Relation between ergosterol and various mycotoxins in different cheeses

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dc.authoridFadime Begüm Tepe / 0000-0003-4989-5354en_US
dc.authorscopusidFadime Begüm Tepe / 57218271543
dc.authorwosidFadime Begüm Tepe / GSN-7485-2022
dc.contributor.authorKadakal, Çetin
dc.contributor.authorNizamoğlu, Nizam Mustafa
dc.contributor.authorTepe, Tolga Kağan
dc.contributor.authorArısoy, Sevda
dc.contributor.authorTepe, Fadime Begüm
dc.contributor.authorBatu, Heysem Suat
dc.date.accessioned2020-11-06T06:57:33Z
dc.date.available2020-11-06T06:57:33Z
dc.date.issued2020en_US
dc.departmentİstinye Üniversitesi, Güzel Sanatlar, Tasarım ve Mimarlık Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractThirteen different mostly consumed cheese samples were obtained from different provinces in Turkey and were investigated in terms of contents of ergosterol, patulin and Ochratoxin A (OTA). Ergosterol, patulin and OTA analyses were carried out by using the apparatus of high-performance liquid chromatography (HPLC). Ergosterol contents of samples ranged from 30.27±0.69 to 144.76±9.41 mg/kg. The values of OTA in the samples were ranged from 6.96±0.05 to 41±0.2 µg/kg. Ergosterol was significantly correlated with OTA (r = 0.99, R2 = 0.98). According to this high correlation, ergosterol might be used as a more readily measurable indicator of potential OTA production. No patulin was detected in all samples. Absence of patulin on cheese samples may be explained with unsuitable media for patulin producingen_US
dc.identifier.citationKADAKAL Ç,NİZAMLIOĞLU N. M,TEPE T. K,ARISOY S,TEPE B,BATU H. S (2020). Relation Between Ergosterol and Various Mycotoxins in Different Cheeses. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 8(4), 895 - 900. Doi: 10.24925/turjaf.v8i4.895-900.3071en_US
dc.identifier.doi10.24925/turjaf.v8i4.895-900.3071en_US
dc.identifier.endpage900en_US
dc.identifier.issn2148-127Xen_US
dc.identifier.issn2148-127Xen_US
dc.identifier.issue4en_US
dc.identifier.startpage895en_US
dc.identifier.trdizinid369654en_US
dc.identifier.urihttps://doi.org/10.24925/turjaf.v8i4.895-900.3071
dc.identifier.urihttps://hdl.handle.net/20.500.12713/1175
dc.identifier.volume8en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.institutionauthorTepe, Fadime Begüm
dc.language.isoenen_US
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCheeseen_US
dc.subjectErgosterolen_US
dc.subjectMycotoxinsen_US
dc.subjectQuality Assuranceen_US
dc.subjectSafetyen_US
dc.titleRelation between ergosterol and various mycotoxins in different cheesesen_US
dc.typeArticleen_US

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