Isıl Var

By Isilay Lavkor, Isil Var, Sevcan Oztemiz and Manaf AlMatar

Aflatoxin (AF) and cyclopiazonic acid (CPA) contaminations are very important problems for peanuts and its products. The aim of the study was to detect aflatoxin (types B and G) and cyclopiazonic acid (CPA) occurrence and critical periods of toxin production in peanuts collected from different research areas of Osmaniye and Adana, Turkey, in 2015. Peanut kernels toxin analysis was performed in four different periods during the harvest, drying, prestorage, and storage. Total aflatoxin occurrence in peanut kernels was analyzed by immunoaffinity chromatography‐reversed‐phase high‐performance liquid chromatography (IAC‐HPLC) analysis and cyclopiazonic acid occurrence in peanut kernels was analyzed by thin layer chromatography (TLC). Aflatoxin levels in 76 out of 102 contaminated samples were from 0.3 to 1333.42 μg/kg. Cyclopiazonic acid levels in 18 out of 102 peanut samples were from 16.6 to 44.44 μg/kg. An unusual pattern of mycotoxin production (aflatoxin types B and G simultaneously with CPA) was seen in 11 of 102 peanuts samples. Six of nine samples were from the storage period. Aflatoxin contamination during harvesting (64%) and drying (75%) were higher than prestorage (53%). Aflatoxin (93%) and cyclopiazonic acid (30%) were the most produced during storage. The results showed that storage period was significantly important for the presence of two mycotoxins according to the statistical analysis.

Part of the book: Aflatoxin

By Isilay Lavkor and Isil Var

Aflatoxins produced by Aspergillus flavus and Aspergillus parasiticus are contaminants of peanut (Arachis hypogea L.). Aflatoxin contamination is a serious concern given their hepatotoxic properties and their widespread occurrence during cultivation, harvest, drying and storage. Management of aflatoxin contamination of peanut is very important using cultural practice such as habitat management, soil amendments and pre‐ and post‐harvest managements, using physical control methods, biological control methods and chemical control methods at harvest, drying, pre‐storage and storage periods. Some procedures such as upkeep of low temperature and relative humidity (RH) in storage, keeping away the pod‐ and seed‐feeding insects, doing the harvest and post‐harvest procedure control, fast post‐harvest drying, optimal timing of digging and harvest, providing optimum water to the crop through irrigation, avoiding mechanical damage during cultivation and optimal timing of digging and harvest might prevent the contamination of aflatoxin. In this review, various strategies for control of aflatoxin in peanuts in all periods are discussed.

Part of the book: Aflatoxin

By Sinan Uzunlu and Işıl Var

Part of the book: Active Antimicrobial Food Packaging

By Sinan Uzunlu and Işil Var

Part of the book: A Glance at Food Processing Applications