Kuru İncirlerin Biyoaktif Özellikleri, Aflatoksin ve Okratoksin A Düzeylerinin Değerlendirilmesi

Öz

Bu çalışmada, Adana ilinde satılan 21 farklı kuru incir örneğinin şeker bileşimi antioksidan kapasitesi, toplam fenolik madde miktarı, aflatoksin B1 (AFLB1) toplam aflatoksin (AFLB1+ AFLB2+ AFLG1+ AFLG2) ve okratoksin A (OTA) gibi mikotoksin analizleri yapılarak toksik özellikleri değerlendirilmiştir. Kuru incirlerin antioksidan aktivitesini belirlemek için 2,2-Difenil-1-pikrilhidrazil (DPPH) ve 2,2-azinobis (3-etilbenzotiyazollin-6-sülfonik asit) (ABTS) yöntemleri kullanılmıştır. Şeker bileşimi, OTA ve aflatoksin analizleri yüksek performanslı sıvı kromatografisi (HPLC) ile yapılmıştır. Kuru incir örneklerinin çoğunun Türk Gıda Kodeksi Bulaşanlar Yönetmeliği'nde belirtilen aflatoksin ve okratoksin limitlerini aşmadığını göstermiştir. Bu çalışma, Adana'da satılan kuru incirlerin antioksidan kapasitesi ve mikotoksin düzeyleri açısından önemli bir değerlendirme sunmaktadır.

Anahtar Kelimeler

• Ficus carica
• aflatoxin
• ochratoxin
• mycotoxin
• antioxidant capacity
• HPLC

Evaluation of Bioactive Properties, Aflatoxin and Ochratoxin A Levels of Dried Figs

Öz

In this study, the sugar composition, antioxidant capacity, total phenolic content, aflatoxin B1 (AFLB1), total aflatoxin (AFLB1+ AFLB2+ AFLG1+ AFLG2), and ochratoxin A (OTA) mycotoxin analyses of 21 different dried fig samples sold in Adana province were performed and their toxic properties were evaluated. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazollin-6-sulphonic acid) (ABTS) methods were used to determine the antioxidant activity of dried figs. Sugar composition, OTA, and aflatoxin analyses were performed by high-performance liquid chromatography (HPLC). It was determined that 90.5% of the dried fig samples did not exceed the limits specified in the Turkish Food Codex Contaminants Regulation regarding aflatoxin and 76.2% regarding OTA. It was determined that figs have a high potential in terms of total phenolic content, antioxidant capacity and glucose is the dominant sugar. This study evaluates the antioxidant capacity and mycotoxin levels of dried figs sold in Adana.

Anahtar Kelimeler

• Ficus carica
• aflatoxin
• phenolics
• mycotoxin
• antioxidant capacity
• sugar

Kaynakça

1. Abrunhosa, L., Morales, H., Soares, C., Calado, T., Vila-Chã, A. S., Pereira, M., & Venâncio, A. (2016). A Review of Mycotoxins in Food and Feed Products in Portugal and Estimation of Probable Daily Intakes. Critical reviews in food science and nutrition, 56(2), 249–265. https://doi.org/10.1080/10408398.2012.720619
2. Afsah-Hejri, L., Jinap, S., Hajeb, P., Radu, S., & Shakibazadeh, S. (2013). A review on mycotoxins in food and feed: Malaysia case study. Compr Rev Food Sci Food Saf 12: 629–651.
3. Aksoy U., Can H.Z., Hepaksoy S., Sahin N. (2001). Fig cultivation. TARP Turkey Agricultural Research Project Press, Izmir, Turkey.
4. Aksoy, U. (2017). The dried fig management and the potential for new products. https://doi.org/10.17660/ActaHortic.2017.1173.65.
5. Ammar, S., del Mar Contreras, M., Belguith-Hadrich, O., Segura-Carretero, A., & Bouaziz, M. (2015). Assessment of the distribution of phenolic compounds and contribution to the antioxidant activity in Tunisian fig leaves, fruits, skins, and pulps using mass spectrometry-based analysis. Food & function, 6(12), 3663-3677.