Parboiled rice: chemical composition and the occurrence of mycotoxins

Dors, Giniani Carla; Bierhals, Vânia da Silva; Badiale‐Furlong, Eliana

doi:10.1590/s0101-20612011000100025

Cited by 23 publications

(4 citation statements)

References 15 publications

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“…Pela técnica de CCD, nenhuma das 30 amostras apresentou aflatoxinas e, por CLAE, seis das 26 amostras apresentaram aflatoxinas no intervalo de 0,54 μg/kg a 2,04 μg/kg. Já um estudo realizado na Região Sul do Brasil, com 32 lotes de arroz parboilizado, revelou que três amostras estavam contaminadas por aflatoxinas no intervalo de 11,53 μg/kg a 74 μg/kg (DORS et al, 2011). Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor Katsurayama, A. M.; Taniwaki, M. H. O maior índice de infecção fúngica no arroz foi de 100%, 42%, 32% e 13%, nas amostras de arroz orgânico, polido, integral e parboilizado, respectivamente.…”

Section: Fungos Produtores De Aflatoxinasunclassified

Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor

Katsurayama

Taniwaki

2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidorFungi and aflatoxins in rice: occurrence and significance to consumer health ResumoO arroz é um dos cereais mais consumidos no Brasil e no mundo. Devido ao grande impacto do consumo de arroz na população, estudos sobre a qualidade deste produto são de grande importância. É um ótimo substrato para a produção de micotoxinas e, quando os fungos toxigênicos encontram condições de crescer e produzir toxinas, estes as produzem em grandes quantidades. Embora não seja comum a presença de micotoxinas, existem alguns relatos sobre a ocorrência de aflatoxinas e fungos aflatoxigênicos no arroz. O presente artigo é uma revisão sobre os aspectos gerais do arroz, sua produção, ocorrência de fungos, aflatoxinas e micotoxinas no Brasil e no mundo, bem como sobre a redução de aflatoxinas durante o processamento do arroz. Palavras-chave: Arroz; Produção; Aflatoxinas; Fungos; Micotoxinas. AbstractRice is one of the cereals most consumed in Brazil and in the world. Due to the significant impact of rice consumption on the population, studies regarding its quality are of great importance. It is an excellent substrate for fungal growth and mycotoxin production, so when toxigenic fungi find conditions to grow and produce toxins, they produce large quantities. Although the presence of mycotoxins is not common in rice, some previous reports have shown the presence of aflatoxins and aflatoxigenic fungi in rice. Thus the present article is a review concerning the general aspects of rice, its production, and the occurrence of fungi, aflatoxins and other mycotoxins in Brazil and in the world, and also the reduction of aflatoxin during rice processing. Food Technol., v. 20, e2017006, 2017. Received: Jan. 27, 2017 Accepted: Apr. 12, 2017 1 Introdução O arroz é um dos cereais mais consumidos e faz parte da dieta de milhões de pessoas. A garantia de qualidade e sanidade do arroz é de máxima importância, porque qualquer contaminante presente poderá afetar a saúde do consumidor, principalmente nos países como o Brasil, onde o arroz faz parte da dieta diária. KeywordsUm fator preocupante do arroz é que este cereal é um ótimo substrato para a produção de micotoxinas e os fungos as produzem em grandes quantidades (KJER et al., 2010). As micotoxinas que já foram encontradas nas amostras de arroz são: citrinina, luteosquirina, cicloclorotina, islanditoxina, rugulosina, ocratoxina A, aflatoxinas, desoxinivalenol, fumonisinas e zearalenona, entre outras (FREDLUND et al., 2009;AYDIN et al., 2011;ALMEIDA et al., 2012). Na presente revisão, serão tratados os aspectos gerais do arroz, sua produção, ocorrência de fungos, aflatoxinas e micotoxinas no Brasil e no mundo, bem como a redução de aflatoxinas durante o processamento do arroz. Aspectos gera...

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Section: Fungos Produtores De Aflatoxinasunclassified

Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor

Katsurayama

Taniwaki

2017

Braz. J. Food Technol.

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“…Although there have been other advances in analytics, HPLC coupled with fluorescence and ultraviolet detectors remain the main detection method in Brazil [16,17,18]. In addition, the unavoidable occurrence of mycotoxins has obliged several countries to adopt regulatory guidelines, and maximum tolerated levels vary widely among countries [19].…”

Section: Rapid Immunoreagent Monitoring In Food Safetymentioning

confidence: 99%

Safety and Quality in the Agricultural Product Chain in Brazil

Hirooka¹,

Ono²,

Yamashita³

et al. 2015

Food Production and Industry

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Abstract"n agriculture-intensive country should be aware of natural toxins, including both mycotoxins and cyanotoxins, which are closely associated with the quality of raw materials, for food safety and industry. The major production chains -corn, wheat, beef, and broiler chicken -are the top components of agribusiness, and they should be tracked by reliable and practical tools. The corn chain is of particular concern in food production intensive controls, multi-year mycotoxin monitoring, and improved harmless/sustainable management methods for uninterrupted farming in the tropicsubtropics are needed to achieve a long-lasting trend. The rapid control of natural toxins mycotoxin and cyanotoxin has focused on immunochemical methods developed with highly specific monoclonal antibodies m"b matched with chromatographic methods. In parallel, the promising widespread application of nondestructive analytical methods based on NIR Near Infrared Reflectance

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“…Rice parboiling is a hydrothermal process that involves the use of high temperature and pressure, and it results in less endosperm contamination of the bran since the parboiled grains become more compact and more resistant to cracks or abrasion. It can be more stable because the parboiling process inactivates the enzymes responsible for lipid degradation (SAUNDERS, 1990;SLAVIN;LAMPE, 1992;SANCHES;AMANTE, 2006), but it is not so efficient to eliminate risk of pesticide or mycotoxins contamination BIERHALS;BADIALE-FURLONG, 2011). …”

Section: Sample Preparationmentioning

confidence: 99%

Stability and microbiological quality of rice bran subjected to different heat treatments

et al. 2012

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Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.

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Parboiled rice: chemical composition and the occurrence of mycotoxins

Cited by 23 publications

References 15 publications

Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor

Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor

Safety and Quality in the Agricultural Product Chain in Brazil

Stability and microbiological quality of rice bran subjected to different heat treatments

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