info:eu-repo/semantics/article
Fumonisin occurrence in wheat-based products from Argentina
Fecha
2018-09Registro en:
Cendoya, Eugenia; Nichea, Maria Julia; Monge, Maria del Pilar; Sulyok, Michael; Chiacchiera, Stella Maris; et al.; Fumonisin occurrence in wheat-based products from Argentina; Taylor & Francis Ltd; Food Additives And Contaminants. Part B - Surveillance Communications; 12; 1; 9-2018; 31-37
1939-3210
1939-3229
CONICET Digital
CONICET
Autor
Cendoya, Eugenia
Nichea, Maria Julia
Monge, Maria del Pilar
Sulyok, Michael
Chiacchiera, Stella Maris
Ramirez, Maria Laura
Resumen
Wheat is the most consumed cereal in Argentina by human population. Since fumonisins occurrence in wheat grains and wheat-based products have been reported worldwide, a survey was conducted in order to determine fumonisin contamination in 91 wheat-based products (white wheat flour samples, wheat flour used at bakery products, and whole-wheat flour samples) collected from different retail stores of Rio Cuarto city in Argentina using HPLC-MS/MS. Sixty seven samples (74 %) showed fumonisins contamination. From those samples 16 showed fumonisins levels between LOD and LOQ (between 0.01 to 0.05 ng/g), while fumonisins (FB1 + FB2) levels in quantifiable samples ranged from 0.05 ng/g to 18.9 ng/g. Although FB1 was more prevalent, FB2 was found in higher levels than FB1. Overall, fumonisin prevalence was high, but concentrations were far below the limits set for maize and maize-based products by the EU or USA.