Comparison of enzyme linked immunoassay and high performance liquid chromatography for determination of fumonisin in dried figs
2009
Karbancioglu-Guler, F., Istanbul Technical University, Istanbul (Turkey). Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering | Heperkan, D., Istanbul Technical University, Istanbul (Turkey). Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering
The occurrence of fumonisin in dried figs was investigated by ELISA and HPCL. Total fumonisins (FB1, FB2, FB3) in dried figs were determined using ELISA, whereas only fumonisin B1 (FB1) was determined by HPCL. During the period of 2003-2004, one hundred and fifty five dried fig samples were taken during their drying in 7 different districts in the Aegean Region. Among a total of 115 samples, the incidence of total fumonisin in the dried figs was 82% within the range of 0.16 - 108.34 microgram/g when determined by ELISA. In comparison, FB1 was detected in 86 samples (74.8%) within the range 0.046 and 3.649 microgram/g by HPCL. Correlation between ELISA nad HPCL methods was observed for all samples. However, no correlation between methods was recorded for the samples with less than 1 microgram/g Fumonisin B1 level (obtained by HPCL). Although there was a correlation between methods for all the samples, fumonisin levels obtained by ELISA were much higher than those obtained by HPCL. False positive results were obtained by ELISA in 11 out of 115 dried fig samples. The results indicate that ELISA can be used as a screening method for determining the occurrence of fumonisin in dried fig.
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