6533b7d4fe1ef96bd1263192

RESEARCH PRODUCT

Evolution of emerging Fusarium mycotoxins contents throughout the shelf-life period of food

subject

description

which is cooked by steaming. It has been historically eaten in North African countries but nowadays its consumption is widely extended all around the world. As a cereal-based food, semolina is highly susceptible to contamination by mycotoxin-producing fungi. The presented procedure involves a modified QuEChERSbased extraction of 24 mycotoxins (15-ADON, 3-ADON, AFLAB1, AFLAB2, AFLAG1, AFLAG2, BEA, DON, DAS, ENA, ENA1, ENB, ENB1, FB1, FB2, FB3, FUSX, HT-2, NEO, NIV, OTA, STG, T2, ZEA) produced by Aspergillus, Penicillum and Fusarium fungi. The validation was performed by analyzing recovery samples at three different spiked concentrations with four replicates (n=4) at each concentration. Recoveries were higher than 65%. Eight concentration levels were used for constructing the calibration curves which showed good linearity between LOQ and 100 times LOQ concentration levels (linear range).Matrix-matched calibration for applying themethod in routine analysis was carried out for reliable quantitative results. The method validated was successfully applied to 110 semolina samples from wheat, corn and barley detecting occurrence of mycotoxins.