Survey of aflatoxin B1 in helva,a traditional Turkish food,by TLC |
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| Affiliation: | 1. Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan;2. Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP, Pirassununga, SP 13635-900, Brazil;3. Institute of Pharmacology and Toxicology, University of Würzburg, Germany;4. Bavarian Health and Food Safety Authority, Eggenreuther Weg 43, Erlangen 91058, Germany;5. Institute of Chemical Sciences, Bahauddin Zakariya University, Multan, Pakistan;6. Science and Technology of Rio de Janeiro, Department of Food Science, Federal Institute of Education, Rio de Janeiro, RJ, Brazil |
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| Abstract: | A total of 102 helva samples consisting of 34 plain helva, 34 helva containing cacao, and 34 helva containing pistachio nuts purchased from helva-factories and supermarkets in Adana of Turkey were analysed for aflatoxin B1 (AFB1) by thin-layer chromatography. The detection limit of AFB1 was 1 μg kg−1. Recovery experiments were carried out with spiked samples in the range 2–10 μg kg−1 of AFB1. No AFB1 was found in any plain helva and helva containing cacao samples. On the other hand, of 34 helva containing pistachio nuts AFB1 was determined in eight samples. AFB1 was found in excess of Turkish legal limit of 5 μg kg−1 in 4 of 102 helva samples. This paper reports the data of the first survey for the presence of AFB1 in helva in Turkey. |
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