Distribution of deoxynivalenol and zearalenone in milled germ during wheat milling and analysis of toxin levels in wheat germ and wheat germ oil

Giménez, Isabel; Herrera, Marta; Escobar, Jacqueline; Ferruz, Elena; Lorán, Susana; Herrera, Antonio; Ariño, Agustín

doi:10.1016/j.foodcont.2013.04.033

Cited by 44 publications

(27 citation statements)

References 20 publications

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“…Several analytical methods have been developed for mycotoxin determination in vegetable oils, including HPLC fluorescence (Papachristou & Markaki 2004;Bao et al 2012;Gimenez et al 2013), GC-MS/MS (Qian et al 2015) and LC-MS/ MS (Cavaliere et al 2007;Gottschalk et al 2009). Methods based on GC usually require a tedious derivatisation step.…”

Section: Introductionmentioning

confidence: 99%

Quantification of mycotoxins in vegetable oil by UPLC-MS/MS after magnetic solid-phase extraction

Zhao

Wan

Bai

et al. 2017

Food Additives & Contaminants: Part A

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The detection of mycotoxin contamination in foodstuffs is highly significant for public health. Herein we report an analytical method based on magnetic solid-phase extraction (MSPE) and UPLC-MS/MS for the simultaneous determination of mycotoxins, including fumonisins B 1 (FB 1 ), zearalenone (ZON) and ochratoxin A (OTA), in vegetable oil. Magnetic nanoparticles coated with double layers of silicon dioxide were synthesised and found to be an effective MSPE adsorbent for mycotoxins. The proposed MSPE procedure serves not only for sample clean-up but also for mycotoxin enrichment that enhances greatly the assay's sensitivity. Under the selected MSPE conditions, linear matrix-matched calibration curves were obtained for mycotoxins in a concentration range from 0.178 to 625 μg kg -1. The limits of detection were 0.210 μg kg -1 for FB 1 , 0.0800 μg kg -1 for OTA and 1.03 μg kg -1 for ZON. The proposed MSPE UPLC-MS/MS method was applied for the determination of mycotoxins in vegetable oil samples, including maize oil, rapeseed oil and soybean oil. ZON was detected in a maize oil at 101 μg kg -1 , which is below the European Union limit of 200 μg kg -1 in foodstuffs.ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Quantification of mycotoxins in vegetable oil by UPLC-MS/MS after magnetic solid-phase extraction

Zhao

Wan

Bai

et al. 2017

Food Additives & Contaminants: Part A

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“…Among the trichothecenes DON is the most frequently occurring toxin, and is found worldwide, particularly in cereal crops such as wheat and their products like flour, bread and germ [7,8,9]. To reduce the dietary exposure to DON, maximum limits have been set in flour (750 μg/kg) and bread (500 μg/kg) by the European legislation [10], and a temporary tolerable daily intake (TDI) of 1 μg/kg body weight was established.…”

Section: Introductionmentioning

confidence: 99%

Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread

Giménez

Blesa

Herrera

et al. 2014

Toxins

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Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The concentration of DON and its evolution during bread making were determined by immunoaffinity column cleanup followed by liquid chromatography with diode array detection (HPLC-DAD). During the bread making process, DON was reduced by 2.1% after fermentation and dropped by 7.1% after baking, reaching a maximum reduction of 19.8% in the crust as compared with a decrease of 5.6% in the crumb. The addition of 15% wheat germ to the dough did not affect DON stability during bread making, showing an apparent increase of 3.5% after fermentation and a reduction by 10.2% after baking.

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“…ZEA is recognized as the least toxic metabolite of Fusarium , whereas DON is reported to be the most toxic one, yet the DON content of dietary supplements is higher than that of ZEA . In this study, there was a non‐significant reduction in ZEA toxin (0.6%) during the 14 days of germination.…”

Section: Discussionmentioning

confidence: 47%

“…Therefore it is crucial to focus on the processes and treatments that may reduce these toxins, such as milling and baking, ozone treatment, germination and antioxidant compounds . In this regard, a 50 and 47% reduction of DON has been reported in wheat and wheat germs due to germination and milling respectively. The ozone or antioxidant functions could be associated with their fungal inhibitory effects on grains.…”

Section: Introductionmentioning

confidence: 99%

Reduction of phytic acid, aflatoxins and other mycotoxins in wheat during germination

et al. 2019

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Background Wheat grains are susceptible to infection by various toxigenic fungal species that produce toxic metabolites called mycotoxins. This makes wheat one of the most important daily dietary sources of mycotoxins for consumers. As germination is popularly used to improve the nutritional quality of grains, the present study was carried out to understand its effect on the toxin content of wheat seeds. For this purpose, wheat grains were spiked with ochratoxin A (OTA; 5 μg kg−1), aflatoxins B2 and G2 (5 μg kg−1), zearalenone (ZEA; 20 μg kg−1), aflatoxins B1 and G1 (20 μg kg−1) and deoxynivalenol (DON; 50 μg kg−1) in separate experiments. Thereafter, the grains were germinated and analyzed for toxin content during 14 days of germination using a high‐performance liquid chromatography (HPLC) method. Results ZEA content did not change significantly until 14 days. The maximum reductions of DON, OTA and aflatoxins at days 10–14 of germination were 39, 38, 41 (B1), 60 (B2), 33 (G1) and 62% (G2) respectively. A 63% reduction of phytic acid at 14 days was observed, according to Fe2+ bioavailability. For all toxins (except ZEA), there were no significant differences in reduction after day 10. Conclusion Germination for 10 days might be sufficient to achieve an appropriate decrease in toxin content. © 2019 Society of Chemical Industry

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Distribution of deoxynivalenol and zearalenone in milled germ during wheat milling and analysis of toxin levels in wheat germ and wheat germ oil

Cited by 44 publications

References 20 publications

Quantification of mycotoxins in vegetable oil by UPLC-MS/MS after magnetic solid-phase extraction

Quantification of mycotoxins in vegetable oil by UPLC-MS/MS after magnetic solid-phase extraction

Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread

Reduction of phytic acid, aflatoxins and other mycotoxins in wheat during germination

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