Determination of Factors Affecting Aflatoxin Formation in Peanuts and Preventive Measures

Fatma Hepsağ

Determination of Factors Affecting Aflatoxin Formation in Peanuts and Preventive Measures

Öz

In our research article, where we present the results of our project study, sampling was carried out for two years from a total of 45 fields located in 3 different regions and altitudes in 2020 in order to determine the effect of climatic and geographical conditions on aflatoxin formation. As a result of intensive analysis, aflatoxin was found in seven samples when peanuts were just collected and it was found above 5 μg/kg, which is the maximum limit value of the contaminants communique. However, it was determined that these values were not very high and that total aflatoxin remained below the maximum limit value of 10 μg/kg. The number of samples in which aflatoxin was found below the minimum detection level in all samples was 27. By evaluating all the data obtained, the factors affecting the formation of aflatoxin were monitored and preventive measures were determined. As a result of these studies, scientific information has been produced and included in this report, not only for aflatoxin-free peanuts, but also for better quality peanut production.

Anahtar Kelimeler

Destekleyen Kurum

OKÜ

Proje Numarası

OKÜBAP-2019-PT2-003

Kaynakça

Anonim, 2018b. http://www.gencziraat.com/Tarla-Bitkileri/Yerfistigi-Tarimi.html. Adresinden alındı, Erişim tarihi: 26.06.2018
Arıoğlu, H. 2013. Yerfıstığı Tarımı.Çukurova Üniversitesi Ziraat Fakültesi Tarla Bitkileri Bölümü, Adana.
Aşık, F.F, Yıldız, R., Arıoğlu, H.H, 2018. Osmaniye Koşullarına Uygun Yeni Yerfıstığı Çeşitleri İle Bunların Önemli Tarımsal ve Kalite Özelliklerinin Belirlenmesi, KSÜ Tarım ve Doğa Dergisi, 21(6):825-836, 2018.
Bünzen, S., Haese, D. 2006. Controle de micotoxinas na alimentaçao de aves esuinos. Revista Electronica Nutritime, 3(1): 299-304.
Chulze, S.N. 2010. Strategies to reduce mycotoxin levels in maize during storage A review. Food Addit. Contam Part A Chem. Anal. Control Expo. Risk Assess, 27(5): 651-657.
European Commission. 1998. Commission Regulation (EC) No. 1525/98 of 16 July 1998 amending Regulation (EC) No 194/97 of 31 January 1997 setting maximum levels for certain contaminants in foodstuffs. Official Journal of European Communities L 201:43–46.
Gürses, 2006. Mycoflora and aflatoxin content of hazelnuts, walnuts, peanuts, almonds and roasted chickpeas (LEBLEBI) sold in Turkey. International Journal of Food Properties, 9, 395-399.
Halkman K. 2005. Mikotoksin Kontrolünde HACCP Modeli. II. Ulusal Mikotoksin Sempozyumu Bildiriler Kitabı, 23-24 Mayıs, sayfa: 138-141. 21. International Agency for Research on Cancer (IARC), 2002. International Agency for Research on Cancer (IARC)WHO IARC monographs on the evaluation of carcinogenic risks to humans. Some traditional herbal medicines, some mycotoxins naphthalene and styrene Aflatoxins, 82 (2002), pp. 1-556.

Işık, H. 2003. Türkiye’de Yerfıstığı Üretim Ekonomisi (Yüksek Lisans Tezi). Çukurova Üniversitesi, Fen Bilimleri Enstitüsü s. 104.
Kadiroğlu, A. 2018. Yerfıstığı Yetiştiriciliği. Batı Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü.https://arastirma.tarimorman.gov.tr/batem/Beleler/Kutuphane/Teknik%20Bilgiler/yerfistigi% 20yetistiriciligi.pdf (Erişim tarihi: 8 Ekim 2019).
Mutegi, C., Wagacha, M., Kimani, J., Otieno, G., Wanyama, R., Hell, K., Christie, M.E. 2013. Incidence of aflatoxin in peanuts (Arachis hypogaea Linnaeus) from markets in Western, Nyanza and Nairobi Provinces of Kenya and related market traits. Journal of Stored Products Research, 52, 118-127.
Oliveira, C.A.F., Gonçalves, N.B., Rosim, R.E., Fernandes, A.M. 2009. Determination of aflatoxins in peanut products in the northeast region of São Paulo, Brazil. International Journal of Molecular Sciences, 10, 174-183.
Özilgen, M., Özdemir, M. 2001. Tahıllarda ve Kuru Yemişlerde Mikotoksin Oluşumunun Önlenmesi, Bulaşmış Ürünü ve Mikotoksinleri Ayırma Yöntemleri. www.okyanusdaniflmanlik.org.tr.
Schwager, C., Kull, S., Krause, S., Schocker, F., Petersen, A., Becker, W.M. 2015. Development of a novel strategy to isolate lipophilic allergens (oleosins) from peanuts. PLoS One 10(4), 123419.
Suttajit, M. 2004. Prevention and Control of Mycotoxins. www.fao.org.
Şimşek, O., Arici, M., Demir, C. 2002. Mycoflora of Hazelnut ( Corylus avellana L.) and Aflatoxin Content in Hazelnut Kernels Artifically Infected with Aspergillus parasiticus, Food Science and Technology, 46: 194-196.
TUIK, 2018. İnternet Sitesi. https://biruni.tuik.gov.tr/bitkiselapp/bitkisel.zul.
Ünye Ticaret Borsası, 2013. Fındık Toplama Hasat Kurutma Yöntemleri Üzerine Araştırma ve Fizibilite Çalışması. Ordu.

Ayrıntılar

Birincil Dil

Türkçe

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

Fatma Hepsağ ^*
0000-0002-3688-4106
Türkiye

Yayımlanma Tarihi

30 Haziran 2022

Gönderilme Tarihi

17 Mart 2022

Kabul Tarihi

13 Mayıs 2022

Yayımlandığı Sayı

Yıl 2022 Cilt: 10 Sayı: 1

IZ

https://izlik.org/JA68DG93GR

Kaynak Göster

RIS / Bibtex

APA

Hepsağ, F. (2022). Determination of Factors Affecting Aflatoxin Formation in Peanuts and Preventive Measures. ADYUTAYAM Dergisi, 10(1), 53-64. https://izlik.org/JA68DG93GR

AMA

1.Hepsağ F. Determination of Factors Affecting Aflatoxin Formation in Peanuts and Preventive Measures. ADYUTAYAM. 2022;10(1):53-64. https://izlik.org/JA68DG93GR

Chicago

Hepsağ, Fatma. 2022. “Determination of Factors Affecting Aflatoxin Formation in Peanuts and Preventive Measures”. ADYUTAYAM Dergisi 10 (1): 53-64. https://izlik.org/JA68DG93GR.

EndNote

Hepsağ F (01 Haziran 2022) Determination of Factors Affecting Aflatoxin Formation in Peanuts and Preventive Measures. ADYUTAYAM Dergisi 10 1 53–64.

IEEE

[1]F. Hepsağ, “Determination of Factors Affecting Aflatoxin Formation in Peanuts and Preventive Measures”, ADYUTAYAM, c. 10, sy 1, ss. 53–64, Haz. 2022, [çevrimiçi]. Erişim adresi: https://izlik.org/JA68DG93GR

ISNAD

Hepsağ, Fatma. “Determination of Factors Affecting Aflatoxin Formation in Peanuts and Preventive Measures”. ADYUTAYAM Dergisi 10/1 (01 Haziran 2022): 53-64. https://izlik.org/JA68DG93GR.

JAMA

1.Hepsağ F. Determination of Factors Affecting Aflatoxin Formation in Peanuts and Preventive Measures. ADYUTAYAM. 2022;10:53–64.

MLA

Hepsağ, Fatma. “Determination of Factors Affecting Aflatoxin Formation in Peanuts and Preventive Measures”. ADYUTAYAM Dergisi, c. 10, sy 1, Haziran 2022, ss. 53-64, https://izlik.org/JA68DG93GR.

Vancouver

1.Fatma Hepsağ. Determination of Factors Affecting Aflatoxin Formation in Peanuts and Preventive Measures. ADYUTAYAM [Internet]. 01 Haziran 2022;10(1):53-64. Erişim adresi: https://izlik.org/JA68DG93GR