Zeytin ve Zeytinyağlarında Aflatoxin Varlığının Tespiti Üzerinde Araştırma

Abstract

Aflatoxini veren Aspergiullus flavus dediğimiz küf mantarının minimum gelişme şartları Akademic Press (1966)’da %85 nisbi nem ve 33℃ olarak verildiğine göre kuru ve serin yerlerde muhafaza edilen örneklerde Aflatoxin bulunamaz. Rafinasyonda alkali ile nötralizasyon ve yıkamanın mevcut aflatoxini 10-15 ppb seviyesine, ağartma muamelesinin ise aflatoxini yağdan dimine ederek, 1 ppb seviyesine indirdiği zikredilmektedir. Buna göre zeytinde bulunan küfün Aspergillus niger olması ve Wilbur ve Melnick’e göre yağdaki bulunabilen seviyenin tüketici için zararlı bir seviyede olmaması bizim endişelerimizi yok etmekle beraber çalışmalarımız zaten Türk Zeytinyağlarında minimum limitte dahi aflatoxin mevcudiyetini göstermemiştir.

Keywords

• Zeytin
• Zeytinyağı
• Aflatoxin

Researches on Aflatoxin in Turkish Olives and Olive Oils

Abstract

Aflatoxin cannot be found on the samples which is stored in cold and dry places according to Academic Press (1966) as given minimum grown conditions for Aspegillus flavus is 85% realitive humidity and 30℃. They are mentioned that notralization with alcali rafination and washing decrease the Aflatoxin to 10-15 ppb level and also processing bleaching decreases the aflatoxin to 1 ppb level. According that above levels in oils are under of dangerous level and hadn’t found Aspegillus flavus in Turkish olives and oils.

Keywords

• Olives
• Olive Oils
• Aflatoxin

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