The influence of milling and sifting processes on deoxynivalenol distribution in whole-wheat flour and its products

2019 ◽  
Vol 12 (2) ◽  
pp. 133-140 ◽  
Author(s):  
Y. Kochiieru ◽  
A. Mankeviciene ◽  
S. Janaviciene ◽  
A. Jonaviciene ◽  
J. Ceseviciene
Keyword(s):  
Wheat Flour ◽  
Weather Conditions ◽  
Contamination Level ◽  
Protective Function ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
White Flour ◽  
Food And Feed ◽  
Grain Products ◽  
Flour Fraction

Milling and sifting of grain are important processes that affect mycotoxin distribution in the chain of grain products. The level of deoxynivalenol (DON) in white flour cannot be reduced by sifting because it is concentrated within a specific white flour fraction. The objective of this study was to investigate the influence of milling and sifting processes on the reduction of DON contamination in whole-wheat flour and in the chain of spring wheat products (grain – bran – white flour – white flour fractions) from artificially and naturally (2016) and naturally (2017) infected grain samples. The current study showed that the distribution of DON in the grain products (whole-wheat flour – bran – white flour) depends on the weather conditions of the season and grain contamination level. This was particularly evident in the naturally contaminated grain in 2017. The highest DON concentrations were determined in bran. Higher DON concentrations in the bran from the naturally infected grain indicate the protective function of the grain hull, which provides partial protection for grain embryo against higher contamination. With a delay in harvesting, which resulted in increased DON concentrations, bran remained the most contaminated product; however, this was not true for the products from artificially infected grain. The DON level in bran was not significantly different at P<0.05 from that in whole-wheat flour from artificially infected grain, it indicates that after inoculation, bran had biochemical compounds capable of significantly diminishing trichothecene production. It was investigated that DON levels were concentrated in white flour fractions 160 and 112 μm from naturally infected grains and in white flour fraction (residues) from artificially and naturally infected grains harvested later. The results obtained in this study could be further used for developing novel strategies aimed at limiting mycotoxin contamination in food and feed.

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.

scholarly journals Determination of Deoxynivalenol in White Flour, Whole Wheat Flour, and Bran by Solid-Phase Extraction/Liquid Chromatography: Interlaboratory Study

1998 ◽  
Vol 81 (4) ◽  
pp. 880-886 ◽  
Author(s):  
Mary W Trucksess ◽  
Samuel W Page ◽  
Garnett E Wood ◽  
Tae-Hee Cho
Keyword(s):  
Solid Phase Extraction ◽  
Wheat Flour ◽  
Solid Phase ◽  
Interlaboratory Study ◽  
Phase Extraction ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
White Flour ◽  
Relative Standard ◽  
Standard Deviations

Abstract A liquid chromatographic (LC) method for determining deoxynivalenol (DON) in white flour, whole wheat flour, and bran at or above the U.S. Food and Drug Administration advisory level of 1 μg/g was evaluated by an interlaboratory study. Test samples of processed wheat (flour and bran) were extracted by blending with acetonitrile-water (84 + 16). Extracts were filtered and passed through a solid-phase extraction (SPE) column. The eluate was then chromatographed on a reversed-phase LC column with a water-methanol gradient. DON was measured at 220 nm. Naturally contaminated white flour, whole wheat flour, and bran samples and spiking solutions of DON to be added to the 3 commodities at 0.5,1.0, and 2.0 μg/g were sent to 4 collaborators in Kansas, Louisiana, Missouri, and Washington states. Three collaborators completed the study. Average recoveries of DON from the 3 commodities spiked at 0.5, 1.0, and 2.0 (μg/g were 94, 87, and 97%, respectively. Within-laboratory relative standard deviations for repeatability (RSDr) ranged from 3.1 to 21.7% and between-laboratory relative standard deviations for reproducibility (RSDR) ranged from 10.8 to 38.7%. On the basis of the results of this study, the SPE/LC method for DON in white flour, whole wheat flour, and bran was adopted as a peer-verified method by AOAC INTERNATIONAL

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

1996 ◽  
Vol 79 (4) ◽  
pp. 883-888 ◽  
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 &lt;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.

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour

1992 ◽  
Vol 55 (2) ◽  
pp. 452-454 ◽  
Author(s):  
C M Weaver ◽  
R P Heaney ◽  
B R Martin ◽  
M L Fitzsimmons
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

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