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Determination of aflatoxin contamination in red-scaled, red and black pepper by ELISA and HPLC

dc.contributor.authorColak, Hilal
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorBingol, Enver Barış
dc.contributor.authorNazli, Bülent
dc.date.accessioned2021-03-05T18:09:24Z
dc.date.available2021-03-05T18:09:24Z
dc.date.issued2006
dc.identifier.citationColak H., Bingol E. B. , Hampikyan H., Nazli B., "Determination of aflatoxin contamination in red-scaled, red and black pepper by ELISA and HPLC", JOURNAL OF FOOD AND DRUG ANALYSIS, cilt.14, ss.292-296, 2006
dc.identifier.issn1021-9498
dc.identifier.othervv_1032021
dc.identifier.otherav_c8fa7639-dd77-4e17-9def-fc5ca8157b4a
dc.identifier.urihttp://hdl.handle.net/20.500.12627/133193
dc.description.abstractMycotoxins are toxic metabolites produced by some species of mould genera such as Aspergillus, Penicillium and Fusarium. Mycotoxins are carcinogenic, mutagenic, teratogenic and immunosuppressive to most animal species and humans. Humans are exposed to aflatoxins via risky foods such as milk, cereals and various spices. This study aimed to determine the aflatoxin levels in red scaled, red and black pepper. For this purpose, 84 spice samples were randomly obtained from markets and bazaars in Istanbul. Thirty-six of 84 spice samples (42.9%) were found contaminated with aflatoxins in the range of 0.3-46.8 mu g/kg. All positive samples were also analyzed and confirmed by HPLC. The results obtained by ELISA were closely related to those by HPLC. In conclusion, aflatoxins continue to pose a health concern via human exposure to contaminated spices.
dc.language.isoeng
dc.subjectEczacılık
dc.subjectTemel Eczacılık Bilimleri
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectYaşam Bilimleri
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.subjectYaşam Bilimleri (LIFE)
dc.subjectSağlık Bilimleri
dc.subjectFarmakoloji ve Toksikoloji
dc.subjectFARMAKOLOJİ VE ECZACILIK
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleDetermination of aflatoxin contamination in red-scaled, red and black pepper by ELISA and HPLC
dc.typeMakale
dc.relation.journalJOURNAL OF FOOD AND DRUG ANALYSIS
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume14
dc.identifier.issue3
dc.identifier.startpage292
dc.identifier.endpage296
dc.contributor.firstauthorID74274


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