Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method

Fevzi Kilicel; Hacer Sibel Karapinar; Aysel Cimen

doi:doi:10.11648/j.sjac.20170506.11

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Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method

Fevzi Kilicel, Hacer Sibel Karapinar, Aysel Cimen

Published in Science Journal of Analytical Chemistry (Volume 5, Issue 6)

Received: 4 April 2017 Accepted: 22 April 2017 Published: 14 November 2017

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Abstract

In this study, a sensitive high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD) method after post-column derivatisation was applied for the presence of aflatoxins (AFs) in 45 samples (dried apricots, raisins, dried figs, nuts, peanuts, almonds, corn, redpepper, blackpepper, bread and moldy cheese). Samples were collected four seasons from several open market places in Karaman/Turkey and checked for AFs levels. At the same time bread samples were incubated for seven day outdoors. The purpose of this experiment is to determine the time required to reach the critical aflatoxin amounts in the bread that we consumed in our home. AFs were present in 75% of dried apricots (6/8), 100% of raisins (8/8), 100% of dried figs (8/8), 75% of nuts (6/8), 50% of peanuts (4/8), 50% of almonds (4/8), 100% of corn (8/8), 100% of blackpepper (8/8), 100% of redpepper (8/8), 78.5% of bread (11/14), 75% of moldy cheese (3/4) at total AF levels ranging. Eight redpepper samples were above the European maximum tolerable limit (MTL) of 8 µg kg^-1 for AFB1, while total AFs concentration exceeded the MTL of 10 µg kg^-1 in eight redpepper samples. The amount of aflatoxin in other samples is lower than the value of European MLT.

Published in	Science Journal of Analytical Chemistry (Volume 5, Issue 6)
DOI	10.11648/j.sjac.20170506.11
Page(s)	90-97
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Aflatoxins, HPLC-FLD, Food Material, Derivatization, Turkey

References

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[8]	European Commission, (2006b). Commission regulation (EC) No: 401/2006 of 23 February 2006 laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs. Official Journal of the European Union, L70: 12-34.
[9]	European Commission, (2010). Commission Regulation (EU) No: 165/2010 of 26 February 2006 amending Regulation (EC) No: 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards aflatoxins. Official Journal of the European Union, L50, 8-12.
[10]	Truckess, M. W., Stack, M. E., Nesheim, S., Page, S. W., Albert, R. H., Hansen, T. J., (1991). Journal of the Association of the Official Analytical Chemistry, 74: 81-88.
[11]	EURACHEM, (1998). The fitness for purpose of analytical methods. A laboratory guideto method validation and related topics. Middlesex, TW11 0LY, United Kingdom: EURACHEM Working Group.
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APA Style

Fevzi Kilicel, Hacer Sibel Karapinar, Aysel Cimen. (2017). Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method. Science Journal of Analytical Chemistry, 5(6), 90-97. https://doi.org/10.11648/j.sjac.20170506.11

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ACS Style

Fevzi Kilicel; Hacer Sibel Karapinar; Aysel Cimen. Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method. Sci. J. Anal. Chem. 2017, 5(6), 90-97. doi: 10.11648/j.sjac.20170506.11

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AMA Style

Fevzi Kilicel, Hacer Sibel Karapinar, Aysel Cimen. Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method. Sci J Anal Chem. 2017;5(6):90-97. doi: 10.11648/j.sjac.20170506.11

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@article{10.11648/j.sjac.20170506.11,
  author = {Fevzi Kilicel and Hacer Sibel Karapinar and Aysel Cimen},
  title = {Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method},
  journal = {Science Journal of Analytical Chemistry},
  volume = {5},
  number = {6},
  pages = {90-97},
  doi = {10.11648/j.sjac.20170506.11},
  url = {https://doi.org/10.11648/j.sjac.20170506.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20170506.11},
  abstract = {In this study, a sensitive high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD) method after post-column derivatisation was applied for the presence of aflatoxins (AFs) in 45 samples (dried apricots, raisins, dried figs, nuts, peanuts, almonds, corn, redpepper, blackpepper, bread and moldy cheese). Samples were collected four seasons from several open market places in Karaman/Turkey and checked for AFs levels. At the same time bread samples were incubated for seven day outdoors. The purpose of this experiment is to determine the time required to reach the critical aflatoxin amounts in the bread that we consumed in our home. AFs were present in 75% of dried apricots (6/8), 100% of raisins (8/8), 100% of dried figs (8/8), 75% of nuts (6/8), 50% of peanuts (4/8), 50% of almonds (4/8), 100% of corn (8/8), 100% of blackpepper (8/8), 100% of redpepper (8/8), 78.5% of bread (11/14), 75% of moldy cheese (3/4) at total AF levels ranging. Eight redpepper samples were above the European maximum tolerable limit (MTL) of 8 µg kg-1 for AFB1, while total AFs concentration exceeded the MTL of 10 µg kg-1 in eight redpepper samples. The amount of aflatoxin in other samples is lower than the value of European MLT.},
 year = {2017}
}

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TY  - JOUR
T1  - Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method
AU  - Fevzi Kilicel
AU  - Hacer Sibel Karapinar
AU  - Aysel Cimen
Y1  - 2017/11/14
PY  - 2017
N1  - https://doi.org/10.11648/j.sjac.20170506.11
DO  - 10.11648/j.sjac.20170506.11
T2  - Science Journal of Analytical Chemistry
JF  - Science Journal of Analytical Chemistry
JO  - Science Journal of Analytical Chemistry
SP  - 90
EP  - 97
PB  - Science Publishing Group
SN  - 2376-8053
UR  - https://doi.org/10.11648/j.sjac.20170506.11
AB  - In this study, a sensitive high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD) method after post-column derivatisation was applied for the presence of aflatoxins (AFs) in 45 samples (dried apricots, raisins, dried figs, nuts, peanuts, almonds, corn, redpepper, blackpepper, bread and moldy cheese). Samples were collected four seasons from several open market places in Karaman/Turkey and checked for AFs levels. At the same time bread samples were incubated for seven day outdoors. The purpose of this experiment is to determine the time required to reach the critical aflatoxin amounts in the bread that we consumed in our home. AFs were present in 75% of dried apricots (6/8), 100% of raisins (8/8), 100% of dried figs (8/8), 75% of nuts (6/8), 50% of peanuts (4/8), 50% of almonds (4/8), 100% of corn (8/8), 100% of blackpepper (8/8), 100% of redpepper (8/8), 78.5% of bread (11/14), 75% of moldy cheese (3/4) at total AF levels ranging. Eight redpepper samples were above the European maximum tolerable limit (MTL) of 8 µg kg-1 for AFB1, while total AFs concentration exceeded the MTL of 10 µg kg-1 in eight redpepper samples. The amount of aflatoxin in other samples is lower than the value of European MLT.
VL  - 5
IS  - 6
ER  -

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Author Information

Fevzi Kilicel

Faculty of Science, Department of Chemistry, Karamanoglu Mehmetbey University, Karaman, Turkey
Hacer Sibel Karapinar

Faculty of Science, Department of Chemistry, Karamanoglu Mehmetbey University, Karaman, Turkey
Aysel Cimen

Faculty of Science, Department of Chemistry, Karamanoglu Mehmetbey University, Karaman, Turkey

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Plain Text BibTeX RIS

APA Style

Fevzi Kilicel, Hacer Sibel Karapinar, Aysel Cimen. (2017). Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method. Science Journal of Analytical Chemistry, 5(6), 90-97. https://doi.org/10.11648/j.sjac.20170506.11

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ACS Style

Fevzi Kilicel; Hacer Sibel Karapinar; Aysel Cimen. Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method. Sci. J. Anal. Chem. 2017, 5(6), 90-97. doi: 10.11648/j.sjac.20170506.11

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AMA Style

Fevzi Kilicel, Hacer Sibel Karapinar, Aysel Cimen. Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method. Sci J Anal Chem. 2017;5(6):90-97. doi: 10.11648/j.sjac.20170506.11

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@article{10.11648/j.sjac.20170506.11,
  author = {Fevzi Kilicel and Hacer Sibel Karapinar and Aysel Cimen},
  title = {Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method},
  journal = {Science Journal of Analytical Chemistry},
  volume = {5},
  number = {6},
  pages = {90-97},
  doi = {10.11648/j.sjac.20170506.11},
  url = {https://doi.org/10.11648/j.sjac.20170506.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20170506.11},
  abstract = {In this study, a sensitive high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD) method after post-column derivatisation was applied for the presence of aflatoxins (AFs) in 45 samples (dried apricots, raisins, dried figs, nuts, peanuts, almonds, corn, redpepper, blackpepper, bread and moldy cheese). Samples were collected four seasons from several open market places in Karaman/Turkey and checked for AFs levels. At the same time bread samples were incubated for seven day outdoors. The purpose of this experiment is to determine the time required to reach the critical aflatoxin amounts in the bread that we consumed in our home. AFs were present in 75% of dried apricots (6/8), 100% of raisins (8/8), 100% of dried figs (8/8), 75% of nuts (6/8), 50% of peanuts (4/8), 50% of almonds (4/8), 100% of corn (8/8), 100% of blackpepper (8/8), 100% of redpepper (8/8), 78.5% of bread (11/14), 75% of moldy cheese (3/4) at total AF levels ranging. Eight redpepper samples were above the European maximum tolerable limit (MTL) of 8 µg kg-1 for AFB1, while total AFs concentration exceeded the MTL of 10 µg kg-1 in eight redpepper samples. The amount of aflatoxin in other samples is lower than the value of European MLT.},
 year = {2017}
}

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TY  - JOUR
T1  - Quantitation of Aflatoxins in Food Materials Using HPLC-FLD Method
AU  - Fevzi Kilicel
AU  - Hacer Sibel Karapinar
AU  - Aysel Cimen
Y1  - 2017/11/14
PY  - 2017
N1  - https://doi.org/10.11648/j.sjac.20170506.11
DO  - 10.11648/j.sjac.20170506.11
T2  - Science Journal of Analytical Chemistry
JF  - Science Journal of Analytical Chemistry
JO  - Science Journal of Analytical Chemistry
SP  - 90
EP  - 97
PB  - Science Publishing Group
SN  - 2376-8053
UR  - https://doi.org/10.11648/j.sjac.20170506.11
AB  - In this study, a sensitive high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD) method after post-column derivatisation was applied for the presence of aflatoxins (AFs) in 45 samples (dried apricots, raisins, dried figs, nuts, peanuts, almonds, corn, redpepper, blackpepper, bread and moldy cheese). Samples were collected four seasons from several open market places in Karaman/Turkey and checked for AFs levels. At the same time bread samples were incubated for seven day outdoors. The purpose of this experiment is to determine the time required to reach the critical aflatoxin amounts in the bread that we consumed in our home. AFs were present in 75% of dried apricots (6/8), 100% of raisins (8/8), 100% of dried figs (8/8), 75% of nuts (6/8), 50% of peanuts (4/8), 50% of almonds (4/8), 100% of corn (8/8), 100% of blackpepper (8/8), 100% of redpepper (8/8), 78.5% of bread (11/14), 75% of moldy cheese (3/4) at total AF levels ranging. Eight redpepper samples were above the European maximum tolerable limit (MTL) of 8 µg kg-1 for AFB1, while total AFs concentration exceeded the MTL of 10 µg kg-1 in eight redpepper samples. The amount of aflatoxin in other samples is lower than the value of European MLT.
VL  - 5
IS  - 6
ER  -

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