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Journal of Dairy Science | 2014

Short communication: Investigation of aflatoxin M1 levels in infant follow-on milks and infant formulas sold in the markets of Ankara, Turkey

Buket Er; Burak Demirhan; Gülderen Yentür

Aflatoxins are fungal toxins known to be carcinogenic and are classified as food contaminants. This study was performed to investigate aflatoxin (AF) M1 levels in baby foods sold in Ankara (Turkey) and to evaluate the obtained results according to the Turkish Food Codex (TFC). For this purpose, a total of 84 baby food samples (50 follow-on milks and 34 infant formulas) were obtained from different markets in Ankara and the presence of AFM1 in the samples was analyzed by ELISA. In 32 (38.1%) of 84 infant food samples, the presence of AFM1 was detected in concentrations ranging between 0.0055 and 0.0201 µg/kg. The mean level (± standard error) of AFM1 was found to be 0.0089 ± 0.0006 µg/kg in positive infant follow-on milks. Aflatoxin M1 was detected in only 1 infant formula sample (2.94%) at a concentration of 0.0061 µg/kg. The extrapolated levels of AFB1 contamination in feedstuffs were calculated based on levels of AFM1 in baby food samples. The data estimating AFB1 contamination in dairy cattle feedstuff indicate that contamination may range from 0.3410 to 1.2580 µg/kg, with the mean level (± standard error) being 0.5499 ± 0.0385 µg/kg, which is lower than the level set by the TFC and European Union regulations (5 µg/kg). According to the obtained results, the levels of AFM1 in analyzed samples were within the allowed limit (0.025 µg/kg) set in the TFC. Low levels of AFM1 in infant follow-on milks and infant formula samples obtained during the study do not pose a health risk to infants.


Journal of Dairy Science | 2015

Short communication: Determination of potential 5-hydroxymethyl-2-furaldehyde and 2-furaldehyde compounds in follow-on milks and infant formulas using the high-performance liquid chromatography method

B. Er Demirhan; Burak Demirhan; C. Sönmez; Hilal Torul; Ugur Tamer; Gülderen Yentür

The aim of present study was to determine the levels of potential 5-hydroxymethyl-2-furaldehyde (HMF) and 2-furaldehyde (F) in 109 baby food samples (60 follow-on milks, 49 cereal- and milk-based infant formulas) obtained from different markets in Ankara (Turkey). Potential HMF and F compounds were determined by HPLC. Mean levels (± standard error) of HMF and F of follow-on milk samples were found to be 237.85±18.25 and 9.44±0.39 µg/100mL, respectively. Regarding the infant formulas, mean levels of HMF and F were found to be 905.41±91.94 and 13.22±1.21 µg/100g. As a result, potential HMF was determined in all of the samples; potential F was determined in all the samples except 1. The mean levels of potential HMF and F of infant formulas were higher than mean levels of potential HMF and F of follow-on milks. In addition, HMF and F values of some samples with an imminent expiration date were found to be higher than HMF and F values of the other samples. At present, no limits have been established in the Turkish Food Codex (TFC) for furfural compounds concentrations in infant formula and milks. Establishing limits related to these compounds would be important for protecting the quality of infant foods.


Food Additives & Contaminants Part B-surveillance | 2015

Monosodium glutamate in chicken and beef stock cubes using high-performance liquid chromatography.

Buket Er Demirhan; Burak Demirhan; Ceren Sönmez; Hilal Torul; Ugur Tamer; Gülderen Yentür

In this survey monosodium glutamate (MSG) levels in chicken and beef stock cube samples were determined. A total number of 122 stock cube samples (from brands A, B, C, D) were collected from local markets in Ankara, Turkey. High-performance liquid chromatography with diode array detection (HPLC-DAD) was used for quantitative MSG determination. Mean MSG levels (±SE) in samples of A, B, C and D brands were 14.6 ± 0.2 g kg−1, 11.9 ± 0.3 g kg−1, 9.7 ± 0.1 g kg−1 and 7.2 ± 0.1 g kg−1, respectively. Differences between mean levels of brands were significant. Also, mean levels of chicken stock cube samples were lower than in beef stock cubes. Maximum limits for MSG in stock cubes are not specified in the Turkish Food Codex (TFC). Generally the limit for MSG in foods (except some foods) is established as 10 g kg−1 (individually or in combination).


Journal of pharmacy and nutrition sciences | 2013

The Investigation of Benzoic Acid Amounts in Some Foodstuffs Consumed in Ankara Region

Gülderen Güzel; Buket Er; Burak Demirhan; Gülderen Yentür; Aysel Bayhan Öktem

Benzoic acid and its salts are commonly used as a preservatives in food products. Excess amounts of benzoic acid can be harmful to human health. Therefore, the determination of benzoic acid is important in routine analysis of foods. The aim of this study was to determine amounts of benzoic acids in some foodstuffs and to evaluate whether these amounts were within the Turkish Food Codex (TFC) values or not. For this purpose, total number of 80 samples consisting of 20 ketchup (A, B firms), 20 sauce (C, D firms) and 40 jam samples (E, F, G, H, I, J, K firms) were collected from supermarkets, Ankara Region. In this research, spectrophotometric method was used for the quantitative determination of benzoic acid in ketchup, sauce and jam samples. Mean amounts (± S.E) of benzoic acidin ketchup samples of A and B firm were found as 152.32±18.41 and 1008.21±30.74 mg/kg, respectively. Mean amounts (± S.E) of benzoic acidin sauce samples of C and D firm were determined as 990.85±26.00 and 1148.19±43.62 mg/kg, respectively. Also, mean amounts (± S.E) of benzoic acidwere found as 435.27±26.07 mg/kg in 8 jam samples of E firm. Our data revealed that while mean amounts of benzoic acid of A and C firms were found within TFC values, benzoic acid amounts of B and D firms samples were higher than the TFC values. Furthermore, some jam samples of firm E was not found appropriate to TFC.


European Food Research and Technology | 2006

Determination of aflatoxins in peanut butter and sesame samples using high-performance liquid chromatography method

Gülderen Yentür; Buket Er; Muzaffer Gür Özkan; Aysel Bayhan Öktem


Nahrung-food | 2001

A survey on organochlorine pesticide residues in butter and cracked wheat available in Turkish markets.

Gülderen Yentür; A. Kalay; Aysel Bayhan Öktem


Journal of Food Quality | 2006

PREVALENCE OF LISTERIA MONOCYTOGENES IN SOME TURKISH FOODSTUFFS

Aysel Bayhan Öktem; Göktuğ Bayram; Ahmet Eriş Ceylan; Gülderen Yentür


Clinical Chemistry | 1989

Response of allergic and normal persons to sulfiting agents in wine: determination of thiosulfate excretion in urine.

Meral Torun; Aysel Bayhan; Gülderen Yentür


Journal of Animal and Veterinary Advances | 2010

Determination of aflatoxin M1 level in milk and white cheese consumed in Ankara region, Turkey.

Buket Er; Burak Demirhan; Fatma Kaynak Onurdağ; Gülderen Yentür


GIDA /THE JOURNAL OF FOOD | 1985

Kullanımı Yasaklanan Aromatik Azo Yapısındaki Gıda Boyalarının Bazı Gıda Maddelerinde Araştırılması

Gülderen Yentür; Ali Esat Karakaya

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