Effects of washing and drying applications on deoxynivalenol and zearalenone levels in wheat

2013 ◽  
Vol 6 (3) ◽  
pp. 335-341 ◽  
Author(s):  
S. Yener ◽  
H. Köksel
Keyword(s):  
Sodium Hydroxide ◽  
Sodium Carbonate ◽  
Low Temperatures ◽  
Microwave Drying ◽  
Wheat Grain ◽  
Wheat Sample ◽  
Wheat Grains ◽  
Infrared Drying ◽  
Oven Drying ◽  
Drying Procedures

In this study, the effects of washing and drying procedures on deoxynivalenol (DON) and zearalenone (ZEA) levels of a naturally contaminated wheat sample were investigated. Wheat grain was washed with water, chlorinated water, and sodium carbonate and sodium hydroxide solutions for 1 and 2 min with a pressurised washing system. Washed wheat samples were dried by using three different procedures, i.e. oven drying at low temperatures, and microwave and infrared drying. Pressure washing of wheat grains with water followed by oven drying reduced mycotoxin levels with a minimum of 30.3% for DON and 21.1% for ZEA. Infrared and microwave drying of pressure washed grains caused further reductions in DON and ZEA concentrations up to 89.0%. Using chlorinated water, sodium carbonate and sodium hydroxide solutions for 1 min reduced DON levels in the range of 37.3-91.2% and ZEA levels in the range of 31.6-83.6%. The results of this study indicated that pressure washing and microwave and infrared drying are promising methods for decontamination of wheat grains, even at high mycotoxin concentrations.

Structural modification and dynamic in vitro fermentability of precooked pea starch as affected by different drying methods

2021 ◽  
Author(s):  
Danni Chang ◽  
Zhen Ma ◽  
Xiaoping Li ◽  
Xinzhong Hu
Keyword(s):  
Gut Microbiota ◽  
Freeze Drying ◽  
Structural Modification ◽  
Microwave Drying ◽  
Drying Methods ◽  
Human Gut ◽  
Infrared Drying ◽  
Oven Drying ◽  
Pea Starch

Pea starch was pre-cooked before being subjected to different drying treatments including oven-drying, infrared-drying, microwave-drying and freeze-drying. Different dried pea starch samples were then anaerobically fermented by human gut microbiota,...

Effect of drying methods on the nutritional content and In- vitro Antioxidant capacity of Chenopodium album L. and Spinacia oleracea L.

2021 ◽  
pp. 4361-4366
Author(s):  
Sonia Singh ◽  
Neetu Agrawal
Keyword(s):  
Spinacia Oleracea ◽  
Chenopodium Album ◽  
Microwave Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Sun Drying ◽  
Hot Air

The herbs, Chenopodium album Linn. and Spinacia oleracea Linn. belongs to Chenopodiaceae family, are the two nutritious and edible green leafy food crops, abundantly found especially in the northern-west region of India. These plants have gained renown popularity, because of their high nutritional content including protein, amino acids, carbohydrate, and even the presence of phenolic components, which ultimately may get affected with drying and storage techniques. Impact of different drying methods (microwave drying at 4 minutes, hot air oven drying at 5 hours and sun drying at 8-10 hours) on nutrient quality and antioxidant property of Chenopodium album Linn. and Spinacia oleracea Linn. leaves were evaluated by using UV spectrophotometritc assay, total phenolic content and DPPH free radical scavenger method. Drying treatments were significantly decreased the moisture, carbohydrate and protein content present in C.album and S. oleracea. Hot air oven drying method produced dried samples of C.album and S. oleracea had significantly similar antioxidant activity when compared with the samples obtained from sun drying method. The dried samples obtained from hot air oven drying technique showed significant presence of total phenolic content in C. album and S. oleracea (6.44±0.12 mg/g, 6.69±0.40 mg/g) whilst the traditional sun drying method produced 8.00±0.02 mg/g and 7.89±0.37 mg/g). It is concluded that microwave drying and hot air oven drying were the methods to preserve appreciable percentage of nutrient components compared to the fresh samples. On other hand, the traditional method produced substantial reduction of nutrient quality. From statistical analysis, hot air oven drying technique was considered as optimum method which showed satisfactory % retention of protein (65.86%) and carbohydrate (85.95%) at 5 hours (shorter time than sun drying time period) along with significant antioxidant activity (34.89 μg/mL and 35.60 μg/mL) similar as obtained from the traditional technique (32.00 μg/mL).

Response of Chickpea to Nitrogen, and a Comparison of the Factors Affecting Chickpea Seed Yield with those Affecting Wheat Grain Yield

1995 ◽  
Vol 31 (1) ◽  
pp. 39-47 ◽  
Author(s):  
D. J. Bonfil ◽  
M. J. Pinthus
Keyword(s):  
Seed Development ◽  
Seed Yield ◽  
Dry Matter ◽  
Growth Analysis ◽  
Field Experiments ◽  
Limiting Factors ◽  
Wheat Grain ◽  
Factors Affecting ◽  
Wheat Grains ◽  
Adjacent Field

SummaryChickpea yields in Israel are usually considerably lower than wheat yields under comparable conditions. This study aimed to examine the possible yield limiting factors in chickpeas. Increasing the availability of nitrogen during seed development by a pre-sowing application of nitrate or by nitrogen top dressing at the onset of flowering led to an increase in the percentage of nitrogen in the straw but had no significant effect on seed yield. Growth analysis of chickpeas and wheat grown in two adjacent field experiments revealed that during the fruiting period these crops accumulated similar amounts of dry matter. However, the proportion of total wheat dry matter accumulated in the wheat grains was twice the proportion of total chickpea dry matter accumulated in the chickpea seeds. It was concluded that the main intrinisic factor limiting the seed yield of chickpeas is the continuation of vegetative growth during the period of seed development, which reduces the amount of assimilate allocated to the seeds.Los factores restrictivos del rendimiento en el garbanzo

Lectins as Cytochemical Probes of the Developing Wheat Grain. IV. Demonstration of Mucilage Containing L-Fucose Associated With Roots in Ungerminated Grain

1983 ◽  
Vol 10 (5) ◽  
pp. 459 ◽  
Author(s):  
BA Baldo ◽  
AL Reid ◽  
PA Boniface
Keyword(s):  
Binding Affinity ◽  
Specific Binding ◽  
Root Cap ◽  
Cereal Grains ◽  
Wheat Grain ◽  
Physiological Maturity ◽  
Wheat Grains ◽  
Ulex Europaeus

Fluorescein-labelled lectins from Ulex europaeus and Lotus tetragonolobus, each with a specific binding affinity for L-fucose, reacted with carbohydrate material in the root cap and surrounding the roots in the embryos of developing wheat grains. The reactions were completely inhibited by preincubation of the lectins with L-fucose and were observed throughout development of the grain from 6 days post-anthesis to physiological maturity 29 days later. These findings provide the first demonstration of the location of L-fucose in the wheat grain. Although a lectin-reactive slime or mucilage containing L-fucose has been studied by others in the roots of germinated cereal grains, particularly maize, our results demonstrate that such a mucilage already occurs around the roots prior to germination.

scholarly journals Study the Effect of Heating Process on Nutritional, Phytochemical and Antioxidant Activity of Mandarin Peel: Implication for Waste Management

2019 ◽  
Vol 11 (3) ◽  
pp. 365-372
Author(s):  
M. Shafiq ◽  
S. Firdous ◽  
Q. Irfan ◽  
S. J. Khan ◽  
A. Qadir
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Waste Product ◽  
Microwave Drying ◽  
Heating Process ◽  
Oven Drying ◽  
Sun Drying ◽  
Mandarin Peel ◽  
Ethanolic Extraction ◽  
Gallic Acid Equivalent

The aim of present study was to explore nutritional value of mandarin peel (waste product) and utilize it in feed or an alternative to synthetic supplements as it is a powerful source of vitamin C and polyphenolic contents. Mandarin peels were dried by placing them at three different heating systems (Sun, vacuum oven and microwave drying) and extraction was carried out using four different solvent systems (methanol, ethanol, acetone and aqueous). Present results showed that mandarin peels retain best nutritional quality on electric oven drying followed by sun drying and microwave drying systems. A significant amount of ascorbic acid was found as sun drying (18.34 mg) > electrical oven drying (17.49 mg) > microwave oven drying (15.22 mg) per 100 g of sample. Highest antioxidant activity of mandarin peels was observed in ethanolic extraction of electrical oven drying (89.38±0.7%). Maximum value of total phenolics content (TPC) was present in electrical oven dried (189±0.9 mg gallic acid equivalent /100 g) and sun dried sample (171.1±0.9 mg gallic acid equivalent/100 g) of ethanolic extraction. Total Flavonoid content (TFC) was present highly in ethanolic extraction of sun dried sample (376.55±0.7 mg quercetin equivalent/100 g).

Evaluation of ozonation as a method for mycotoxins degradation in malting wheat grains

2016 ◽  
Vol 9 (3) ◽  
pp. 409-417 ◽  
Author(s):  
I. Reinholds ◽  
G. Juodeikiene ◽  
E. Bartkiene ◽  
D. Zadeike ◽  
V. Bartkevics ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
High Performance ◽  
Degradation Rate ◽  
High Resolution Mass Spectrometry ◽  
Tandem Mass ◽  
Triple Quadrupole ◽  
Wheat Grain ◽  
Fusarium Mycotoxins ◽  
Wheat Grains ◽  
The Eu

The influence of ozone (O3) gas on reducing the contamination with Fusarium mycotoxins in malting wheat grains was investigated. Ultra-high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS) and Orbitrap high resolution mass spectrometry (UHPLC-Orbitrap-HRMS) were used to determine mycotoxins in wheat grains before and 40 to 130 min after the exposure to 20 mg/l O3. Pearson’s analysis (R2=0.96-0.98) showed a good correlation between the performance efficiency of both mass spectrometry quantification techniques. The concentrations of determined mycotoxins (zearalenone (ZEA): 19.5-459 µg/kg, deoxynivalenol (DON): 3,370-4,620 µg/kg, T-2 toxin: 19.5-35.4 µg/kg, and HT-2 toxin: 258-819 µg/kg) decreased notably, depending on the duration of contact with ozone. A notable elimination of ZEA, HT-2, and T-2 in wheat grain was observed: the content of these compounds was reduced on average by 58.6, 64.6, and 62%, respectively, already after 40 min of ozonation. The effect was less pronounced in the case of DON, for which the average degradation rate reached the maximum of only 25% after 130 min exposure. We conclude that ozonation for up to 130 min was effective for reducing the content of most mycotoxins determined in this study, except for DON, in contaminated grains to concentrations below the acceptable maximum levels in wheat in accordance to the EU regulations.

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