Çukurova ve Doğu Akdeniz Bölgesi’nde Satışa Sunulan Kırmızı Pul Biber ve Kuru İncirler’de Aflatoksin B1 ve Toplam Aflatoksin (B1,B2,G1,G2) İçeriğinin Yüksek Performans Sıvı Kromatografi Yöntemi ile Belirlenmesi

Yıl 2022, Cilt: 5 Sayı: 3, 1393 - 1406, 12.12.2022

Fatma Hepsağ , İbrahim Hayoğlu

https://doi.org/10.47495/okufbed.1050544

Cited By: 2

Öz

Aflatoksinler, küf mantarları tarafından üretilen ve diğer organizmalara çeşitli zararlar verebilen çeşitli metabolik ürünlerdir. Bu araştırmada, Adana, Mersin, Osmaniye illerinde küçük ölçekli çiftçilerden, perakende mağazalardan ve süpermarketlerden satışa sunulan toplam 25 kırmızı pul biber ve 25 kuru incir örneklerinin aflatoksin B1 (AFB1), aflatoksin B2 (AFB2), aflatoksin G1 (AFG1), aflatoksin G2 (AFG2) ve toplam aflatoksin (AF) içerikleri incelenmiştir. AF miktarlarını ölçmek için floresans saptama (HPLC-FLD) yöntemiyle birleştirilmiş yüksek performanslı sıvı kromatografisi kullanılmıştır. Ölçüm limiti 0,11 ile 0,44 µg kg −1 arasında değişmiştir. Yirmi beş adet kuru incir örneğinin %44’ünde (11 adet) toplam AF tespit edilmiştir. AF'lerin konsantrasyonları 0,10 ile 0,19 μg kg −1 arasında değişmiştir. AFB1 incir örneklerinin %36’sında (9 adet), AFG1 %24’ünde (6 adet) tespit edilmiştir. Kırmızı pul biber örneklerinin %28’inin (7 adet) AFB1 açısından standartlara uymadığı tespit edilmiştir. Biber örneklerin %16’sında (4 adet) toplam AF tespit edilmiştir. Aflatoksin tespit edilen örneklerin değerleri “Gıda Maddelerindeki Bulaşanların Maksimum Limitleri Hakkında Tebliğ (2008/26)” ile belirlenmiş olan yasal değerlerin üzerindedir.

Anahtar Kelimeler

Kuru incir, Kırmızı pul biber, AFB1, AFB2, AFG1, AFG2, Toplam AF, Dried fig, Red chili pepper, Total AF

Determination of Aflatoxin B1 and Total Aflatoxin (B1,B2,G1,G2) Content in Red Peppers and Dried Figs Sold in Çukurova and the Eastern Mediterranean Region by High Performance Liquid Chromatography Method

Öz

Aflatoxins are toxic secondary metabolites produced by molds that can harm other organisms. In this research, 8 samples each from Adana, red chili peppers and dried figs, 9 each from Mersin and 8 samples from Osmaniye were obtained from small-scale farmers, retail stores and supermarkets. Aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2) and total aflatoxin (AF) contents of red chili pepper and dried fig samples were investigated. HPLC with fluorescence detector (HPLC-FLD) was used to measure AF amounts. The lowest detectable limit of detection (LOD) ranged from 0.1 to 0.42 µg kg −1, and the limit of detection (LOQ) ranged from 0.11 to 0.45 µg kg -1. Total AF was detected in 44% (11 samples) of 25 dried fig samples. Concentrations of AFs ranged from 0.10 to 0.19 μg kg −1. AFB1 was detected in 36% (9 specimens) and AFG1 in 24% (6 specimens). It was determined that 28% (7 pieces) of red chili pepper samples did not comply with the standards in terms of AFB1. Total AF was detected in 16% (4 pieces) of pepper samples. The values of the samples in which aflatoxin was detected are above the legal values determined by the “Communiqué on Maximum Limits of Contaminants in Foodstuffs (2011/28157)”. 

Anahtar Kelimeler

Dried fig, Red chili pepper, AFB1, AFB2, AFG1, AFG2, Total AF

Kaynakça

• Akova, Y.Kuru İncir. T. C. Başbakanlık Dış Ticaret Müsteşarlığı İhracatı Geliştirme Etüd Merkezi Sektör Raporu 2009.
• Anonim. Türk Gıda Kodeksi (TGK) Bulaşanlar Yönetmeliği, T.C. Resmi Gazete, 28157(3), 29 Aralık 2011.
• Anonymous. Türk Gıda Kodeksi Gıda Maddelerindeki Bulaşanların Maksimum Limitleri Hakkında Tebliğ. Tebliğ No: 2008 / 26.
• Anonymous. Commission Regulation (EU) No 165/2010, Amending Regulation (EC) No 1881/2006 Setting Maximum Levels for Certain Contaminants In Foodstuffs as Regards Aflatoxins. Official Journal of The European Union, 53, 27.02.2010.
• AOAC. Aflatoxins B1 and Total Aflatoxin in Peanut Butter, Pistachio paste, Fig paste and Paprika powder. Immunoaffinity Column Method (Method No. 999.07), J.AOAC Int. 2000; 83:320-340.
• Ardic, M., Karakaya, Y., Atasever, M., Durmaz, H. Determination of Aflatoxin B1 Levels in Deep-red Ground Pepper (isot) Using Immunoaffinity Column Combined with ELISA. Food and Chemical Toxicolog 2008; 46:1596–1599.
• Artık, N. Gıda Mikotoksinleri ve İnsan Sağlığı Açısından Önemi, T.C. Tarım ve Köyişleri Bakanlığı Yayın Dairesi Başkanlığı, Gıda Serisi No: 6, Ankara, 2007; 9-57.
• Atasoy, A.F., Hayoğlu, İ., Korkmaz, A., Kara, E., Yıldırım,A.Geleneksel Ev İsot Baharatının Aflatoksin İçeriğinin Belirlenmesi Üzerine Bir Araştırma. Harran Tarım ve Gıda Bilimleri Dergisi 2017; 21(1): 35-40.
• Babalis, SJ, Belessiotis, VG. Influence of drying conditions on the drying constants and moisture diffusivity during the thin‐layer drying of figs. Journal of Food Engineering 2004; 65, 449–458.
• Bircan, C., Barringer, S.A., Ulken, U., Pehlivan, R. Increased aflatoxin contamination of dried figs in a drought year, Journal of Scientific Research 2008; 25, 1400-1408.
• Bircan, C., Koç, M. Aflatoxins in dried figs in Turkey: A comparative survey on the exported and locally consumed dried figs for assessment of exposure, Journal of Agricultural Science and Technology; 2012; 14: 1265-1274.
• Blesa, J., Soriano, JM., Molto, JC., Manes, J. Limited survey for the presence of aflatoxins in foods from local markets and supermarkets in Valencia, Spain. Food Addit. Contam 2004; 21: 165-171.
• Boyer, KW., Horwitz, W., Albert, R. Protocol on the Study of Proficiency Testing of Aflatoxins in Foodstuffs. Analytical Chemistry 2014; 57: 454-459.
• Cemeroğlu, B., Özkan, M. Kurutma Teknolojisi. Meyve ve Sebze İşleme Teknolojisi. Başkent Klişe Matbaacılık, Ankara, Türkiye 2004; 479-618.
• Cho, SH., Lee, CH., Jang, MR., Son, YW., Lee, SM., Choi, IS., Kim, SH., Kim, DB. Aflatoxins Contamination in Spices and Processed Spice Products Commercialized in Korea. Food Chemistry 2008; 107: 1283-1288.
• Council for Agricultural Science and Technology Mycotoxins. Risks in Plant, Animal and Human Systems Council; Ames, Iowa, USA, 2003.
• Duman, AD., Zorlugenç, B., Evliya, B. Kahramanmaraş’ ta kırmızı biberin önemi ve sorunları. KSÜ Fen ve Mühendislik Dergisi 2003; 5(1): 111-117.
• Helga,M., Éva,K., Zsolt, Z., Rita, T.,Farkasa, A., Nóra, A. Chemical characteristics of spice paprika of different origins, Food Control 2018; 83: 54-60.
• Heperkan, D. The importance of mycotoxins and a brief history of mycotoxin studies in Turkey. ARI Bulletin of Istanbul Technical University 2006; 54: 18-27.
• Inan, F., Pala, M., Doymaz, I. Use of Ozone in Detoxification of Aflatoxin B1 in Red Pepper. Journal of Stored Products Research 2007; 43: 425–429.
• Iqbal, SZ., Asi, MR., Mehmood, Z., Mumtaz, A., Malik, N. Survey of aflatoxins and ochratoxin A in retail market chilies and chili sauce samples. Food Control 2017; 81: 218-223.
• Journal of AOAC 999.31 ISO/IEC 17043: Conformity assessment - General Requirements for Proficiency Testing 2010.
• Kabak, B. Aflatoxins in hazelnuts and dried figs: Occurrence and exposureassessment, Food Chemistry 2016; 211: 8-16.
• Karaca, H., Nas, S. Aflatoxins, patulin and ergosterol contents of dried figs in Turkey. Food Additives and Contaminant 2006, 23(5): 502-508.
• Karbancıoğlu-Güler, F., Heperkan, D. Natural occurance of Ochratoxin A in dried figs. Analytica Chimica Acta, 2008; 617: 32-36.
• Kuzukiran, O., Filazi, A., Yurdakok-Dikmen, B., Ozansoy-Cengiz, G., Safa-Gurcan, I., Karabulut, E., Tansel-Sireli, U. The effects of aflatoxin residues on nutritional contents in ground red chili peppers (Capsicum annuum), Toxin Reviews 2018; DOI: 10.1080/15569543.2018.1532964
• Marin, S., Colom, C., Sanchis, V., Ramos, AJ. Modelling of Growth of Aflatoxigenic A. Flavus Isolates from Red Chilli Powder as a Function of Water Availability. International Journal of Food Microbiology 2009; 128: 491–496.
• Magan, N., Olsen, M. Mycotoxins in Food: Detection and Control; Woodhead Publishing Ltd: New York, 2004; 471.
• Mimoune, NA., Manzanares, NA., Gracia, LG., Campana, AMG., Sabaou, KBN., Riba, A. Aspergillus section Flavi and aflatoxins in dried figs and nuts in Algeria. Food Additives and Contaminants: Part B 2018; 11(2): 119-125.
• Peter, S., Cotty, J. Aflatoxin contamination of dried red chilies: Contrasts between the United States and Nigeria, two markets differing in regulation enforcement. Food Control 2017; 80: 374- 379.
• Sabuncuoğlu, SA., Baydar, T., Giray, B., Şahin, G. Mikotoksinler: toksik etkileri, degredasyonları, oluşumlarının önlenmesi ve zararlı etkilerinin azaltılması. Hacettepe Üniv Ecz Fak Derg, 2008; 28 (1): 63-92.
• Thompson, M. Recent Trends in Inter-laboratory Precision at ppb and sub-ppb Concentrations in Relation to Fitness for Purpose Criteria in Proficiency Testing, Analyst 2000; 385-386.
• Zahra, N., Khan, M., Mehmood, Z., Saeed, MK., Kalim, I., Ahmad, I., Malik, KA. Determination of Aflatoxins in Spices and Dried Fruits. Journal of Scientific Research 2018; 10(3): 315-321.