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İstanbul’daki Tahıl Unlarında Aflatoksin, Deoksinivalenol ve Zearalanon Düzeyleri

Year 2020, , 131 - 136, 18.06.2020
https://doi.org/10.46810/tdfd.724695

Abstract

Bu çalışma bazı tahıl unlarında küf düzeyini ve bazı mikotoksinlerin [aflatoksin, deoksinivalenol ve zearalanon] varlığını araştırmak amacıyla gerçekleştirilmiştir. Bu amaçla 2015 yılında İstanbul ilinde bulunan çeşitli fırın ve marketlerden 112 tane farklı un [25 tane tam buğday unu, 29 tane beyaz un, 30 tane çavdar unu ve 28 tane kepek] örneği toplanmıştır. Toplanan örneklerde ilk olarak direk ekim ve seyreltme yöntemleri ile küf sayımı yapılmıştır. Devamında aflatoksin, deoksinivalenol ve zearalanon düzeyleri LC-MS/MS cihazı kullanılarak belirlenmiştir. İncelenen tahıl un örneklerinin tümü Türk Gıda Kodeksi’[TGK] nin belirlediği maksimum sınır değerinin [10⁴ kob g-1] altında küf içerdiği saptanmıştır. Un örneklerinin 9’unda 0,17-5.95±0,002µg kg-1 arasında aflatoksin, 41’inde 0,06-70,04±0,0032 µg kg-1 arasında deoksinivalenol [DON] ve 15’inde 0,04-3,04±0,0018 µg kg-1 arasında zearalanon [ZON] miktarı tespit edilmiştir. Örneklerin tümünde deoksinivalenol ve zearalanon düzeyi TGK’ nin belirlediği kabul edilebilir sınırların altında bulunmuştur. Analiz edilen örneklerden sadece bir un örneğinde [çavdar] aflatoksin B1+B2+G1+G2 düzeyi [5,95 µg kg-1] limit değerin [4 µg kg-1] üzerinde saptanmıştır. Elde edilen bulgulara göre İstanbul’da satışa sunulan unların küf içeriğinin kabul edilebilir sınırlar içinde olduğu ve örneklerdeki mikotoksin düzeyi bir örnek dışında tüm örneklerde kabul edilebilir limitlerin altında olduğu sonucuna varılmıştır. Gıda zinciri boyunca küf ve mikotoksin kaynaklı kontaminasyonun engellenmesi hem gıda kalitesinin sağlanmasında hem de tüketicilerde oluşabilecek sağlık risklerinin önlenmesinde büyük önem taşımaktadır.

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References

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  • [4] Aydın A, Paulsen P, Smulders FJM. The physico-chemical and microbiological properties of wheat flour in Thrace. Turk J Agric For. 2009: 445-454.
  • [5] Köksal O. National nutrition-health and food consumption survey of Turkey. Unicef Ankara. 1974. [6] Türkiye İsraf Raporu 2018, TİR:https://tuketici.ticaret.gov.tr/data/5e6b33e913b876e4200a0101/Turkiye_Israf_Raporu_2018.pdf
  • [7] Miraglia M, Brera C. Mycotoxins in grains and related products. In “Food Analysis by HPLC”. 2nd ed. pp. Leo. M. L. Nollet ed. Marcel 9Dekker Inc. New York, U. S. A. 2000:493-522.
  • [8] Abdallah M.F, Girgin G, Baydar T. Mycotoxin Detection in Maize, Commercial Feed, and Raw Dairy Milk Samples from Assiut City, Egypt. Vet. Sci. 2019: 6,57.
  • [9] Camlibel L. IGEME research and Developmental Presidency. Agricultural Administration. Ankara.1995.
  • [10] Nizam F, Oguz H. Occurrence of aflatoxins in layer feed and corn samples in Konya province. Food Addit Contam. 2003: 20, 654-658.
  • [11] Giray B, Girgin G, Engin AB, Aydin S, Sahin G. Aflatoxin levels in wheat samples consumed in some regions of Turkey. Food Control. 2007:18: 23-29.
  • [12] Midura TF, Bryant RG. Sampling plans, sample collection, shipment, and preparation for analysis. Compendium of Methods for Microbiological Examination of Foods. Washington (DC). American Public Health Association. 2001.
  • [13] AOAC International Official Methods of Analysis of AOAC International, 18th edn. AOAC International, Gaithersburg, USA: 2005.
  • [14] Magnusson B. The fitness for purpose of analytical methods: a laboratory guide to method validation and related topics. 2014.
  • [15] Türk Gıda Kodeksi, [TGK]:https://www.resmigazete.gov.tr/eskiler/2010/01/20100108-10.htm.
  • [16] Potus J, Suchet P. Les problemes de microbiologie en meunerie. Industries des Cereales. 1989: 58: 27-33.
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  • [18] Türk Gıda Kodeksi, [TGK]:https://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-8.htm https://www.resmigazete.gov.tr/eskiler/2012/12/20121219-10.htm
  • [19] Baydar T, Engin A, Girgin G, Aydın S, Şahin G. Aflatoxın And Ochratoxın In Varıous Types Of Commonly Consumed Retaıl Ground Samples In Ankara, Turkey. Ann Agric Environ Med. 2005: 12, 193–197.
  • [20] Özturan K, Ünsal C, Karakaya Y, Atasever M, Ceylan Z, Atasever Aydemir M, Demirkaya A K. Erzurum’da Tüketime Sunulan Buğday Unlarının Toplam Aflatoksin, Aflatoksin.B1 ve Okratoksin A Yönünden İncelenmesi. Atatürk Üniversitesi Vet. Bil. Derg. 2007: 2 (4) 172-176.
  • [21] Aydin A, Gunsen U, Demirel S. Total aflatoxin, aflatoxin B1 and ochratoxin A levels in Turkish wheat flour. Journal of Food and Drug Analysis, 16(2). 2008.
  • [22] Taheri N, Semnani S, Roshandel G, Namjoo M, Keshavarzian H, Chogan AG, Joshaghani H. Aflatoxin contamination in wheat flour samples from Golestan Province, Northeast of Iran. Iranian journal of public health. 2012: 41(9), 42.
  • [23] Bakırcı G. Tahıl ve Tahıl Ürünlerinin Aflatoksin, Okratoksin A, Zearalenon, Fumonisin ve Deoksinivalenol Mikotoksinleri Yönünden İncelenmesi. Akademik Gıda. 2014: 12(2): 46-56.
  • [24] Valcheva A, Valchev G. The Fusariotoxins Zearalenon and Deoxinivalenol as Natural Contaminators of Some Basic Cereal Components in the Production of Combined Feed. Bulgarian Journal of Agricultural Science, 13. National Centre for Agrarian Sciences. 2007:99-104
  • [25] Rasmussen PH, Ghorbani F, Berg T. Deoxynivalenol and other Fusarium toxins in wheat and rye flours on the Danish market. Food Additives & Contaminants.2003: 20(4), 396-404.
  • [26] Stanciu O, Juan C, Miere D, Loghin F, Mañes J. Occurrence and co-occurrence of Fusarium mycotoxins in wheat grains and wheat flour from Romania. Food Control. 2017: 73, 147-155.
  • [27] Martos P, Thompson W, Diaz G. Multiresidue mycotoxin analysis in wheat, barley, oats, rye and maize grain by high-performance liquid chromatography-tandem mass spectrometry. World Mycotoxin Journal. 2010: 3(3), 205-223.
  • [28] Bretz M, Beyer M, Cramer B, Knecht A, Humpf HU. Thermal degradation of the Fusarium mycotoxin deoxynivalenol, J Agric Food Chem. 2006: 54(17), 6445-51.
  • [29] Sweeney MJ, Dobson ADW. Mycotoxin production by Aspergillus, Fusarium and Penicillium species, Int J Food Microbiol. 1998: 43, 141-158.
  • [30] Ayalew A, Fehrmann H, Lepschy J, Beck R, Abate D. Natural occurence of mycotoxins in staple cereals from Ethiophia. Mycopathologia. 2006: 162: 5763.
  • [31] Abdulkadar AHW, Al-Ali AA, Al-Kildi AM, Al Jedah JH. Mycotoxins in food products available in Qatar. Food Control. 2004: 15: 543-548.
  • [32] Lavkor I. Mısırda Koçan Çürüklüğüne Neden Olan Fungal Türler ve Mısırda Oluşan Mikotoksinler. The Journal Of Food. 2019: 44 (6): 1197-1209.

Aflatoxin, Deoxynivalenol and Zearalenone Levels in Grain Flour Samples in İstanbul

Year 2020, , 131 - 136, 18.06.2020
https://doi.org/10.46810/tdfd.724695

Abstract

This study was carried out to investigate the level of mold in some kinds of grain flour and the presence of some mycotoxins [aflatoxin, deoxynvalenol and zearalanon]. For this purpose, in 2015, 112 different types of flour [25 samples of whole wheat flour, 29 samples of white flour, 30 samples of rye flour and 28 samples of wholemeal] were collected from various bakeries and markets in İstanbul. In the collected samples, firstly, mold counting was done by direct sowing and dilution methods. Subsequently, aflatoxin, deoxynvalenol and zearalanone levels were determined using LC-MS/MS devicce. It has been determined that all of the grain flour samples analyzed contain mold below the maximum limit value [10⁴ cfu g-1] determined by the Turkish Food Codex. The amount of aflatoxin 0,17-5,95 µg kg-1 in 9 of flour samples, deoxynvalenol between 0,06-70,04 µg kg-1 in 41of flour samples and zearalanone between 0,04-3,04 µg kg-1 in 15 of flour samples. In all of the samples, deoxynvalenol and zearalanone levels were found below the acceptable limits determined by TGK. In only one flour sample from the analyzed samples [rye] aflatoxin B1 + B2 + G1 + G2 level [5.95 µg kg-1] was detected above the limit value [4 µg kg-1]. According to the findings, it was concluded that the mold content of the flours offered for sale in Istanbul is within acceptable limits and the mycotoxin level in the samples is below the acceptable limits in all samples except one sample, Preventing mold and mycotoxin-induced contamination throughout the food chain is of great importance both in ensuring food quality and in preventing health risks that may occur in consumers

References

  • [1] Alshannaq A, Yu JH. Occurrence, toxicity, and analysis of major mycotoxins in food. International journal of environmental research and public health. 2017:14(6), 632.
  • [2] European Commission (EC). Green Paper from the Commission to the Council, the European Parliament, the European Economic and Social Committee and the Committee of the Regions—Adapting to climate change in Europe—Options for EU action. 2007: 849, Brussels, Belgium.EC:https://eur-lex.europa.eu/legalcontent/EN/TXT/?uri=CELEX%3A52007DC0354
  • [3] Magan N, Medina A, Aldred D. Possible climate-change effects on mycotoxin contamination of food crops pre- and postharvest. Plant Pathol. 2011: 1, 150–163.
  • [4] Aydın A, Paulsen P, Smulders FJM. The physico-chemical and microbiological properties of wheat flour in Thrace. Turk J Agric For. 2009: 445-454.
  • [5] Köksal O. National nutrition-health and food consumption survey of Turkey. Unicef Ankara. 1974. [6] Türkiye İsraf Raporu 2018, TİR:https://tuketici.ticaret.gov.tr/data/5e6b33e913b876e4200a0101/Turkiye_Israf_Raporu_2018.pdf
  • [7] Miraglia M, Brera C. Mycotoxins in grains and related products. In “Food Analysis by HPLC”. 2nd ed. pp. Leo. M. L. Nollet ed. Marcel 9Dekker Inc. New York, U. S. A. 2000:493-522.
  • [8] Abdallah M.F, Girgin G, Baydar T. Mycotoxin Detection in Maize, Commercial Feed, and Raw Dairy Milk Samples from Assiut City, Egypt. Vet. Sci. 2019: 6,57.
  • [9] Camlibel L. IGEME research and Developmental Presidency. Agricultural Administration. Ankara.1995.
  • [10] Nizam F, Oguz H. Occurrence of aflatoxins in layer feed and corn samples in Konya province. Food Addit Contam. 2003: 20, 654-658.
  • [11] Giray B, Girgin G, Engin AB, Aydin S, Sahin G. Aflatoxin levels in wheat samples consumed in some regions of Turkey. Food Control. 2007:18: 23-29.
  • [12] Midura TF, Bryant RG. Sampling plans, sample collection, shipment, and preparation for analysis. Compendium of Methods for Microbiological Examination of Foods. Washington (DC). American Public Health Association. 2001.
  • [13] AOAC International Official Methods of Analysis of AOAC International, 18th edn. AOAC International, Gaithersburg, USA: 2005.
  • [14] Magnusson B. The fitness for purpose of analytical methods: a laboratory guide to method validation and related topics. 2014.
  • [15] Türk Gıda Kodeksi, [TGK]:https://www.resmigazete.gov.tr/eskiler/2010/01/20100108-10.htm.
  • [16] Potus J, Suchet P. Les problemes de microbiologie en meunerie. Industries des Cereales. 1989: 58: 27-33.
  • [17] Karagözlü N, Karapınar M. Bazı Tahıl ve Ürünlerinde Okratoksin A ve Fungal Kontaminasyon. Turk J Bio. 2000: 24 561–572.
  • [18] Türk Gıda Kodeksi, [TGK]:https://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-8.htm https://www.resmigazete.gov.tr/eskiler/2012/12/20121219-10.htm
  • [19] Baydar T, Engin A, Girgin G, Aydın S, Şahin G. Aflatoxın And Ochratoxın In Varıous Types Of Commonly Consumed Retaıl Ground Samples In Ankara, Turkey. Ann Agric Environ Med. 2005: 12, 193–197.
  • [20] Özturan K, Ünsal C, Karakaya Y, Atasever M, Ceylan Z, Atasever Aydemir M, Demirkaya A K. Erzurum’da Tüketime Sunulan Buğday Unlarının Toplam Aflatoksin, Aflatoksin.B1 ve Okratoksin A Yönünden İncelenmesi. Atatürk Üniversitesi Vet. Bil. Derg. 2007: 2 (4) 172-176.
  • [21] Aydin A, Gunsen U, Demirel S. Total aflatoxin, aflatoxin B1 and ochratoxin A levels in Turkish wheat flour. Journal of Food and Drug Analysis, 16(2). 2008.
  • [22] Taheri N, Semnani S, Roshandel G, Namjoo M, Keshavarzian H, Chogan AG, Joshaghani H. Aflatoxin contamination in wheat flour samples from Golestan Province, Northeast of Iran. Iranian journal of public health. 2012: 41(9), 42.
  • [23] Bakırcı G. Tahıl ve Tahıl Ürünlerinin Aflatoksin, Okratoksin A, Zearalenon, Fumonisin ve Deoksinivalenol Mikotoksinleri Yönünden İncelenmesi. Akademik Gıda. 2014: 12(2): 46-56.
  • [24] Valcheva A, Valchev G. The Fusariotoxins Zearalenon and Deoxinivalenol as Natural Contaminators of Some Basic Cereal Components in the Production of Combined Feed. Bulgarian Journal of Agricultural Science, 13. National Centre for Agrarian Sciences. 2007:99-104
  • [25] Rasmussen PH, Ghorbani F, Berg T. Deoxynivalenol and other Fusarium toxins in wheat and rye flours on the Danish market. Food Additives & Contaminants.2003: 20(4), 396-404.
  • [26] Stanciu O, Juan C, Miere D, Loghin F, Mañes J. Occurrence and co-occurrence of Fusarium mycotoxins in wheat grains and wheat flour from Romania. Food Control. 2017: 73, 147-155.
  • [27] Martos P, Thompson W, Diaz G. Multiresidue mycotoxin analysis in wheat, barley, oats, rye and maize grain by high-performance liquid chromatography-tandem mass spectrometry. World Mycotoxin Journal. 2010: 3(3), 205-223.
  • [28] Bretz M, Beyer M, Cramer B, Knecht A, Humpf HU. Thermal degradation of the Fusarium mycotoxin deoxynivalenol, J Agric Food Chem. 2006: 54(17), 6445-51.
  • [29] Sweeney MJ, Dobson ADW. Mycotoxin production by Aspergillus, Fusarium and Penicillium species, Int J Food Microbiol. 1998: 43, 141-158.
  • [30] Ayalew A, Fehrmann H, Lepschy J, Beck R, Abate D. Natural occurence of mycotoxins in staple cereals from Ethiophia. Mycopathologia. 2006: 162: 5763.
  • [31] Abdulkadar AHW, Al-Ali AA, Al-Kildi AM, Al Jedah JH. Mycotoxins in food products available in Qatar. Food Control. 2004: 15: 543-548.
  • [32] Lavkor I. Mısırda Koçan Çürüklüğüne Neden Olan Fungal Türler ve Mısırda Oluşan Mikotoksinler. The Journal Of Food. 2019: 44 (6): 1197-1209.
There are 31 citations in total.

Details

Primary Language Turkish
Subjects Engineering, Agricultural, Veterinary and Food Sciences
Journal Section Articles
Authors

Kadriye Türkeşsiz 0000-0003-3028-2291

Kamil Bostan 0000-0001-7583-0066

Publication Date June 18, 2020
Published in Issue Year 2020

Cite

APA Türkeşsiz, K., & Bostan, K. (2020). İstanbul’daki Tahıl Unlarında Aflatoksin, Deoksinivalenol ve Zearalanon Düzeyleri. Türk Doğa Ve Fen Dergisi, 9(1), 131-136. https://doi.org/10.46810/tdfd.724695
AMA Türkeşsiz K, Bostan K. İstanbul’daki Tahıl Unlarında Aflatoksin, Deoksinivalenol ve Zearalanon Düzeyleri. TDFD. June 2020;9(1):131-136. doi:10.46810/tdfd.724695
Chicago Türkeşsiz, Kadriye, and Kamil Bostan. “İstanbul’daki Tahıl Unlarında Aflatoksin, Deoksinivalenol Ve Zearalanon Düzeyleri”. Türk Doğa Ve Fen Dergisi 9, no. 1 (June 2020): 131-36. https://doi.org/10.46810/tdfd.724695.
EndNote Türkeşsiz K, Bostan K (June 1, 2020) İstanbul’daki Tahıl Unlarında Aflatoksin, Deoksinivalenol ve Zearalanon Düzeyleri. Türk Doğa ve Fen Dergisi 9 1 131–136.
IEEE K. Türkeşsiz and K. Bostan, “İstanbul’daki Tahıl Unlarında Aflatoksin, Deoksinivalenol ve Zearalanon Düzeyleri”, TDFD, vol. 9, no. 1, pp. 131–136, 2020, doi: 10.46810/tdfd.724695.
ISNAD Türkeşsiz, Kadriye - Bostan, Kamil. “İstanbul’daki Tahıl Unlarında Aflatoksin, Deoksinivalenol Ve Zearalanon Düzeyleri”. Türk Doğa ve Fen Dergisi 9/1 (June 2020), 131-136. https://doi.org/10.46810/tdfd.724695.
JAMA Türkeşsiz K, Bostan K. İstanbul’daki Tahıl Unlarında Aflatoksin, Deoksinivalenol ve Zearalanon Düzeyleri. TDFD. 2020;9:131–136.
MLA Türkeşsiz, Kadriye and Kamil Bostan. “İstanbul’daki Tahıl Unlarında Aflatoksin, Deoksinivalenol Ve Zearalanon Düzeyleri”. Türk Doğa Ve Fen Dergisi, vol. 9, no. 1, 2020, pp. 131-6, doi:10.46810/tdfd.724695.
Vancouver Türkeşsiz K, Bostan K. İstanbul’daki Tahıl Unlarında Aflatoksin, Deoksinivalenol ve Zearalanon Düzeyleri. TDFD. 2020;9(1):131-6.