Analysis of ochratoxin a in unpacked peanuts

Çavuş, G. (2019). Analysis of Ochratoxin A in Unpacked Peanuts. Yeditepe University, Institute of Health Science, Department of Nutrition and Dietetics, M.Sc. Thesis, İstanbul. Mycotoxins are secondary metabolic byproducts with high toxic effect that are produced especially by toxigenic species of Aspergillus, Penicillium, Fusarium, Alternaria and Clavicepsspp. Mycotoxicosis implies mycotoxin-induced intoxications that are manifested by infections depending type and amount of toxin, duration of exposure and environmental conditions when foods or feeds that contain mycotoxins are consumed. Recent studies demonstrate that exposure to mycotoxins causes asthma, bronchitis, tiredness, musculoskeletal pain, headache and psychiatric disorders, such as anxiety, cognitive disorders and depression. Aflatoxin B1 is the mycotoxin that is found most commonly in the nature and has the highest toxic effect. Aflatoxin B1 is followed by Ochratoxins. Ochratoxin has the most potent toxic effect among all ochratoxins. Ochratoxin is produced by certain fungi, such as Penicillium verrucosum and Aspergillus ochraceus. Ochratoxin A was first identified as a natural contaminant in corn. Moreover, it is very commonly found in grains, such as barley, rye, oat, wheat and rice, but Ochratoxin A can also be identified in dried fruits, peanut, coffee, cacao, spices, wine, tea, beer, vinegar, grape juice and some animal products. This study aims to analyze presence and amount of Ochratoxin A in 40 peanut samples, each weighing 100 g, that are sold unpackaged and collected from various quarters of Istanbul. When concentration of Ochratoxin was analyzed in 40 peanut samples, it is below the optimal limit, 10 μg/kg, in 39 samples. Concentration of Ochratoxin was 22.384 ppb – significantly above normal limits - only in one peanut sample. On the other hand, concentration of Ochratoxin A varies in all peanut samples. It is considered that this variation arises out of differences in type of peanut and the storage conditions, where peanuts are bought. Careful review of each stage in the production, appropriate storage conditions and regular analysis of mycotoxins with appropriate methods will be effective to prevent Ochratoxin A contaminations. Key Words : Peanut, Mycotoxin, Ochratoxin A