Bahar, BanuAltug, Tomris2019-10-272019-10-2720091094-29121094-2912https://doi.org/10.1080/10942910701772063https://hdl.handle.net/11454/41656The carry-over of aflatoxins to fig molasses produced by using two different processing techniques from contaminated dried figs ( 1000 ppb of total aflatoxins) were examined by using a HPLC technique. The effects of extraction, bleaching and concentration steps on the reduction of aflatoxin levels were also investigated. The reductions in total aflatoxin levels in fig molasses produced by using the two techniques were detected to be 62 and 38%, respectively. Extraction, bleaching and concentration steps were observed to cause 22% reduction in total aflatoxin levels.en10.1080/10942910701772063info:eu-repo/semantics/closedAccessAflatoxinsFigsMolassesArticle122341346WOS:000264509800007Q2Q3