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

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

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)”.

Keywords:

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

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