Determination of Zearalenone concenteration in wheat, Oat and Maize breads in Isfahan
Subject Areas :
Food Science and Technology
ابراهیم Rahimi
1
,
امیر Shakerian
2
,
گلنوش Raeisi
3
1 - Associate Professor, Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2 - Graduated Student of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
3 - Graduated Student of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
Received: 2015-02-05
Accepted : 2015-10-19
Published : 2015-08-23
Keywords:
Mycotoxin,
Bread,
Elisa,
Zearalenone,
Abstract :
Zearalenone is a mycotoxin that poses a risk to human health due to its oestrogenic, immunotoxigenic, teratogenic and carcinogenic effects. This study was undertaken to determine the concentration of zearolenone in different types of bread consumed in Isfahan. In a descriptive study, a total of 60 samples consisting of wheat, oat and maize breads was obtained from Isfahan retails from October 2011 to December 2012. Using ELISA method the samples were surveyed for the presence of zearalenone. According to the results, concentration of zearalenone in positive samples ranged between 0.35 and 45.38 ng/g. Moreover, the mean and standard deviation of zearalenone concentration in wheat, oat and maize breads were estimated as 3.94 ± 6.21, 8.52 ±12.81 and 9.53 ±10.35 ng/g, respectively. Any positive sample contained zearalenone concentration more than the maximum level of 50 ng/g set by the European Regulation for zearalenone in cereals and bread. However, it is essential to continuously monitor the zearalenone contamination level in cereals and particularly in wheat.
References:
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Rasmussen, P.H., Ghorbani, F. and Berg, T. (2003). Deoxynivalenol and other Fusarium toxins in wheat and rye flours on the Danish market. Food Additives and Contaminants, 20: 396-404.
Rhyn, P. and Zoller, O. (2003). Zearalenone in cereals for human nutrition: relevant data for the Swiss population. European Food Research and Technology, 216: 319-322.
Salem, N.M. and Ahmad, R. (2010). Mycotoxins in food from Jordan: Preliminiary survey. Food Control, 21: 1099-1103.
Van Egmond, H., Schothorst, R. and Jonker, M. (2007). Regulations relating to mycotoxins in food. Analytical and Bioanalytical Chemistry, 389: 147-157.
Zamanizadeh, H.R. and Khorsandi, H. (1995). Fusarium species and mycotoxins in wheat Mazandaran province. Iranian Journal of Plant Pathology, No. 4-1, Vol. 31, pp: 38-23. [in Persian]
Zinedine, A., Soriano, J.M., Molto. J.C. and Manes, J. (2007). Review on the toxicity, occurrence, metabolism, detoxification, regulations and intake of zearalenone: an oestrogenic mycotoxin. Food and Chemical Toxicology, 45: 1-18.
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Council for Agricultural Science and Technology. (CAST). (2003). Mycotoxins: risks in plant, animal and human systems. Task force report No.139, Ames, IA, USA, p.199.
Cunha, S.C. and Fernandes, J.O. (2010). Development and validation of a method based on a QuEChERS procedure and heart-cutting GC-MS for determination of five mycotoxins in cereal products. Journal of Separation Science, 33: 600-609
Doll, S., Valenta, H., Danicke, S. and Flachowsky, G. (2002). Fusarium mycotoxins in conventionally and organically grown grain from Thuringia/ Germany. LandbauforschungVolkenrode, 52: 91-96.
Domijan, A.M., Peraica, M., Jurjevic, Z., Lvic, D. and Cvjetkovic, B. (2005). Fumonisin B1, fumonisin B2, zearalenone and ochratoxinA contamination of maize in Croatia. Food Additives and Contaminants, 22: 677-680.
Edwards, S.G. (2009). Fusarium mycotoxin content of UK organic and conventional oats. Food Additives and Contaminants Part A, 26: 1063 –1069.
European Food Safety Authority (EFSA). (2004). Opining of the seciontific panel on contaminats in the food chain on a request from the Commission related to zearalenone as undesirable substance in animal feed. The EFSA Journal, 89: 1-35.
Food and Agriculture Organization of the United Nations (FAO). (2004). Worldwide Regulations for Mycotoxins in Food and Feed in 2003. FAO Food and Nutrition Paper 81, Rome, Italy, p. 183
Ghali, R., Hmaissia-Khlifa, K., Ghorbel, H., Maaroufi, K. and Hedili, A. (2008). Incidence of aflatoxins, ochratoxin A and zearalenone in Tunisian foods. Foods Control, 19: 921-924.
Gromadzka, K., Waskiewicz, A., Golinski, P. and Swietlik, J. (2009). Occurrence of estrogenic mycotoxin–zearalenone in aqueous environmental samples white various NOM content. Water Research, 43:1051–1059.
Hadiani, M.R., Yazdanpanah, H., Ghazi-Khansari, M., Cheraghali, A.M. and Goodarzi, M. (2003). Survey of the natural occurrence of zearalenone in maize from northern Iran by thin-layer chromatography densitometry. Food Additives and Contaminants, 20: 380-385.
Hedayati, M.T. (2005). A Survey on wheat samples for mycotoxin zearalenone from Mazandaran Province 2002, Journal of Mazandaran University of Medical Sciencec. 15(49): 89-94. [in Persian]
Join FAO/WHO Expert Committee on Food Additives (JECFA). (2000). Safely evaluation of certain food additives and contaminants. WHO food additive series 44, Zearalenone. World Health Organization, Geneva, Switzerland, pp. 393- 482.
Macri, A.M., Miclues, V., Dancea, Z., Morar, M.V., Pasca, I., Scurtu, I., et al. (2009). Zearalenone and trichothecene content of maize and wheat samples coming from center and western Romanian. Annals of the Romanian Society for Cell Biology, 14: 315–318.
Manova, R. and Mladenova, R. (2009). Incidence of zearalenone and fumonisins in Bulgarian cereal production. Food Control, 20: 362-365.
Maragos, C.M. (2010). Zearalenone occurrence and human exposure. World Mycotoxin Journal, 3(4): 369-383.
Murata, H., Mitsumatsu, M. and Shimada, N. (2008). Reduction of feed- contaminating mycotoxins by ultraviolet irradiation: an in vitro study. Food Additives and Contaminants Parts A, 25: 1107 – 1110.
Muri, S.D., Van der Voet, H., Boon, P.E., Van Klaveren, J.D. and Bruschweiler, B.J. (2009). Comparison of human health risks resulting from exposure to fungicides and mycotoxins via food. Food and Chemical Toxicology, 47: 2963 – 2974.
Neuhof, T., Koch, M., Rasenko, T. and Nehls, I. (2008). Distribution of trichothecenes, zearalenone, and ergosterol in a fractionated wheat harvest lot. Journal of Agricultural and Food Chemistry, 56: 7566–7571.
Oveisi, M.R., Hajimahmoodi, M., Memarian, S., Sadeghi, N. and Shoeibi, S. (2005). Determination of zearalenone in corn flour and a cheese snack product using high-performance liquid chromatography with fluorescence detection. Food Additives and Contaminants 22: 443–448.
Rasmussen, P.H., Ghorbani, F. and Berg, T. (2003). Deoxynivalenol and other Fusarium toxins in wheat and rye flours on the Danish market. Food Additives and Contaminants, 20: 396-404.
Rhyn, P. and Zoller, O. (2003). Zearalenone in cereals for human nutrition: relevant data for the Swiss population. European Food Research and Technology, 216: 319-322.
Salem, N.M. and Ahmad, R. (2010). Mycotoxins in food from Jordan: Preliminiary survey. Food Control, 21: 1099-1103.
Van Egmond, H., Schothorst, R. and Jonker, M. (2007). Regulations relating to mycotoxins in food. Analytical and Bioanalytical Chemistry, 389: 147-157.
Zamanizadeh, H.R. and Khorsandi, H. (1995). Fusarium species and mycotoxins in wheat Mazandaran province. Iranian Journal of Plant Pathology, No. 4-1, Vol. 31, pp: 38-23. [in Persian]
Zinedine, A., Soriano, J.M., Molto. J.C. and Manes, J. (2007). Review on the toxicity, occurrence, metabolism, detoxification, regulations and intake of zearalenone: an oestrogenic mycotoxin. Food and Chemical Toxicology, 45: 1-18.
