Abstract

Introduction The occurrence of major Fusarium toxins in maize samples collectedin the Black Sea region of Turkey and fate of these toxins during traditional Turkishmaize bread production was investigated. Materials and methods Twenty maizesamples were analysed for deoxynivalenol, zearalenone, fumonisins, T-2 and HT-2toxins. Contamination profiles of maize samples were determined in order tochoose the toxins to be monitored during bread production. Breads were producedfrom low or uncontaminated maize samples and from the mixture of highlycontaminated ones. After baking, crust and crumb of the breads were separatedand analysed by high-performance liquid chromatography standard methods withultraviolet or fluorescence detection. Results and conclusions In total, toxin levelsin 30% of the maize samples were found to be higher than the limits established bythe European Union. After bread processing no significant reduction of deoxynivalenol,zearalenone and fumonisins was measured in the bread crust and crumb.According to the mass balance of mycotoxins measured in maize flour and relevantmaize bread only 2.1%, 0.1% and 3.1% of the total initial amounts of deoxynivalenol,zearalenone and fumonisins, respectively, were lost. Breads were notanalysed for T-2 and HT-2 as their levels in maize were quite low (o50 mg kg1).

Autore Pugliese

• Solfrizzo Michele

Tutti gli autori

• Numanoglu E.; Uygun U.; Koksel H.; Solfrizzo M.

Titolo volume/Rivista

Quality assurance and safety of crops & foods

Anno di pubblicazione

2010

ISSN

1757-837X

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

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Numero di citazioni Scopus

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Settori ERC

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Codici ASJC

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