Science Journal of Analytical Chemistry

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Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method

Received: Apr. 04, 2017    Accepted: Apr. 22, 2017    Published: Nov. 14, 2017
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Abstract

In this study, a sensitive high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD) method after post-column derivatisation was applied for the presence of aflatoxins (AFs) in 45 samples (dried apricots, raisins, dried figs, nuts, peanuts, almonds, corn, redpepper, blackpepper, bread and moldy cheese). Samples were collected four seasons from several open market places in Karaman/Turkey and checked for AFs levels. At the same time bread samples were incubated for seven day outdoors. The purpose of this experiment is to determine the time required to reach the critical aflatoxin amounts in the bread that we consumed in our home. AFs were present in 75% of dried apricots (6/8), 100% of raisins (8/8), 100% of dried figs (8/8), 75% of nuts (6/8), 50% of peanuts (4/8), 50% of almonds (4/8), 100% of corn (8/8), 100% of blackpepper (8/8), 100% of redpepper (8/8), 78.5% of bread (11/14), 75% of moldy cheese (3/4) at total AF levels ranging. Eight redpepper samples were above the European maximum tolerable limit (MTL) of 8 µg kg-1 for AFB1, while total AFs concentration exceeded the MTL of 10 µg kg-1 in eight redpepper samples. The amount of aflatoxin in other samples is lower than the value of European MLT.

DOI 10.11648/j.sjac.20170506.11
Published in Science Journal of Analytical Chemistry ( Volume 5, Issue 6, November 2017 )
Page(s) 90-97
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Aflatoxins, HPLC-FLD, Food Material, Derivatization, Turkey

References
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[2] European Food Safety Authority (EFSA), (2004). Opinion on the scientific panel on contaminants in the food chain on a request from the commission related to aflatoxin B1 as undesirable substance in animal feed. The EFSA Journal, 39: 1-27.
[3] Eaton, D. L., Gallagher, E. P., (1994). Annual Review of Pharmacology and Toxicology 34: 135-172.
[4] International Agency for Research on Cancer (IARC), (1993). Some naturally occurring substances, food items and constituents, heterocyclic aromatic amines and mycotoxins (Vol. 56). Lyon France: World Health Organization.
[5] International Agency for Research on Cancer (IARC), (2002). Some traditional herbal medicines, some mycotoxins, naphthalene and styrene IARC monographs on the evaluation of carcinogenic risks to humans (Vol. 82). Lyon France.
[6] Ariño, A., Herrera, M., Estopañan, G., Rota, M. C., Carramiñana, J. J., Juan, T., (2009). Food Control, 20:811-814.
[7] FAO (Food and Agricultural Organization of the United Nations), (2011). FAO statistical databases and data sets. http://www.faostat.fao.org/.
[8] European Commission, (2006b). Commission regulation (EC) No: 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. Official Journal of the European Union, L70: 12-34.
[9] European Commission, (2010). Commission Regulation (EU) No: 165/2010 of 26 February 2006 amending Regulation (EC) No: 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards aflatoxins. Official Journal of the European Union, L50, 8-12.
[10] Truckess, M. W., Stack, M. E., Nesheim, S., Page, S. W., Albert, R. H., Hansen, T. J., (1991). Journal of the Association of the Official Analytical Chemistry, 74: 81-88.
[11] EURACHEM, (1998). The fitness for purpose of analytical methods. A laboratory guideto method validation and related topics. Middlesex, TW11 0LY, United Kingdom: EURACHEM Working Group.
[12] Hepsag, F., Golge, O., Kabak, B., (2014). Food Control, 38:75-81.
[13] Dreher, M. L., (2012). Nutrition Reviews, 70:234-240.
[14] Ulca, P., Evcimen, M. K., Senyuva, H. Z., (2010). Food Additives and Contaminants, Part B 3: 120-125.
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[16] Set, E., Erkmen, O., (2010). Food and Chemical Toxicology, 48:2532-2537.
[17] Codex Alimentarius Commission, (2002). Discussion paper on aflatoxins in pistachios. CX/FAC 02/22, Joint FAO/WHO Food Standards Programme, Rotterdam, The Netherlands.
[18] Basaran, P., Ozcan, M., (2009). Journal of Food Safety, 29:95-105.
[19] Gurses, M., (2006). International Journal of Food Properties, 92: 395-399.
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  • APA Style

    Fevzi Kilicel, Hacer Sibel Karapinar, Aysel Cimen. (2017). Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method. Science Journal of Analytical Chemistry, 5(6), 90-97. https://doi.org/10.11648/j.sjac.20170506.11

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    ACS Style

    Fevzi Kilicel; Hacer Sibel Karapinar; Aysel Cimen. Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method. Sci. J. Anal. Chem. 2017, 5(6), 90-97. doi: 10.11648/j.sjac.20170506.11

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    AMA Style

    Fevzi Kilicel, Hacer Sibel Karapinar, Aysel Cimen. Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method. Sci J Anal Chem. 2017;5(6):90-97. doi: 10.11648/j.sjac.20170506.11

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  • @article{10.11648/j.sjac.20170506.11,
      author = {Fevzi Kilicel and Hacer Sibel Karapinar and Aysel Cimen},
      title = {Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method},
      journal = {Science Journal of Analytical Chemistry},
      volume = {5},
      number = {6},
      pages = {90-97},
      doi = {10.11648/j.sjac.20170506.11},
      url = {https://doi.org/10.11648/j.sjac.20170506.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.sjac.20170506.11},
      abstract = {In this study, a sensitive high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD) method after post-column derivatisation was applied for the presence of aflatoxins (AFs) in 45 samples (dried apricots, raisins, dried figs, nuts, peanuts, almonds, corn, redpepper, blackpepper, bread and moldy cheese). Samples were collected four seasons from several open market places in Karaman/Turkey and checked for AFs levels. At the same time bread samples were incubated for seven day outdoors. The purpose of this experiment is to determine the time required to reach the critical aflatoxin amounts in the bread that we consumed in our home. AFs were present in 75% of dried apricots (6/8), 100% of raisins (8/8), 100% of dried figs (8/8), 75% of nuts (6/8), 50% of peanuts (4/8), 50% of almonds (4/8), 100% of corn (8/8), 100% of blackpepper (8/8), 100% of redpepper (8/8), 78.5% of bread (11/14), 75% of moldy cheese (3/4) at total AF levels ranging. Eight redpepper samples were above the European maximum tolerable limit (MTL) of 8 µg kg-1 for AFB1, while total AFs concentration exceeded the MTL of 10 µg kg-1 in eight redpepper samples. The amount of aflatoxin in other samples is lower than the value of European MLT.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method
    AU  - Fevzi Kilicel
    AU  - Hacer Sibel Karapinar
    AU  - Aysel Cimen
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    PY  - 2017
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    DO  - 10.11648/j.sjac.20170506.11
    T2  - Science Journal of Analytical Chemistry
    JF  - Science Journal of Analytical Chemistry
    JO  - Science Journal of Analytical Chemistry
    SP  - 90
    EP  - 97
    PB  - Science Publishing Group
    SN  - 2376-8053
    UR  - https://doi.org/10.11648/j.sjac.20170506.11
    AB  - In this study, a sensitive high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD) method after post-column derivatisation was applied for the presence of aflatoxins (AFs) in 45 samples (dried apricots, raisins, dried figs, nuts, peanuts, almonds, corn, redpepper, blackpepper, bread and moldy cheese). Samples were collected four seasons from several open market places in Karaman/Turkey and checked for AFs levels. At the same time bread samples were incubated for seven day outdoors. The purpose of this experiment is to determine the time required to reach the critical aflatoxin amounts in the bread that we consumed in our home. AFs were present in 75% of dried apricots (6/8), 100% of raisins (8/8), 100% of dried figs (8/8), 75% of nuts (6/8), 50% of peanuts (4/8), 50% of almonds (4/8), 100% of corn (8/8), 100% of blackpepper (8/8), 100% of redpepper (8/8), 78.5% of bread (11/14), 75% of moldy cheese (3/4) at total AF levels ranging. Eight redpepper samples were above the European maximum tolerable limit (MTL) of 8 µg kg-1 for AFB1, while total AFs concentration exceeded the MTL of 10 µg kg-1 in eight redpepper samples. The amount of aflatoxin in other samples is lower than the value of European MLT.
    VL  - 5
    IS  - 6
    ER  - 

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Author Information
  • Faculty of Science, Department of Chemistry, Karamanoglu Mehmetbey University, Karaman, Turkey

  • Faculty of Science, Department of Chemistry, Karamanoglu Mehmetbey University, Karaman, Turkey

  • Faculty of Science, Department of Chemistry, Karamanoglu Mehmetbey University, Karaman, Turkey

  • Section