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48 2009

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2009

HERRERA, M. – JUAN, T. – ESTOPAÑAN, G. – ARIÑO, A.
Comparison of deoxynivalenol, ochratoxin A and aflatoxin B1 levels in conventional and organic durum semolina and the effect of milling
Journal of Food and Nutrition Research, 48, 2009, č. 2, s. 92-99

Agustín Ariño, Veterinary Faculty, Department of Animal Production and Food Science, University of Zaragoza, c/ Miguel Servet 177, E – 50013 Zaragoza, Spain. Tel.: +34 976 761543; fax: +34 976 761612, e-mail: aarino@unizar.es

Súhrn: The main objective of this study was the comparison of the natural occurrence of mycotoxins in conventional (n = 12) and organic (n = 5) commercial batches of durum semolina for pasta production. Semolina was produced from durum wheat grown in the region of Aragón (northeastern Spain) during crop season 2007. No aflatoxin B1 was detected in any of durum semolina batches analysed. The percentage of durum semolina batches that tested positive for ochratoxin A (OA) was 8.3% in conventional and 20% in organic, respectively, while OA mean levels were lower in batches of conventional (0.07 µg•kg-1) than in batches of organic semolina (0.18 µg•kg-1). The frequency of batches that were found positive for deoxynivalenol (DON) was 16.7% in conventional and 20% in organic, respectively, whereas DON mean levels were somewhat lower in batches of conventional (77 µg•kg-1) than in batches of organic semolina (89 µg•kg-1). The small differences in mycotoxin contents between conventional and organic semolina were not statistically significant. The milling study revealed a significant effect of type of fraction on the distribution of deoxynivalenol in milled products, as the distribution factors for DON after experimental milling were 153% for bran, 87% for durum semolina and 108% for flour.

Kľúčové slová: mycotoxins; deoxynivalenol; ochratoxin A, aflatoxin B1; durum semolina; organic; conventional; milling

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