Investıgatıon of Natural Mycoflora and Aflatoxin Formation in Hazelnuts and Products

Z. Seba KESKİN; Nevcihan GÜRSOY

doi:https://doi.org/10.17776/csj.644503

Makale detayları

Investıgatıon of Natural Mycoflora and Aflatoxin Formation in Hazelnuts and Products

Yazarlar:

Z. Seba KESKİN | Nevcihan GÜRSOY

Ana Başlıklar:

Astronomi ve ilgili bilimler

Dergi:

Cumhuriyet Science Journal 2019 Vol.40 Issue 4, pp.967-977

Belge Tipi:

Makale

Yayın Tarihi:

12/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000920499

DOI:

https://doi.org/10.17776/csj.644503

Özet:

 


In this study, natural mycoflora of 30 raw and 50
roasted hazelnut, 20 hazelnut paste and 50 inner membrane samples and their
total aflatoxin contents were determined. In mycological isolations, 1.8-2.56%
of Aspergillus flavus and 42.7-65.44%
of A. niger were determined in the
raw hazelnut samples. A. flavus
(2.2-12.2%) and A. niger (33.3-74.5%)
were also detected in roasted hazelnut, while the percentages of these
microorganisms in hazelnut paste samples were 0-13.1% and 43.5-100.0%,
respectively. The ratio of A. flavus
and A. niger in inner membranes was
found to be 2.6-16.2% and 44.6-89.4%, respectively. Aflatoxin analysis showed
that the levels of aflatoxin were 2.11–10.03 ppb in raw hazelnut, 0.1–4.04 ppb
in roasted hazelnut, 0.2-6.02 ppb in hazelnut paste samples and 0.7-38.2 ppb in
inner membrane samples. While only one of the raw hazelnut, roasted hazelnut
and hazelnut paste samples had toxin above the legal limit, 100% of the inner
membrane samples showed different levels of aflatoxin contamination. Since
there is no limitation in the Turkish Food Codex on hazelnut inner membrane,
the amount of aflatoxin, which is higher than 10 ppb in 25 of the samples, was
considered to be high contamination. Kruskal Wallis and Mann Whitney U analyses
were used for statistical evaluation of the samples. There was a significant
difference in aflatoxin formation and moisture content between the samples in
different groups (p <0.05).


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Makale detayları

Investıgatıon of Natural Mycoflora and Aflatoxin Formation in Hazelnuts and Products

Yazarlar: Z. Seba KESKİN | Nevcihan GÜRSOY

Ana Başlıklar: Astronomi ve ilgili bilimler

Dergi: Cumhuriyet Science Journal 2019 Vol.40 Issue 4, pp.967-977

Belge Tipi: Makale

Yayın Tarihi: 12/2019

Belge Dili: İngilizce

Document ID (Org No.): 2000920499

DOI: https://doi.org/10.17776/csj.644503

Sayı

Yazarlar:

Z. Seba KESKİN | Nevcihan GÜRSOY

Ana Başlıklar:

Astronomi ve ilgili bilimler

Dergi:

Cumhuriyet Science Journal 2019 Vol.40 Issue 4, pp.967-977

Belge Tipi:

Makale

Yayın Tarihi:

12/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000920499

DOI:

https://doi.org/10.17776/csj.644503