Abstract :

Mycotoxins are secondary metabolites produced by various fungi and are known to have significant adverse effects on human and animal health. If food products are contaminated with mycotoxins, their toxicity can cause various diseases. In this scientific research work, residual mycotoxins in nutrients were combined with liquid–liquid extraction (LLE) and analyzed through the use of reversed–phase high–performance liquid chromatography (RP–HPLC). These scientific studies were conducted in the experimental biology laboratory of Gulistan State University to determine the amount of aflatoxin (AFB2, AFG1, AFG2) in the samples of walnuts cultivated in six regions of Uzbekistan. The study revealed the detection of aflatoxins AFG₁ type 0.003 in the designated region labeled as S20, AFB₂ and AFG₂ 0.001 in J25, and AFG₂ 0.002 in S30. However, it is important to note that these levels did not above the maximum residue level standards established by the Republic of Uzbekistan. However, the aflatoxins produced by fungi are released based on the development of fungi at a temperature of 25–300⁰C, therefore it is recommended to store walnut fruits in dry conditions at a temperature of 150⁰C. All the methods used during scientific analysis can demonstrate high sensitivity and accuracy. All methods are successfully used to identify mycotoxins in the composition of walnut fruits, separate them from fungi and specify the amount of ingredients.

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Keywords :

aflatoxin, Composition, deoxynivalenol, fumonisins., fungi, geographical region, high–performance liquid chromatography (HPLC), juglans regia l., liquid–liquid extraction (LLE), mycotoxin, ochratoxin A., reversed–phase (RP), Uzbekistan, walnut, zearalenone

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