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Mycotoxins’ evaluation in wheat flours used in Brazilian bakeries

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Abstract

The aim of this study was to evaluate the mycotoxicological quality of wheat flours used by bakeries from the North Region in Rio Grande do Sul state, Brazil, regarding the presence of mycotoxins. On collecting type-1 refined wheat flour, a conglomerate sampling from 13 cities and 3 bakeries per city (n = 39), selected from the defined region was performed. The mycotoxins analysis was using QuEChERS method and UPLC–MS/MS analysis. As a result, 100% of samples presented contamination by DON, with concentrations ranging from 76.7 to 3630.2 µg kg−1 and ZON was found in one sample (26.7 µg kg−1), which represented 2.6% of the analyzed wheat flours. Other mycotoxins (AFB1, AFB2, AFG1, AFG2, DAS, HT-2 toxin, OTA, FB1 and FB2) were not detected in the analyzed samples.

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Acknowledgements

The authors thank to National Council for Scientific and Technological Development (CNPq), Coordination for the Improvement of Higher Education Personnel (CAPES) and Research Support Foundation of the Rio Grande do Sul state (FAPERGS).

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Authors and Affiliations

  1. Department of Food Engineering, URI Erechim, Av. Sete de Setembro, 1621, Erechim, RS, Brazil

    Andressa Lanza, Karine Cence, Rogério Luis Cansian, Jamile Zeni & Eunice Valduga

  2. Department of Health Science, URI Frederico Westphalen, Av. Assis Brasil, 709, Frederico Westphalen, RS, Brazil

    Rosselei Caiél da Silva

  3. Chemistry Department, Center of Research and Analysis of Residues and Contaminants (CEPARC), UFSM, Av. Roraima, 1000, Santa Maria, RS, Brazil

    Ingrid Duarte dos Santos & Ionara Regina Pizzutti

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  1. Andressa Lanza
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  2. Rosselei Caiél da Silva
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  3. Ingrid Duarte dos Santos
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  4. Ionara Regina Pizzutti
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Correspondence to Jamile Zeni.

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Lanza, A., da Silva, R.C., dos Santos, I.D. et al. Mycotoxins’ evaluation in wheat flours used in Brazilian bakeries. Food Sci Biotechnol 28, 931–937 (2019). https://doi.org/10.1007/s10068-018-0537-4

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  • DOI: https://doi.org/10.1007/s10068-018-0537-4

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