Analysis of Aflatoxin Types in Red Pepper Flakes Samples by HPLC

Year 2022, Issue: 41, 126 - 131, 30.11.2022

Teslima Daşbaşı

https://doi.org/10.31590/ejosat.1141196

Abstract

Aflatoxins produced by Aspergillus flavus, Aspergillus parasiticus, Aspergillus nomius and Penicillium and Rhizopus molds are a mycotoxin derivative and are harmful to human health. In this study, the aflatoxin B1, B2, G1 and G2 types sold in Kayseri street market were determined in red flakes pepper samples by high performance liquid chromatography (HPLC). Firstly, the aflatoxin types were extracted by shaking technique. A mixture of methanol and water (80:20 v/v), at the 30 oC temperature. The chromatographic separation was conducted on ODS-2 with Fluorescence Detector, ex: 360 nm, em: 440 nm at 30 oC for 30 min. For the determination of aflatoxin B1, B2, G1 and G2, standard solutions of analytes at known concentration were prepared according to the official method AOAC 999.07. The calibration line was prepared according to the standards and the results were given according to the calibration line. The detection limit was determined as 0.216 µg L-1 for B1 and G1 and 0.0648 µg L-1 for B2 and G2. While the highest concentration was analyzed for AFB1 as 7.32, for AFB2 as 2.39 and for AFG1 as 1.23 μg L-1, it was observed that the concentration for AFG2 remained below the quantification limit in samples. The quantification limits were 0.720 μg L-1 for aflatoxins B1 and G1, and 0.216 μg L-1 for B2 and G2. Recovery studies are in the range of 90-104%. The %RSD was calculated as ≤ 5% (n=11).

Keywords

Aflatoxin B1 (AFB1), Aflatoxin B2 (AFB2), Aflatoxin G1 (AFG1), Aflatoxin G2 (AFG2), Red Pepper Flakes, HPLC

Supporting Institution

None

Project Number

None

Thanks

None

Kırmızı Pul Biber Örneklerinde HPLC İle Aflatoksin Türlerinin Analizi

Abstract

Aspergillus flavus, Aspergillus parasiticus, Aspergillus nomius ve Penicillium ve Rhizopus küflerinin ürettiği aflatoksinler bir mikotoksin türevi olup insan sağlığına zararlıdır. Bu çalışmada, Kayseri semt pazarında satılan aflatoksin B1, B2, G1 ve G2 türleri kırmızı pul biber örneklerinde yüksek performanslı sıvı kromatografisi (HPLC) ile belirlenmiştir. Öncelikle aflatoksin türleri 30 oC sıcaklıkta metanol ve su (80:20 v/v) karışımında batch yöntemiyle ekstrakte edilmiştir. Kromatografik ayırma, Floresan Dedektörü ile ODS-2 üzerinde, ör: 360 nm, em: 440 nm, 30 oC'de 30 dakika boyunca gerçekleştirildi. Aflatoksin B1, B2, G1 ve G2'nin tayini için, bilinen konsantrasyondaki analitlerin standart çözeltileri, resmi yöntem AOAC 999.07'ye göre hazırlandı. Kalibrasyon doğrusu standartlara göre hazırlanmış ve kalibrasyon doğrusuna göre sonuçlar verilmiştir. Algılama limiti B1 ve G1 için 0,216 µg L-1 ve B2 ve G2 için 0,0648 µg L-1 olarak belirlendi. En yüksek konsantrasyon AFB1 için 7,32, AFB2 için 2,39 ve AFG1 için 1,23 μg L-1 olarak analiz edilirken, örneklerde AFG2 konsantrasyonunun miktar sınırının altında kaldığı gözlendi. Gözlenebilme sınırı, aflatoksin B1 ve G1 için 0.720 μg/L ve B2 ve G2 için 0.216 μg L-1 olarak hesaplandı. Geri kazanım çalışmaları %90-104 aralığında bulundu. %RSD ≤ %5 (n=11) olarak hesaplandı.

Keywords

Aflatoksin B1 (AFB1), Aflatoksin B2 (AFB2), Aflatoksin G1 (AFG1), Aflatoksin G2 (AFG2), Kırmızı Pul Biber, HPLC

Project Number

None

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