A study on the reduction of aflatoxins in some foods of Turkish black and green tea extracts and iron nano particles produced from these extracts by green synthesis

Aflatoxins are toxic substances mainly produced by the molds Aspergillus flavus and Aspergillus parasiticus. Detoxification of aflatoxins is carried out by physical, chemical, and biological methods. The use of herbal extracts plays an important role in these biological methods. Nanoparticles obtained from these herbal extracts by green synthesis have recently attracted the attention of researchers. In this study, the reduction levels of aflatoxins in hazelnut and peanut puree were investigated by using extracts from Turkish black and green teas. Iron nanoparticles were produced by green synthesis from black and green tea extracts. It is aimed to reduce aflatoxin levels in hazelnut and peanut purees by using these nanoparticles. The aflatoxin levels of hazelnut puree used for this study were 6.57±0.06 µg/kg for aflatoxin B1 and 13.03±0.16 µg/kg for total aflatoxin. Aflatoxin levels of peanut puree were 7.79±0.15 µg/kg for aflatoxin B1 and 15.21±0.12 µg/kg for total aflatoxin. As a result of this study, it was observed that 40-50% decrease in aflatoxin levels of hazelnut and peanut purees treated with soluble extract of black tea, 30-45% decrease in aflatoxin levels of hazelnut and peanut purees treated with soluble extract of green tea, 33-48% decrease in aflatoxin levels of hazelnut and peanut purees treated with black tea iron oxide nanoparticles, 40-50% decrease in aflatoxin levels in hazelnut and peanut purees treated with green tea iron oxide nanoparticles.