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Determination of Natamycin in Turkish Yoghurt

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dc.contributor.authorBİLĞİÇ ALKAYA, DİLEK
dc.contributor.authorsAlkaya, Dilek Bilgic; Karalomlu, Ozlem
dc.date.accessioned2022-03-14T08:13:39Z
dc.date.available2022-03-14T08:13:39Z
dc.date.issued2016
dc.description.abstractThis study was aimed at developing RP-HPLC method for determination of natamycin in Turkish yoghurt. Chromatographic separation was achieved on a C8 column (150mm x 4.6mm x 5 mu m) with a mobile phase of methanol : water : acetic acid (12 : 8 : 1 v/v/v), at 1 mL/min flow rate with a detection of 303 nm. Natamycin was spiked into handmade yoghurt samples and used for validation. The method has been fully validated according to ISO 9233-2, 2007 (IDF 140-2, 2007). It was successfully applied to determination of 28 different Turkish yoghurt products. Findings dealing with the presence of natamycin in cheese samples are presented.
dc.identifier.doi10.1155/2016/8480963
dc.identifier.eissn1687-8779
dc.identifier.issn1687-8760
dc.identifier.pubmed27274731
dc.identifier.urihttps://hdl.handle.net/11424/241118
dc.identifier.wosWOS:000376044800001
dc.language.isoeng
dc.publisherHINDAWI LTD
dc.relation.ispartofINTERNATIONAL JOURNAL OF ANALYTICAL CHEMISTRY
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectLIQUID
dc.subjectCHEESE
dc.titleDetermination of Natamycin in Turkish Yoghurt
dc.typearticle
dspace.entity.typePublication
local.avesis.id265c8de6-1300-4306-95a1-ddf081cd0bf9
local.import.packageSS16
local.indexed.atWOS
local.indexed.atSCOPUS
local.indexed.atPUBMED
local.journal.articlenumber8480963
local.journal.numberofpages5
local.journal.quartileQ4
oaire.citation.titleINTERNATIONAL JOURNAL OF ANALYTICAL CHEMISTRY
oaire.citation.volume2016
relation.isAuthorOfPublicationb3f0ae46-715d-4b45-bf08-49abdc4adbf4
relation.isAuthorOfPublication.latestForDiscoveryb3f0ae46-715d-4b45-bf08-49abdc4adbf4

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