Mycoflora and aflatoxin content of hazelnuts, walnuts, peanuts, almonds and roasted chickpeas (leblebi) sold in Turkey

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GÜRSES M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.9, sa.3, ss.395-399, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 9 Sayı: 3
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1080/10942910600596597
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.395-399
  • Anahtar Kelimeler: aflatoxin, hazelnut, walnut, peanut, and almond, MYCOTOXINS, MOLDS
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, 28 hazelnuts, 24 walnuts, 18 peanuts, 13 almonds, and 11 roasted chickpeas (leblebi) were analyzed for aflatoxin contamination using thin layer chromatography (TLC). Aflatoxin was found in 26 of 94 samples (27.66%) at concentrations ranging from I to 113 ppb. Detectable levels of aflatoxin were 33.4 ppb in hazelnuts, 22.1 ppb in walnuts, 43.0 ppb in peanuts, 7.4 ppb in almonds, and 1.7 ppb in roasted chickpeas. The highest level of aflatoxin was 113 ppb in a single hazelnut sample. Aspergillus and Penicillium species were frequently determined in all the samples.