Aflatoxins and ochratoxin A in chocolate products in Turkey

ABSTRACT

This survey describes the occurrence and levels of AFs and OTA in chocolate products consumed in Turkey. A total of 130 samples, including bitter chocolate, milk chocolate and chocolate wafers were analysed for these mycotoxins by high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD). The values of recovery (81–92%) and precision (RSD < 9%) fulfilled the requirements of EC Regulation No. 401/2006. OTA was the most prevalent mycotoxin, with an incidence of 46.7% in bitter chocolate, 22.8% in milk chocolate and 17.4% in chocolate wafers, ranging from 0.18 to 0.75 μg kg⁻¹. AFs were detected in 13.3% of bitter chocolate, in 19.6% of milk chocolate and in 8.7% of chocolate wafers, in concentrations ranging from 0.15 to 2.04 μg kg⁻¹.

KEYWORDS:

• Aflatoxins
• ochratoxin A
• chocolate
• food safety
• HPLC-FLD

Acknowledgments

I would like to thank T. Şen, G. Barış, and Y. Esen for their assistance.

Disclosure statement

No potential conflict of interest was reported by the authors.