Investıgatıon of Natural Mycoflora and Aflatoxin Formation in Hazelnuts and Products

Basit Öğe Kaydı
dc.contributor.authorKeskın, Z. Seba
dc.contributor.authorGürsoy, Nevcihan
dc.date.accessioned2024-10-26T17:34:06Z
dc.date.available2024-10-26T17:34:06Z
dc.date.issued2019
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractIn 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).
dc.identifier.doi10.17776/csj.644503
dc.identifier.endpage977
dc.identifier.issn2587-2680
dc.identifier.issn2587-246X
dc.identifier.issue4
dc.identifier.startpage967
dc.identifier.trdizinid321167
dc.identifier.urihttps://doi.org/10.17776/csj.644503
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/321167
dc.identifier.urihttps://hdl.handle.net/20.500.12418/23531
dc.identifier.volume40
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofCumhuriyet Science Journal
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleInvestıgatıon of Natural Mycoflora and Aflatoxin Formation in Hazelnuts and Products
dc.typeArticle

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