Examination of the presence of ocratoxin a and aflatoxin in dried figs

In this study; The quality parameters of dried figs purchased from wholesale/retail outlets in Adana were investigated. Scope of work; Mycotoxin (HPLC-FLD method), antioxidant capacity (DPPH and ABTS method), total phenolic substance (UV spectrophotometer method) and sugar analysis (LC-2030C-RID method) analyzes of dried figs taken from 21 different places and their physical, chemical and bioactive properties examined. Aflatoxin analyzes were made of dried fig samples collected from the market, and 9.5% of the results obtained were aflatoxin B1 and total aflatoxin (B1 +B2+G1+G2) in dried fruits that are offered for direct human consumption or used as food ingredient, which are included in the Turkish Food Codex Contaminants Regulation. It was determined that the limits exceeded the 8-10 µg/kg limit and were not in compliance with the relevant regulation. The aflatoxin B1 value of the P sample was 15.6 µg/kg, and the aflatoxin B1 value of the T sample was 836.9 µg/kg. Dried fig samples; The amount of ochratoxin A was analyzed and it was determined that 14% of the results exceeded this limit by accepting the 8 µg/kg value, which is the limit determined for dried fig fruits in the Commission Regulation (EU) 2022/1370 dated 5 August 2022. The antioxidant capacity of dried figs was determined by two different methods, ABTS and DPPH. In the ABTS method, the antioxidant capacity potential was determined as 13670 µmol trolox /kg in the T sample with the highest and 6757 µmol trolox /kg in the lowest sample C. In the DPPH method, the antioxidant capacity was determined as 5467 µmol trolox /kg and the lowest as 2962 µmol trolox /kg in the T sample. A high correlation between the scientifically expected DPPH and ABTS methods was also observed in the analyzes of the samples used. Sucrose, glucose and fructose compounds were determined in sugar analyzes made in dried figs. In the data obtained in the study, it was observed that glucose was the primary sugar in all samples. Glucose and fructose sugars are dominant and the G/F ratio is around 1.5. Glucose content and sucrose content of 21 dried fig samples were determined in the lowest N sample. The total phenolic content of dried figs was found to be 2696 mg GAE/kg in the highest T sample and 1316 mg GAE/kg in the lowest C sample, and the T sample was found to be richer than the other samples.