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Comparison of a competitive ELISA with an HPLC method for the determination of aflatoxin M1 in Turkish White, Kasar and Tulum cheeses

dc.contributor.authorErgun, Ozer
dc.contributor.authorHAMPİKYAN, Hamparsun
dc.contributor.authorColak, Hilal
dc.contributor.authorULUSOY, Beyza
dc.date.accessioned2021-03-05T07:17:00Z
dc.date.available2021-03-05T07:17:00Z
dc.date.issued2006
dc.identifier.citationColak H., HAMPİKYAN H., ULUSOY B., Ergun O., "Comparison of a competitive ELISA with an HPLC method for the determination of aflatoxin M1 in Turkish White, Kasar and Tulum cheeses", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.223, ss.719-723, 2006
dc.identifier.issn1438-2377
dc.identifier.otherav_92f2fde2-f2be-49c4-943a-d0950c405534
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/99071
dc.identifier.urihttps://doi.org/10.1007/s00217-006-0258-4
dc.description.abstractAFM1 is a hydroxylated metabolite produced when ruminants ingest contaminated feed with AFB1 and transferred to dairy products such as cheese, which represents an important risk factor for consumers. Turkish White, Kashar and Tulum cheeses are traditional cheese types in Turkey. This study was planned to compare the performance of a competitive ELISA for the determination of AFM1 in Turkish White, Kasar and Tulum cheeses against a new HPLC method. For this purpose, different AFM1 concentrations (50-400 ng/kg) were added to the cheese samples and the toxin levels were determined by ELISA and HPLC. Also, both methods were performed in 24 real samples obtained from different markets. In conclusion, the results obtained by ELISA in this study were related to those by HPLC for AFM1.
dc.language.isoeng
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectZiraat
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleComparison of a competitive ELISA with an HPLC method for the determination of aflatoxin M1 in Turkish White, Kasar and Tulum cheeses
dc.typeMakale
dc.relation.journalEUROPEAN FOOD RESEARCH AND TECHNOLOGY
dc.contributor.departmentBeykent Üniversitesi , ,
dc.identifier.volume223
dc.identifier.issue6
dc.identifier.startpage719
dc.identifier.endpage723
dc.contributor.firstauthorID17675


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