Determination of mycotoxins (aflatoxin-ocratoxin A-zearalenon) in bread wheat

In this study, the presence of total aflatoxin, aflatoxin B1, Ochratoxin A, Zearalenone, moisture content, and water activity were determined in 20 bread wheat supplied from different businesses offered for sale in Afyonkarahisar between 2021-2022. As a result of the study, the levels of AFB1 and total aflatoxin detected in 10 samples changed between 0.031-2.55 ppb and 0.031-3.01 ppb, respectively, and the amount of AFB1 detected in only 1 sample (2.55 ppb) is in the upper part of the Turkish Food Codex (T.G.K.) found above the limits. Ochratoxin A presence was detected in seven samples and their levels varied between 0.17-5.9 ppb. The amount of Ochratoxin A (5.9 ppb) detected in a sample was found above the upper limits of the T.G.K.. Zearalenone was detected in eight samples and its levels varied between 2.07-193 ppb. The amount of Zearalenone (193 ppb) detected in a sample was found above the upper limits of the T.G.K. Considering all the parameters examined, no mycotoxins were detected in only 3 samples. The moisture content of the wheat was found to be 11,087% (10,65-15,23 %) on average, and the humidity rate (15,23%) determined in one sample was above the upper limits of the T.G.K.The water activity was found to be 0.685 (0.675-0.696) on average.