Mycotoxins' evaluation in wheat flours used in Brazilian bakeries

Andressa Lanza; Rosselei Caiél da Silva; Ingrid Duarte Dos Santos; Ionara Regina Pizzutti; Karine Cence; Rogério Luis Cansian; Jamile Zeni; Eunice Valduga

doi:10.1007/s10068-018-0537-4

Mycotoxins' evaluation in wheat flours used in Brazilian bakeries

Food Sci Biotechnol. 2018 Dec 13;28(3):931-937. doi: 10.1007/s10068-018-0537-4. eCollection 2019 Jun.

Authors

Andressa Lanza¹, Rosselei Caiél da Silva², Ingrid Duarte Dos Santos³, Ionara Regina Pizzutti³, Karine Cence¹, Rogério Luis Cansian¹, Jamile Zeni¹, Eunice Valduga¹

Affiliations

¹ Department of Food Engineering, URI Erechim, Av. Sete de Setembro, 1621, Erechim, RS Brazil.
² Department of Health Science, URI Frederico Westphalen, Av. Assis Brasil, 709, Frederico Westphalen, RS Brazil.
³ 3Chemistry Department, Center of Research and Analysis of Residues and Contaminants (CEPARC), UFSM, Av. Roraima, 1000, Santa Maria, RS Brazil.

Abstract

Abstract: 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.

Keywords: Cereal; Deoxynivalenol; UPLC–MS/MS; Zearalenone.