Investigation Of Mycotoxins In Packed Gluten Free Foods

Year 2023, Volume: 6 Issue: 2, 192 - 199, 30.11.2023

Zeynep Değirmen , Seda Karayünlü Bozbaş

https://doi.org/10.34088/kojose.1251113

Abstract

The number of people with celiac disease and gluten intolerance is increasing day by day. This increases the variety, number and consumption of gluten-free products. However, this study was the first in our country to determine whether the packaged gluten-free products contain mycotoxins. Aflatoxin (AF), ochratoxin (OTA), zearalenone (ZON), and deoxynivalenol (DON) were analyzed in 95 imported and domestic packaged gluten-free foods of different types and brands. Analyses were made with HPLC with fluorescent detector and HPLC with diode array detector. In addition, validation studies were completed with the addition of blank samples. OTA was detected in 9 food samples. In the OTA analysis, toxins were detected in 1 buckwheat flour, 3 pasta, 3 crackers or biscuits, 2 corn flours, but these values are below the values determined by the Turkish Food Codex (TFC). DON was found to be suitable for TFC in 7 types of pasta, 1 type of bread, and 3 types of crackers or biscuits.

Keywords

Gluten-free food, Mycotoxins, Celiac, Validation

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