Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.22/3028 |
Resumo: | The nearly ubiquitous consumption of cereals all over the world renders them an important position in international nutrition, but concurrently allocates exposure to possible contained contaminants. Mycotoxins are natural food contaminants, difficult to predict, evade, and reduce, so it is important to establish the real contribution of each contaminated food product, with the aim to evaluate mycotoxin exposure. This was the key objective of this survey and analysis for ochratoxin A content on 274 samples of commercialized bread in the Portuguese market, during the winter 2007. Different bread products were analyzed through an HPLC-FD method, including traditional types, novel segments, and different grain based bread products. A wide-ranging low level contamination was observed in all regions and types of bread products analyzed, especially in the Porto and Coimbra regions, and in the maize and whole-grain or fiber-enriched bread. Nevertheless, the exposure through contaminated wheat bread continues to be the most significant, given its high consumption and dominance in relation to the other types of bread. |
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Influencing factors on bread-derived exposure to ochratoxin A: type, origin and compositionOchratoxin ABreadExposureCerealOriginPortugalThe nearly ubiquitous consumption of cereals all over the world renders them an important position in international nutrition, but concurrently allocates exposure to possible contained contaminants. Mycotoxins are natural food contaminants, difficult to predict, evade, and reduce, so it is important to establish the real contribution of each contaminated food product, with the aim to evaluate mycotoxin exposure. This was the key objective of this survey and analysis for ochratoxin A content on 274 samples of commercialized bread in the Portuguese market, during the winter 2007. Different bread products were analyzed through an HPLC-FD method, including traditional types, novel segments, and different grain based bread products. A wide-ranging low level contamination was observed in all regions and types of bread products analyzed, especially in the Porto and Coimbra regions, and in the maize and whole-grain or fiber-enriched bread. Nevertheless, the exposure through contaminated wheat bread continues to be the most significant, given its high consumption and dominance in relation to the other types of bread.ElsevierRepositório Científico do Instituto Politécnico do PortoDuarte, S. C.Bento, J.Pena, AngelinaLino, C. M.Delerue-Matos, CristinaOliveira, M. Beatriz P. P.Alves, M. R.Pereira, J. A.2013-11-29T12:48:31Z20102010-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.22/3028eng0278-691510.1016/j.fct.2010.05.019info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-13T12:42:50Zoai:recipp.ipp.pt:10400.22/3028Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:24:04.328319Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition |
title |
Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition |
spellingShingle |
Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition Duarte, S. C. Ochratoxin A Bread Exposure Cereal Origin Portugal |
title_short |
Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition |
title_full |
Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition |
title_fullStr |
Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition |
title_full_unstemmed |
Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition |
title_sort |
Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition |
author |
Duarte, S. C. |
author_facet |
Duarte, S. C. Bento, J. Pena, Angelina Lino, C. M. Delerue-Matos, Cristina Oliveira, M. Beatriz P. P. Alves, M. R. Pereira, J. A. |
author_role |
author |
author2 |
Bento, J. Pena, Angelina Lino, C. M. Delerue-Matos, Cristina Oliveira, M. Beatriz P. P. Alves, M. R. Pereira, J. A. |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico do Porto |
dc.contributor.author.fl_str_mv |
Duarte, S. C. Bento, J. Pena, Angelina Lino, C. M. Delerue-Matos, Cristina Oliveira, M. Beatriz P. P. Alves, M. R. Pereira, J. A. |
dc.subject.por.fl_str_mv |
Ochratoxin A Bread Exposure Cereal Origin Portugal |
topic |
Ochratoxin A Bread Exposure Cereal Origin Portugal |
description |
The nearly ubiquitous consumption of cereals all over the world renders them an important position in international nutrition, but concurrently allocates exposure to possible contained contaminants. Mycotoxins are natural food contaminants, difficult to predict, evade, and reduce, so it is important to establish the real contribution of each contaminated food product, with the aim to evaluate mycotoxin exposure. This was the key objective of this survey and analysis for ochratoxin A content on 274 samples of commercialized bread in the Portuguese market, during the winter 2007. Different bread products were analyzed through an HPLC-FD method, including traditional types, novel segments, and different grain based bread products. A wide-ranging low level contamination was observed in all regions and types of bread products analyzed, especially in the Porto and Coimbra regions, and in the maize and whole-grain or fiber-enriched bread. Nevertheless, the exposure through contaminated wheat bread continues to be the most significant, given its high consumption and dominance in relation to the other types of bread. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010 2010-01-01T00:00:00Z 2013-11-29T12:48:31Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.22/3028 |
url |
http://hdl.handle.net/10400.22/3028 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0278-6915 10.1016/j.fct.2010.05.019 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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