Farklı bölgelerde yetiştirilen ve farklı yöntemlerle kurutulan kırmızı biberde aflatoksin düzeyinin belirlenmesi
Başlık çevirisi mevcut değil.
- Tez No: 56292
- Danışmanlar: DOÇ. DR. NAFİ ÇOKSÖYLER
- Tez Türü: Yüksek Lisans
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 1996
- Dil: Türkçe
- Üniversite: Mersin Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Gıda Mühendisliği Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
53 SUMMARY In. this study, the effects of region and drying conditions on the aflatoxin formation at the red pepper were determined. For this purpose, 141 samples of red pepper which were grown in different regions in Türkiye and dried at the different conditions were examined. Aflatoxin Bi contents were found in between 0,45-80,25 ug/kg for 46 samples (% 32,6). In total samples, average 3-3,37 ug/kg aflatoxin B-i content was determined. Exept aflatoxin B^ other aflatoxins (B2, G-i, G2) were not found in all samples. The first group of samples were taken from Kahramanmaraş and Gaziantep. These were dried on the soil, old street etc. as a tick layer. The second group of samples were taken from different places of Anatolia. These were sliced in the home and dried -on the wooden and building concrete places. These group of samples were dried as a small amount of them were sold. The third group of samples were taken from Kahramanmaraş, but these peppers were fresh pepper and dried in the sterilizer at the laboratory conditions, on the building concrete and on the rope. Drying methods which. were used in the third group were not common, but this methods were used to determine effects of different drying methods on the same region. In this first group, there were 34 red pepper samples. Aflatoxin Bi was found in 30 of these samples (88,2 %) in the range of 0,75- 80,25 ppb. In the second group, there were 54 red pepper samples. Aflatoxin Bi was found in the 13 samples (24 %) in between 0,45-4,21 ug/kg. Their aflatoxin contents were not more than Turkish limits. In these two groups, aflatoxin determining frequency were found as 88,2 %, 24 % respectively. Their aflatoxin contents (0,75-80,25 ug/kg and 0,45-4,21 ug/kg) and their average aflatoxin contents (10,37 and 0,51 ug/kg) were found as different from each other statisticly.
Özet (Çeviri)
53 SUMMARY In. this study, the effects of region and drying conditions on the aflatoxin formation at the red pepper were determined. For this purpose, 141 samples of red pepper which were grown in different regions in Türkiye and dried at the different conditions were examined. Aflatoxin Bi contents were found in between 0,45-80,25 ug/kg for 46 samples (% 32,6). In total samples, average 3-3,37 ug/kg aflatoxin B-i content was determined. Exept aflatoxin B^ other aflatoxins (B2, G-i, G2) were not found in all samples. The first group of samples were taken from Kahramanmaraş and Gaziantep. These were dried on the soil, old street etc. as a tick layer. The second group of samples were taken from different places of Anatolia. These were sliced in the home and dried -on the wooden and building concrete places. These group of samples were dried as a small amount of them were sold. The third group of samples were taken from Kahramanmaraş, but these peppers were fresh pepper and dried in the sterilizer at the laboratory conditions, on the building concrete and on the rope. Drying methods which. were used in the third group were not common, but this methods were used to determine effects of different drying methods on the same region. In this first group, there were 34 red pepper samples. Aflatoxin Bi was found in 30 of these samples (88,2 %) in the range of 0,75- 80,25 ppb. In the second group, there were 54 red pepper samples. Aflatoxin Bi was found in the 13 samples (24 %) in between 0,45-4,21 ug/kg. Their aflatoxin contents were not more than Turkish limits. In these two groups, aflatoxin determining frequency were found as 88,2 %, 24 % respectively. Their aflatoxin contents (0,75-80,25 ug/kg and 0,45-4,21 ug/kg) and their average aflatoxin contents (10,37 and 0,51 ug/kg) were found as different from each other statisticly.54 In the third group, there were 53 red pepper samples. These samples were dried very carefully at the better conditions. Only three of them (5,6 %) were contain aflatoxin B, in between 30-35 ug/kg. As a result when the red pepper sample were dried carefuly at the better conditions their aflatoxin contents decrease so much. In this samples, aflatoxin contents were found as 30-35 ug/kg. These levels were high but general average was very low (1,79 ug/kg.) But this level was very high from second group (0,51 H9/kg) statisticly. On the other hand when the red pepper are dried at the suitable condition their aflatoxin contents decrease a lot. Slicing the red pepper before drying operation also effects aflatoxin levels. The lowest aflatoxin level was determined when the peppers were sliced. In this study, 141 red peppers- were anaiized. Aflatoxin contamination were determined in 46 of them. Aflatoxin contamination level of 21 of them were more than Turkish limits. Aflatoxin B2, G^, G2 were not found in the all samples as a detectable limits. Consequently when the drying process was made under the better conditions in the Kahramanmaraş and Gaziantep find of aflatoxin frequency and level of aflatoxin content were decreased very much. Slicing the red pepper before the drying process was not suitable for Kahramanmaraş which grows high amount of red pepper. If the modern drying plant are built, slicing can be made and drying process can be made under the better conditions and aflatoxin contamination level can be lower.
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