Mycoflora and Aflatoxin Content of Hazelnuts, Walnuts, Peanuts, Almonds and Roasted Chickpeas (LEBLEBI) Sold in Turkey
Open Access
- 1 September 2006
- journal article
- research article
- Published by Informa UK Limited in International Journal of Food Properties
- Vol. 9 (3), 395-399
- https://doi.org/10.1080/10942910600596597
Abstract
In this study, 28 hazelnuts, 24 walnuts, 18 peanuts, 13 almonds, and 11 roasted chickpeas (leblebi) were analyzed for aflatoxin contamination using thin layer chromatography (TLC). Aflatoxin was found in 26 of 94 samples (27.66%) at concentrations ranging from 1 to 113 ppb. Detectable levels of aflatoxin were 33.4 ppb in hazelnuts, 22.1 ppb in walnuts, 43.0 ppb in peanuts, 7.4 ppb in almonds, and 1.7 ppb in roasted chickpeas. The highest level of aflatoxin was 113 ppb in a single hazelnut sample. Aspergillus and Penicillium species were frequently determined in all the samples.Keywords
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