The Occurrence of Mycotoxins in Organic Spelt Products

Solarska, E.; Marzec, Marzena; Kuzdraliński, Adam; Muszyńska, Marta

doi:10.2478/v10045-012-0029-0

Cited by 13 publications

(12 citation statements)

References 9 publications

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“…In one of the few studies reporting its presence in spelt products, only 0.5% and 2% of the total sample number contained detectable AFB 1 levels during the 2 years (2010 and 2011) investigation, respectively. 32 Effects of climate change and continuous innovation of agricultural practice cause a wider spectrum of pathogen species invading cereals in the field and consequently secondary metabolites left in the crop at the time after harvest. According to Medina et al 25 changes in climatic conditions such as higher temperatures, water stress and CO 2 stimulate AFB 1 biosynthesis in cereals.…”

Section: Results and Discussion Afb 1 Content In Speltmentioning

confidence: 99%

“…Generally, available literature provides scant information on the aflatoxin contamination of spelt in comparison to other cereals. Solarska et al 32 reported relatively low level of aflatoxins in naturally contaminated organic spelt products collected in Poland. Our recent study 21 indicated the occurrence of A. flavus on spelt wheat in Serbia that confirms the importance of the examination of the spelt response under different storage conditions.…”

Section: Introductionmentioning

confidence: 99%

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The effect of storage temperature and water activity on aflatoxin B₁ accumulation in hull‐less and hulled spelt grains

et al. 2019

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BACKGROUND In concomitance with shifts in climate conditions in recent years, an increasingly frequent emergence of Aspergillus flavus and aflatoxins in cereals has been observed. In this study the effects of temperature (15, 23, 30 and 37 °C) and water activity (aw) (0.85, 0.90, 0.95 and 0.99) on aflatoxin B1 (AFB1) production by A. flavus isolate inoculated on hull‐less and hulled spelt grains were investigated. RESULTS The optimal conditions for AFB1 biosynthesis were reached at 30 °C and aw value of 0.99 in the all tested samples (hull‐less grains, dehulled spelt grains and hulls). The AFB1 accumulation was significantly higher in hull‐less than in dehulled grains, that implicated a protective effect of spelt hulls. The levels of AFB1 were about 10–170 times higher in hulls than in grains. In order to determine the possibility of predicting the occurrence of AFB1 under different storage conditions mathematical models [second order polynomial (SOP) and artificial neural network (ANN)] were applied. CONCLUSION The achievement of such estimation facilitates further decisions on continuous monitoring of the potential hazard related to AFB1 contamination of stored spelt‐based food. The knowledge of the storage temperature and aw effects on the AFB1 content in spelt during the postharvest phase is of great practical importance. © 2019 Society of Chemical Industry

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Section: Results and Discussion Afb 1 Content In Speltmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The effect of storage temperature and water activity on aflatoxin B₁ accumulation in hull‐less and hulled spelt grains

et al. 2019

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“…The consummation of spelt products helps to reduce the cholesterol level in blood and fosters the circulatory system [32]. This wheat species has been also known for the high resistance to unsupportive environmental factors.…”

Section: Triticum Spelta Lmentioning

confidence: 99%

Effect of Fusarium spp. Contamination on Baking Quality of Wheat

Capouchová¹,

Papoušková²,

Konvalina³

et al. 2017

Wheat Improvement, Management and Utilization

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The effect of Fusarium spp. contamination on baking quality of winter common wheat and spelt wheat from different growing systems (organic and conventional) was evaluated by the standard technological quality characteristics and by the rheological system Mixolab. The content of Fusarium spp. mycotoxins [deoxynivalenol (DON), deoxynivalenol-3-β-d-glucoside (D3G), 3-acetyldeoxynivalenol (3-ADON), and Zearalenones (ZON)] was determined too. Significantly worse standard technological quality parameters and rheological parameters were determined for artificially inoculated variants of both evaluated wheat species. Statistically significant negative correlation coefficients were discovered between content of mycotoxins and many of technological characteristics, for example, DON content and Zeleny sedimentation for common wheat and spelt (−0.60*; −0.66*) and also between DON content and volume weight (−0.63*; −0.95**) for both wheat species. Resulted Mixolab parameters confirmed that Fusarium spp. infection worsens both protein and starch characteristics for both wheat species. However, effect of Fusarium spp. contamination in spelt wheat was generally less pronounced in comparison with common wheat. Despite of visible shifts of Mixolab curves of samples from organic and conventional growing systems, resulted Mixolab characteristics were statistically comparable.

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“…They are effective in the economic aspect due to a reduction of cost by around 2-3 times [9]. One of the most common phytopatogenic fungi infected root and tuber crops are fungi belonging to the genera Fusarium and Penicillium; their toxins contaminate grain, silage, and animal feed [10,11,12]. The high danger of mycotoxins is that they exert toxic effects in extremely small amounts and are able to intensively diffuse into foodstuffs and cause various diseases that anything from acute skin damage to cancer.…”

Section: Introductionmentioning

confidence: 99%

Antifungal Potential of Organic Acids Produced by Mortierella Alpina

Shemshura¹,

Shemsheyeva²,

Sadanov³

et al. 2018

IJET

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The effect of metabolites is synthesized by M. alpina for growth and the synthesis of mycotoxins was studied using phytopathogenic fungi Purpureocillium lilacinum, Fusarium tricinctum and Fusarium oxysporum on infected rhizosphere and seeds of alfalfa cultivars. It was found that culture filtrate medium is suppressed into colony formation of phytopathogenic fungi from 56 to 96%. Arachidonic acid inhibits the growth of F. tricinctum and F. oxysporum by 69 to 90%, respectively, and enhanced by 62% in P. lilacinum. Moreover, arachidonic acid was found to be active inhibitor to the synthesis of mycotoxins by phytopathogenic fungi: in the presence of arachidonic acid F. oxysporum and F. tricincium do not synthesize zearalenone, and P. lilacinum -roquefortine and fellutanine.

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The Occurrence of Mycotoxins in Organic Spelt Products

Cited by 13 publications

References 9 publications

The effect of storage temperature and water activity on aflatoxin B₁ accumulation in hull‐less and hulled spelt grains

The effect of storage temperature and water activity on aflatoxin B₁ accumulation in hull‐less and hulled spelt grains

Effect of Fusarium spp. Contamination on Baking Quality of Wheat

Antifungal Potential of Organic Acids Produced by Mortierella Alpina

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The Occurrence of Mycotoxins in Organic Spelt Products

Cited by 13 publications

References 9 publications

The effect of storage temperature and water activity on aflatoxin B1 accumulation in hull‐less and hulled spelt grains

The effect of storage temperature and water activity on aflatoxin B1 accumulation in hull‐less and hulled spelt grains

Effect of Fusarium spp. Contamination on Baking Quality of Wheat

Antifungal Potential of Organic Acids Produced by Mortierella Alpina

Contact Info

Product

Resources

About

The effect of storage temperature and water activity on aflatoxin B₁ accumulation in hull‐less and hulled spelt grains

The effect of storage temperature and water activity on aflatoxin B₁ accumulation in hull‐less and hulled spelt grains