Determination of aflatoxins (B1+B2+G1+G2) by Elisa method in product peanut flips and its input raw materials

Aflatoksini su toksični metaboliti koje sintetizira određeni broj sojeva plijesni iz rodova Aspergillus, Penicillium i Fusarium. Namirnice poput kukuruza i kikirikija najveći su izvor ulaska mikotoksina u hranu. Cilj ovog rada bio je odrediti moguću prisutnost aflatoksina (B1+B2+G1+G2) u proizvodu flips s kikirikijem i njegovim ulaznim sirovinama (kukuruzna krupica, kikiriki, brašno). Za istraživanje je korišteno 6 uzoraka gotovog flips proizvoda i 18 uzoraka spomenutih sirovina. Analiza je provedena u tvornici Koestlin, ELISA metodom na Stat Fax Readeru. U uzorcima brašna koncentracija aflatoksina se kretala od 0-0,9 ppb, u kikirikiju od 0-0,9 ppb, a u kukuruznoj krupici od 0-0,5 ppb. Rezultati istraživanja prisutnosti ukupnih aflatoksina u 6 uzoraka gotovog proizvoda flipsa s kikirikijem pokazali su da niti u jednom uzorku nisu pronađeni ukupni aflatoksini tj. njihova koncentracija se kretala od 0-0,1 ppb (<0,5 ppb). Najveća dopuštena količina ukupnih aflatoksina iznosi 4,0 ppb prema Pravilniku o kontaminantima Republike Hrvatske.Aflatoxins are secondary metabolites which are synthesized by a number of the mould of the genus Aspergillus, Penicillium and Fusarium. Foodstuff such as corn and peanuts are the largest source of entry mycotoxins in food. The aim of this study was to determine the presence of aflatoxins (B1+B2+G1+G2) in product peanut flips and its input raw materials (corn flour, peanut, flour). For this research it was used 6 samples of the finished product flips and 18 samples of the mentioned materials. Tha analysis was conducted in the factory Koestlin by ELISA method on Stat Fax Reader. The concentration of aflatoxins flour samples ranged from 0-0,9 ppb, in samples of peanut from 0-0,9 ppb and in corn flour from 0-0,5 ppb. Research results of the presence of total aflatoxins in 6 samples of the finished product peanut flips showed that no one sample did not match the total aflatoxins and their concentrations ranged from 0 to 0,1 ppb (