Distribution of Fusarium mycotoxins in wheat milling process

Abstract

Fusarium head blight (FHB) is a fungal disease that affects cereals and is capable of producing mycotoxins, creating health concerns. In southern Brazil, FHB of wheat is caused by the Fusarium graminearum species complex that produces mainly deoxynivalenol (DON) and zearalenone (ZON) mycotoxins. There is a need for research-based information on how different contamination levels affect these mycotoxins' distribution in the milling process. The objective of this study was to analyze the Fusarium mycotoxin distribution within each milled fraction, extracted from wheat lots artificially contaminated with a crescent gradient of mycotoxins. Wheat samples produced in 2013 season in Southern Brazil region were obtained from plots of breeding program. The wheat samples were artificially contaminated with residues of cleaning and pre-cleaning process, including light and shriveled grains, obtained from a Fusarium nursery screening plot. Pilot-scale milled wheat fractions were collected, comprising finished flour and bran. The Fusarium mycotoxin content was determined by chromatography (UHPLC-MS/MS). The results obtained show that DON presented exponential growth relative to the initial levels of mycotoxin in wheat milled fractions (finished flour and bran). The DON concentration was significativelly higher in bran, when compared with milled wheat and finished flour, in the DON levels lower than 1000 mg kg À1. The finished flour presented lower DON levels when compared with milled wheat, but this reduction was inadequate, to meet the current regulation limits for food.

Rapid prediction of deoxynivalenol contamination in wheat bran by MOS‐based electronic nose and characterization of the relevant pattern of volatile compounds

“…On the other hand, wheat bran is the part of the kernel with high levels of potential chemical hazards, including heavy metals, pesticides, and mycotoxins, with particular reference to DON . In particular, DON levels in wheat bran have been found to be up to three times the levels in unprocessed wheat …”

Mycotoxins in Wheat and Mitigation Measures

“…Fewer data are available regarding the distribution of other mycotoxins and modified mycotoxins in milling fractions [45,[142][143][144][145][146], but a similar scenario has been found, such as mycotoxins concentration in milling fractions intended for animal feed.…”

“…Despite the high variability in removal efficiency of mycotoxin, overall results indicate that the physical processes that are carried out before milling (such as sorting, cleaning, and debranning) are very efficient methods to reduce wheat mycotoxin content before milling. As in cleaning and debranning, in the milling process there is no step that destroys mycotoxins; however, mycotoxin contamination may be redistributed in milling fractions [141][142][143].…”

Fourier transform near‐infrared and mid‐infrared spectroscopy as efficient tools for rapid screening of deoxynivalenol contamination in wheat bran

“…This use has been increasing gradually over the years. However, several authors have reported that cereal bran is the part of the grain with the highest concentration of DON, as compared to unprocessed wheat or milled wheat and finished flour, thus representing a risk for consumers …”