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Neira, M.S.; Pacin, A.M.; Martínez, E.J.; Moltó, G.; Resnik, S.L. "The effects of bakery processing on natural deoxynivalenol contamination" (1997) International Journal of Food Microbiology. 37(1):21-25
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Abstract:

The aim of this study was the evaluation of the influence of the breadmaking process on initial deoxynivalenol (DON) contamination. Samples (92) were taken from four batches of eight different types of products in a low-technology bakery. The final products, as well as the corresponding flours, doughs and fermented doughs were analyzed. Extracts were obtained with acetonitrile:water (84:16), the clean up was made with a muitifunctional column and DON was quantified by thin layer chromatography by visual comparison with standards. Confirmation was made by electron capture gas chromatography. The contamination levels in flour samples ranged from 500 μg/kg to 2000 μg/kg on dry weight basis. The results showed a positive correlation between the initial contamination level and the reduction of DON after fermentation. A significant reduction was observed as a consequence of the breadmaking process.

Registro:

Documento: Artículo
Título:The effects of bakery processing on natural deoxynivalenol contamination
Autor:Neira, M.S.; Pacin, A.M.; Martínez, E.J.; Moltó, G.; Resnik, S.L.
Filiación:Comn. Invest. Cie. Provincia B., Buenos Aires, Argentina
Ctro. de Invest. en Micotoxinas, Universidad Nacional de Luján, Luján, Argentina
Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Departamento de Industrias, FCEyN, UBA Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Bakery products; Deoxynivalenol; Wheat; vomitoxin; article; electron capture detection; flour; food contamination; gas chromatography; thin layer chromatography; Bread; Fermentation; Trichothecenes; Triticum aestivum
Año:1997
Volumen:37
Número:1
Página de inicio:21
Página de fin:25
DOI: http://dx.doi.org/10.1016/S0168-1605(97)00038-X
Título revista:International Journal of Food Microbiology
Título revista abreviado:INT. J. FOOD MICROBIOL.
ISSN:01681605
CODEN:IJFMD
CAS:deoxynivalenol, 51481-10-8; Trichothecenes
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v37_n1_p21_Neira

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Citas:

---------- APA ----------
Neira, M.S., Pacin, A.M., Martínez, E.J., Moltó, G. & Resnik, S.L. (1997) . The effects of bakery processing on natural deoxynivalenol contamination. International Journal of Food Microbiology, 37(1), 21-25.
http://dx.doi.org/10.1016/S0168-1605(97)00038-X
---------- CHICAGO ----------
Neira, M.S., Pacin, A.M., Martínez, E.J., Moltó, G., Resnik, S.L. "The effects of bakery processing on natural deoxynivalenol contamination" . International Journal of Food Microbiology 37, no. 1 (1997) : 21-25.
http://dx.doi.org/10.1016/S0168-1605(97)00038-X
---------- MLA ----------
Neira, M.S., Pacin, A.M., Martínez, E.J., Moltó, G., Resnik, S.L. "The effects of bakery processing on natural deoxynivalenol contamination" . International Journal of Food Microbiology, vol. 37, no. 1, 1997, pp. 21-25.
http://dx.doi.org/10.1016/S0168-1605(97)00038-X
---------- VANCOUVER ----------
Neira, M.S., Pacin, A.M., Martínez, E.J., Moltó, G., Resnik, S.L. The effects of bakery processing on natural deoxynivalenol contamination. INT. J. FOOD MICROBIOL. 1997;37(1):21-25.
http://dx.doi.org/10.1016/S0168-1605(97)00038-X