Abstract
BACKGROUND Ochratoxins include a family of toxic secondary metabolites produced by several species of fungi of the genus aspergillus and penicillium. Mycotoxins1 are important environmental pollutants that can be generated in a variety of food and feed components. Nowadays, most mycotoxins can be identified at an acceptable level in terms of legal, veterinary and medical needs. We wanted to compare the egg yolk total antioxidant capacity relativities to mycotoxins ochratoxins (OTA) to determine surges in side effects of human consumption. METHODS Samples were tested by the indirect competitive enzyme-linked immunosorbent assay (ELISA) test kits according to the kit’s instructions. Finally, the collected data was analysed using SPSS software and descriptive statistics (contamination ratio, mean and standard deviation) and one-way analysis of variance. RESULTS Ochratoxin in all egg yolk samples of the studied 34 brands showed a minimum of 23.17 ppb and a maximum of 252.80 ppb. OTA residues indicate high risk levels to consumers. CONCLUSIONS According to the results, the transfer of mycotoxin metabolites to eggs has been in greater possibilities; therefore, control of mycotoxin contamination in laying hen diets and surveys in food and feed in intense risks is recommended to avoid the presence of mycotoxins in eggs intended for human consumption. KEY WORDS Mycotoxin, Total Antioxidant Capacity (TAC), OTA, Egg Yolk
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