Research Information System
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol.23, no.5, pp.502-508, 2006 (SCI-Expanded)
Dried figs of three different categories, palatable, fluorescent, and cull, were investigated for their contents of aflatoxins ( B-1, B-2, G(1) and G(2)), patulin, and ergosterol. Samples were obtained from four fig processing plants located in a major fig producing area in the Aegean Region in Turkey. Affinity column clean-up methods were employed for aflatoxins. All aflatoxins, patulin, and ergosterol were determined using high performance liquid chromatography. Palatable figs contaminated with trace amounts of aflatoxins, patulin, and ergosterol, so they posed no risk for the consumer when national and/or international regulatory limits were considered. Fluorescent figs were contaminated with high ( 117.9 - 471.9 ppb) aflatoxin levels and cull figs with high patulin ( 39.3 - 151.6 ppb) and ergosterol ( 4.5 - 18 ppm) levels. The total aflatoxins content was significantly correlated with the patulin content ( r(2) = 0.813, p < 0.002) and the ergosterol content ( r(2) = 0.920, p < 0.002) only in fluorescent figs. However there was no significant correlation between patulin and ergosterol contents of fluorescent figs. Furthermore, there were no significant correlations between the contents of any two of the three substances in cull figs. This is the first report on the presence of patulin and its co-occurrence with aflatoxin in dried figs.