A comparative investigation on egg yolk total antioxidant capacity relativities to mycotoxins DON

DON is a member of the trichotomy family and is mainly produced by Fusarium. Consumption of food contaminated with DON can cause anorexia, nausea, and impaired immune function in various animals. The objective of this study is a comparative assay of egg yolk's total antioxidant capacity than to mycotoxins DON. Systems were performed by the the ELISA reader and test kit based on the kit guidances. Finally, the obtained information were analyzed with  descriptive statistics and SPSS software (standard and mean deviation, contamination ratio), and a one-way analysis of variance. In the analysis of WIL COXON analysis, the mean DON values of total and P / P ((Z: -1.907 / Sig: 0.056), as well as the DON, mean of total Cub (Z: -3.660 / Sig: 0.000) were observed and the findings A similar statistical correlation can be seen between the statistical mean of total DON and the number of fatty acids measured.