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Aflatoxin analysis in dried red pepper samples by TLC and HPLC

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dc.contributor.authorsOmurtag G.Z., Atak G., Yurdun T., Ersoy O.
dc.date.accessioned2022-03-28T14:50:29Z
dc.date.accessioned2026-01-10T17:53:17Z
dc.date.available2022-03-28T14:50:29Z
dc.date.issued1998
dc.description.abstractIn this study, aflatoxins (AFLs) B1, B2, G1 and G2 were determined in dried red pepper samples provided from markets, street bazaars and spice- sellers in Istanbul, using thin layer chromatography (TLC) and high performance liquid chromatography (HPLC). The number of samples used in the analysis by TLC, HPLC and both methods were 27, 5 and 6 respectively. The results from TLC and HPLC studies were compared. In Turkey the recommended limits for AFLB1 ise 5 ppb and total AFLs level is 20 ppb. In this research, aflatoxin B1 levels were higher than 5 ppb in about 50% of the samples and total AFL levels were ≥ 20 ppb in about 40% of samples.
dc.identifier.issn10100849
dc.identifier.urihttps://hdl.handle.net/11424/255452
dc.language.isoeng
dc.relation.ispartofActa Pharmaceutica Turcica
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAflatoxin
dc.subjectHPLC
dc.subjectRed pepper
dc.subjectSpices
dc.subjectTLC
dc.titleAflatoxin analysis in dried red pepper samples by TLC and HPLC
dc.typearticle
dspace.entity.typePublication
oaire.citation.endPage130
oaire.citation.issue3
oaire.citation.startPage125
oaire.citation.titleActa Pharmaceutica Turcica
oaire.citation.volume40

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