A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours

Vrček, Ivana Vinković; Čepo, Dubravka Vitali; Rašić, Dubravka; Peraica, Maja; Žuntar, Irena; Bojić, Mirza; Mendaš, Gordana; Medić-Šarič, Marica

doi:10.1016/j.foodchem.2013.08.022

Cited by 64 publications

(41 citation statements)

References 31 publications

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“…No significant statistical differences for a confidence interval of 95% were found between whole-grain and simple breadsticks. These results are in line with the study conducted by Vrček et al (2014) who compared the nutritional value and food safety of organically and conventionally produced wheat flours. Although average concentrations of detected mycotoxins were higher in conventional than in organic flours, this difference was not significant.…”

Section: Quantitation Of Mycotoxins In Snack Samplessupporting

confidence: 91%

Quantitative determination of trichothecenes in breadsticks by gas chromatography-triple quadrupole tandem mass spectrometry

Rodríguez-Carrasco

Font

Moltó

et al. 2014

Food Additives & Contaminants: Part A

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Breadsticks are pencil-sized sticks of dry bread widely consumed as a pre-meal appetiser. They are basically wheat-based snacks, which makes them a good matrix to evaluate mycotoxin contamination, since wheat is very susceptible to fungal attack. In this sense, the fast, selective and sensitive gas chromatography-triple quadrupole tandem mass spectrometry (GCQqQ-MS/MS) method proposed here allows simultaneous determination of deoxynivalenol (DON), 3-acetyldeoxynivalenol, fusarenon-X, diacetoxyscirpenol, nivalenol, neosolaniol, HT-2 and T-2 toxin in breadsticks after QuEChERS extraction and clean-up. The performance of the method was assessed with respect to European Commission Regulations by studying the selectivity and specificity, limit of detection (LOD), limit of quantitation (LOQ), linearity, matrix effect, accuracy, precision and trueness. Satisfactory results in terms of validation parameters were obtained for all selected mycotoxins (recovery range of 70-110%, RSD < 10%, LOQ <40 µg kg). The trueness of the method was supported by using certified reference material (DON 1062 ± 110 µg kg -1). The method was successfully used to evaluate the occurrence of the studied Fusarium toxins in 61 breadstick samples. A total of 64% of the samples showed mycotoxin contamination, DON being the most frequently detected toxin. Nonetheless, mean levels obtained were far below the maximum levels permitted by European Union legislation. An additional goal was to carry out a risk-characterisation approach to DON by comparing probable daily intake and provisional maximum tolerable daily intake (PMTDI).

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Section: Quantitation Of Mycotoxins In Snack Samplessupporting

confidence: 91%

Quantitative determination of trichothecenes in breadsticks by gas chromatography-triple quadrupole tandem mass spectrometry

Rodríguez-Carrasco

Font

Moltó

et al. 2014

Food Additives & Contaminants: Part A

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“…in conventional wheat in comparison to organic wheat. Regarding wheat products, organic and conventional wheat flour samples commercialized in Croatia in 2008 and 2009 were evaluated for OTA and ZEA presence and no statistical differences between organic and conventional products were observed [29]. The same statistical conclusion was also reached by a research group from Slovenia, even if the contamination rate with AFLAs, OTA, fumonisins, DON, ZEA, HT-2, and T-2 toxins was higher for the organic cereal products [30].…”

Section: Discussionmentioning

confidence: 93%

Presence of Enniatins and Beauvericin in Romanian Wheat Samples: From Raw Material to Products for Direct Human Consumption

Stanciu

Juan

Miere

et al. 2017

Toxins

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In this study, a total of 244 wheat and wheat-based products collected from Romania were analyzed by liquid chromatography tandem mass spectrometry (LC-MS/MS) in order to evaluate the presence of four enniatins (ENs; i.e., ENA, ENA1, ENB, and ENB1) and beauvericin (BEA). For the wheat samples, the influence of agricultural practices was assessed, whereas the results for the wheat-based products were used to calculate the estimated daily intake of emerging mycotoxins through wheat consumption for the Romanian population. ENB presented the highest incidence (41% in wheat and 32% in wheat-based products), with its maximum levels of 815 μg kg−1 and 170 μg kg−1 in wheat and wheat-based products, respectively. The correlation between the concentrations of ENB and ENB1 in wheat grain samples and farm practices (organic or conventional) was confirmed statistically (p < 0.05). This is the first study that provides comprehensive information about the influence of agricultural practice on emerging Fusarium mycotoxin presence in Romanian wheat samples and the estimated daily intake of ENs and BEA present in wheat-based products for human consumption commercialized in Romania.

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“…[52,53,54,55,78,79,80,81,82]. The results from these studies shows sometimes a higher content of iron and zinc in the organically produced crops compared to the conventionally grown ones [78,82], however, sometimes the results are the opposite [52,78,79] or there is no statistical difference between the two cultivation systems [53,79,80,81]. The studies showing higher contents of iron and zinc in the organically produced crops [78,82], were not comparative but were based on purchased food from the market.…”

Section: Comparison Of Compounds In Organic and Conventional Cropsmentioning

confidence: 99%

“…The results from these studies shows sometimes a higher content of iron and zinc in the organically produced crops compared to the conventionally grown ones [78,82], however, sometimes the results are the opposite [52,78,79] or there is no statistical difference between the two cultivation systems [53,79,80,81]. The studies showing higher contents of iron and zinc in the organically produced crops [78,82], were not comparative but were based on purchased food from the market. However, some comparative studies have evaluated a number of organic fertilizing strategies and have been able to differentiate certain organic fertilization strategies as resulting in increased levels of iron and zinc in the crops [54,55].…”

Section: Comparison Of Compounds In Organic and Conventional Cropsmentioning

confidence: 99%

Contribution of Organically Grown Crops to Human Health

Johansson

Hussain

Kuktaite

et al. 2014

IJERPH

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An increasing interest in organic agriculture for food production is seen throughout the world and one key reason for this interest is the assumption that organic food consumption is beneficial to public health. The present paper focuses on the background of organic agriculture, important public health related compounds from crop food and variations in the amount of health related compounds in crops. In addition, influence of organic farming on health related compounds, on pesticide residues and heavy metals in crops, and relations between organic food and health biomarkers as well as in vitro studies are also the focus of the present paper. Nutritionally beneficial compounds of highest relevance for public health were micronutrients, especially Fe and Zn, and bioactive compounds such as carotenoids (including pro-vitamin A compounds), tocopherols (including vitamin E) and phenolic compounds. Extremely large variations in the contents of these compounds were seen, depending on genotype, climate, environment, farming conditions, harvest time, and part of the crop. Highest amounts seen were related to the choice of genotype and were also increased by genetic modification of the crop. Organic cultivation did not influence the content of most of the nutritional beneficial compounds, except the phenolic compounds that were increased with the amounts of pathogens. However, higher amounts of pesticide residues and in many cases also of heavy metals were seen in the conventionally produced crops compared to the organic ones. Animal studies as well as in vitro studies showed a clear indication of a beneficial effect of organic food/extracts as compared to conventional ones. Thus, consumption of organic food seems to be positive from a public health point of view, although the reasons are unclear, and synergistic effects between various constituents within the food are likely.

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A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours

Cited by 64 publications

References 31 publications

Quantitative determination of trichothecenes in breadsticks by gas chromatography-triple quadrupole tandem mass spectrometry

Quantitative determination of trichothecenes in breadsticks by gas chromatography-triple quadrupole tandem mass spectrometry

Presence of Enniatins and Beauvericin in Romanian Wheat Samples: From Raw Material to Products for Direct Human Consumption

Contribution of Organically Grown Crops to Human Health

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