Multi-residue Determination of Synthetic Pyrethroids and Organophosphorus Pesticides in Whole Wheat Flour using Gas Chromatography

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

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Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

International Journal of Food Studies ◽

10.7455/ijfs/3.1.2014.a1 ◽

2014 ◽

Vol 3 (1) ◽

Cited By ~ 1

Author(s):

Vira Drobot ◽

Anastasiya Semenova ◽

Jelyzaveta Smirnova ◽

Larisa Mykhonik

Keyword(s):

Technological Process ◽

Wheat Flour ◽

Gas Production ◽

Tolerance Index ◽

Retention Capacity ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Buckwheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests.The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

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Determination of Deoxynivalenol in Whole Wheat Flour and Whear Bran

Journal of AOAC International ◽

10.1093/jaoac/85.6.1355 ◽

2002 ◽

Vol 85 (6) ◽

pp. 1355-1359 ◽

Cited By ~ 4

Author(s):

Heidi S Rupp

Keyword(s):

Wheat Flour ◽

Wheat Bran ◽

Mobile Phase ◽

Limit Of Detection ◽

Test Sample ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Relative Standard ◽

Liquid Chromatographic

Abstract A liquid chromatographic (LC) method was developed for determining deoxynivalenol (DON) in whole wheat flour and wheat bran. A 15 g test sample was extracted with acetonitrile–water (84 + 16, v/v) and applied to a Romer MycoSep cleanup column. The eluate was dried and then reconstituted in a 0.1M phosphate buffer, pH 7.0, and applied to a Vicam DONtest-LC cleanup column. The methanol eluate was chromatographed with a methanol–water (17 + 83, v/v) mobile phase on a C18 column with UV detection at 220 nm. Five replicates at each of 5 fortification levels (0.25, 0.50, 1.0, 2.0, and 4.0 ppm), plus 5 controls, were determined for both whole wheat flour and wheat bran. For flour, the average recoveries were 72.2–91.5% with relative standard deviations (RSDs) of 4.9–18.4%. The intra-assay flour recovery was 82.4% with 9.8% RSD. A 5 replicate sample of naturally incurred wheat had an average of 1.1 ppm DON with 6.7% RSD. For bran, average recoveries of fortified samples were 69.5–99.7% with RSDs of 1.7–18.8%. The intra-assay bran recovery was 81.5% with 8.9% RSD. The limit of detection (about 3× noise) for the method is 0.05 ppm; the correlation coefficient (linearity) was >0.9995. The DON peak was clearly identified and easily integrated in the chromatograms.

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Extraction of Light Filth from Whole Wheat Flour, Flotation Method: Collaborative Study

Journal of AOAC International ◽

10.1093/jaoac/77.5.1150 ◽

1994 ◽

Vol 77 (5) ◽

pp. 1150-1152

Author(s):

Larry E Glaze ◽

John R Bryce

Keyword(s):

Wheat Flour ◽

Tap Water ◽

Collaborative Study ◽

Tween 80 ◽

Official Method ◽

Test Portion ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Flotation Method

Abstract An additional extraction/flotation method for the determination of light filth in whole wheat flour was validated through a collaborative study. A 50 g test portion is boiled in a 3% HCI solution. The mixture is washed with hot tap water on a No. 230 sieve. Then the residue is boiled in iso-propanol, transferred to a No. 230 sieve, and washed again. The residue is transferred to a Wildman trap flask using 40% isopropanol. The filth is isolated by flotation in mineral oil and a mixture of Tween 80 and Na4EDTA in 40% isopropanol. Average recoveries by 8 collaborators were 88.8 and 91.7% for insect fragments and rat hairs, respectively. The extraction/flotation method for determination of light filth in whole wheat flour has been adopted first action by AOAC INTERNATIONAL as an additional procedure to the AOAC Official Method 941.16, Filth in Grain Products.

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Determination of the Fusarium Mycotoxins Nivalenol, Deoxynivalenol, 3-Acetyldeoxynivalenol, and 15-0-Acetyl-4-deoxynivalenol in Contaminated Whole Wheat Flour by Liquid Chromatography with Diode Array Detection and Gas Chromatography with Electron Capture Detection

Journal of AOAC International ◽

10.1093/jaoac/81.4.741 ◽

1998 ◽

Vol 81 (4) ◽

pp. 741-748 ◽

Cited By ~ 15

Author(s):

Frank Walker ◽

Barbara Meier

Keyword(s):

Gas Chromatography ◽

Liquid Chromatography ◽

Electron Capture ◽

Wheat Flour ◽

Electron Capture Detection ◽

Diode Array ◽

Diode Array Detection ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Array Detection

Abstract A rapid and sensitive method was developed for simultaneous detection of nivalenol (NIV), deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-A-DON), and 15-O-acetyl-4-deoxynivalenol (15-A-DON) in wheat flour. Samples were extracted with acetonitrilewater (84 + 16), and the extract was filtered and purified by a column containing a combination of charcoal, celite, and other adsorbents. For screening analysis, the column eluate was only extracted with ethyl acetate. After evaporation of the solvent, the dried residue was redissolved in acetonitrilewater (2 + 8) and then analyzed by reversed-phase liquid chromatography (LC) with diode array detection. Recoveries of NIV, DON, 3-A-DON, and 15-ADON from whole wheat flour spiked at 2 levels were 49-55, 92-97,98-100, and 100-105℅, respectively. To quantitate mycotoxin amounts lower than 1 ppm, purified column extracts were evaporated to dryness, derivatized with heptafluorobutyric anhydride, and analyzed by gas chromatography with electron capture detection (GC-ECD). Average recoveries of NIV, DON, 3-A-DON, and 15-A-DON from whole wheat flour spiked at 2 levels, were 45- 52, 91-103, 81-85, and 84-92℅, respectively. GCECD detection limits for all mycotoxins tested at a signal-to-noise ratio of 4:1 were ˂30 ng/g. Results of GC-ECD analysis for whole wheat flour samples spiked with mycotoxins at 3 and 10 ppm compared well with results (2.8 and 9.9 ppm) for the same samples analyzed by LC.

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Factors affecting sample preparation in the gas chromatographic determination of plant sterols in whole wheat flour

Food Chemistry ◽

10.1016/s0308-8146(99)00201-0 ◽

2000 ◽

Vol 68 (2) ◽

pp. 239-245 ◽

Cited By ~ 53

Author(s):

Jari Toivo ◽

Anna-Maija Lampi ◽

Satu Aalto ◽

Vieno Piironen

Keyword(s):

Sample Preparation ◽

Wheat Flour ◽

Chromatographic Determination ◽

Plant Sterols ◽

Whole Wheat Flour ◽

Factors Affecting ◽

Whole Wheat

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Determination and Survey of Deoxynivalenol in White Flour, Whole Wheat Flour, and Bran

Journal of AOAC International ◽

10.1093/jaoac/79.4.883 ◽

1996 ◽

Vol 79 (4) ◽

pp. 883-888 ◽

Cited By ~ 28

Author(s):

Mary W Trucksess ◽

Duwayne E Ready ◽

Marie K Pender ◽

Cathy A Ligmond ◽

Garnett E Wood ◽

...

Keyword(s):

Wheat Flour ◽

Kansas City ◽

Test Portion ◽

Whole Wheat Flour ◽

Whole Wheat ◽

White Flour ◽

Limit Of Determination ◽

Liquid Chromatographic ◽

District Offices

Abstract A liquid chromatographic (LC) method for determining deoxynivalenol (DON) in white flour, whole wheat flour, and bran was developed. A 25 g test portion was extracted with acetonitrile-water (84 + 16), and the extract was filtered and applied to a column containing a combination of charcoal, Celite, and other adsorbents. The eluate was then chromatographed on a silica-based, reversedphase LC column by using a gradient of water and methanol. DON was measured at 220 nm. Average recoveries of DON from white flour, whole wheat flour, and bran spiked at 1 fig/g were 88,86, and 85%, respectively. The limit of determination of the method was <0.5 μg/g. A total of 562 wheat-based products from the 1993 crop year were collected by 21 U.S. Food and Drug Administration District Offices and analyzed by this method in Kansas City, Seattle, and New Orleans District Laboratories. The numbers of samples with DON contamination ≥1 μg/g from 163 bran, 272 white flour, 90 whole wheat flour, and 37 miscellaneous test samples were 20,28,14, and 2, respectively. About 52,50,40, and 27% of the same test samples were contaminated with DON at levels ≥0.1 μg/g.

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