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KMID : 1007520190280030931
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Food Science and Biotechnology
2019 Volume.28 No. 3 p.931 ~ p.937
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Mycotoxins’ evaluation in wheat flours used in Brazilian bakeries
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Lanza Andressa
da Silva Rosselei Caiel
dos Santos Ingrid Duarte
Pizzutti Ionara Regina
Cence Karine
Cansian Rogerio Luis
Zeni Jamile
Valduga Eunice
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Abstract
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The aim of this study was to evaluate the mycotoxicological quality of wheat flours used by bakeries from the North Region in Rio Grande do Sul state, Brazil, regarding the presence of mycotoxins. On collecting type-1 refined wheat flour, a conglomerate sampling from 13 cities and 3 bakeries per city (n?=?39), selected from the defined region was performed. The mycotoxins analysis was using QuEChERS method and UPLC?MS/MS analysis. As a result, 100% of samples presented contamination by DON, with concentrations ranging from 76.7 to 3630.2 μg kg?1 and ZON was found in one sample (26.7 μg kg?1), which represented 2.6% of the analyzed wheat flours. Other mycotoxins (AFB1, AFB2, AFG1, AFG2, DAS, HT-2 toxin, OTA, FB1 and FB2) were not detected in the analyzed samples.
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KEYWORD
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Deoxynivalenol, Zearalenone, Cereal, UPLC?MS/MS
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