Fungal Isolation and Determination of The Presence of Aflatoxin/Ochratoxin in Pistachios (Pistacia vera L.)

Yıl 2025, Cilt: 25 Sayı: 1, 39 - 46

Dilek Akyıl

Öz

Mycotoxins, produced by many fungi that cause food spoilage, are secondary metabolites of the fungi. They can cause a variety of adverse effects in humans, from simple allergic reactions to cancer and death. The most important mycotoxins in feed and food are; aflatoxins (AFB1, AFB2, AFG1, AFG2) and ochratoxin A (OTA). Pistachios, which are commercially valuable, delicious and rich in nutrients, are one of the most important nuts exposed to mold formation due to the production method and other environmental factors. The purpose of this study; to investigate the presence of fungus isolation, AFB1, AFB2, AFG1, AFG2 and OTA from pistachio samples collected from local markets in 10 different regions of Afyonkarahisar. According to the data obtained, fungal colonies were obtained from all sampling areas except two regions in the fungus isolation studies, and the highest number of colonies was detected in Emirdağ 1st sampling area with 4.46 ± 0.14 CFU/ml. Fungi isolated from all regions belong to the genera Alternaria, Aspergillus, Cladosporium, Penicillium and Polystanum. Aflatoxin and ochratoxin A values in all samples sent for analysis in this study remained below the detection limit, but it is known that the amounts below the detection limit have the potential to accumulate in the body over time. For this reason, risk assessment studies to determine the amount of mycotoxins in foods still maintain their importance today.

Anahtar Kelimeler

Aflatoxin, Pistacia vera, Ochratoxin A, Contamination, Fungus

Afyonkarahisar’dan Toplanan Antep Fıstıklarında (Pistacia vera L.) Fungus İzolasyonu, Aflatoksin ve Okratoksin A. Varlığının Belirlenmesi

Öz

Gıda bozulmasına sebep olan pek çok fungus tarafından üretilen mikotoksinler, fungusların sekonder metabolitleridir. İnsanlarda basit alerjik reaksiyonlardan kansere ve ölüme kadar çeşitli olumsuz etkilere neden olabilirler. Yem ve gıdalardaki en önemli mikotoksinler; aflatoksinler (AFB1, AFB2, AFG1, AFG2) ve okratoksin A'dır (OTA). Ticari açıdan değerli, lezzetli ve besin maddeleri açısından zengin olan antep fıstığı, üretim yöntemi ve diğer çevresel faktörler nedeniyle küf oluşumuna maruz kalan en önemli kuruyemişlerden biridir. Bu çalışmanın amacı; Afyonkarahisar'ın 10 farklı bölgesindeki yerel marketlerden toplanan antep fıstığı örneklerinden fungus izolasyonu, AFB1, AFB2, AFG1, AFG2 ve OTA varlığını araştırmaktır. Elde edilen verilere göre fungus izolasyon çalışmalarında iki bölge dışındaki tüm örneklem alanlarından fungal koloniler elde edilmiş olup en yüksek koloni sayısı 4.46 ± 0.14 CFU/ml ile Emirdağ 1. örneklem alanında tespit edilmiştir. Tüm bölgelerden izole edilen funguslar Alternaria, Aspergillus, Cladosporium, Penicillium ve Polystanum genuslarına aittir. Bu çalışmada analize gönderilen tüm örneklerdeki Aflatoksin ve okratoksin A değerleri tespit sınırının altında kalmıştır ancak tespit sınırının altında kalan miktarların zamana bağlı olarak vücutta birikebilme potansiyeli olduğu bilinmektedir. Bu sebeple besinlerde mikotoksin miktarının belirlenmesi risk değerlendirme çalışmaları günümüzde halen önemini korumaktadır.

Anahtar Kelimeler

Pistacia vera, Okratoksin A, Kontaminasyon, Fungus

Kaynakça

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