Determination of Deoxynivalenol in Wheat Bran and Whole-Wheat Flour by Fluorescence Polarization Immunoassay

2013 ◽  
Vol 7 (4) ◽  
pp. 806-813 ◽  
Author(s):  
Stefania Valenzano ◽  
Vincenzo Lippolis ◽  
Michelangelo Pascale ◽  
Agostino De Marco ◽  
Chris M. Maragos ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Bran ◽  
Fluorescence Polarization ◽  
Fluorescence Polarization Immunoassay ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Determination of Deoxynivalenol in Whole Wheat Flour and Whear Bran

2002 ◽  
Vol 85 (6) ◽  
pp. 1355-1359 ◽  
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.

scholarly journals Presence of deoxynivalenol in wheat milling products in Serbia during 2016-2017

2017 ◽  
pp. 57-62
Author(s):  
Marko Jaukovic ◽  
Veselinka Zecevic ◽  
Slavica Stankovic ◽  
Vesna Krnjaja
Keyword(s):  
Wheat Flour ◽  
Wheat Bran ◽  
Fusarium Species ◽  
Contamination Level ◽  
Natural Occurrence ◽  
Whole Wheat Flour ◽  
White Wheat ◽  
Whole Wheat ◽  
Enzymelinked Immunosorbent Assay ◽  
Maximum Contamination Level

Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. DON affects animal and human health causing vomiting, acute temporary nausea, diarrhea, abdominal pain, headache, dizziness and fever. The objective of this study was to evaluate the natural occurrence of deoxynivalenol (DON) in white wheat flour, whole wheat flour and wheat bran. In this study, a total of 75 white wheat flour, whole wheat flour and wheat bran samples were collected in the period of 2016-2017. All samples were analyzed for DON by enzymelinked immunosorbent assay. DON was detected in 23 out of 45 white wheat flour samples (51.11%), at levels ranging from 99 ?g/kg to 440 ?g/kg. Out of 15 whole wheat flour samples, 14 were contaminated by DON (93.33%), at levels ranging from 98 ?g/kg to 479 ?g/kg. The maximum contamination level of DON (2,790 ?g/kg) in this study was found in wheat bran. Presence of DON was detected in all 15 samples of wheat bran (100%). These results suggest a high percentage of contaminated samples, especially among wheat bran samples, which raises a risk for consumers of wheat bran and the need to monitor final products before consumption.

Determination of Pesticide Residues in Whole Wheat Flour Using Modified QuEChERS and LC–MS/MS

2016 ◽  
Vol 10 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Aline B. Bordin ◽  
Luciane Minetto ◽  
Iraja do Nascimento Filho ◽  
Lademir L. Beal ◽  
Sidnei Moura
Keyword(s):  
Wheat Flour ◽  
Pesticide Residues ◽  
Whole Wheat Flour ◽  
Modified Quechers ◽  
Whole Wheat

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

2014 ◽  
Vol 3 (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.

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

2014 ◽  
Vol 3 (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.

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

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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