Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 931-937
Mycotoxins’ evaluation in wheat flours used in Brazilian bakeries
Andressa Lanza1, Rosselei Caiél da Silva2, Ingrid Duarte dos Santos3, Ionara Regina Pizzutti3, Karine Cence1, Roge´rio Luis Cansian1, Jamile Zeni1, Eunice Valduga1
1Department of Food Engineering, URI Erechim, Av. Sete de Setembro, 1621, Erechim, RS, Brazil 2Department of Health Science, URI Frederico Westphalen, Av. Assis Brasil, 709, Frederico Westphalen, RS, Brazil 3Chemistry Department, Center of Research and Analysis of Residues and Contaminants (CEPARC), UFSM, Av. Roraima, 1000, Santa Maria, RS, Brazil
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.
Deoxynivalenol, Zearalenone, Cereal, UPLC–MS/MS
Food Science and Biotechnology 2019 ; 28(3): 931-937