Investıgatıon of Natural Mycoflora and Aflatoxin Formation in Hazelnuts and Products

Z. Seba Keskin; Nevcihan Gürsoy

doi:10.17776/csj.644503

EN

Investıgatıon of Natural Mycoflora and Aflatoxin Formation in Hazelnuts and Products

Abstract

In 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).

Keywords

Aflatoxin,hazelnut,hazelnut products,mycoflora

Supporting Institution

CÜBAP

Project Number

CÜBAP-434

Thanks

This study was accepted by the Institute of Science and Technology of Sivas Cumhuriyet University and supported financially by the Scientific Research Council of Sivas Cumhuriyet University (CÜBAP M-434).

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Z. Seba Keskin
0000-0003-1334-5158
Türkiye

Nevcihan Gürsoy ^*
0000-0002-6573-0763
Türkiye

Publication Date

December 31, 2019

Submission Date

November 8, 2019

Acceptance Date

December 11, 2019

Published in Issue

Year 2019 Volume: 40 Number: 4

DOI

https://doi.org/10.17776/csj.644503

IZ

https://izlik.org/JA45HN58RX

Cite

RIS / Bibtex

APA

Keskin, Z. S., & Gürsoy, N. (2019). Investıgatıon of Natural Mycoflora and Aflatoxin Formation in Hazelnuts and Products. Cumhuriyet Science Journal, 40(4), 967-977. https://doi.org/10.17776/csj.644503

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Öz

Investıgatıon of Natural Mycoflora and Aflatoxin Formation in Hazelnuts and Products

Abstract

Keywords

Supporting Institution

Project Number

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Investigation of Twelve Significant Mycotoxin Contamination in Nut-Based Products by the LC–MS/MS Method

Mycotoxin Contamination in Hazelnut: Current Status, Analytical Strategies, and Future Prospects

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the prospection of chemical hazards of interest in food safety in Spain (2)

Determination and risk assessment of aflatoxin B1 in the kernel of imported raw hazelnuts from Eastern Azerbaijan Province of Iran

Fungal Isolation, Detection, and Quantification of Aflatoxins in Nuts Sold in the Lebanese Market

Evaluation of Aspergillus oryzae as a Surrogate of Aspergillus flavus and Radiofrequency Dielectric Heating to Control Aspergillus Mold in Inshell Hazelnuts

Plant-based dairy alternatives: comprehensive insights into technology, functionality, nutrition and health