Natural occurrence of deoxynivalenol in wheat from Paraná State, Brazil and estimated daily intake by wheat products

Santos, Joice Sifuentes dos; Souza, Thiago Montagner; Ono, Elisabete Yurie Sataque; Hashimoto, Elisabete Hiromi; Bassoi, M. C.; Miranda, M. Z. de; Itano, Eiko Nakagawa; Kawamura, Osamu; Hirooka, Elisa Yoko

doi:10.1016/j.foodchem.2012.09.100

Cited by 74 publications

(15 citation statements)

References 18 publications

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“…Overall, the debranning time of 15 s was the most effective in the DON reduction, approximately 500 µg/kg, when all samples were considered (Figure 1). According to Santos et al (2013), the mean DON content in wheat from Paraná State was 1894.9 µg/kg. Savi et al (2016) analyzed wheat samples from Southern Brazil and reported that the bran fraction had the highest mean concentration of DON (2,278 µg/ kg), followed by milled wheat and finished flour (1895 µg/ kg and 1,305 µg/kg).…”

Section: Discussionmentioning

confidence: 99%

Effect of debranning process on deoxynivalenol content in whole‐wheat flours

et al. 2019

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Background and objectives Post‐harvest mitigation strategies are essential to reduce mycotoxin contamination in wheat‐based foods. The study aimed to evaluate the effect of the debranning process on the deoxynivalenol content in whole‐wheat flour naturally contaminated by Fusarium spp. Thirty commercial wheat samples were used and were obtained in Southern Brazil Region in 2015 crop season. Findings The highest DON contamination level was found in the no‐debranned samples and the outermost fraction (extraction rate >95%), which corresponds to the debranning time of 15 s. When all debranning times were included in the analysis, only the samples from Paraná State had the DON content significantly reduced after the debranning. Conclusions The debranning process reduced the DON content in whole‐wheat flour with lower to moderate levels of contamination, corresponding to DON content of 1.032 and 1.174 µg/kg, obtained in Paraná and Rio Grande do Sul States, respectively. Significance and novelty These results are important for wheat supply chain to meet the legislation requirements and to produce safer foods.

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Section: Discussionmentioning

confidence: 99%

Effect of debranning process on deoxynivalenol content in whole‐wheat flours

et al. 2019

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“…The male and female average weight were 3.3 and 3.2 kg for infants aged one week, 4.5 and 4.2 kg for one month, 7.9 and 7.3 kg for six months, and 9.6 and 8.9 kg for 12 months [ 30 ]. The EDI of AFM 1 was calculated according to the following formula and expressed in ng/kg of body weight/day (ng/kg b.w./day) [ 55 ].

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Section: Methodsmentioning

confidence: 99%

Exposure Assessment of Infants to Aflatoxin M1 through Consumption of Breast Milk and Infant Powdered Milk in Brazil

Ishikawa

Takabayashi-Yamashita

Ono

et al. 2016

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Aflatoxin M1 (AFM1) is an important biomarker that can be used to evaluate aflatoxin exposure in both humans and animals. The aim of this study was to evaluate the exposure degree of infants to AFM1 through consumption of breast milk and infant powdered milk in Brazil. For this purpose, the estimated daily intake (EDI) for infants was calculated based on the AFM1 levels analyzed in 94 breast milk (BM) samples collected in Southern Brazil, and 16 infant powdered milk (IPM) samples commonly commercialized in Brazil. AFM1 was detected in 5.3% (n = 5) and 43.8% (n = 7) of BM and IPM samples, with mean levels of 0.003 ng/g and 0.011 ng/g, respectively. All the IPM samples showed AFM1 levels lower than those established by the Brazilian guidelines (5 ng/g), and in most of the samples (81.25%) levels were below the maximum limit tolerated by the European Commission (0.025 ng/g). The EDI of AFM1 for infants aged zero to 12 months old showed values from 0.018 to 0.069 ng/kg body weight/day for BM, and 0.078 to 0.306 ng/kg body weight/day for IPM. Hazard index (HI) values for BM and IPM were less than one, except for IPM intended for infants up to one month. In conclusion, the exposure of infants to AFM1 was low, but continuous monitoring of mycotoxin levels is essential to minimize infant health risk.

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“…Flour is the fraction that contributes the most to the daily intake of DON in Southern Brazil, representing 89.6% of the provisional maximum tolerable daily intake (Savi et al, 2016). According to Santos et al (2013), the average intake of the inhabitants of Londrina City in northern Paraná State (Brazil) was 0.79 μg/kg body weight for bread and 0.35 μg/kg body weight for pasta. The total estimated daily intake of DON was 1.13 μg/kg, which is above the provisional tolerable daily maximum intake of 1 μg/kg body weight, established by FAO/WHO Expert Committee (JECFA, 2001).…”

Section: Discussionmentioning

confidence: 99%

Effect of breadmaking process on mycotoxin content in white and whole wheat breads

et al. 2018

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Background and objectives Fusarium graminearum may reduce the wheat flour yield, technological quality, and breadmaking performance. The objective was to evaluate the effect of breadmaking on the mycotoxin content in white and whole wheat breads to obtain information about the safety of wheat products. The wheat samples were contaminated via the addition of Fusarium‐damaged kernels to produce different levels of deoxynivalenol (DON), ranging from <500 to >5,000 μg/kg. Findings Because of the breadmaking process, a significant reduction in the DON concentration was observed in both the white and whole wheat breads at the upper DON levels (>2,000 μg/kg) compared with the flours. The DON reduction was 49% and 39%, respectively, in whole and white breads, compared with the original flours. ZON was only detected in the two higher levels of DON in the whole wheat flour (mean 33.1 μg/kg) and in the two whole wheat breads (mean 42.4 μg/kg). Conclusions The breadmaking process can be a complementary strategy to reduce the mycotoxin content in wheat products. Significance and novelty These results are important for wheat supply chain to meet the legislation requirements and to produce safer foods.

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Natural occurrence of deoxynivalenol in wheat from Paraná State, Brazil and estimated daily intake by wheat products

Cited by 74 publications

References 18 publications

Effect of debranning process on deoxynivalenol content in whole‐wheat flours

Effect of debranning process on deoxynivalenol content in whole‐wheat flours

Exposure Assessment of Infants to Aflatoxin M1 through Consumption of Breast Milk and Infant Powdered Milk in Brazil

Effect of breadmaking process on mycotoxin content in white and whole wheat breads

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