Occurrence of deoxynivalenol and nivalenol in Spanish corn-based food products

Abstract

a b s t r a c tThe aim of the present work was to evaluate the occurrence of trichothecenes toxins, deoxynivalenol (DON) and nivalenol (NIV) in samples of corn-based foods (breakfast cereals and snacks) consumed by the Spanish population. A total of 175 commercially available samples were randomly collected during 2005. Trichothecenes were determined by a gas chromatography-electron capture detector. The estimated limit of quantification was 25.4 mg/kg for DON and 15.9 mg/kg for NIV. DON was detected in 22 of the 55 samples of breakfast cereals, in 13 of the 57 samples of baked corn snacks and in 12 of the 63 samples of fried corn snacks. NIV was detected in 6 samples of breakfast cereals and 1 sample of snacks. The median concentrations of DON and NIV found in all samples were 53.9 and 60.2 mg/kg, respectively. The influence of different factors, such as the presence of additional ingredients and the type of commercial brand, on the toxin incidence and content levels were also studied. The values of both mycotoxin intake found in this study are lower than the proposed tolerable daily intake for the respective toxin (1 and 0.7 mg/kg bw/day for DON and NIV, respectively).

Simultaneous determination of type-A and type-B trichothecenes in barley samples by GC–MS

“…In Spain, the determination of five trichothecenes (DON, NIV, DAS, T-2, HT-2) in twenty samples of white wheat flour resulted in the nondetection of the mycotoxins in the samples studied (Sospedra, Blesa, Soriano and Manes, 2010); the incidence of DON and NIV in corn-based food products was lower than in similar foods analyzed in other EU countries (Castillo, Montes, Navarro, Segarra, Cuesta and Hernández, 2008) Nevertheless, these calculations led to an overestimation of daily intake because they were based on data regarding cereal intake instead of barley intake; therefore, the risk of human exposure to trichothecenes from barley-derivative consumption does not appear to be of great concern.…”

“…Several analytical methods for the determination and quantification of trichothecenes in food and feed commodities have been described in the reference literature, which have subsequently been reviewed by some researchers (Krska, Baumgartner and Josephs, 2001;Meneely, Ricci, van Egmond and Elliott, 2010;Langseth and Rundberget, 1998;Krska and Molinelli, 2007;Lattanzio, Pascale and Visconti, 2009 reported for the determination of DON and NIV in corn-based food products (Castillo, Montes, Navarro, Segarra, Cuesta and Hernández, 2008), for the simultaneous analysis of five type-A and -B trichothecenes (T-2, HT-2, DAS, DON and NIV) in wheat flour (Sospedra, Blesa, Soriano and Manes, 2010), and for the determination of DON, T-2 and HT-2 in cereal-based food (Cano-Sancho et al, 2010 …”

Presence of trichothecenes and co-occurrence in cereal-based food from Catalonia (Spain)

“…281e320), confirming that food processing methods do not completely remove the mycotoxins in the matrix (Hazel & Patel, 2004). Nevertheless, the occurrence of these trichothecenes in corn-based food from Spain, has been partially addressed in two previous studies, where the breakfast cereals and corn snacks, were the main foodstuffs analyzed (Castillo et al, 2008;Cerveró, Castillo, Montes & Hernández, 2007), thereby, currently there is a lack of raw contamination data of foodstuffs for human consumption, in order to be used in accurate exposure assessment studies, specially concerning T2 and HT2.…”

“…Previous studies conducted in Spain were carried out with fewer samples than the current work, in the order of 25 (Cerveró et al, 2007) and 175 (Castillo et al, 2008), thus, this work, represents the widest survey conducted in Spain to assess the occurrence of trichothecenes in foodstuffs for human consumption, to date.…”

Analysis of Deoxynivalenol, Nivalenol, Zearalenone in Food by LC–APCI–MS

“…For most of human history, agriculture can be described as organic, until during the 20th century the use of pesticides introduced large amounts of new synthetic chemical materials into our food supply. The symptoms of mycotoxicosis depend on the type of mycotoxin; the concentration and length of exposure; as well as the age, health, and sex of the exposed individual [6][7][8][9].…”