Determination of mycotoxins by HPLC, LC-MS/MS and health risk assessment of the mycotoxins in bee products of Turkey

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dc.authorid0000-0001-7050-9337
dc.authorid0000-0002-4449-0537
dc.contributor.authorKeskin, Eda
dc.contributor.authorEyüpoğlu, Ozan Emre
dc.date.accessioned2022-10-07T07:10:33Z
dc.date.available2022-10-07T07:10:33Z
dc.date.issued2023
dc.departmentİstanbul Medipol Üniversitesi, Sağlık Bilimleri Enstitüsü, Beslenme ve Diyetetik Ana Bilim Dalı
dc.departmentİstanbul Medipol Üniversitesi, Eczacılık Fakültesi, Temel Eczacılık Bilimleri Bölümü, Biyokimya Ana Bilim Dalı
dc.description.abstractThe aim of this study is to determine the levels of deoxynivalenol (DON), HT-2 toxin (HT2), T-2 toxin (T2), and ochratoxin A (OTA) in bee products (bee pollen, propolis, honey and royal jelly) available in Turkey. In addition, exposure and health risk assessments were performed to identify the potential health risk of these mycotoxins. The mycotoxins were analyzed by high-performance liquid chromatography (HPLC) with a UV detector and positive samples were confirmed with liquid chromatography-tandem mass spectrometry (LC-MS/MS). The most common mycotoxins in all bee products were DON and T-2 toxin, with mean concentrations of 1.601 and 0.704 µg/per kg dry sample, respectively, followed by OTA and HT-2 toxin. It was determined that the mycotoxins taken as a result of consuming bee products in specified amounts do not pose a risk to health.
dc.identifier.citationKeskin, E. ve Eyüpoğlu, O. E. (2023). Determination of mycotoxins by HPLC, LC-MS/MS and health risk assessment of the mycotoxins in bee products of Turkey. Food Chemistry, 400. https://doi.org/10.1016/j.foodchem.2022.134086
dc.identifier.doi10.1016/j.foodchem.2022.134086
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid36075166
dc.identifier.scopus2-s2.0-85138459687
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.134086
dc.identifier.urihttps://hdl.handle.net/20.500.12511/9803
dc.identifier.volume400
dc.identifier.wos000869489800009en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorKeskin, Eda
dc.institutionauthorEyüpoğlu, Ozan Emre
dc.language.isoen
dc.publisherNLM (Medline)
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectBee Products
dc.subjectDeoxynivalenol
dc.subjectHPLC-UV-MS
dc.subjectMargin of Exposure
dc.titleDetermination of mycotoxins by HPLC, LC-MS/MS and health risk assessment of the mycotoxins in bee products of Turkey
dc.typeArticle

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