Parboiled rice: chemical composition and the occurrence of mycotoxins

Detalhes bibliográficos
Autor(a) principal: Dors,Giniani Carla
Data de Publicação: 2011
Outros Autores: Bierhals,Vânia da Silva, Badiale-Furlong,Eliana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100025
Resumo: The objective of this work was to evaluate the incidence of aflatoxin B1 (AFB B1), deoxynivalenol (DON), ochratoxin A (OTA), and zearalenone (ZEA) in parboiled rice with respect to its chemical composition. Eight lots from five different brands of parboiled rice were collected in four samplings, at different seasons, until the amount of 32 lots. It was observed that: DON was present in 22% of the samples (from 180 to 400 ppb); ZEA in 19% (from 317 to 396 ppb); OTA in 12.5% (from 13 and 26 ppb); and AFB B1 in 9% (from 11 to 74 ppb). The results of the chemical composition were not different from those previously mentioned in the literature concerning parboiled rice. The ash and phenol levels in the contaminated parboiled rice samples suggested that those compounds had a relation to the occurrence of OTA, DON and ZEA mycotoxins.
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spelling Parboiled rice: chemical composition and the occurrence of mycotoxinsdeoxynivalenolochratoxinphysical-chemical characterizationzearalenoneThe objective of this work was to evaluate the incidence of aflatoxin B1 (AFB B1), deoxynivalenol (DON), ochratoxin A (OTA), and zearalenone (ZEA) in parboiled rice with respect to its chemical composition. Eight lots from five different brands of parboiled rice were collected in four samplings, at different seasons, until the amount of 32 lots. It was observed that: DON was present in 22% of the samples (from 180 to 400 ppb); ZEA in 19% (from 317 to 396 ppb); OTA in 12.5% (from 13 and 26 ppb); and AFB B1 in 9% (from 11 to 74 ppb). The results of the chemical composition were not different from those previously mentioned in the literature concerning parboiled rice. The ash and phenol levels in the contaminated parboiled rice samples suggested that those compounds had a relation to the occurrence of OTA, DON and ZEA mycotoxins.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100025Food Science and Technology v.31 n.1 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000100025info:eu-repo/semantics/openAccessDors,Giniani CarlaBierhals,Vânia da SilvaBadiale-Furlong,Elianaeng2011-05-27T00:00:00Zoai:scielo:S0101-20612011000100025Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Parboiled rice: chemical composition and the occurrence of mycotoxins
title Parboiled rice: chemical composition and the occurrence of mycotoxins
spellingShingle Parboiled rice: chemical composition and the occurrence of mycotoxins
Dors,Giniani Carla
deoxynivalenol
ochratoxin
physical-chemical characterization
zearalenone
title_short Parboiled rice: chemical composition and the occurrence of mycotoxins
title_full Parboiled rice: chemical composition and the occurrence of mycotoxins
title_fullStr Parboiled rice: chemical composition and the occurrence of mycotoxins
title_full_unstemmed Parboiled rice: chemical composition and the occurrence of mycotoxins
title_sort Parboiled rice: chemical composition and the occurrence of mycotoxins
author Dors,Giniani Carla
author_facet Dors,Giniani Carla
Bierhals,Vânia da Silva
Badiale-Furlong,Eliana
author_role author
author2 Bierhals,Vânia da Silva
Badiale-Furlong,Eliana
author2_role author
author
dc.contributor.author.fl_str_mv Dors,Giniani Carla
Bierhals,Vânia da Silva
Badiale-Furlong,Eliana
dc.subject.por.fl_str_mv deoxynivalenol
ochratoxin
physical-chemical characterization
zearalenone
topic deoxynivalenol
ochratoxin
physical-chemical characterization
zearalenone
description The objective of this work was to evaluate the incidence of aflatoxin B1 (AFB B1), deoxynivalenol (DON), ochratoxin A (OTA), and zearalenone (ZEA) in parboiled rice with respect to its chemical composition. Eight lots from five different brands of parboiled rice were collected in four samplings, at different seasons, until the amount of 32 lots. It was observed that: DON was present in 22% of the samples (from 180 to 400 ppb); ZEA in 19% (from 317 to 396 ppb); OTA in 12.5% (from 13 and 26 ppb); and AFB B1 in 9% (from 11 to 74 ppb). The results of the chemical composition were not different from those previously mentioned in the literature concerning parboiled rice. The ash and phenol levels in the contaminated parboiled rice samples suggested that those compounds had a relation to the occurrence of OTA, DON and ZEA mycotoxins.
publishDate 2011
dc.date.none.fl_str_mv 2011-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100025
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100025
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000100025
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.31 n.1 2011
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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