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RESEARCH PRODUCT
Occurrence of Fusarium mycotoxins in Italian cereal and cereal products from organic farming.
Jordi MañesAlberto RitieniCristina Juansubject
Fusariumorganic foodFood SafetyFood ContaminationMass spectrometrymedicine.disease_causeDiacetoxyscirpenolAnalytical Chemistrymycotoxin03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyFusariumGastric cancer Gastrokine-1 Pichia pastoris Recombinant synthesis Mass spectrometry Circular dichroism Fluorescence spectroscopy Limited proteolysis Cell proliferation.medicineFood scienceMycotoxinZearalenone030304 developmental biology2. Zero hunger0303 health sciencesOrganic AgriculturebiologyToxin04 agricultural and veterinary sciencesGeneral MedicineMycotoxinsbiology.organism_classification040401 food scienceBeauvericinchemistryAgronomyItalyEnniatinEdible GrainFood Sciencedescription
In the present study, the occurrence of eighteen mycotoxins, nine trichothecenes (deoxynivalenol, 3-acetyl-deoxynivalenol, 15-acetyl-deoxynivalenol, nivalenol, neosolaniol, diacetoxyscirpenol, fusarenon-X, T-2 toxin and HT-2 toxin), three zearalenones (zearalenone, α-zearalenol and β-zearalenol), and six emergent mycotoxins, beauvericin and five enniatins (A, A1, B, B1 and B4), was monitored in different Italian organic cereals and cereal products by using a liquid chromatography coupled to triple quadrupole mass spectrometry method. A total of 93 organic cereal samples (wheat, barley, rye and oat) were collected from Italy. Limits of quantification ranged from 5 to 15 μg/kg. 80% of analyzed samples contained mycotoxins. The occurrence was 33%, 6.5%, 2%, 27%, 7%, 10% and 43% for deoxynivalenol, HT-2, T-2, nivalenol, zearalenone, beauvericin and enniatins, respectively. The major mycotoxin found was enniatin B4; it was detected in 40% of all analyzed samples and its levels ranged from 5.7 to 284.2 μg/kg. Risk assessment was evaluated by EDI calculations which were lower than TDI for all legislated Fusarium mycotoxins.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2013-01-01 | Food chemistry |