İstanbul, Türkiye’de domates ve biber salçalarinda aflatoksin tespiti

Öz

Bu çalışmanın amacı, İstanbul'daki semt pazarlarında satılan domates ve biber salçalarında bulunan toplam aflatoksin ve aflatoksin B1 (AFB1) miktarını belirlemek ve aflatoksin düzeylerinin güvenli kabul edilen standartlar (<5 µg kg-1) içinde olup olmadığını değerlendirmektir. Bu amaçla 26 adet domates salçası, 15 adet acı biber salçası ve 23 adet biber salçası olmak üzere toplam 64 numune, enzim bağlantılı immünoabsorban tahlili (ELISA) ve yüksek performanslı sıvı kromatografisi (HPLC) olmak üzere iki farklı tespit yöntemi kullanılarak analiz edilmiştir. ELISA ile 27 örnekte (1–2.5 µg kg-1) aflatoksin, 20 örnekte AFB1 1 µg kg-1 düzeyinde tespit edildi. Ayrıca HPLC sonuclarina göre, 64 numuneden 21'inin aflatoksin (0.21–2.34 µg kg-1) içerdiği ve bunların 16'sının AFB1 (0.22–2.34 µg kg-1) ile kontamine olduğu bulundu. Elde edilen sonuçlara göre, domates ve biber salçası örneklerinde aflatoksin tayini için her iki yöntemin de uygun olduğunu görülmüştür ve numunelerin güvenli kabul edilen standartlar içinde olduğu kanıtlanmıştır.

Anahtar Kelimeler

• Aflatoksin
• domates
• biber
• salça
• ELISA
• HPLC

Detection of aflatoxins in tomato and pepper pastes in Istanbul, Turkey

Abstract

The aim of this study is to determine the amount of total aflatoxins and aflatoxin B1 (AFB1) in tomato and pepper pastes sold in farmer’s markets in Istanbul to evaluate whether aflatoxin levels were within the standards regarded as safe (<5 µg kg-1). For this purpose, a total of 64 samples, including 26 tomato pastes, 15 paprika pastes, and 23 chili pastes, were analysed using two different detection methods, enzyme-linked immunoabsorbent assay (ELISA) and high-performance liquid chromatography (HPLC). By ELISA, aflatoxins were detected in 27 samples (1–2.5 µg kg-1), and AFB1 was detected at a level of 1 µg kg-1 in 20 samples. Furthermore, 21 of 64 samples were found to contain aflatoxins (0.21–2.34 µg kg-1), with 16 of them contaminated with AFB1 (0.22–2.34 µg kg-1) by HPLC. The obtained result showed that both methods are suitable for aflatoxin determination in tomato and pepper paste samples and the samples have been proven to be within the standards considered as safe.

Keywords

• Aflatoxin
• tomato
• pepper
• paste
• ELISA
• HPLC.

References

1. Acaroz, U. (2019). Determination of the total aflatoxin level in red pepper marketed in Afyonkarahisar, Turkey. Fresenius Environmental Bulletin 28(4 A), 3276-3280.
2. Ardic, M., Karakaya, Y., Atasever, M., Adiguzel, G. (2009). Aflatoxin M1 levels of Turkish white brined cheese. Food control 20(3), 196-199. https://doi.org/10.1016/j.foodcont.2008.04.003
3. Aydin, A., Erkan, M. E., Başkaya, R., Ciftcioglu, G. (2007). Determination of aflatoxin B1 levels in powdered red pepper. Food control 18(9), 1015-1018. https://doi.org/10.1016/j.foodcont.2006.03.013
4. Beyene, A. M., Du, X., Schrunk, D. E., Ensley, S., Rumbeiha, W. K. (2019). High-performance liquid chromatography and Enzyme-Linked Immunosorbent Assay techniques for detection and quantification of aflatoxin B 1 in feed samples: a comparative study. BMC research notes 12(1), 1-6. https://doi.org/10.1186/s13104-019-4538-z
5. Capanoglu, E., Beekwilder, J., Boyacioglu, D., Hall, R. (2008). Changes in Antioxidant and Metabolite Profiles during Production of Tomato Paste. Journal of Agricultural and Food Chemistry 56, 3, 964–973. https://doi.org/10.1021/jf072990e
6. Chiavaro, E., Dall’Asta, C., Galaverna, G., Biancardi, A., Gambarelli, E., Dossena, A., Marchelli, R. (2001). New reversed-phase liquid chromatographic method to detect aflatoxins in food and feed with cyclodextrins as fluorescence enhancers added to the eluent. Journal of Chromatography A 937(1-2), 31-40. https://doi.org/10.1016/S0021-9673(01)01300-0
7. Colak, H., Bingol, E. B., Hampikyan, H., Nazli, B. (2006). Determination of aflatoxin contamination in red-scaled, red and black pepper by ELISA and HPLC. Journal of Food and Drug Analysis 14(3):292-296.
8. Colak, H., Hampikyan, H., Bingol E. B., Cetin, O., Akhan, M., Turgay, S. I. (2012). Determination of mould and aflatoxin contamination in tarhana, a Turkish fermented food. The Scientific World Journal 2012:218679. https://doi.org/10.1100/2012/218679

9. Feng, Y., He, L., Wang, L., Mo, R., Zhou, C., Hong, P., Chengyong, L. (2020). Detection of Aflatoxin B1 Based on a Porous Anodized Aluminum Membrane Combined with Surface-Enhanced Raman Scattering Spectroscopy. Nanomaterials 10(5):1000. https://doi.org/10.3390/nano10051000
10. Food and Agriculture Organization of the United Nations (FAOSTAT). (2017). Retrieved on March 07, 2020 from FAO Website: http://www.fao.org/faostat/en/
11. Gambacorta, L., Magistà, D., Perrone, G., Murgolo, S., Logrieco, A. F., Solfrizzo, M. (2018). Co-occurrence of toxigenic moulds, aflatoxins, ochratoxin A, Fusarium and Alternaria mycotoxins in fresh sweet peppers (Capsicum annuum) and their processed products. World Mycotoxin Journal 11(1), 159-174. https://doi.org/10.3920/WMJ2017.2271
12. Garduño-García, J. I., Carvajal-Moreno, M., Rojo-Callejas, F., Ruíz-Velasco, S. (2017). Detection of aflatoxins, mutagens and carcinogens in black, white and green peppers (Piper nigrum L.). Journal of Microbial & Biochemical Technology 9(3), 95-104. https://doi.org/10.4172/1948-5948.1000350
13. Güley, Z., Uysal, H. R., Kılıç, S. (2013). Investigation of the presence of aflatoxin M1, aflatoxin B1 and aflatoxigenic moulds in some naturally mould-ripened traditional cheeses. Ege Üniversitesi Ziraat Fakültesi Dergisi 50 (2): 145-152. (In Turkish with an abstract in English).
14. Güntekin, S. (2007). Tüketime sunulan kırmızı pul biberde aflatoksin B1 miktarlarının ELISA yöntemiyle araştırılması [Determination of aflatoxin B1 quantity in red pepper flakes sold in Turkey via ELISA] (In Turkish). Ankara, Turkey: Gazi University, MSc Thesis.
15. Iqbal, S. Z., Asi, M. R., Mehmood, Z., Mumtaz, A., Malik, N. (2017). Survey of aflatoxins and ochratoxin A in retail market chilies and chili sauce samples. Food Control 81, 218-223. https://doi.org/10.1016/j.foodcont.2017.06.012
16. Kabak, B., Var, I. (2006). Ülkemiz açısından sorun olan mikotoksinler ve riskli gıda maddeleri [Mycotoxins and risky food for our country]. Congress of: Türkiye 9. Gıda Kongresi: Bolu, Turkey 681-684. (In Turkish).
17. Kos, J. J., Hajnal, E. J., Jajic, I., Krstovic, S., Mastilovic, J., Šarić, B., Jovanov, P. (2016). Comparison of ELISA, HPLC-FLD and HPLC-MS/MS methods for determination of aflatoxin M1 in natural contaminated milk samples. Acta Chimica Slovenica 63(4), 747-756. http://dx.doi.org/10.17344/acsi.2016.2451
18. Legislation about determination of maximum levels of certain contaminants in foods. (2002). Turkish Food Codex, Başbakanlık Basımevi, Ankara, Turkey.
19. Mariutti, L. R. B., Soares, L. M. V. (2009). Survey of aflatoxin in tomato products. Journal of Food Science and Technology 29(2), 431-434. http://dx.doi.org/10.1590/S0101-20612009000200031
20. Mutti, P., Dellapina, G., Spotti, E. (1992). Aflatoxin production, stability, diffusion and screening in tomato products. Industria Conserve 67-1, 39-41.
21. O’Riordan, M. J., Wilkinson, M. G. (2008). A survey of the incidence and level of aflatoxin contamination in a range of imported spice preparations on the Irish retail market. Food Chemistry 107(4), 1429-1435. https://doi.org/10.1016/j.foodchem.2007.09.073
22. Omar, S. S., Haddad, M. A., Parisi, S. (2020). Validation of HPLC and Enzyme-Linked Immunosorbent Assay (ELISA) Techniques for Detection and Quantification of Aflatoxins in Different Food Samples. Foods 9(5), 661. https://doi.org/10.3390/foods9050661
23. Oruç, H. H. (2005). Mycotoxins and diagnosis (In Turkish with an abstract in English). Uludağ Üniversitesi Veteriner Fakültesi Dergisi 24.1-2-3-4: 105-110.
24. Rossi, C. N., Takabayashi, C. R., Ono, M. A., Saito, G. H., Itano, E. N., Kawamura, O., Hirooka, E. Y., Ono, E. Y. S. (2012). Immunoassay based on monoclonal antibody for aflatoxin detection in poultry feed. Food Chemistry 132(4), 2211-2216. https://doi.org/10.1016/j.foodchem.2011.12.067
25. Rushing, B. R., Selim, M. I. (2019). Aflatoxin B1: a review on metabolism, toxicity, occurrence in food, occupational exposure, and detoxification methods. Food and Chemical Toxicology 124, 81–100. doi: 10.1016/j.fct.2018.11.047
26. Stroka, J., Anklam, E., Jörissen, U., Gilbert, J. (2000). Immunoaffinity column cleanup with liquid chromatography using post-column bromination for determination of aflatoxins in peanut butter, pistachio paste, fig paste, and paprika powder: collaborative study. Journal of AOAC INTERNATIONAL 83(2), 320-340. DOI:10.1093/JAOAC/83.2.320
27. Udovicki, B., Audenaert, K., De Saeger, S., Rajkovic, A. (2018). Overview on the Mycotoxins incidence in Serbia in the period 2004-2016. Toxins 10:279. https://doi.org/10.3390/toxins10070279
28. Yentür, G., Er, B. (2012). The evaluation of the aflatoxin presence in foods. Türk Hijyen ve Deneysel Biyoloji Dergisi 69(1):41-52 (In Turkish with an abstract in English). DOI ID : 10.5505/TurkHijyen.2012.54154
29. Zhang, Y. J., Gan, R. Y., Li, S., Zhou, Y., Li, A. N., Xu, D. P., Li, H. B. (2015). Antioxidant Phytochemicals for the Prevention and Treatment of Chronic Diseases. Molecules 20(12):21138-21156 DOI: https://doi.org/10.3390/molecules201219753