Deoxynivalenol in the wheat milling process and wheat-based products and daily intake estimates for the Southern Brazilian population

Savi, Geovana D.; Piacentini, Karim C.; Tibola, Casiane Salete; Santos, Karolina; Maria, Giovana Sousa; Scussel, V. M.

doi:10.1016/j.foodcont.2015.10.029

Cited by 36 publications

(26 citation statements)

References 32 publications

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“…Further, also within the endosperm fractions, the extent of contamination with mycotoxins can vary. Usually, the outer layers (bran) of the wheat grain contain higher levels of Fusarium mycotoxins (Savi et al, ; Tibola et al, , ). However, a correlation between the DON content and the ash content, as a marker for bran particles, was not found (Ríos et al, ; Schaarschmidt, & Fauhl‐Hassek, ).…”

Section: Discussionmentioning

confidence: 99%

Effect of debranning process on deoxynivalenol content in whole‐wheat flours

et al. 2019

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Background and objectives Post‐harvest mitigation strategies are essential to reduce mycotoxin contamination in wheat‐based foods. The study aimed to evaluate the effect of the debranning process on the deoxynivalenol content in whole‐wheat flour naturally contaminated by Fusarium spp. Thirty commercial wheat samples were used and were obtained in Southern Brazil Region in 2015 crop season. Findings The highest DON contamination level was found in the no‐debranned samples and the outermost fraction (extraction rate >95%), which corresponds to the debranning time of 15 s. When all debranning times were included in the analysis, only the samples from Paraná State had the DON content significantly reduced after the debranning. Conclusions The debranning process reduced the DON content in whole‐wheat flour with lower to moderate levels of contamination, corresponding to DON content of 1.032 and 1.174 µg/kg, obtained in Paraná and Rio Grande do Sul States, respectively. Significance and novelty These results are important for wheat supply chain to meet the legislation requirements and to produce safer foods.

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Section: Discussionmentioning

confidence: 99%

Effect of debranning process on deoxynivalenol content in whole‐wheat flours

et al. 2019

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“…Therefore, studying the factors that affect DON degradation and contribute to the food safety is important. Flour is the fraction that contributes the most to the daily intake of DON in Southern Brazil, representing 89.6% of the provisional maximum tolerable daily intake (Savi et al., ). According to Santos et al.…”

Section: Discussionmentioning

confidence: 99%

“…In Brazil, Savi et al. () reported that 17% of whole wheat bread and 10% of salted cracker products were contaminated with DON at mean levels of 437 and 624 μg/kg, respectively. In another study, cracker‐type biscuit samples from Southern Brazil were analyzed, and 78% of the samples had DON levels ranging from 377 to 5,295 μg/kg, and 22% were contaminated at levels higher than those allowed by regulation (Souza, Caldas, Primel, & Furlong, ).…”

Section: Introductionmentioning

confidence: 99%

“…Exposition studies have shown the high level of exposure of humans to DON, and high percentages of the population exceed the tolerable daily intake, which is mostly attributed to the consumption of contaminated, wheat-derived products (Vidal, Sanchis, Ramos, & Marín, 2016). In Brazil, Savi et al (2016) reported that 17% of whole wheat bread and 10% of salted cracker products were contaminated with DON at mean levels of 437 and 624 μg/kg, respectively. In another study, cracker-type biscuit samples from Southern Brazil were analyzed, and 78% of the samples had DON levels ranging from 377 to 5,295 μg/kg, and 22% were contaminated at levels higher than those allowed by regulation (Souza, Caldas, Primel, & Furlong, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Effect of breadmaking process on mycotoxin content in white and whole wheat breads

et al. 2018

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Background and objectives Fusarium graminearum may reduce the wheat flour yield, technological quality, and breadmaking performance. The objective was to evaluate the effect of breadmaking on the mycotoxin content in white and whole wheat breads to obtain information about the safety of wheat products. The wheat samples were contaminated via the addition of Fusarium‐damaged kernels to produce different levels of deoxynivalenol (DON), ranging from <500 to >5,000 μg/kg. Findings Because of the breadmaking process, a significant reduction in the DON concentration was observed in both the white and whole wheat breads at the upper DON levels (>2,000 μg/kg) compared with the flours. The DON reduction was 49% and 39%, respectively, in whole and white breads, compared with the original flours. ZON was only detected in the two higher levels of DON in the whole wheat flour (mean 33.1 μg/kg) and in the two whole wheat breads (mean 42.4 μg/kg). Conclusions The breadmaking process can be a complementary strategy to reduce the mycotoxin content in wheat products. Significance and novelty These results are important for wheat supply chain to meet the legislation requirements and to produce safer foods.

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“…Cabe ressaltar que, para uma quantificação eficaz destes agentes contaminantes, métodos de análise precisam considerar não somente as diferenças estruturais e químicas das micotoxinas, como também a distribuição não uniforme destas possíveis contaminações. Além disso, a ausência de uniformidade é também encontrada no próprio (Savi et al, 2016a, Savi et al, 2016b, Tibola et al, 2016, Tibola et al, 2015. Por isso, é necessário a análise de cada caso em específico, levando em consideração especialmente a matriz alimentar e o tipo de micotoxina que será analisada.…”

Section: Introductionunclassified

Procedimentos para colheita de amostras e análises laboratoriais de micotoxinas presentes em dietas humanas e animais

Savi¹,

Pereira

Frozza³

et al. 2017

Pubvet

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RESUMO.Micotoxinas são substâncias tóxicas produzidas pelo metabolismo secundário de fungos filamentosos e capazes de desencadear uma série de problemas relacionados à produção agropecuária e à saúde pública. O monitoramento destes agentes tóxicos é necessário, devendo-se levar em consideração para realização de tal atividade a diversidade das amostras que são colhidas, os tipos distintos de micotoxinas, bem como a distribuição não uniforme destes contaminantes. A escolha adequada dos pontos de amostragem, bem como do uso de uma metodologia eficaz que considere os possíveis interferentes e contemple os níveis de detecção esperados também são fatores indispensáveis para o sucesso e confiabilidade das análises realizadas. Com o intuito de atender às exigências da legislação brasileira para micotoxinas, vários alimentos deverão ser analisados, para isso, o conhecimento de procedimentos para colheita de amostras e análises laboratoriais são importantes para pequenos produtores e para indústria de alimentos. Considerando que a aplicação adequada destas metodologias não apenas pode aumentar a produção agrícola e sua consequente lucratividade, como também propiciar a segurança alimentar dos diversos produtos brasileiros destinados às dietas humanas e/ou animais, esta revisão visa descrever as principais metodologias existentes no Brasil para colheita de amostras e análise de micotoxinas, assim como abordar os principais métodos analíticos existentes para detecção e quantificação destes contaminantes. Palavras chave: Alimentos, amostragem, análises laboratoriais, metodologias analíticasProcedures for sampling and laboratory tests of mycotoxins existing in human and animals feed ABSTRACT. Mycotoxins are toxic substances produced by the secondary metabolism of filamentous fungi and able to trigger series of problems related to agricultural production and public health. Thereby, monitoring of toxic agents is absolutely necessary and must be taken into account for the performance of such activity the diversity of samples to be collected, the different types of mycotoxins as well as the non-uniform distribution of these contaminants. Proper selection of sampling process as well as the use of a effective methodology will eliminate the trace of interference in order to have a successful analyses. Thus, in order to meet the requirements of the current Brazilian legislation for mycotoxins, various foods should be analyzed for this, knowledge of procedures for sampling and laboratory analyzes are of fundamental importance to both small producers and for the food

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Deoxynivalenol in the wheat milling process and wheat-based products and daily intake estimates for the Southern Brazilian population

Cited by 36 publications

References 32 publications

Effect of debranning process on deoxynivalenol content in whole‐wheat flours

Effect of debranning process on deoxynivalenol content in whole‐wheat flours

Effect of breadmaking process on mycotoxin content in white and whole wheat breads

Procedimentos para colheita de amostras e análises laboratoriais de micotoxinas presentes em dietas humanas e animais

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