Chalfoun SM, Silva CF, Cirillo M, Varga EA, Schwan RF. Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods. Food control 2009; 20: 784-790.
  • [12] Türk Gıda Kodeksi, Bulaşanlar Yönetmeliği. 2011; Resmi Gazete, (28157).
  • [13] Commision, E. C. Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuff. 2006R1881-EN-01.09. 2014-014.001-1.
  • [14] Viani R. Effect of processing on ochratoxin A (OTA) content of coffee. In: Mycotoxins and food safety; 2002; Springer, Boston, MA. pp. 189-193.
  • [15] García-Moraleja A, Font G, Mañes J, Ferrer E. Analysis of mycotoxins in coffee and risk assessment in Spanish adolescents and adults. Food Chem Toxicol 2015; 86: 225-233.
  • [16] Vanesa D, Ana P. Occurrence of Ochratoxin A in coffee beans, ground roasted coffee and soluble coffee and method validation. Food Control 2013; 30: 675-678.
  • [17] Casal S, Vieira T, Cruz R, Cunha SC. Ochratoxin A in commercial soluble coffee and coffee substitutes. Food Res Int 2014; 61: 56-60.
  • [18] Benites AJ, Fernandes M, Boleto AR, Azevedo S, Silva S, Leitão AL. Occurrence of ochratoxin A in roasted coffee samples commercialized in Portugal. Food Control 2017; 73: 1223-1228.
  • [19] Karagözlü N, Karapınar M. Bazı tahıl ve ürünlerinde okratoksin-A ve fungal kontaminasyon. Turkish J Biol 2000; 24: 561-572.
  • [20] Tozlovanu M, Pfohl-Leszkowicz A. Ochratoxin A in roasted coffee from French supermarkets and transfer in coffee beverages: Comparison of analysis methods. Toxins 2010; 2: 1928-1942.
  • [21] Benford D, Boyle C, Dekant W, Fuchs R, Gaylor DW, Hard G, Solfrizzo M. Ochratoxin A. Safety evaluation of certain mycotoxins in food Joint FAO/WHO Expert Committee on Food Additives 2001; 281-415.

YÜKSEK PERFORMANSLI SIVI KROMATOGRAFİSİ İLE YEREL MARKETLERDE SATILAN KAHVELERİN OKRATOKSİN A İÇERİĞİNİN İNCELENMESİ

Year 2018, Volume: 7 Issue: 2, 143 - 151, 17.08.2018
https://doi.org/10.18036/aubtdc.409099

Abstract

Ochratoxin A (OTA) is a mycotoxin which is synthesized by some Aspergillus and Penicillium species
and may exists in especially cultivated cereals, coffee beans or coffee
granules, wine and various spices. OTA exhibits
Carcinogenicmutagenic
and teratogenic affects for humans and animals. In this conducted study, OTA
contents of 30 different coffee samples that were provided from the local
markets were determined by using high performance liquid chromatography. The
experiments were carried out using the fluorescence detector and applying the
330 nm extinction and 450 nm emission wavelengths. The column temperature and
pressure were set to
25°C and 83 barr, respectively. The flow rate was chosen as 0.9 mL/min.
Coffee samples were dissolved in ethanol. 
Analyses were performed by using the C18 (200 mm 4.6 mm I.D., 5 µm
particle size). It was observed that OTA standards and samples have a signal at
approximately 11.287 min. Deionized (water: acetonitirile: acetic acid)
(49.5:49.5:1), (v:v:v) mixture was used as the mobile phase. The obtained
results showed that different amounts of OTA for all 30 samples were determined
and 12 of them have lower OTA content according to the limits of Turkish Food
Codex.

References

  • [1] Höhler D. Ochratoxin A in food and feed: occurrence, legislation and mode of action. Z. Ernahrungswiss 1998; 37: 2–12.
  • [2] Deberghes P, Betbeder A, Boisard F, Blanc R, Delaby JF, Krivobok S, Steiman R, Seigle-Murandi F, Creppy EE. Detoxification of ochratoxin A, a food contaminant: Prevention of growth of Aspergillus ochraceus and its production of ochratoxin A. Mycotoxin Res1995; 11: 37-47.
  • [3] Reddy L, Bhoola K. Ochratoxins - food contaminants: impact on human health. Toxins 2010; 2:771–779
  • [4] Marquard RR, Frohlich, A. Ochratoxin A: an important western Canadian storage mycotoxin, Can. J. Physiol. Pharmacol 1990; 68: 991-999.
  • [5] Çağlarırmak N, Ünal K. Kahve Tanesinde (C. arabica) Mineral Maddelerin Belirlenmesi Üzerine bir Araştırma. Gıda Dergisi 1999; 24: 53-57.
  • [6] Gürhayta OF, Çağındı Ö. Kurutulmuş Meyvelerde Aflatoksin ve Okratoksin A Varlığının ve Sağlık Üzerine Etkilerinin Değerlendirilmesi. Celal Bayar University Journal of Science 2016; 12: 327-338.
  • [7] Keyvan E. Yurdakul Ö. Çeşitli Gıdalarda Okratoksin A Varlığı. Mehmet Akif Ersoy Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi 2015; 3: 27-33.
  • [8] Boudra H, Le Bars P, Le Bars J. Thermostability of ochratoxin A in wheat under two moisture conditions, App Environ Microbiol 1995, 61:1156-1158.
  • [9] International Coffee Organization, Latest facts and figures about the global coffee trade from the International Coffee Organization, 2015.
  • [10] Aboul‐Enein HY, Kutluk ÖB, Altiokka G, Tunçel M. A modified HPLC method for the determination of ochratoxin A by fluorescence detection. Biomed Chromatogr. 2002; 16: 470-474.
  • [11] Batista LR, Chalfoun SM, Silva CF, Cirillo M, Varga EA, Schwan RF. Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods. Food control 2009; 20: 784-790.
  • [12] Türk Gıda Kodeksi, Bulaşanlar Yönetmeliği. 2011; Resmi Gazete, (28157).
  • [13] Commision, E. C. Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuff. 2006R1881-EN-01.09. 2014-014.001-1.
  • [14] Viani R. Effect of processing on ochratoxin A (OTA) content of coffee. In: Mycotoxins and food safety; 2002; Springer, Boston, MA. pp. 189-193.
  • [15] García-Moraleja A, Font G, Mañes J, Ferrer E. Analysis of mycotoxins in coffee and risk assessment in Spanish adolescents and adults. Food Chem Toxicol 2015; 86: 225-233.
  • [16] Vanesa D, Ana P. Occurrence of Ochratoxin A in coffee beans, ground roasted coffee and soluble coffee and method validation. Food Control 2013; 30: 675-678.
  • [17] Casal S, Vieira T, Cruz R, Cunha SC. Ochratoxin A in commercial soluble coffee and coffee substitutes. Food Res Int 2014; 61: 56-60.
  • [18] Benites AJ, Fernandes M, Boleto AR, Azevedo S, Silva S, Leitão AL. Occurrence of ochratoxin A in roasted coffee samples commercialized in Portugal. Food Control 2017; 73: 1223-1228.
  • [19] Karagözlü N, Karapınar M. Bazı tahıl ve ürünlerinde okratoksin-A ve fungal kontaminasyon. Turkish J Biol 2000; 24: 561-572.
  • [20] Tozlovanu M, Pfohl-Leszkowicz A. Ochratoxin A in roasted coffee from French supermarkets and transfer in coffee beverages: Comparison of analysis methods. Toxins 2010; 2: 1928-1942.
  • [21] Benford D, Boyle C, Dekant W, Fuchs R, Gaylor DW, Hard G, Solfrizzo M. Ochratoxin A. Safety evaluation of certain mycotoxins in food Joint FAO/WHO Expert Committee on Food Additives 2001; 281-415.
There are 21 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Bülent Ergun

Murat Soyseven This is me

Gökalp İşcan

Göksel Arli This is me

Publication Date August 17, 2018
Published in Issue Year 2018 Volume: 7 Issue: 2

Cite

APA Ergun, B., Soyseven, M., İşcan, G., Arli, G. (2018). YÜKSEK PERFORMANSLI SIVI KROMATOGRAFİSİ İLE YEREL MARKETLERDE SATILAN KAHVELERİN OKRATOKSİN A İÇERİĞİNE GENEL BİR BAKIŞ. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology, 7(2), 143-151. https://doi.org/10.18036/aubtdc.409099
AMA Ergun B, Soyseven M, İşcan G, Arli G. YÜKSEK PERFORMANSLI SIVI KROMATOGRAFİSİ İLE YEREL MARKETLERDE SATILAN KAHVELERİN OKRATOKSİN A İÇERİĞİNE GENEL BİR BAKIŞ. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology. August 2018;7(2):143-151. doi:10.18036/aubtdc.409099
Chicago Ergun, Bülent, Murat Soyseven, Gökalp İşcan, and Göksel Arli. “YÜKSEK PERFORMANSLI SIVI KROMATOGRAFİSİ İLE YEREL MARKETLERDE SATILAN KAHVELERİN OKRATOKSİN A İÇERİĞİNE GENEL BİR BAKIŞ”. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology 7, no. 2 (August 2018): 143-51. https://doi.org/10.18036/aubtdc.409099.
EndNote Ergun B, Soyseven M, İşcan G, Arli G (August 1, 2018) YÜKSEK PERFORMANSLI SIVI KROMATOGRAFİSİ İLE YEREL MARKETLERDE SATILAN KAHVELERİN OKRATOKSİN A İÇERİĞİNE GENEL BİR BAKIŞ. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology 7 2 143–151.
IEEE B. Ergun, M. Soyseven, G. İşcan, and G. Arli, “YÜKSEK PERFORMANSLI SIVI KROMATOGRAFİSİ İLE YEREL MARKETLERDE SATILAN KAHVELERİN OKRATOKSİN A İÇERİĞİNE GENEL BİR BAKIŞ”, Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology, vol. 7, no. 2, pp. 143–151, 2018, doi: 10.18036/aubtdc.409099.
ISNAD Ergun, Bülent et al. “YÜKSEK PERFORMANSLI SIVI KROMATOGRAFİSİ İLE YEREL MARKETLERDE SATILAN KAHVELERİN OKRATOKSİN A İÇERİĞİNE GENEL BİR BAKIŞ”. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology 7/2 (August 2018), 143-151. https://doi.org/10.18036/aubtdc.409099.
JAMA Ergun B, Soyseven M, İşcan G, Arli G. YÜKSEK PERFORMANSLI SIVI KROMATOGRAFİSİ İLE YEREL MARKETLERDE SATILAN KAHVELERİN OKRATOKSİN A İÇERİĞİNE GENEL BİR BAKIŞ. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology. 2018;7:143–151.
MLA Ergun, Bülent et al. “YÜKSEK PERFORMANSLI SIVI KROMATOGRAFİSİ İLE YEREL MARKETLERDE SATILAN KAHVELERİN OKRATOKSİN A İÇERİĞİNE GENEL BİR BAKIŞ”. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology, vol. 7, no. 2, 2018, pp. 143-51, doi:10.18036/aubtdc.409099.
Vancouver Ergun B, Soyseven M, İşcan G, Arli G. YÜKSEK PERFORMANSLI SIVI KROMATOGRAFİSİ İLE YEREL MARKETLERDE SATILAN KAHVELERİN OKRATOKSİN A İÇERİĞİNE GENEL BİR BAKIŞ. Anadolu University Journal of Science and Technology C - Life Sciences and Biotechnology. 2018;7(2):143-51.