Intersection of mycotoxins from grains to finished baking

Authors

  • Viera Šottní­ková Mendel University in Brno, Department of Food Technology, Zemědělská 1, 61300 Brno
  • Luděk Hřivna Mendel University in Brno, Department of Food Technology, Zemědělská 1, 61300 Brno
  • Iva Burešová Tomas Bata University in Zlí­n, Department of Food Technology, nám. T. G. Masaryka 5555, 760 00 Zlí­n
  • Jan Nedělní­k Zemědělský výzkum, spol. s. r. o, Zahradní­ 1, 664 41 Troubsko

DOI:

https://doi.org/10.5219/614

Keywords:

mycotoxins, deoxynivalenol, zearalenone, grain, flour, finished product

Abstract

This work is focused on the evaluation of the content of deoxynivalenol and zearalenone in samples of winter wheat of the following varieties: Sultan, Cubus, Akteur, Seladon, Mulan, Chevalier, Evina, Hewitt, Bohemia, Baletka. The total amount of 10 samples harvested in 2011 and 2012 was evaluated and included variants both treated and untreated against fungal diseases. The samples were adjusted for mycotoxicological determination and subsequently measured by the ELISA method. The content of deoxynivalenol (DON) and zearalenone (ZEA) was measured in grain, flour and breadrolls in all samples. Out of all samples 43% were found to have positive content of DON and 75% of ZEA. In the treated variants, the average DON content was found to be 115 µg.kg-1 in grain, 77 µg.kg-1 in flour and 97 µg.kg-1 in pastries. In the untreated variants, the average DON content was found to be 208 µg.kg-1 in grain, 103 µg.kg-1 in flour and 128 µg.kg-1 in pastries. Moreover, the average ZEA content in the treated variant was 4.95 µg.kg-1 in grain, 3.38 µg.kg-1 in flour and 4.51 µg.kg-1 in pastries, in the non-treated variant average ZEA content in grain was 3.07 µg.kg-1, 4.97 µg.kg-1 in flour and 2.81 µg.kg-1 in pastries. The maximal acceptable limits given by the valid legislation were not exceeded in any analysed sample. It can be concluded wheat grain grown in the Czech Republic, whether it is treated or untreated by fungicides, is not dangerous for consumers. The content of both mycotoxins is not dependent on each other, and the untreated variant has a slightly higher dependency between DON and ZEA.

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References

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Published

2016-07-05

How to Cite

Šottní­ková, V. ., Hřivna, L. ., Burešová, I. ., & Nedělní­k, J. . (2016). Intersection of mycotoxins from grains to finished baking. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 339–345. https://doi.org/10.5219/614

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