Kadakal, ÇetinNizamoğlu, Nizam MustafaTepe, Tolga KağanArısoy, SevdaTepe, Fadime BegümBatu, Heysem Suat2020-11-062020-11-062020KADAKAL 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.v8i4.895-900.30712148-127X2148-127Xhttps://doi.org/10.24925/turjaf.v8i4.895-900.3071https://hdl.handle.net/20.500.12713/1175Thirteen 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 producingeninfo:eu-repo/semantics/openAccessCheeseErgosterolMycotoxinsQuality AssuranceSafetyArticle8489590010.24925/turjaf.v8i4.895-900.3071369654