Carry-Over of Aflatoxins to Fig Molasses from Contaminated Dried Figs
Makaleler > Tam Makale · 2009
Yazarlar: Banu Bahar, Tomris Altuğ
International Journal of Food Properties, Uluslararası, Wos, 2009, cilt 12, ss 341-346
DOI: 10.1080/10942910701772063
Özet
The carry-over of aflatoxins to fig molasses produced by using two different processing techniques from contaminated dried figs (> 1000 ppb of total aflatoxins) were examined by using a HPLC technique. The effects of extraction, bleaching and concentration steps on the reduction of aflatoxin levels were also investigated. The reductions in total aflatoxin levels in fig molasses produced by using the two techniques were detected to be 62 and 38%, respectively. Extraction, bleaching and concentration steps were observed to cause 22% reduction in total aflatoxin levels.